Free Flashcards for DipWSET D4: Sparkling Wines
DECK Number 4
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[qdeck]
[h] DipWSET D4 SET 4 Crémants
[i] DipWSET D4 – Sparkling WInes Flashcards
SET 4 Crémants
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 percentage of total wine production in Alsace is made up by sparkling wine?
[a] 25%
[q] What are the positives of using Pinot Blanc for sparkling wine in Alsace?
[a] It is an inexpensive variety (offset the costly production of TM sparkling)
It is early ripening, and can be picked and brought into the winery before anything else, avoiding a traffic jam
It is high acidity, and contributes apple and aromas
[q] What are the climate hazards present in Alsace?
[a] A hot, dry growing season, meaning water shortage can be a problem as irrigation is not allowed.
Rain at harvest time.
Spring frosts (becoming more prevalent)
[q] How and and when did the term Cremant start being used in it’s current form?
[a] In 1985 when the EU banned the use of the term Method Champenoise, Cremant was adopted as the term used widely to describe TM sparkling from outside of Champagne
[q] What common addition is made to must for Cremant d’Alsace?
[a] Chaptalisation, because potential alcohol is usually so low
[q] What is the maximum yield for grapes intended for cremant d’Alsace?
[a] 80hL/ha
It can be cropped higher because less concentration is needed for sparkling wine base
[q] What is the most common style of Cremant d’Alsace?
[a] Single vintage, Brut, with dosage in the 8-10g/L range
[q] What are the six common features for all cremant wines?
[a] hand harvesting, whole bunch pressing
Maximum press yield of 100 litres per 150kg (Champagne is approx 95L/150kg)
Minimum nine months on lees at second fermentation
Total minimum 12 months ageing between tirage and release
Maximum 13% abv in finished wine
Maximum 4 atmospheres of pressure
[q] What is the most important grape variety for sparkling wine in Alsace?
What are the other five?
What do they mostly have in common?
[a] Pinot Blanc (20% of total Alsace vineyard area)
Auxerrois
Chardonnay
Riesling
Pinot Gris
Pinot Noir
Mostly non-aromatic varieties with proven suitability for sparkling wine
[q] What is the prestige category for Cremant d’Alsace?
What are it’s requirements?
Has it been successful?
[a] Cremant d’Alsace Emotion.
75% PB, Chard or PN
Minimum 24 months lees ageing.
It has not been popular, despite some very good wine being made
[q] How is the industry of Cremant d’Alsace structured?
[a] 43% co-ops
37% merchant houses
20% growers
[q] What is the most prevalent grape variety for Cremant de Bourgogne, and what are the other six?
[a] Chardonnay (most used)
Pinot Noir
Gamay
Pinot Gris
Pinot Blanc
Aligote
Melon Blanc
[q] How is Cremant d’Alsace rose made?
[a] Short maceration. 12-24 hours
[q] What kind of lees ageing occurs in Cremant d’Alsace?
[a]
It is only required to be relatively short (12 months from tirage) but many better producers/co-ops will extend that significantly to increase complexity and quality. (eg Turckheim)
[q] Describe a typical Cremant de Bourgogne
[a] White, made in a Brut style, med+ to high acid. Fruit can range from apple and lemon to apricot, all show lees autolysis
[q] What must a winemaker do if they want to make Cremant d’Alsace from a particular vineyard?
How and when would they harvest it?
[a] They must declare in June.
They will harvest by hand, and early – late August or early September
[q] What are the main areas within Burgundy for sourcing grapes for sparkling? (5)
[a] Colder, or cheaper areas:
Maconnais (especially for Chardonnay) & Cote Chalonnaise (around Rully)
Beaujolais
HCDB & HCDN
Flatland on the Cote d’Or
Yonne, and Chatillon-sur-seine, immediately south of Champagne
[q] What are the maximum yields for Cremant de Bourgogne?
What must a grower do if they want to make Cremant from a particular vineyard?
[a] 75hL/ha
Much higher than for the rest of Burgundy.
A grower must declare at the end of March
[q] Which appellation for cremant has the largest production?
How does this total volume compare to Champagne production levels?
[a] Loire, followed by Alsace and then Bourgogne.
Both Loire and Alsace still only produce about 10% of Champagne’s total production
[q] Describe a Cremant d’Alsace Rose
[a] Must be 100% Pinot Noir. Can be very good quality, med-med+ flavour intensity of red-berried fruit
[q] What kind of business is common practice for a producer who wants a Cremant de Bourgogne on their label?
