1
Q
Climate of New Zealand
A
Cool maritime + continental
2
Q
Describe a typical New Zealand sparkling wine
A
- Medium int of apple lemon with toasty autolytic notes
- High acidity and brut
- Good to very good in quality
3
Q
Two common methods of making sparkling wines in New Zealand
A
- Traditional method - Malborough & Central Otago
- Carbonation - high-volume inexpensive wines
4
Q
Describe a typical carbonated New Zealand Sauvignon Blanc.
A
- Med+ int primary green bell pepper & passion fruit with no autolytic character
- High acidity & med(-) length
5
Q
Ratio of domestic consumption vs export for Australia sparkling wines
A
4:1
6
Q
Five key tradtional method sparkling regions in Australia
A
- Tasmania
- Yarra Valley
- Adelaide Hills
- Alpine regions of Victoria
- New South Wale high altitude sites
7
Q
Three regions for growing fruits for inexpensive sparkling wines
A
- Riverland
- Riverina
- Murray-Darling
Under the GI South Eastern Australia
8
Q
Three regions for sparkling shiraz
A
- Victoria
- Barossa Valley
- McLaren Vale
All with warm climate which gives the regions richness & intensity of flavours
9
Q
Late disgoged in Australia
A
- Traditional method only
- Similar to logic to recently disgorged in Champagne
- Led by producers such as Jansz & Arras
10
Q
Describe a typical Australia sparkling Shiraz
A
- Med- to med acidity, med to high alc, med but ripe soft tannins
- Can have more than 20g/L RS
- Medium to full bodied
- Med to pronounced intensity of fruits and savoury complexity
- Outstanding examples made using the traditional method
11
Q
Sparkling Moscato
A
- Growing category, especially pink Moscato
- Carbonation for mass market
- Tank method for boutique producers
- Low in alc with medium acidity, off-dry to sweet
- Acceptable to good quailty
12
Q
Australia Prosecco
A
- King Valley prominent region
- Still tank method
- Med (+) acidity, med alc, light to medium body
- Delicate white peach flavours
- Off-dry or medium-dry
13
Q
Cap classique
A
South African traditional method
14
Q
Describe a typical Cap Classique wine
A
- Med+ acidity, med alcohol
- Ripe apple & citrus fruit with varying degree of autolytic flavours
- Good to very good
- Mid to premium-priced
15
Q
Four grape varieties used in Cap Classique
A
- Chardonnay
- Pinot Noir
- Chenin Blanc
- Pinotage
16
Q
Other varieties used in South African carbonated wine
A
- Sauvignon Blanc
- Muscat
- Pinotage
Often made in the off-dry to sweet style
17
Q
Two different export markets for South African sparkling wines
A
- Inexpensive - sub-Saharan Africa, especially Angola, Mozambique & Nigeria
- Premium - West Europe
18
Q
Founded in _____, the association of growers and producers for Methode Cap Classique is responsible for the production of over _____% of bottle-fermented sparkling wine in South Africa
A
Founded in 1992
Control over 90%
19
Q
Requirement for using the trademark of MCC
A
- Must undergo a second fermentation in the same bottle
- Min 3 bar pressure post-disgorgement
- Min 12mo on lees (since 2020)
20
Q
Requirement for using the trademark of MCC
A
- Must undergo a second fermentation in the same bottle
- Min 3 bar pressure post-disgorgement
- Min 12mo on lees (since 2020)
21
Q
Key areas for growing fruits for MCC
A
- Robertson
- Stellenbosch
- Paarl
- Darling
- Tulbagh
- Bonnievale (in the Breede River Valley region)
Only Robertson and Bonnievale have limestone soil - ideal for growing MCC fruits, as well as cooling breezes from Cape Agulhas
22
Q
Moderating influences for MCC fruits
A
- Narrow valley making it slower to warm up in the morning
- Ocean breeze from Cape Agulhas
- Planting on slopes for higher diurnal range
23
Q
Some major MCC producers
A
- Villiera
- Graham Beck (exports 50% of its production)
24
Q
Key regions for sparkling wine production in Argentina
A
- Mendoza - Lujan de Cuyo & Uco Valley for high qual fruits
- Neuquen (Patagonia) - extremely high altitude
- Rio Negro (Patagonia) - extremely high altitude
- San Juan
25
Two categories of sparkling wines made in Argentina
1. Tank method - fruity and off-dry to medium-dry, acceptable to good qual
2. Traditional method - ripe apple and lemon fruit with light autolytic notes, brut, good to v good qual
26
Six varieties used in sparkling wine production in Argentina
1. Pedro Gimenez
2. Chardonnay
3. Chenin Blanc
4. Pinot Noir
5. Ugni Blanc
6. Semillon
27
Describe a typical Argentinean sparkling wine made using traditional method
- Ripe apple and lemon, autolytic notes from 12mo of lees ageing
- Med to med+ acidity, med body and med alcohol
28
Ratio between domestic consumption and export for Argentinean sparkling wine
Almost all consumed locally
29
Key regions for Chilean sparkling wines and their moderating influences
1. Casablanca - cooled by the Humboldt Current
2. San Antonio in Leyda - cooled by the Humboldt Current
3. Limari - cooled by the Humboldt Current
4. Curico - cooled by the Humboldt Current if seaside
5. Bio Bio - southerly latitude, with ocean breezes
6. Itata - for Moscatel/Mustca and Pais
7. Maule - for Moscatel/Mustca and Pais
30
Tank method account for _____% of Chilean Sparkling wine production.
