Germany

Question 1

What are the categories of Sekt.

Answer 1

• Sekt
• Deutscher Sekt
• Deutscher Sekt bA
• Winzersekt

Question 2

What is Perlwein?

Answer 2

• aka Secco
• Tank or carbonation method, inexpesive, less pressure (< 3pa so no tax)
• often sweeter than Sekt:
  
  • if Trocken, 35 g/L of RS
  • if Halbtrocken, 33-50 g/L RS
  • If Sweet/Mild more than 50 g/l RS
• can be made from quality wine of specific region, Qualitätsperlwein bA or as EU wine

Question 3

Describe Sekt

(incl. method, aging, intensity, acidity, sweetness, quality, price)

Answer 3

• Tank method
• Made from a range of cheap base wines from Europe made sparkling in Germany
• NV
• Sold 6 months after 2nd fermentation
  
  • Minimum 90 days on lees, or 30 if stirred
• Account for 90% of the wines made
• Light intensity
• Medium acidity
• Brut or Extra Dry
• Acceptable to good
• Inexpensive.

Question 4

Describe Deutscher Sekt

Answer 4

• Must be German grown fruit
• Tank or traditional
• Vintage or Non vintage
• Varietal (min 85%) or multiple varieties
• No origin on label

Question 5

What is the difference between Deutscher Sekt and Deutscher Sekt bA?

Answer 5

• bA (bestimmter Anbaugebiete) = of a defined region
  
  • Name must appear on the label but cannot for DS.

Question 6

Describe Winzersekt

Answer 6

• ‘Grower’ Sekt - ‘Winzer’ = Winegrower
• Estate bottled, grapes from estate
• Traditional method
• Minimum 9 months on lees
• Commonly Reisling
  
  • Medium intensity apple/peach w/autolytic
  • High acidity
  • Typically Brut style
  • Very Good - Outstanding qualty
  • Mid - Premium priced
• Vintage, variety and producer must be on bottle

Question 7

Describe the growing environment and grape growing for the different Sekt styles

Answer 7

• Sekt - low aromatic varietals from Italy, Spain and France typical, picked early, crushed at origin and transported to Germany
• D. Sekt (+bA) and Winzersekt - Cool Continental German regions produce grapes with low potential alcohol and high acidity
  
  • Just ripe primary fruit with high acidity.

Question 8

What varietals are used?

Answer 8

• Riesling for prestigious wines
• Other single varietals - Pinot Noir, Pinot Blanc, Pinot Gris, Chardonnay, Silvaner, Scheurebe

Question 9

Describe the tank method used for Sekt

Answer 9

• Low temp first fermentation to retain fruit
• Blending of base wine for consistency
• Higher quality wines ages on lees 3-6 months
• Grower may produce base wine and ship to Sekt producer

Question 10

Describe the traditional method used for Deutscher Sekt etc

Answer 10

• Used with both Champagne varietals and Riesling
• For Reisling
  
  • usually avoid MLF
  • Time on lees may be minimum 9 months to preserve floral/apple/lemon
  • Some may age on lees longer to develop smoky notes rather than biscuit of Champagne varietals

Question 11

What is the minimum alcohol/pressure for Sekt?

Answer 11

10% and 3.5 atmospheres.

Question 12

What is VDP (Verband Deutscher Prädikatsweingüter) Sekt?

Answer 12

• in 2018 the VDP (private association of German wine companies committed to high quality) added Sekt to its statutes
• VDP Sekt requires producers to make Sekt under the following requirements:
  
  • fruit must be grown on estate of VDP member
  • fruit produced specifically for Sekt production
  • picked early
  • hand picked
  • whole cluster pressed
  • traditional method only
  • Two tiers of VDP Sekt:
    
    • 15 months on lees
    • 36 months on lees, single vineyard, all vintage