Exam Preparation questions l3 Advanced Certificate The following questions are examples of what to be expected when sitting your l3 Advanced examination. They are by no means exhaustive and serve as a guideline only! 1) Describe the production method of (white) Champagne production from harvest to bottling using the terms listed below Harvest: Whole bunches of only moderately ripe Chardonnay, Pinot Noir and Pinot Meunier grapes are manually harvested in at high yields of around 120 HL/Hectare. Pressing: Pressing takes place quickly and lightly in a basket or pneumatic press to avoid over-extraction of (red) color and tannins from the grapes skins. The lightest pressing is the so-called cuvee and the second and slightly more powerful pressing is called the taille. Fermentation: Fermentation of many Champagne wines occurs in stainless steel vats although oak barrels are also used. Fermentation temperatures are on the high end for white wines as forward fruitiness is not the aim in Champagne. Following fermentation MLF is often carried out for stability. Following fermentation the wines are bottles in the typical Champagne bottle and yeast and a small amount of sugar (liqueur de tirage) are added. After being sealed by a crown cork the bottles are left to a secondary fermentation. In the closed bottle the CO 2 cannot escape rendering the wine sparkling. Sur Lie: When fermentation is finished the wine is left on its lees (sur lattes) at least 12 months in order to obtain flavors of toast and brioche associated with Champagne and become more integrated and complex. Remuage: After the minimal period of lees (15 months) contact the yeast residue (lees) needs to be removed from the bottle. This is carried out by remuage; a turning of the bottle to bring the lees to the top for easy removal. This can be carried out by hand (pupitres) or in a gyropallette mechanically. When the yeast residue is in the neck of the bottle it is ready to be released. 1
Dégorgement: By freezing the yeast plug in the neck of the bottle with CO 2 it can now be mechanically removed after which the bottle is topped up with liqueur d expedition and (Base wines and possibly dosage) and the traditional Champagne cork and muselet are added after which the wine is ready to go to market. 2) Describe the process of Sherry production for a Fino style wine from harvest to bottling using and explaining the following terms Grape: The Palonimo Fino grape is the sole grape used as base wine for all Sherry types. It is a very neutral white grape. Fortification: A Fino style wine is fermented to dryness and is only then fortified to 15 or 15,5 abv with grape alcohol. Other Sherry types may be fortified to a higher degree according to the desired style. Flor: Because of the relatively lower amount of alcohol in a Fino style wine Flor will grow opun its surface in barrel. Flor is a yeast type that feeds on the unfermentable sugars thus rendering it bone-dry. Flor also brings an array of flavours ranging from fresh nuts to yeasty notes and Chamomille. Due to the fact that the Flor covers the surface of the Fino it ages without oxygen and retains a water white pale color. The name Flor means flower in Spanish and is given because in certain periods the yeast is more active and looks like it isflowering. Solera: Typical for Sherry production is the Solera system where continuous crossvintage blending is carried out in order to deliver a uniform Fino every year and attain to a benchmark style. In solera parts the youngest vintage is on top in the sobretabla and the older wines are further below, first in the criadera and lastly in the solera before bottling. Throughout the year the fresher wines and older vintages are exchanged in order to supply the Flor with new nutrients and thus keep it alive and also create a uniform wine style. The lowest layer of the solera is then used for bottling. 3) How is a Vintage Port produced, explain the process from picking to bottling A Vintage Port is only produced in the very best years from the best grapes a Port- Shipper has harvested. After the fortification during fermentation to obtain 20 % abv and a sweet style, it is aged in seasoned oak vats for a short period of about 2 years and is then bottled for further ageing. Because of the low amount of oxygen in the bottle this ageing is slow and these wines can improve for many decades. Because of the relative short ageing in vat and long ageing in bottle these wines tend to throw a depot and need to be decanted. 2
