Free Flashcards for DipWSET D4: Sparkling Wines
DECK Number 18
Instructions before starting:
I RECOMMEND YOU LEAVE THE CARDS IN THE INITIAL ORDER AND USE THE “SHUFFLE” OPTION ONLY WHEN YOU MASTER THE WHOLE DECK (= 0 MISTAKE)
Read the Term on the Card and give your answer Click on “Check the Answer” button to check your knowledge Click on “Got It!” if your answer was correct
Click on “Need more practice” to review the card at the end of the deck and try answering another time
Click on “Shuffle” button to change cards order
GOOD LUCK!!
[qdeck]
[h] DipWSET D4 SET 18 New Zeland
[i] DipWSET D4 – Sparkling WInes Flashcards
SET 18 New Zeland
I RECOMMEND YOU LEAVE THE CARDS IN THE INITIAL ORDER AND USE THE “SHUFFLE” OPTION ONLY WHEN YOU MASTER THE WHOLE DECK (= 0 MISTAKE)
– Read the Term on the Card and give your answer
– Click on “Check the Answer” button to check your knowledge
– Click on “Got It!” if your answer was correct
– Click on “Need more practice” to review the card at the end of the deck and try answering another time
– Click on “Shuffle” button to change cards order
[start]
[q] What is the main production area for New Zealand sparkling wines?
[a] Marlborough = 2/3 of the total vineyards (sparkling + non sparkling) + highest production for sparklings
[q] What area produces mainly Pinot Noir sparkling wine in New Zealand?
[a] Central Otago
[q] NZ has all the hallmarks of a classic sparkling region. What are they, and why has it remained a small part of its offering?
[a] Cool climate, lots of quality Chardonnay and Pinot Noir already growing.
Success of still wines, particularly SB means it has been obscured as a style
[q] What styles of sparkling wine are made in NZ?
[a] Traditional method, mid-premium priced mostly
Some transfer method by big producers
Some inexpensive carbonated wines
[q] Which regions grow grapes for sparkling?
[a] South island, cooler and better suited. Important sites are:
Marlborough (2/3 of total vineyards sparkling + non sparkling)
Central Otago
On the north island:
Gisborne
[q] How would a small producer without equipment go about making TM sparkling in NZ?
[a] Send away their blended base wine for tirage, and then have them brought back for second ferment and lees ageing
Sent away again for disgorgement and expedition
[q] What are the common decisions to the following winemaking choices:
Yeast
MLF
Ferment vessel
lees ageing
Reserve wines
[a] No rules apply, but quality minded producers would aim for:
Cultured
Yes, commonly allowed to reduce acidity, and avoid it happening later
Stainless steel mostly.
18 months is typical, but can be longer.
Varied
[q] What is the climate like in Marlborough in relation to it’s affect on growing grapes for sprakling?
[a] Positive:
– Low risk of frost or hail due to north-west wind removing moisture quickly.
– Constant underground water supply
Negative:
– Alluvial soils don’t hold much water, so irrigation is necessary.
– Autumn rain and tropical cyclones can be a problem
[q] What is the ownership of the market like?
[a] Varied – some big companies that also make large volume still wines (Oyster Bay) and then some specialist companies that also outsource sparkling winemaking facilities (No 1 Family Estate)
[q] When and why did sparkling Sauvignon Blanc come onto the market? Was it successful?
[a] After the 2008 harvest that caused an oversupply of SB. Carbonation method was used to make sparkling SB. It has not had a long lived success
[q] What percentage of NZ wine exports is made up by sparkling wine?
[a] Less than 1%
[q] What styles of sparkling wine are made in NZ?
[a] Traditional method, mid-premium priced mostly.
Some transfer method by big producers
Some inexpensive carbonated wines
[x] GOOD JOB!! [restart]
[/qdeck]
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