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Karteikarten

Sparkling Wines

Martha Cima Wines and Spirits WSET Diploma Englisch 64 Karten

Karten in diesem Stapel (64)

  1. 1Where is Limoux? And what sparkling wines are made there?In the south of France to the south of Languedoc. Cremant de Limoux and Blanquette de Limoux. Limoux also produces a method ancestral
  2. 2What is the Climate in LimouxMediterranean with cooling Atlantic influence that keeps acidity high.
  3. 3Limoux topgraphyLimestone soils and very hilly
  4. 4Grapes for Blanquette de Limoux methode Ancestrale100% Mauzac
  5. 5Grapes for Clairette de Die Teadition75% Muscat and Remaining Clairette
  6. 6Production of Clairette de Die TraditionLow temperature tank fermentation at 3%abv is filtered and bottled under pressure ferment continues in bottle to 7-8%. Min 4 months on lees before discourgement
  7. 7Question TextAnswer Text
  8. 8Name a famous co-operative from Limouxles Sieurs d'Arques
  9. 9Where is Vouvray and what is the climateOn the North bank of the Loire. More continental than Saumur as is more inland and Atlantic influence has diminished. Variations in weather determine how much sparkling wine is made
  10. 10Question TextAnswer Text
  11. 11Question TextAnswer Text
  12. 12Question TextAnswer Text
  13. 13Base wine production for ProseccoProtective vinification to retain fruit flavours
  14. 14Prosecco DOCGProsecco di Conegliano-Valdobbiadene DOCG
  15. 15Best area for quality Prosecco?Land on the hill of Cartizze (106ha). Some of the most expensive land in Italy.
  16. 16Style of Prosecco CartizzeRicher and creamier than other DOC Proseccos because the grapes always attain higher sugar levels.
  17. 17Style of Prosecco DOCProsecco is a fresh, light, intensely aromatic wine with primary fruit flavours and relatively low levels of alcohol, around 11%. somewhat bitter finish that characterizes the grape variety
  18. 18Different sweetness levels in proseccoBrut – 10 (g/l)
    or Extra Dry with 16-17g/l.
    Extra Dry will be a better drink, with the added touch of sweetness lending a soft roundness
  19. 19How long should Prosecco be kept?drunk within six months of bottling
  20. 20Home of LambrusccoModena, Parma and Reggio nell’Emilia in the Italian region of Emilia-Romagna (Central Italy)
  21. 21Where are the cheaper low quality Lambrusco often fromHigh-yielding vineyards planted on the flat, highly fertile plain of the River
  22. 22What is the Traditional style of LambruscoTraditionally the wine was frothing (rather than fully sparkling) and usually dry.
    (New techniques after 1945 enabled it to be a stable, sweetish wine resulting wine proved a huge marketing success)
  23. 23Lambruscos DOCs- Lambrusco di Sobara
    - Lambrusco Grasparossa di Castelvestro
    - Lambrusco Salomino di Santa Croce
    - Lambrusco Reggiano
  24. 24Main sub varieties of Lambrusco di SobaraLambrusco Salamino (most widley planted) and Lambrusco di Sobara
  25. 25From what is the Lambrisco Salamino grape variety said to have gained its name?From its resemblance to a small salami.
  26. 26What is the main Lambrusco Sub variety used for Lambrusco Grasparossa di Castelvetro DOC?Lambrusco Grasparossa di Castelvetro (85%)
  27. 27What is the main Lambrusco Sub variety used for Lambrusco Salamino di Santa CroceLambrusco Salamino
  28. 28Production method for LambruscoNearly all Lambrusco is now made in the Tank Method except for a fer artisinal producers who use the Traditional method.
  29. 29Closures in LambruscoAll DOC wine has to be bottled with a cork closure. But most Lambrusco does not have DOC status and is not legally wine, as the alcohol level is too low. It is technically partly-fermented grape must.
  30. 30Typical style of Lambrusco when from giant cooperatives or large, industrialised companiesfruity and is meant to be drunk young. The industrialised product is fairly anonymous and heavily processed.
  31. 31What is the main sub variety of Lambrusco used to produce Lambrusco Reggiano DOCLambrusco Salamino
  32. 32Lambrusco ReggianoTook America by storm in the late 1970s/1980s. It is usually somewhat sweet. faint but unmistakable resemblance to Coca-Cola.
  33. 33How is sweetness added to Lambrusco Reggiano?Addition of the partly fermented must of the Ancellotta grape (not more than 15%)
  34. 34What is the general style of Labrusco DOC from regions other that Lambrusco Reggiano?dry, strawberry-fruity, low tannin, high acid wines that cut so nicely through the grease and fat of the local pork- and dairy-dominated diet.
