Free Flashcards for DipWSET D4: Sparkling Wines
DECK Number 8
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GOOD LUCK!!
[qdeck]
[h] DipWSET D4 SET 8 Lambrusco
[i] DipWSET D4 – Sparkling WInes Flashcards
SET 8 Lambrusco
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 level of effervescence does Lambrusco need to be?
[a] Frizzante (1-2.5 bar) or Spumante (min 3 bar)
[q] Where is Lambrusco made?
[a] In the Emilia-Romagna region in central Italy, close to the river Po.
Mainly in the former region Emilia in the west
[q] What is the climate like?
[a] Warm and continental.
Adequate rainfall, possibly threatening at harvest time.
Irrigation is used when critical
[q] What are the most common threats in Lambrusco?
[a] Grapevine yellows
Fungal disease (from humidity/proximity to the river)
[q] What kind of training systems are used and why?
[a] Cordon trained (Sylvoz) or Geneva double curtain – the soil and variety and climate combo leads to high vigour, these are suitable for that, plus mechanisation
[q] What are the soils like?
[a] Alluvial – clay and silt
Good water holding capacity but prone to compaction
[q] Describe the typical characteristics of Lambrusco Grasparossa and the requirements for Lambrusco Grasparossa di Castevetro DOC
[a] Best on clay and silt.
Mainly on hillsides
Deep-coloured, full-bodied, med+ tannin
Minimum 85% of this variety and 126hL/ha
[q] Describe the typical characteristics of Lambrusco
[a] Strawberry, red cherry, red plum.
Pale pink to deep ruby
Med to med+ tannin
High acid
Some RS
Acceptable to good quality
Inexpensive to mid-priced
[q] What are the other two less important DOCs and what are their regulations?
[a] Reggiano and Modena.
Must be made within the delimited area of their provinces, and for Reggiano max yield is 126hL/ha and for Modena it is 161hL/ha
[q] Describe the typical characteristics of Lambrusco di Sorbara and the requirements for Lambrusco di Sorbara DOC
[a] Pale, light-bodied, high acid
Minimum 60% of this variety and max yields of 126hL/ha
[q] What are the three most important Lambrusco varieties and their associated DOCs?
[a] Lambrusco Salamino – Lambrusco Salamino di Santa Croce
Lambursco Grasparossa – Lambrusco Grasparossa di Castelvetro
Lambrusco di Sorbara – Lambrusco di Sorbara
[q] How long are grapes macerated on skins? Why?
[a] Typically 1-2 days. The varieties have high levels of anthocyanins so colour extraction is not difficult. It will also restrict tannin extraction.
Can be 3-4 for fuller bodied styles typically from Gasparossa
[q] What is the main production method for Lambrusco?
[a] Tank
[q] Describe the geography of the region
[a] Low hills at around 150m
[q] What is the primary fermentation temperature?
[a] 18-20C – low for red wine. Keeps primary fruit
[q] How long does secondary fermentation take?
[a] Frizzante – 2 weeks
Spumante – 4 weeks
[q] What are the ABV regulations for the DOCs?
[a] Spumante – minimum 11%
Frizzante – minimum 10.5%
Amabile or Dolce – minimum 7%, but potential alc of 10.5-11%
[q] How are the varying sweetness levels achieved?
[a] Zero Dosage and Brut have no dosage added.
Sweeter styles will either be halted fermentation to keep RS, or blended with must or RCGM
[q] MLF?
[a] Blocked – to retain acidity
[q] Describe the grower/producer relationship
[a] Average property size remains small, most sell their fruit to co-ops or larger wineries
[q] What are the sweetness categories for Lambrusco?
[a] Spumante – standard EU categories
Frizzante – Secco/asciutto, abboccato, amabile)
[q] Describe the typical characteristics of Lambrusco Salamino and the requirements for Lambrusco Salamino di Santa Croce DOC
[a] Most widely planted
Fragrant, deep-coloured, full-bodied, high acid
Mostly blended.
Lambrusco Salamino di Santa Croce must be 85% this variety and max yield of 133hL/ha
[q] What is the secondary fermentation temperature?
[a] Cooler still – 12-15C
[q] What level of effervescence does Lambrusco need to be?
[a] Frizzante (1-2.5 bar) or Spumante (min 3 bar)
[q] What is the domestic to international consumption ratio like?
[a] 1/3 domestic 2/3 international
[q] What is the climate like?
[a] Warm and continental.
Adequate rainfall, possibly threatening at harvest time.
Irrigation is used when critical
[q] What are the weaknesses of Lambrusco in the market?
[a] It has an inexpensive, sweet frothy red reputation that isn’t going away.
Lambrusco is not a protected name, so there have been poor quality substitutes made and labelled as Lambrusco, bringing down overall quality
[q] What are the most common threats in Lambrusco?
[a] Grapevine yellows
Fungal disease (from humidity/proximity to the river)
[q] What kind of training systems are used and why?
[a] Cordon trained (Sylvoz) or Geneva double curtain – the soil and variety and climate combo leads to high vigour, these are suitable for that, plus mechanisation
[q] Where is Lambrusco made?
[a] In the Emilia-Romagna region in central Italy, close to the river Po.
Mainly in the former region Emilia in the west
[q] Describe the typical characteristics of Lambrusco di Sorbara and the requirements for Lambrusco di Sorbara DOC
[a] Pale, light-bodied, high acid
Minimum 60% of this variety and max yields of 126hL/ha
[q] What are the three most important Lambrusco varieties and their associated DOCs?
[a] Lambrusco Salamino – Lambrusco Salamino di Santa Croce
Lambursco Grasparossa – Lambrusco Grasparossa di Castelvetro
Lambrusco di Sorbara – Lambrusco di Sorbara
[q] What are the soils like?
[a] Alluvial – clay and silt.
Good water holding capacity but prone to compaction
[q] How long are grapes macerated on skins? Why?
[a] Typically 1-2 days. The varieties have high levels of anthocyanins so colour extraction is not difficult. It will also restrict tannin extraction.
Can be 3-4 for fuller bodied styles typically from Gasparossa
[x] GOOD JOB!! [restart]
[/qdeck]
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