Germany

Question 1

What is Sekt?

Answer 1

The German word for sparkling wine

Question 2

Is forced carbonation allowed in the production for any of the Sekt categories?

Answer 2

Nope

Question 3

What are the different Sekt categories?

Answer 3

• Sekt
• Deutscher Sekt
• Deutscher Sekt bA
• Winezersekt

Question 4

Describe what Sekt wine is

Answer 4

Sekt wines are tank method, Germany sparkling wine, that do not mention the grape(s) or vintage. They are typically made from a range of base wines sourced from southern Europe.

Question 5

Are there any ageing regulations when it comes to Sekt?

Answer 5

Yes, the wine can only be sold 6 months after the second fermentation has been started, with a minimum of 90 days on the lees, or 30 if the lees have been stirred.

Question 6

How much does Sekt make up of the total Sekt production (including the other 3 Sekt)?

Answer 6

90%

Question 7

What is the typical tasting note for Sekt?

Answer 7

• Light intensity of fruit
• No autolytic notes
• Typically Extra Brut or Brut in style
• Noticeable residual sugar
• Medium acidity
• Acceptable to good in quality
• Inexpensive in price.

Question 8

Describe what Deutscher Sekt is

Answer 8

• Deutscher Sekt is German sparkling wine that must be made from German-grown fruit.
• It may be made by tank method or the traditional method.
• It may be vintage or non-vintage.
• Can be made from a single variety or multiple varieties (minimum 85% of the variety if it is to be labelled as a single variety)
• Wine may come from multiple regions

Question 9

What are the big differences between Deutscher Sekt and Deutscher Sekt bA?

Answer 9

• bA is the abbreviation of bestimmter Anbaugebiete (of a defined region)
• Meaning that the wine must come from one of the 13 Anbaugebiete, and that region must appear on the label

Question 10

Describe what Winzersekt is

Answer 10

• Winzersekt refers to a sparkling wine that is estate-bottled
• Only uses estate grown fruit
• Made in the traditional method
• Kept for a minimum 9 months on the lees
• Typically made with Riesling
• The vintage, grape and producers name must appear on the bottle.

Question 11

What is Perlwein?

Answer 11

• It is more commonly known as secco
• Is made either by the tank method or carbonation from inexpensive basewine
• Usually with less than three atm of pressure
• These wines are cheaper in Germany than fully sparkling wine (min. 3 atm) as they are not taxed the same.

Question 12

What kind of grapes are used in the production of Sekt, and where do they come from?

Answer 12

Low aromatic grape varieties from Italy, Spain and Frace

Question 13

True or False,

The grapes used for Sekt are fully processed in Germany

Answer 13

False.

The grapes are generally crushed in the region where they were produced, and then the juice is chilled are transported to Germany usually by truck or train

Question 14

What is the climate like in Germany?

Answer 14

It is a cool continental climate which helps produce grapes with low potential alcohol and high acidity.

Question 15

Are the grapes for all the different levels of Sekt still picked early?

Answer 15

Yes, this way producers can make wines with high acidity and just-ripe primary flavors.

Question 16

Deutscher Sekt, Deutscher Sekt bA and Winzersekt are mainly made from single varieties, with _____ being the most prestigious.

Answer 16

Riesling

Question 17

What other grapes are used to make Deutscher Sekt, Deutscher Sekt bA and Winzersekt?

Answer 17

• There are blends based on Chardonnay and Pinot Noir

A wide range of single varieties are used as well:
- Pinot Noir
- Pinot Blanc
- Pinot Gris
- Chardonnay
- Silvaner
- Scheurebe

Question 18

How long are higher quality Sekt aged on the lees for if they are being made in the Tank method?

Answer 18

3 to 6 months

Question 19

Will Sekt made from Riesling go under MLC?

Answer 19

Generally not as some producers want to highlight the floral, apple and lemon notes. Another reason is the desirability or otherwise of autolytic notes when the base wine is made from Riesling.

Question 20

What is the minimum time on the lees for Traditional Method Sekt?

Answer 20

9 months, but some producers will go for 18 months or longer to develop an attractive smoky note, rather than biscuit/brioche.

Question 21

Aside from using RCGM, beet sugar or cane sugar, what is another way to add sweetness to the some Sekt?

Answer 21

Mature sweet Rieslings may be used for the dosage in premium bottlings to add richness

Question 22

True or False,

The transfer method is used by some companies for less expensive bottle-fermented wines?

Answer 22

True

Question 23

What are the minimum abv and atm for Sekt?

Answer 23

• 10% abv
• 3.5 atm

Question 24

How long must transfer method Sekt wines sit on the lees?

Answer 24

Minimum of three months

Question 25

What are the different sweetness levels for Perlwein?

Answer 25

- Trocken, up to 35 g/L residual sugar - Halbtrocken, between 33 and 50 g/L residual sugar - Mild, more than 50 g/L residual sugar

Question 26

What does Flaschengarung mean?

Answer 26

Bottle fermented, but may be disgorged by the transfer method

Question 27

What does Klassische Flaschenarung mean?

Answer 27

Classic bottle fementation, which is second fermentation in this bottle and transfer method not allowed

Question 28

What are the three main segments to the Sekt market?

Answer 28

- Low-end, price-driven sparkling wines that retail for up to 4.00 - Standard quality sparkling wines that retail up to 8.00 - High-quailty sparkling wines, usually at considerably higher prices

Question 29

What 3 brands/producers account for 80% of the production of Sekt?

Answer 29

- Rotkappchen-Mumm - Henkell & Co - Schloss Wachenheim

Question 30

What are the two significant producers for Winzersekt?

Answer 30

- Reichsrat von Buhl - Schloss Vaux

Question 31

How much of the total production of Sekt is exported?

Answer 31

10%

Question 32

What are the VDP standards for the production of Sekt by their members?

Answer 32

- Fruit must be grown on the estate of a VDP member and produced specifically Sekt production - The fruit must be picked early by hand, whole cluster pressed, and the wine be made in the traditional method only - There are two tiers; one that requires minimum of 15 months on the lees, and a second for single-vineyard and all vintage wines that require 36 months on the lees

Question 33

Haursekt

Answer 33

Everything for Winzersekt has been done at the winery