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					WSET® (Level 3) Advanced
Certificate in Wines & Spirits


 Sparkling Wines
Exam …
• Monday 16th June
• Tasting Paper: 18:30 15 mins – 1 wine blind
• Theory Paper: 19:00 1 hr 45 mins – 50 mcq/4 saq
• Bring: 1 x Tasting glass, pencils, rubber, water
WSET Level 4 Diploma in Wines & Spirits
Diploma First Semester Block Release Course
Attendance during the following periods:
Block A: January 12th to 16th 2009
Block B: February 16th to 18th 2009
Block C: March 30th to April 1st 2009

Unit 2 examination February 16th 2009
Unit 1 (case study) examination March 11th 2009
Unit 4 & 5 examinations June 8th 2009
Unit 1 assignment date November 2009 (issued April 2009)

For more details visit www.wset.co.uk or e-mail
cboot@wset.co.uk
Sparkling Wines
Objectives …

• To identify the important sparkling wine-producing regions of
  the world
• To identify the methods of production used for sparkling wines
• To identify the key factors influencing the style, quality and
  price of the important sparkling wines
• To describe the characteristics of the principal sparkling wines
  of the identified regions
Wine
Regions of                                   0       100 Miles

France                      Champagne                Alsace


                   Loire Valley


                                  Burgundy           Jura


                                                     Savoie
             Bordeaux

                                                  Rhone



                                     Roussillon    Provence
1. Grape Varieties

  Pinot Noir                   Chardonnay

               Pinot Meunier
              Champagne          Sub-Districts:
              REIMS


                      MONTAGNE   Montagne de Reims
                      DE REIMS
                                 Pinot Noir & Pinot
VALLÉE                           Meunier
DE LA MARNE
              CÔTES DES
               BLANCS            Vallée de la Marne
                                 Pinot Meunier

                                 Côte des Blancs
                                 Chardonnay

                                 Aube
                                 Chardonnay


                          AUBE
2. Climate and Weather




  Marginal
  Northern Continental
  Cold winters
  Warm summers
  Dry
  Frosts
3. Soil and Topography

  Chalk – Belemnita
  Quadrata




   Rolling Hills
4. Viticulture

Taille Chablis




 Cordon de
 Royat
 5. Vinification


Traditional Method/Method Champenoise
Traditional Method/Method Champenoise
         Hand Picked Grapes / Weighed
Hand Harvesting
The Traditional Method/Method Champenoise
          Hand Picked Grapes / Weighed
                    Pressing
Pressing
The Traditional Method/Method Champenoise
          Hand Picked Grapes / Weighed
                     Pressing
                 First Fermentation
First Fermentation
The Traditional Method/Method Champenoise
          Hand Picked Grapes / Weighed
                     Pressing
                 First Fermentation
                    Assemblage
           Addition of Liqueur de Tirage
  Assemblage




Liqueur de Tirage
The Traditional Method/Method Champenoise
          Hand Picked Grapes / Weighed
                     Pressing
                 First Fermentation
                    Assemblage
           Addition of Liqueur de Tirage
              Second Fermentation
                  Bottle Maturation
            Non-Vintage – 15 months minimum
               Vintage – 3 years minimum
               Other – 9 months minimum
Second Fermentation & Bottle Maturation
Traditional Method/Method Champenoise
           Hand Picked Grapes / Weighed
                        Pressing
                   First Fermentation
                       Assemblage
            Addition of Liqueur de Tirage
                 Second Fermentation
                    Bottle Maturation
             Non-Vintage – 15 months minimum
                Vintage – 3 years minimum
                Other – 9 months minimum
                        Remuage
      (by hand - pupitre / by machine - gyropalette)
Remuage
The Traditional Method/Method Champenoise
           Hand Picked Grapes / Weighed
                      Pressing
                  First Fermentation
                     Assemblage
            Addition of Liqueur de Tirage
               Second Fermentation
                   Bottle Maturation
              Non-Vintage – 15 months minimum
                 Vintage – 3 years minimum
                 Other – 9 months minimum
                       Remuage
     (by hand - pupitre / by machine - gyropalette)
                     Degorgement
      (à la glass - machine / à la volée - by hand)
Degorgement
The Traditional Method/Method Champenoise
           Hand Picked Grapes / Weighed
                      Pressing
                  First Fermentation
                     Assemblage
            Addition of Liqueur de Tirage
               Second Fermentation
                   Bottle Maturation
              Non-Vintage – 15 months minimum
                 Vintage – 3 years minimum
                 Other – 9 months minimum
                       Remuage
     (by hand - pupitre / by machine - gyropalette)
                     Degorgement
      (à la glass - machine / à la volée - by hand)
             Dosage - Liqueur d’Expedition
Sparkling Wine Styles
 STYLE            SUGAR CONTENT
 Extra Brut   :     0 g/l to 6 g/l
 Brut         :     0 g/l to 15 g/l
 Extra Dry    :    12 g/l to 20 g/l
 Dry          :    17 g/l to 35 g/l
 Semi-Dry     :    33 g/l to 50 g/l
 Sweet        :        Over 50 g/l
The Traditional Method or Method Champenoise
           Hand Picked Grapes / Weighed
                      Pressing
                  First Fermentation
                     Assemblage
            Addition of Liqueur de Tirage
               Second Fermentation
                   Bottle Maturation
              Non-Vintage – 15 months minimum
                 Vintage – 3 years minimum
                 Other – 9 months minimum
                       Remuage
     (by hand - pupitre / by machine - gyropalette)
                     Degorgement
      (à la glass - machine / à la volée - by hand)
             Dosage - Liqueur d’Expedition
           Corking & Dressing (Habillage)
Other Sparkling Wine Production Methods
The Transfer Method - 2nd fermentation occurs in bottle
then wine is degorged into a tank where it is filtered, wine
is then re-bottled

