Module 8 - Sparkling & Fortified Wines

1. Issue 1 © WSET 2019 Sparkling wines Fortified wines Session 8

2. Issue 1 © WSET 2019 Sparkling wine alcohol carbon dioxide sugars in grapes yeast

3. Issue 1 © WSET 2019 Sparkling wine second fermentation CO₂ created by fermentation is trapped and dissolved in wine • bottle fermentation • tank fermentation

4. Issue 1 © WSET 2019 Bottle fermentation traditional method second fermentation and yeast autolysis riddling base wine sugar yeast

5. Issue 1 © WSET 2019 Bottle fermentation traditional method riddling disgorgement (removal) dosage resealing sugar wine

6. Issue 1 © WSET 2019 Bottle fermentation traditional-method sparkling wines Champagne • Pinot Noir • Chardonnay • Meunier Cava • local varieties • Chardonnay • Pinot Noir Paris SPAIN FRANCE FRANCE AND NORTH-EAST SPAIN Madrid Barcelona CHAMPAGNE Bordeaux Marseille CATALUNYA

7. Issue 1 © WSET 2019 Bottle fermentation traditional-method sparkling wines WORLD WINE REGIONS FRANCE SPAIN USA SOUTH AFRICA AUSTRALIA NEW ZEALAND

8. Issue 1 © WSET 2019 Bottle fermentation traditional-method sparkling wines • Brut • Demi-Sec • Non-Vintage/Vintage • Traditional Method/ Méthode traditionnelle • Méthode Cap Classique

9. Issue 1 © WSET 2019 Tank fermentation tank method dry sparkling wine bottled under pressure lees removed (filtration) second fermentation sealed tank yeast + sugar added dry base wine

10. Issue 1 © WSET 2019 Tank fermentation Prosecco • grape variety: Glera • light- or medium-bodied • dry or off-dry • fruit flavours: apple, melon Turin NORTHERN ITALY Milan Verona Venice PROSECCO ITALY

11. Issue 1 © WSET 2019 Tank fermentation Asti method low-alcohol sweet sparkling wine fermentation stopped by filtration before fermentation is complete tank sealed to retain CO2 partial fermentation in pressurised tank grape juice

12. Issue 1 © WSET 2019 Tank fermentation Asti • grape variety: Moscato(Muscat) • sweet • light-bodied Turin NORTHERN ITALY Milan PIEMONTE Verona Venice ASTI • pronounced floral and fruit flavours: grape, pear, peach, blossom

13. Issue 1 © WSET 2019 Sparkling wine opening a bottle of sparkling wine

14. Issue 1 © WSET 2019 Prosecco Cava Champagne Asti Colour Aromas/ Flavours Quality Sparkling wine tasting

15. Issue 1 © WSET 2019 Fortified wines Fortified wines are wines that have had additional alcohol added to them. Timing of fortification • fortification during fermentation to stop the fermentation; this produces a sweet fortified wine • fortification of a dry wine after fermentation is complete; this produces a dry fortified wine

16. Issue 1 © WSET 2019 Styles of Sherry Dry Sherry • Palomino grape Sweet Sherry • dried Pedro Ximénez grapes Blended Sherry • blend of dry Sherry with a sweet component Lisbon SPAIN FRANCE SPAIN AND PORTUGAL PORTUGAL Madrid Barcelona JEREZ

17. Issue 1 © WSET 2019 dry white wine fortified to around 15% abv aged under flor in solera system Fino Sherry fortified to around 17% abv aged without flor in solera system Oloroso Sherry refortified to around 17% abv aged without flor in solera system Amontillado Sherry biologically aged oxidatively aged Sherry main dry styles

18. Issue 1 © WSET 2019 Fino Sherry Oloroso Sherry Amontillado Sherry sweetened sweetened sweetened Pale Cream Sherry Cream Sherry Medium Sherry Sherry blended styles

20. Issue 1 © WSET 2019 Port maturation sweet fortified wine fortified during fermentation partial fermentation rapid extraction of colour and tannin Port winemaking

21. Issue 1 © WSET 2019 Vintage Port Ruby Port styles • Ruby Port • Reserve Ruby Port • Late Bottled Vintage Port (LBV) Tawny Port styles • Tawny Port • age stated Styles of Port

Module 8 - Sparkling & Fortified Wines

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Module 8 - Sparkling & Fortified Wines

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