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CSW Study Guide > Ch. 6: Sparkling Wine Production > Flashcards

Ch. 6: Sparkling Wine Production Flashcards

1
Q

Sparkling Wine - Methode Rurale (Rural Method)

A

Incompletely fermented wines that were stored in chill of winter would begin to spontaneously re-ferment when temps rose in spring

This process remains in use by a small # of producers today

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2
Q

Sparkling Wine - Traditional (Classic) Method

A

Used in the Champagne region

Involves producing base wine

Adding measured sugar and yeast

Initiating second fermentation in sealed bottle

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3
Q

Main Grapes Used for Sparkling Wine

A

Pinot Noir

Chardonnay

Meunier

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4
Q

Other Grapes Used for Sparkling Wine

A

Chenin Blanc – Loire Valley

Riesling – Germany

Xarel-lo, Macabeo, and Parellada – Spain

Muscat, Brachetto, and Glera – Italy

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5
Q

Traditional Method of Sparkling Wine Production

A

Making and bottling wine that’s dry, still, high acid, low alcohol

Precise amount of yeast and sugar added

Second fermentation begins

About 30 days to complete

Aged while in the bottle

Sediment collected in neck of bottle and disposed of

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6
Q

U.S. Identifier of Traditional Method

A

Classic Method

Traditional Method

Fermented in Bottle

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7
Q

Base Wine

A

Wine later used in sparkling wine

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8
Q

Grapes Used in Base Wine Production

A

Harvested quite early to maintain low sugar/high acid character

Hand harvested to ensure few bitter/harsh components transferred from skins to juice

Handling also minimizes color transfer from skins of red grapes

Small bins

Hand sorted

Whole-cluster pressing

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9
Q

Traditional Champagne Press

A

Wide, flat basket press

Still widely used today

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10
Q

Traditional Champagne – Pressing

A

Series of pressings conducted

First – gentle pressure, then increasing pressure

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11
Q

Traditional Champagne – Pressed Juice

A

First press – finest quality

Juice from later pressings might be combined with first or used in different wines

Last pressings pick up components from skins/seeds – unsuitable

Last press juice might be used for still or fortified wines, spirits, vinegar, etc

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12
Q

Traditional Champagne – Juice for Sparkling Wine

A

Allowed to rest for short period to allow sediment to sink to bottom tank

Normal fermentation initiated

Malolactic fermentation might be employed, but rare

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13
Q

Traditional Champagne – Fermentation Vessels

A

Stainless steel

Oak casks

Concrete vats

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14
Q

Debourage

A

Juice settling

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15
Q

Prise de Mousse

A

Seizing the foam

Second fermentation

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16
Q

Pupitre

A

Riddling rack

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17
Q

Remuage

A

Riddling

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18
Q

Reserve

A

Still wine from earlier vintages used in blending

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19
Q

Traditional Champagne – Blending

A

Sparkling wine might come from variety of base wines

Mixed together in varying combinations

Assemblage

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20
Q

Cuvee – Prestige

A

Top-quality wines

Tete de Cuvee

Brands very best wine

Made from only earliest part of first press

Sold in uniquely shaped or decorative bottles

High price

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21
Q

Cuvee – Vintage

A

Produced from a cuvee of base wines made from grapes harvested in same year

Highlight quality and unique characteristics of that year

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22
Q

Cuvee – Nonvintage

A

Cuvee that contains wines from more than one year’s harvest

Base wines chosen for consistent flavor profile (house style)

Highest volume category

Least expensive

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23
Q

Cuvee – Blanc de Blancs

A

Cuvee made from white grapes

May be vintage or nonvintage

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24
Q

Cuvee – Blanc de Noirs

A

Cuvee made exclusively from red grapes

Juice pressed off the skins quickly after harvest

May be vintage or nonvintage

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25
Q

Cuvee – Rose

A

Sparkling wines mixed with pinkish base wine

Short carbonic maceration of red grapes before pressing

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26
Q

Initiating Fermentation

A

Mixture of yeast and sugar added to bottle

Placed into heavy glass bottles w/ indents at base

Yeast cells begin second fermentation

Extra alcohol raises level in wine by small amount

CO2 builds pressure

Gas dissolves into liquid

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27
Q

Liqueur de Triage

A

Mixture of yeast and sugar added to wine for second fermentation

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28
Q

Second Alcoholic Fermentation

A

Occurs slowly due to low temps in cellars/caves

Yeast cells have difficulty multiplying in wine that already has 10-11% alcohol

Can take a month or longe

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29
Q

Lees Aging

A

During second fermentation, yeast cells decompose

Release compounds that create toasty, nutty flavors – Autolysis

30
Q

Autolysis

A

Toasty, nutty flavors caused by yeast decomposition during second fermentation

Important flavor component of traditional method

Longer dead yeast remains in contact, more pronounced these flavors

31
Q

Lees Aging – Prestige & Vintage Wines

A

Left with dead yeast cells for extended period

Allows CO2 to dissolve more thoroughly

Finer, smaller bubble size

32
Q

Riddling and Disgorging

A

Removal of sediment from bottle

33
Q

Riddling (Remuage)

A

Gradually turning bottle upside down

Giving it a series of gentle shakes to collect yeast at cap

34
Q

Disgorging (Degorgement)

A

Bottle is opened

Yeast extracted

Bottle resealed ASAP

35
Q

Traditional Method Riddling

A

A frame rack with holes – Pupitre

Bottle shaken momentarily every day for weeks or months

Partially rotated

Angled ever more vertically

36
Q

Gyropalettes

A

Can hold as many as 500 bottles per crate

Can complete riddling process in one week

37
Q

Sur Pointe

A

Bottles allowed to rest in upside down vertical position

Preparation for disgorging

38
Q

Disgorging After Sur Pointe

A

End of the bottle dipped into icy brine solution

Freezes sediment into slushy “plug”