[a] Take their grapes for sprakling to a specialist facility that will make it for them and return finished bottles ready to sell
[q] Describe the market performance of Cremant d’Alsace
[a] Growing.
It has more than doubled between 2000 and 2014, mirroring a global increase in demand for sparkling wine.
80% consumed domestically
[q] Where is Pinot Blanc for sparkling planted in Alsace?
[a] Usually at less desirable sites (top sites are usually reserved for Riesling and other still wine varieties).
Either at low elevations where the soil is too fertile for high quality table wine, or up high where other grapes would struggle to ripen.
Example – Munster valley
[q] Describe the nature of the Cremant de Bourgogne industry
[a] 68% Merchant houses
30% Co-operatives
2% Growers
The top ten producers account for almost 90% of total production
[q] What pests, hazards and diseases are likely to pose risks to Pinot Blanc for sparkling wine in Alsace?
[a] It’s early budding, so spring frosts.
– It’s prone to fungal diseases
[q] What are the main hazards posed in Burgundy for Cremant de Bourgogne?
[a] Same as Burgundy general – spring frost, hail, fungal disease and esca
[q] Describe the climate in the north, central and southern parts fo Burgundy
[a] North – cool, no hot dry period. Vines need to face south/south-east to get ripe
Central – most continental. Very cold winters, very warm summers. (but mostly still wine here because of it’s value)
South – some Mediterranean influence, warm summers with risk of summer rain
[q] What are the two prestige categories recently introduced for Cremant de Bourgogne?
What are their requirements?
[a] Cremant de Bourgogne Eminent – lees ageing 24 months minimum.
Cremant de Bourgogne Grand Eminent:
1. PN & Chard for whites
2. Max 20% Gamay for rose
3. Commonly vintage
4. 36 months lees ageing, 3 in bottle
5. Brut
[q] How much of the wine produced in Burgundy is Cremant de Bourgogne?
[a] 10%
[q] What are the blending requirements for a Cremant de Bourgogne:
Blanc
Blanc de Blancs
Blanc de Noirs
Rose
[a] 1. 30% Chard, PN, PG or PB.
Maximum 20% Gamay
2. 100% Chard or other white varieties
3. 100% Pinot Noir
4. Mostly PN, but some Gamay is permitted
[q] Describe the climate in Alsace
[a] Sunny and continental.
Protected by the Voges mountains from westerly winds. Plantings are at altitudes of 200-400 metres, giving warm days and cool nights
[q] How is the Loire valley connected to Champagne?
[a] Ownership.
Taittinger owned Bouver-Ladubay
Bollinger owns Lanlois-Chateau
[q] Describe the climate for appellation Cremant de Loire.
[a] Moderate Maritime. Cooling Atlantic influence, mitigated by the river Loire and it’s tributaries.
Fungal disease and rain can be a problem.
Chlorosis – use lime resistant rootstocks to resist
[q] Who is the largest company producing Cremant d’Alsace?
[a] Maison Bestheim.
Acquiring fruit from nearly 1400 hectares
[q] Where is fruit for Cremant de Loire grown?
[a] Middle Loire districts of Anjou-Saumur and Touraine.
Most of it coming from the zone south and south-west of Saumur
[q] Describe the most typical Loire Valley sparkling
[a] White. Made from mostly Chenin Blanc. High acid. Medium intensity apple and citrus. Light toasty autolytic notes, some honey with age.
Brut (with Demi-Sec and Brut Nature also made)
[q] What are the permitted grape varieties for Cremant de Loire? (8)
[a] Chenin Blanc (most)
Cabernet Franc
Pineau d’Aunis
Cabernet Sauvignon
Grolleau Noir
Grolleau Gris
Pinot Noir
Chardonnay
[q] What is similar about the terrain in the Loire to Champagne?
[a] Historical caves are prevalent around Saumur where the bedrock has been harvested for castles and other building
[q] What is the maximum yield, and when do producers declare?
[a] 74hL/ha, declare in July
[q] Why is making Cremant de Bourgogne becoming more challenging?
[a] Because grape prices for still wines in poorer regions are rising.
Also, total yields are decreasing due to climate chagne (frost hail etc)
[q] What processes are typically engaged for primary ferment of Cremant de Loire?