4) Describe the different ageing regimes of Port wines for Vintage, Ruby, Tawny and LBV Ruby: A Ruby Port is aged in large oak vats for only a short period to retain a fruity and fiery character and deep color. 2-3 years of oak ageing is normal for a Ruby style where a Reserve may have a slightly longer ageing. Tawny: a Tawny Port is aged for a long period in oak casks creating contact with oxygen and thus a lighter color, soft and integrated tannins and tertiary aroma s such as caramel and nuts. Basic Tawny has aged for two years in casks where the higher categories age 10, 20, 30 or 40 years respectively for the blend and can command high prices once released. Late Bottled Vintage: LBV Ports remain in cask for a period of between 4-6 years before bottling and are often not filtered creating a depot comparable to a Vintage Port. There are also filtered versions that will not improve in bottle. These wines can show some of the characteristics of a Vintage Port at an often lower price 5) As a winemaker you want to produce a dry full bodied, powerful rounded white Chardonnay. Name 2 methods to accomplish this style. a) In order to create a full-bodied style ageing lees ageing can create more fullness and body especially when lees stirring is carried out. This method also imparts notes of toast and yeasty character to the wine. b) In order to create a powerful style and rounded character Malolactic Fermentation where Malic acid is turned to softer lactic acid can be carried out. In order to create more power and roundness the wine can be aged in New Oak barrels or perhaps with staves or chips in order to impart some oak notes of vanilla and spice as well as rounded character 6) You aim to produce an off-dry light rosé style with low alcohol levels, how would you achieve this as a winemaker through: Pressing: A very light and gentle pressing of the black grapes used in in order to avoid too much coloring of the wine and the extraction of tannins and bitterness. Fermentation: When a light low alcohol style is wanted fermentation needs to be stopped at the desired amount of residual sugar and abv. respectively. This can be done by arresting by addition of SO 2 or by cooling the wine and removal of the yeast by filtration. This creates a light style, residual sugar and low alcohol levels. 3
7) Describe the various methods for oak ageing and their influences on the finished wine discussing both old and new barrels, chips and staves. Barrels: Seasoned barrels can be new or old or even a blend of old and new barrels. The contact with oak imparts oak flavor such a vanilla, cloves, coconut depending on the origin and seasoning of the oak. Furthermore the slight contact with oxygen during ageing stabilizes color and softens tannin structure. Older oak, even large casks have the same effect without the distinct oak flavors. Chips: using oak chips in order to create some oak notes in the flavor of a wine is very common. A large bag of seasoned small oak chips is put into the tank emerged in the wine. These chips create flavors of oak, vanilla and spice. This method is very economic and quick. Staves: Seasoned oak staves are submerged in the tank in contact with the wine in order to impart oak character to it. This method is slightly more expensive than chips but seemingly also gives better results. 8) Name 3 possible problems a viticulturist can face in a cool climate with high rainfall and how these can be countered. 1) Rotting of bunches and grapes because of the humidity. This can be countered by good canopy management in order to facilitate an airstream between bunches and drying them. Furthermore chemical sprays or Bordeaux mixture can be sprayed for protection 2) Under ripeness because of lack of warmth and sunlight in the season. This can be countered by removing leafs above grape bunches, keeping yields sufficiently low and using early ripening varietals. 3) Overly vigorous growth due to too much water in the soil after rainy periods. This can result in too many leafs and thus under ripeness. By selecting a site with good drainage and working the soli in order to keep it open and avoid water retention. 9) Name 3 vine diseases/pests and their possible treatment if any. 1) Phylloxera; this pest eats away at the roots of Vitis Vinifera vines resulting in death of the vine. By grafting on rootstocks from a non-vinifera variety such as Riparia or Rupestris the threat of Phylloxera is countered as these rootstocks are resistant. 2) Eutypa Dieback: this wood disease results in lower yields followed by death of the vine and is not curable as well as highly contagious. Good hygiene in pruning practices, uprooting of affected vineyards and careful monitoring can minimize effects and spread. 4
3) Pierce s Disease: this disease is incurable and deadly for the vine. The prime vector carrying this contagious disease between vines is the glassy winged sharpshooter. By removing this insect carrier in the vineyard by spraying insecticides or setting out predators the spread of Pierce s can be managed. 10) Name 3 grapes commonly used in the Spanish area of Rioja and explain their flavor profile and the influence this has on the finished wine 1) Tempranillo: this black grape is the base for most red Rioja, generally at least 60 percent with Garnacha Tinta and minute quantities of Graciano and/ or Mazuelo. Tempranillo is medium in acidity, body, alcohol and tannins and takes very well to oak ageing. Tempranillo has a flavor profile of red berries and strawberry notes. 