6847321
Description
Flashcards by Martha Cima, updated more than 1 year ago
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Created by Martha Cima
over 8 years ago
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| Question | Answer |
| Where 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 |
| What is the Climate in Limoux | Mediterranean with cooling Atlantic influence that keeps acidity high. |
| Limoux topgraphy | Limestone soils and very hilly |
| Grapes for Blanquette de Limoux methode Ancestrale | 100% Mauzac |
| Grapes for Clairette de Die Teadition | 75% Muscat and Remaining Clairette |
| Production of Clairette de Die Tradition | Low 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 |
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| Name a famous co-operative from Limoux | les Sieurs d'Arques |
| Where is Vouvray and what is the climate | On 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 |
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| Base wine production for Prosecco | Protective vinification to retain fruit flavours |
| Prosecco DOCG | Prosecco di Conegliano-Valdobbiadene DOCG |
| Best area for quality Prosecco? | Land on the hill of Cartizze (106ha). Some of the most expensive land in Italy. |
| Style of Prosecco Cartizze | Richer and creamier than other DOC Proseccos because the grapes always attain higher sugar levels. |
| Style of Prosecco DOC | Prosecco 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 |
| Different sweetness levels in prosecco | Brut – 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 |
| How long should Prosecco be kept? | drunk within six months of bottling |
| Home of Lambruscco | Modena, Parma and Reggio nell’Emilia in the Italian region of Emilia-Romagna (Central Italy) |
| Where are the cheaper low quality Lambrusco often from | High-yielding vineyards planted on the flat, highly fertile plain of the River |
| What is the Traditional style of Lambrusco | Traditionally 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) |
| Lambruscos DOCs | - Lambrusco di Sobara - Lambrusco Grasparossa di Castelvestro - Lambrusco Salomino di Santa Croce - Lambrusco Reggiano |
| Main sub varieties of Lambrusco di Sobara | Lambrusco Salamino (most widley planted) and Lambrusco di Sobara |
| From what is the Lambrisco Salamino grape variety said to have gained its name? | From its resemblance to a small salami. |
| What is the main Lambrusco Sub variety used for Lambrusco Grasparossa di Castelvetro DOC? | Lambrusco Grasparossa di Castelvetro (85%) |
| What is the main Lambrusco Sub variety used for Lambrusco Salamino di Santa Croce | Lambrusco Salamino |
| Production method for Lambrusco | Nearly all Lambrusco is now made in the Tank Method except for a fer artisinal producers who use the Traditional method. |
| Closures in Lambrusco | All 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. |
| Typical style of Lambrusco when from giant cooperatives or large, industrialised companies | fruity and is meant to be drunk young. The industrialised product is fairly anonymous and heavily processed. |
| What is the main sub variety of Lambrusco used to produce Lambrusco Reggiano DOC | Lambrusco Salamino |
| Lambrusco Reggiano | Took America by storm in the late 1970s/1980s. It is usually somewhat sweet. faint but unmistakable resemblance to Coca-Cola. |
| How is sweetness added to Lambrusco Reggiano? | Addition of the partly fermented must of the Ancellotta grape (not more than 15%) |
| What 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. |
| The two largest Sekt producers | Henkell and Co (over 12 million cases) and Reh Kendermann (over 8 million cases) |
| Why 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 |
| Production method for most Riesling Sekt eligible for the designation Deutscher Sekt | Most bottle fermented with larger scale producers using the transfer method rather than the traditional. |
| What is the biggest Italian region in terms of production? | Asti: some 650,000 hl. |
| Grapes used for AstiDOCG | Muscat à Petits Grains grapes (Moscato (Bianco in Italian) |
| What 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. |
| Asti Method | clarify 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. |
| What 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 |
| Where 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. |
| What are the two Styles of Asti? | Asti Spumante and Moscato d’Asti - both styles are classified as DOCG |
| Asti V Moscato d’Asti ABV? | Asti 7 - 9.5 V Moscato d’Asti 4.5 – 6.5% |
| Asti V Moscato d’Asti Pressure | Asti 5-6 V Moscato d’Asti <1.7 |
| Asti V Moscato d’Asti Sugar | Asti 70-90g/l V Moscato d’Asti 110-120g/l |
| Descride the style of a good quality Asti | mousse 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. |
| Where 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’ |
| What sparkling wine method that is a variation of the tank uses five linked tanks with wine passing between them? | Russian method |
| How long does the Russian method take? | 3 Weeks |
| Describe 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. |
| What old world producer has taken up the use of the Continuous method? | Lancers in Portugal |
| Where in France can Method Ancestral wines be found? | Limoux and Gaillac |
| What grapes can be used for Blanquette de Limoux Méthode Ancestrale | 100% Mauzac, |
| Grapes used to producer Clairette de Die Tradition | min 75% Muscat grapes (Muscat Blanc à Petits Grains and Clairette |
| Clairette 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. |
| Which popular wine is made in the traditional method. | UK’s best selling fizz (First Cape) |
| Grand Cru Villages in Cote des Blancs | Cremant Avize Le Mesnil-sur-Oger |
| How many GC Villages are there in Cote de Sezanne | There are 0 GC or PC vineyards in Cote des Sezanne. |
| Name 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 |
| Name a grand Cru and a Premier Cru village from Vallee de la Marme | Mareuil-sur-Ay = Grand Cru Hautvillers = Premier Cru |
| What is the French name for Aube | Cotes de Bar |
| What are the 5 recognised districts within AC Champagne | Montagne de Reims Cote des Blancs Valle de la Marne Cote de Sezanne Aube(Cote des Bar) |
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