  35. 35The two largest Sekt producersHenkell and Co (over 12 million cases) and Reh Kendermann (over 8 million cases)
  36. 36Why does Riesling give a challenge to winemakers when making traditional method wines?Subtle effects of effects of autolysis and post-disgorgement aromas are overwhelmed by its powerful varietal character
  37. 37Production method for most Riesling Sekt eligible for the designation Deutscher SektMost bottle fermented with larger scale producers using the transfer method rather than the traditional.
  38. 38What is the biggest Italian region in terms of production?Asti: some 650,000 hl.
  39. 39Grapes used for AstiDOCGMuscat à Petits Grains grapes (Moscato (Bianco in Italian)
  40. 40What is the first stage of the Asti method?chilled to 0ºC and is stored in tank at this temperature until needed – this could be up to 12 months.
  41. 41Asti Methodclarify must -> add yeast -> transfer to pressure tanks (autoclavi) -> warm to 16-18ºC -> fermentation -> in about 4 days the abv = 7% and 6 atm -> must cooled to below 0ºC -> sterile filtered & bottled under pressure -> cool sterile bottling though some producers pasteurize.
  42. 42What variation on the standard Asti method is sometimes used?some producers choose to use a double fermentation. Mist fermented to 6% w/out pressure before tank being sealed and ferment continuing to 7.5% adding fizz
  43. 43Where is Asti made and what is the Climate and Topography.Piemonte. Here there is a continental climate. The region is mountainous (certainly very hilly), with calcareous clay soils.
  44. 44What are the two Styles of Asti?Asti Spumante and Moscato d’Asti - both styles are classified as DOCG
  45. 45Asti V Moscato d’Asti ABV?Asti 7 - 9.5 V Moscato d’Asti 4.5 – 6.5%
  46. 46Asti V Moscato d’Asti PressureAsti 5-6 V Moscato d’Asti <1.7
  47. 47Asti V Moscato d’Asti SugarAsti 70-90g/l V Moscato d’Asti 110-120g/l
  48. 48Descride the style of a good quality Astimousse of tiny bubbles, a fresh grapey aroma, a luscious sweetness and a light, yet rich, flowery fruitiness that should be vivacious and mouth-watering. The greatest examples should be reminiscent of peaches, and may even have a hint of orange.
  49. 49Where is the Transfer method popular and how may it be labeled.In Australia (Considered here as a method that can be used for high quality wines) Also USA
    ‘bottled-fermented’
  50. 50What sparkling wine method that is a variation of the tank uses five linked tanks with wine passing between them?Russian method
  51. 51How long does the Russian method take?3 Weeks
  52. 52Describe the Russian Continuous process-1st 3 tanks contain yeast & sugar, 2nd fermentation takes place here.
    - sometimes wood chips in 2nd & 3rd tanks to allow yeast to accumulate, producing autolysis
    -4th & 5th tanks the wine passes through a filter so that it emerges clear.
  53. 53What old world producer has taken up the use of the Continuous method?Lancers in Portugal
  54. 54Where in France can Method Ancestral wines be found?Limoux and Gaillac
  55. 55What grapes can be used for Blanquette de Limoux Méthode Ancestrale100% Mauzac,
  56. 56Grapes used to producer Clairette de Die Traditionmin 75% Muscat grapes (Muscat Blanc à Petits Grains and Clairette
  57. 57Clairette de Die Production?Low temperature fermentation and filtered when it reaches 3%ABV. Then bottled under pressure, fermentation continues to ferment in bottle to around 7%. After min 4 months on lees the wine is then disgourged and re-bottled.
  58. 58Which popular wine is made in the traditional method.UK’s best selling fizz (First Cape)
  59. 59Grand Cru Villages in Cote des BlancsCremant
    Avize
    Le Mesnil-sur-Oger
  60. 60How many GC Villages are there in Cote de SezanneThere are 0 GC or PC vineyards in Cote des Sezanne.
  61. 61Name a Grand Cru Village in Montagne de Reims. How many GC villages are there in Montagne de Reims?Ambonnay
    Ay-Champagne
    Bouzy
    Verzenay
    Verzy
    There Are 9 in total in Montagne de Reims
  62. 62Name a grand Cru and a Premier Cru village from Vallee de la MarmeMareuil-sur-Ay = Grand Cru
    Hautvillers = Premier Cru
  63. 63What is the French name for AubeCotes de Bar
  64. 64What are the 5 recognised districts within AC ChampagneMontagne de Reims
    Cote des Blancs
    Valle de la Marne
    Cote de Sezanne
    Aube(Cote des Bar)

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Beschreibung
WSET Diploma Wines and Spirits Karteikarten am Sparkling Wines, erstellt von Martha Cima am 31/10/2016.
Erstellt von
Martha Cima
Aufrufe
38
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