2) Garnacha Tinta: with Tempranillo this grape makes up most of all red Rioja. It is a blending partner for Tempranillo which has aromas of strawberry and white pepper. Garnacha has low tannin, high alcohol, a full body and low acidity paired to a light color. 3) Viura: this is the prime grape used in white Rioja wines, often blended with Malvasia and Garnacha Blanca. Viura created acidity, freshness, mild white fruit notes, some perfume and Garnacha adds body and fullness where Malvasia adds aromatic complexity. 11) Discuss the various ageing regimes of red Rioja wines and the flavor profiles they create a) Joven: these wines have spent less than 1 year in oak and often as not have not been oaked. Joven styles are light and fruity with a deep color, red fruit and youthful fresh character. b) Crianza: these wines have been aged for at least 2 years of which one has to have been in oak. Because of the use on New (American) oak barrels for ageing these wines show red fruit paired to notes of vanilla and even coconut with softer integrated tannins and a silky mouth feel c) Reserva: these are aged for at least 3 years of which one must have been in oak. Reservas show some fruity character but also more tertiary notes of meat and leather paired to complex oak notes of vanilla and spice. Due to their ageing regime these wines are silky and have round and integrated tannins. d) Gran Reserva: these wines are aged 2 years in oak barrels and another 3 years in bottle. The extensive oak ageing creates oak characteristics of spice and vanilla and due to age the wine shows more tertiary notes of leather and less of the primary fruit of the varietal. Tannins are silky and soft and the wine is very integrated with a lightercolorduetoageing.. 5
12) How is traditional White Burgundy produced? Discuss flavor profile and production method referring to the following terms; Sur lie: After the fermentation has completed the yeast cells die and sink to the bottom f the tank or barrel. These are known as lees. When in contact with the wine these can create complex notes of toast and brioche as well a a round and full body. To promote extraction of these characteristics the lees are stirred (so called battonnage) in barrel. Barrique: The flavors of high quality white Burgundy are often derived from extensive oak ageing in new French oak creating flavors of spice and vanilla as well as a slightly faster ageing process due to oxidation in barrel, a stabilized color and more complexity. White Burgundy is one of the prime examples of oak aged white wines and often also completes MLF in oak. Malolactic Fermentation: during the malolactic fermentation (MLF) sharp malic acid is transformed into lactic acid which is much softer to the taste. Malolactic bacteria create this change in acid character but also produce caramel, buttery and lactic flavors in the wine/ MLF is often carried out in barrel in order to create roundness and integrated oak character. 13) As a sommelier you are asked to provide with New World alternatives for the following wine styles. Chose a wine style that would qualify and explain why you chose it. a) Meursault: New Zealand Chardonnay from Central Otago. These New World Chardonnays show vibrant acidity, full character and notes of caramel, dairy and integrated oak notes with spice and vanilla. The cooler climate creates a resemblance to Burgundy styles and the chalky soil creates mineralic backbone b) Paulliac AC: South-African Bordeaux blend from Stellenbosch. A good Cabernet dominant Stellenbosch wine can be used as an alternative as it shows the ripe black fruit of a good year in Bordeaux paired to sufficiently fresh acidity. Alcohol may be slightly higher yet not exceptionally so and the classic feel of Stellenbosch wines paired to the integrated classical use of New French oak make this wine a viable alternative. c) Pouilly-Fumé: Fumé Blanc from Napa Valley California. Napa Valley is the homeland of Fumé Blanc styles made from Sauvignon Blanc with some oak use in order to create complexity and mimic minerality. These wines have fresh acidity paired to a slightly more ripe fruit profile than to be expected from an Old World wine but they do show the mineral character, flinty notes and light refreshing style Pouilly-Fumé is known for. 6
14) In a restaurant you have decided to order Boeuf Bourguignon and want to order a matching wine. Choose one of the below options and explain why this is a good wine food pairing. Pouilly- Fuissé / Chilean Cabernet Sauvignon / Nuits-St-Georges / Australian Shiraz The Nuits-St-Georges first of all originates from the same region as the dish which isoften a good indicator for wine/food pairings. Furthermore a red wine is needed in order to counter the flavorful dish served and tannins will be softened by the meat component. Too heavy a red may outweigh the dish, therefore the Shiraz has not been selected. The possibly extreme fruit of the Chilean red may also overpower therefore the Burgundy has been choses. It has fresh acidity to match with the dish, ample earthy flavors and a style that is firm enough to complement the rich dish yet is not so full that it overpowers. 7