Free Flashcards for DipWSET D4: Sparkling Wines
DECK Number 1
Instructions before starting:
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Click on “Need more practice” to review the card at the end of the deck and try answering another time
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GOOD LUCK!!
[qdeck]
[h] DipWSET D4 SET 1
[i] DipWSET D4 – Sparkling WInes Flashcards
SET 1
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] The 2 most common grape varieties for making premium/super-premium sparklings
[a] – Pinot Noir
– Chardonnay
[q] 4 challenges of using Pinot Noir as a sparkling grape variety?
[a] Early budding and therefore prone to spring frosts
Prone to collure
If yields are too high, grape quality will fall
It’s thin skinned and therefore disease prone, particularly to downy and powdery mildew, botrytis, and fan and leaf roll.
[q] Chardonnay characteristics in the context of parkling wine making
[a] 1- Well suited to autolytic styles of sparklings
2- Subtle citrus & apple
3- Complement well the biscuit & pastry aromas from aging
[q] Autolysis impact on Chardonnay
[a] Becomes Creamy
[q] What is the variety used for Prosecco?
[a] Glera, previously known as Prosecco
[q] Autolysis impact on Xarel-lo
[a] Becomes Smoky/Toasty
[q] 4 advantages of using Chardonnay as sparkling grape variety?
[a] Apple and citrus aromas that complement autolysis
Early ripening = well-suited to cool climate regions
Retains high acid, low alcohol
High yielding variety
[q] 3 challenges of using Chardonnay for sparkling ?
[a] Early budding so vulnerable to spring frosts.
Prone to collure and millerandange
Prone to disease: powdery mildew, grapevine yellows and botrytis
[q] 4 challenges of using Pinot Noir as a sparkling grape variety?
[a] Early budding = prone to spring frosts
Prone to collure
If yields too high = grape quality will fall
Thin skinned = disease prone = downy and powdery mildew, botrytis, and fan & leaf roll.
[q] 3 grape characteristics that need to be considered when choosing which grape variety to use for sparkling?
[a] Intensity of aromas (aromatic versus neutral variety)
Retention of acidity while ripening
Response to autolysis (eg Chard becomes creamy, Xarel-lo becomes toasty/smoky)
[q] Advantage for growers of maximizing yields for sparkling wine production?
[a] Minimizes some of the risks involved in growing in cooler, wetter climates
Even in difficult years a decent crop can be produced
[q] 3 characteristics desirable for sparkling wine best achieved at higher yields?
[a] High acid levels
Low potential alcohol
Delicate flavours
[q] Name the enzyme released by botrytis infected fruit
[a] Laccase
[q] 2 reasons why clean and healthy fruits are a priority for sparkling wine production
[a] Characters that evolve as a result of a disease fruit are amplified by effervescence
Laccase can cause oxidation
[q] 2 reasons why Chardonnay is more attractive than Pinot Noir for grape growers
[a] 1- Chardonnay more disease resistant than Pinot Noir
2- Chardonnay = higher yields
[q] Why high acid levels are desirable for sparkling wine production?
[a] Retains freshness
Lowers the risk of oxidation
Helps to improve longevity of the finished wine
[q] What is the main goal behind training and trellising decisions in sparkling production?
[a] Obtain Clean & Healthy fruits
[q] 3 characteristics sought in harvesting early?
[a] High acid levels
Low potential alcohol
Delicate flavours
[q] Main reason why low potential alcohol is desirable for sparkling wine production?
[a] Secondary fermentation generally adds additional 1-1.5% ABV
[q] Main risk of early harvesting
[a] Generate unripe flavours
– undesirable
– increase as the wine ages
[q] Why early harvesting is advantageous in cool climates
[a] Minimizes the risk of autumn frostd
Minimizes the risk of fungal diseases
[q] Challenges of hand harvesting
[a] – Slow
– Labour intensive
– Expensive
[q] Reasons why delicate fruit flavours are desirable for sparkling winemaking?
[a] Delicate fruit flavours will not cover autolytic flavours
[q] Challenges in machine harvesting
[a] Increased risk of rupturing the skin
– increase risk of oxidation
– premature phenolic extraction
[q] 3 main Cava grape varieties
[a] Macabeo
Xarel-lo
Parrellada
[q] 5 advantages of machine harvesting
[a] 1- Faster
2- Cheaper
3- Night harvesting
(cooler & fresher grapes)
4- Diseased & damaged fruits can be removed in the vineyard
(prior to harvest)
5- No need of large labour force
(unreliable, hard to find in some areas)
[q] 3 advantages of hand harvesting
[a] 1- Allows hand sorting
2- Minimizes risk of splitting/crushing
(= minimizes risk of oxidation)
3- Allows whole bunche harvesting
(higher quality pressing)
[q] Climates best suited for growing grapes
(for sparkling)
[a] Cool climates where the grapes struggle to ripen
– higher acidity
– lower alcohol
– delicate fruit flavour
– low phenolics
[q] Suited areas for producing less expensive sparkling wines
[a] 1- Flat fertile plains
– cheaper lands
– easier to cultivate
2 – Where not suitable for still wines
– higher altitude
– colder micro-climate
[q] 4 challenges of using Pinot Noir in sparkling wines
[a] 1- Early budding = prone to spring frosts
2- Prone to collure
3- When Yields are too high quality fall
4- Thin skinned = disease prone
(downy and powdery mildew, botrytis, and fan and leaf rol)
[q] 3 reasons why cool climates are best suited for sparkling grape growing
[a] 1- Keep potential alcohol low (9-11%)
(Secondary fermentation add 1-2%)
2- Keep acidity high
(clean, healthy must)
3- Avoid overripe fruit flavours
[q] 3 advantages of using Pinot Noir for sparkling wines
[a] 1- Well-suited to cool climate regions
2- Bring body to the blend
3- Bring colour to the blend
[q] Consequence of the second fermentation
[a] Produce additional 1% to 2% ABV
[q] For sparkling wine production, grapes tend to be grown in
[a] 1- Greater latitudes
(Champagne, England, Tasmania)
2- High Altitudes
(Trento DOC)
3- Around local cooling influences
(Sonoma = near the coast)
[q] Consequences of growing grapes in warmer areas
[a] 1- Riper Fruits
2- Lower acidity
[q] To make elegant, balanced, long-lees aged sparkling wines
[a] Less intense fruit aromas are preferable
[x] GOOD JOB!! [restart]
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