Bottle is turned upright and opened

Internal pressure shoots plug out of bottle

39
Q

Dosage (Liqueur d’ Expedition)

A

Small amount of volume is lost during disgorging

Bottle topped with small amount of wine

Small amount of sugar usually added for balance

40
Q

Brut

A

Sugar addition is barely perceptible

41
Q

Extra Dry

A

Noticeable sweetness

42
Q

Bottle Aging

A

After dosage, bottles are sealed with large cork

Super compressed

Bottles cellared for at least a few months

43
Q

Muselet

A

Wire cage that holds cork in place

44
Q

Transversage

A

Variation on traditional method

Used to fill very small or very large bottles

Quarter bottles – Piccolos

Bottles larger than 3 liters

Process is performed in regular bottles

After disgorgement, wine is placed into pressurized tanks

Wine transferred to bottles of varying sizes

45
Q

Tank Method (Charmat, Cuve Close, Bulk, Martinotti)

A

Prosecco and Sekt

Second fermentation takes place in pressurized tank vs bottle

Grapes fermented normally to dry, still base wines

Blended as desired cuvee

Yeast, sugar added to tank of base wine

Mixture ferments under pressure

CO2 stays dissolved in liquid

Lees contact generally avoided

Wine racked into separate tank to remove sediment

Bottled – may be aged for a few weeks/months

46
Q

Tank Method Advantages

A

Saves time and money

Considered best method for sparkling wines using aromatic grapes

Muscat and Riesling

Yields wine that emphasizes youthful, floral, primary fruit aromas

Costs less than bottle fermentation

Bypasses yeast sediment removal

Three important steps performed in one pass

47
Q

Transfer Method

A

Hybrid procedure

Begins like traditional method

Transitions to tank method

After second fermentation and lees aging, bottles emptied into tank

Eliminates need for riddling, disgorging, dosage

48
Q

US Classification for Transfer Method Wines

A

On label:

Fermented in the Bottle

Bottle Fermented

49
Q

Partial Fermentation Method (Asti Method)

A

Used for low-alcohol, sweet sparkling wines

Single, incomplete fermentation

CO2 created during fermentation allowed to escape

After that, tank is pressurized

Wine is chilled to point that fermentation is halted after alcohol/CO2 pressure reached

Wine then sterile filtered and bottled

50
Q

Characteristics of Partial Method Fermentation Wines

A

Low pressure, low alcohol (5-6%)

Significant residual sugar

Fruity, floral scents

Bottled with standard cork

51
Q

Ancestral Method (Methode Rurale)

A

Bottling an incompletely fermented (sweet) base wine

After bottle is sealed, fermentation continues until pressure reaches 1-3 ATM & 6-7% residual sugar remains

Bottle may not be reopened for disgorging

52
Q

Ancestral Method Examples

A

Limoux Methode Ancestrale – Languedoc region

Bugey Cerdon AOC

Gaillac Mousseux Methode Gaillacoise AOC

53
Q

Ancestral Method Clairette de Die Methode Ancestral AOC

A

Rhone Valley’s Pays Diois

Submerge wine in icy waters of nearby river

Wine is chilled 50F throughout fermentation (6 months)

Fermentation ends while still slightly sweet

Bottles quickly emptied, wine filtered and rebottled

54
Q

Petillant Naturel (Naturally Sparkling)

A

Sparkling wine made using ancestral method

Lightly sparkling, rustic

May be unfiltered

Cloudy appearance

55
Q

Sparkling Category/Label Term: Brut Nature (Sans Dosage, Pass Dose, Dosage Zero, Brut Sauvage)

A

Sweetness: No sugar added

Sugar qty: Less than 3 g/l

Percent sugar: <0.3

56
Q

Sparkling Category/Label Term: Extra Brut

A

Sweetness: Very Dry

Sugar qty: Less than 6 g/l

Percent sugar: <0.6

57
Q

Sparkling Category/Label Term: Brut

A

Sweetness: Dry

Sugar qty: Less than 12 g/l

Percent sugar: <1.2

58
Q

Sparkling Category/Label Term: Extra Dry (Extra Sec)

A

Sweetness: Off dry

Sugar qty: 12-17 g/l

Percent sugar: 1.2-1.7

59
Q

Sparkling Category/Label Term: Sec

A

Sweetness: Slightly sweet

Sugar qty: 17-32 g/l

Percent sugar: 1.7-3.2

60
Q

Sparkling Category/Label Term: Demi-Sec

A

Sweetness: Sweet

Sugar qty: Less than 32-50 g/l

Percent sugar: 3.2-5.0

61
Q

Sparkling Category/Label Term: Doux

A

Sweetness: Very sweet

Sugar qty: More than 50 g/l

Percent sugar: >5.0

62
Q

Traditional Champagne Bottle Size: Piccolo/Split

A

1/4 bottle

187.5ml

63
Q

Traditional Champagne Bottle Size: Half/Demi-Bouteile

A

1/2 bottle

375ml

64
Q

Traditional Champagne Bottle Size: Standard

A

1 bottle

750ml

65
Q

Traditional Champagne Bottle Size: Magnum

A

2 bottles

1.5l

66
Q

Traditional Champagne Bottle Size: Jeroboam

A

4 bottles

3l

67
Q

Traditional Champagne Bottle Size: Rehoboam

A

6 bottles

4.5l

Discontinued after 1989

68
Q

Traditional Champagne Bottle Size: Methuselah

A

8 bottles

6l

69
Q

Traditional Champagne Bottle Size: Salmanazar

A

12 bottles

9l

70
Q

Traditional Champagne Bottle Size: Balthazar

A

16 bottles

12l

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