[a] Pneumatic press.
Stainless steel vessel.
Optional Malo
[q] What kind of blending options would be considered in the production of Cremant de Loire?
[a] Different varieties
Different parts of the region
Reserve wines, but typically only in top quality productions
[q] Describe the structure of the industry
[a] 19 Merchant houses
10 co-ops
400 Producers.
But the top 9 companies produces 80% of production
Half sold domestic/half international – USA, Germany and UK leading
[q] What is becoming more popular in Vouvray?
[a] Vouvray Petillant (lightly sparkling) and Pet-Nat
[q] What is the ratio of sparkling to still wine production in Saumur and Vouvray Mousseux?
[a] More sparkling to still, at about a 60/40 ratio
[q] What are the requirements for Saumur Mousseux?
[a] 60% Chenin Blanc
Up to 10% Sauvignon Blanc
60% CF for rose, and 10% SB allowed.
Machine harvest is allowed. and there is a higher juice extraction limit (100 L/130kg)
67hL/ha max yield
[q] What are the advantages and disadvantages to making sparkling wine in Vouvray and Saumur?
[a] A producer has less risk as they can pick fruit early, and at a higher crop load.
But, they don’t typically have the skills or equipment so will have to outsource production to an external specialist
[q] What is the new prestige appellation for Cremant de Loire? What are it’s regulations?
[a] Prestige de Loire.
White, from Chenin, CF, Chard or PN.
24 months lees ageing.
Vintage dated.
Brut, Brut Nature of Extra Brut
Producers must meet set environmental standards
[q] What percentage of Loire Valley wine is sparkling?
[a] 13%
[q] What are the climate hazards present in Alsace?
[a] A hot, dry growing season, meaning water shortage can be a problem as irrigation is not allowed.
Rain at harvest time.
Spring frosts (becoming more prevalent)
[q] What is the most common style of Cremant d’Alsace?
[a] Single vintage, Brut, with dosage in the 8-10g/L range
[q] What percentage of total wine production in Alsace is made up by sparkling wine?
[a] 25%
[q] What are the positives of using Pinot Blanc for sparkling wine in Alsace?
[a] It is an inexpensive variety (offset the costly production of TM sparkling)
It is early ripening, and can be picked and brought into the winery before anything else, avoiding a traffic jam
It is high acidity, and contributes apple and aromas
[q] Which sites are most likely to be used for Cremant de Loire?
[a] More exposed, cooler sites, with a higher portion of clay in the soil. Exposure is fine for higher acidity, and clay is good for fertility. (both good for sparkling but not for still)
[q] What are the soil profiles of Anjou-Saumur and Touraine?
[a] Anjou-Saumur has more schist and limestone, Touriane has more chalk
[q] What is the most important grape variety for sparkling wine in Alsace?
What are the other five?
What do they mostly have in common?
[a] Pinot Blanc (20% of total Alsace vineyard area)
Auxerrois
Chardonnay
Riesling
Pinot Gris
Pinot Noir
Mostly non-aromatic varieties with proven suitability for sparkling wine
[q] Describe the market share of Cremant de Bourgogne
[a] Growing. Sales risen by a third in the decade to 2017.
Exports accounting for 40% of sales and growing. (USA & Sweden leading, followed by UK, Germany and Belgium)
[q] How is the industry of Cremant d’Alsace structured?
[a] 43% co-ops
37% merchant houses
20% growers
[q] What are the six common features for all cremant wines?
[a] hand harvesting, whole bunch pressing
Maximum press yield of 100 litres per 150kg (Champagne is approx 95L/150kg)
Minimum nine months on lees at second fermentation
Total minimum 12 months ageing between tirage and release
Maximum 13% abv in finished wine
Maximum 4 atmospheres of pressure
[q] How is Cremant d’Alsace rose made?
[a] Short maceration = 12-24 hours
[q] How and and when did the term Cremant start being used in it’s current form?
[a] In 1985 when the EU banned the use of the term Method Champenoise, Cremant was adopted as the term used widely to describe TM sparkling from outside of Champagne
[q] What is the most prevalent grape variety for Cremant de Bourgogne, and what are the other six?
[a] Chardonnay (most used)
Pinot Noir
Gamay
Pinot Gris
Pinot Blanc
Aligote
Melon Blanc
[x] GOOD JOB!! [restart]
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