The Tank Method or Cuve Close - 2nd fermentation
occurs in tank then wine is filtered and bottled
The Asti Method – wine is chilled to stop 1st
fermentation, 2nd fermentation occurs in tank then wine is
filtered and bottled
Carbonated Method or Vin Gazefie - CO2 injected into
chilled vat of still wine then wine is bottled
Cap Classique – South African Quality Sparkling Wine
Sparkling Wine           Grape Variety                       Method of Production

Champagne                Pinot Noir, Pinot Meunier,          Traditional
                         Chardonnay
Cremant:                 Chenin Blanc                        Traditional
Vouvray, Saumur, Loire   Chardonnay
Cremant:                 Pinot Blanc, Riesling, Chardonnay   Traditional
Alsace
Cremant:                 Pinot Noir, Chardonnay, Aligote     Traditional
Burgundy
Cremant:                 Mauzac, Chenin Blanc,               Traditional
Limoux                   Chardonnay
Cava                     Paralleda, Xarel-lo, Macabeo,       Traditional
                         Chardonnay
Deutscher Sekt           Muller-Thurgau, Riesling            Traditional

New World                Chardonnay, Pinot Noir              Traditional/Transfer

Asti                     Moscato                             Asti Tank

Prosecco                 Prosecco                            Tank
Appearance
Clarity                    :   clear - dull
Intensity                  :   water-white - pale - medium - deep - opaque
Colour:              white :   colourless - lemon-green - lemon - gold - amber - brown
                     rosé :    pink - salmon - orange
                     red   :   purple - ruby - garnet - tawny - brown
Other observations         :   eg. rim vs. core, legs/tears, deposit, bubbles,
                               tints/highlights

Nose
Condition                  :   clean - unclean (faults?)
Intensity                  :   light - medium - pronounced
Development                :   youthful - developing - aged - oxidised
Aroma characteristics      :   fruit - floral - spice - vegetal - oak – other

Palate
Sweetness                  :   dry - off-dry - medium-dry - medium - medium-sweet - sweet-luscious
Acidity                    :   low - medium (-) - medium - medium (+) - high
Tannin                     :   low - medium (-) - medium - medium (+) - high
Alcohol                    :   low - medium (-) medium - medium (+) - high - fortified
Body                       :   light - medium (-) - medium - medium (+) - full
Mousse                     :   delicate - creamy - aggressive
Flavour intensity          :   light - medium (-) - medium - medium (+) - pronounced
Flavour characteristics    :   fruit - floral - spice - vegetal - oak - other
Length                     :   short - medium (-) - medium - medium (+) - long

Conclusions
Price category             : inexpensive - mid priced - high priced - premium
Quality                    : poor - acceptable - good - outstanding
Readiness for drinking     : needs time - ready to drink, but could age - at peak/drink
                             soon - tired/over-mature
Homework …

• All review sheets & more on
  www.casestudieswineschool.co.uk
• Revise!!

				
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posted:11/24/2012
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