90% made using tank method
31
Founding house for modern sparkling winemaking in the United States
Schramsberg made Blanc de Blancs Brut in 1965
32
Three common styles for US sparkling wines
1. Traditional
2. Tank
3. Pet Nat
33
Describe a typcial US sparkling wine.
- Typically brut
- Medium int of ripe apple and lemon with autolytic notes
- Medium+ acidity
34
Most of US sparkling wines are from....
Califorinia
35
Cooling influences for successful sparkling winemaking in coastal California.
- Cool ocean breezes
- Fog rising from the sea slowing down the ripening process
- Planting on river valley slopes
36
Eight varieties used for making sparkling wines in the US
1. Chardonnay
2. Pinot Noir
3. Pinot Gris
4. Pinot Blanc
5. Sauvignon Blanc
6. Viognier
7. Syrah
8. Tempranillo
3- 8 often used for the tank method
37
Eight key locations for sparkling wine production in the California
1. Anderson Valley - Mendocino County
2. Russian River Valley - Sonoma County
3. Caneros - Sonoma & Napa counties
4. Napa Valley - Napa County
5. Monterey - Monterey County
6. Edna Valley & Arroyo Grande - San Luis Obispo County
7. Santa Maria Valley & Sta Rita Hills - Santa Barbara County
8. Lodi - San Joaquin County
38
_____ and _____ State also makes sparkling wines other than California.
Oregon and Washington State
39
Anderson Valley
- Mendocino County
- Cool ocean breezes and fog moderate
- Wide diurnal range
- Home to Roederer Estate
- Can source grapes grown outside of the region
40
Russian River Valley
- Sonoma County
- Cool ocean breezes and fog moderate
- The Petaluma Gap
- Home to sparkling pioneer Korbel
41
Caneros
- In both Sonoma and Napa county AVAs
- Cool ocean breezes and fog moderate
- San Pablo Bay
- Home to Gloria Ferrer under Freixenet & Domaine Caneros under Tattinger
42
Napa Valley
- Too hot to grow but sources grapes from cooler sites in California
- Pioneer Schramsberg is still based here
43
Edna Valley & Arroyo Grande
- San Luis Obispo County
- Cool ocean breezes and fog moderate
44
Santa Maria Valley & Santa Rita Hills
- Santa Barbara County
- Cool ocean breezes and fog moderate
- East-west running Santa Maria Valley & Santa Ynez Valley channel cool air
45
Lodi
- Too warm for traditional method grapes
- Source of bulk grapes for tank method and flavoured sparkling wines
46
Washington State
- Home to Chateau Ste Michelle
- Blends of Chardonnay, Pinot Noir and Meunier
- Some interesting Blanc de Blancs and Blanc de Noirs as well
- Single varietal bubblies including Muller Thurgau, Riesling and Gewurztraminer
47
Oregon
- Especially Willamette Valley
- Home to the pioneer sparkling wine specialist Argyle
48
Two specialist custom crush for sparkling wines in California
1. Rack & Riddle in Sonoma
2. Brut Custom Crush in Napa
WSET D4
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Decks in class (5)
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