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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
Cuvee – Rose
Sparkling wines mixed with pinkish base wine Short carbonic maceration of red grapes before pressing
26
Initiating Fermentation
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
27
Liqueur de Triage
Mixture of yeast and sugar added to wine for second fermentation
28
Second Alcoholic Fermentation
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
29
Lees Aging
During second fermentation, yeast cells decompose Release compounds that create toasty, nutty flavors – Autolysis
30
Autolysis
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
Lees Aging – Prestige & Vintage Wines
Left with dead yeast cells for extended period Allows CO2 to dissolve more thoroughly Finer, smaller bubble size
32
Riddling and Disgorging
Removal of sediment from bottle
33
Riddling (Remuage)
Gradually turning bottle upside down Giving it a series of gentle shakes to collect yeast at cap
34
Disgorging (Degorgement)
Bottle is opened Yeast extracted Bottle resealed ASAP
35
Traditional Method Riddling
A frame rack with holes – Pupitre Bottle shaken momentarily every day for weeks or months Partially rotated Angled ever more vertically
36
Gyropalettes
Can hold as many as 500 bottles per crate Can complete riddling process in one week
37
Sur Pointe
Bottles allowed to rest in upside down vertical position Preparation for disgorging
38
Disgorging After Sur Pointe
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
Dosage (Liqueur d’ Expedition)
Small amount of volume is lost during disgorging Bottle topped with small amount of wine Small amount of sugar usually added for balance
40
Brut
Sugar addition is barely perceptible
41
Extra Dry
Noticeable sweetness
42
Bottle Aging
After dosage, bottles are sealed with large cork Super compressed Bottles cellared for at least a few months
43
Muselet
Wire cage that holds cork in place
44
Transversage
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
Tank Method (Charmat, Cuve Close, Bulk, Martinotti)
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
Tank Method Advantages
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
Transfer Method
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
US Classification for Transfer Method Wines
On label: Fermented in the Bottle Bottle Fermented
49
Partial Fermentation Method (Asti Method)
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
Characteristics of Partial Method Fermentation Wines
Low pressure, low alcohol (5-6%) Significant residual sugar Fruity, floral scents Bottled with standard cork
51
Ancestral Method (Methode Rurale)
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
Ancestral Method Examples
Limoux Methode Ancestrale – Languedoc region Bugey Cerdon AOC Gaillac Mousseux Methode Gaillacoise AOC
53
Ancestral Method Clairette de Die Methode Ancestral AOC
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
Petillant Naturel (Naturally Sparkling)
Sparkling wine made using ancestral method Lightly sparkling, rustic May be unfiltered Cloudy appearance
55
Sparkling Category/Label Term: Brut Nature (Sans Dosage, Pass Dose, Dosage Zero, Brut Sauvage)
Sweetness: No sugar added Sugar qty: Less than 3 g/l Percent sugar: <0.3
56
Sparkling Category/Label Term: Extra Brut
Sweetness: Very Dry Sugar qty: Less than 6 g/l Percent sugar: <0.6
57
Sparkling Category/Label Term: Brut
Sweetness: Dry Sugar qty: Less than 12 g/l Percent sugar: <1.2
58
Sparkling Category/Label Term: Extra Dry (Extra Sec)
Sweetness: Off dry Sugar qty: 12-17 g/l Percent sugar: 1.2-1.7
59
Sparkling Category/Label Term: Sec
Sweetness: Slightly sweet Sugar qty: 17-32 g/l Percent sugar: 1.7-3.2
60
Sparkling Category/Label Term: Demi-Sec
Sweetness: Sweet Sugar qty: Less than 32-50 g/l Percent sugar: 3.2-5.0
61
Sparkling Category/Label Term: Doux
Sweetness: Very sweet Sugar qty: More than 50 g/l Percent sugar: >5.0
62
Traditional Champagne Bottle Size: Piccolo/Split
1/4 bottle 187.5ml
63
Traditional Champagne Bottle Size: Half/Demi-Bouteile
1/2 bottle 375ml
64
Traditional Champagne Bottle Size: Standard
1 bottle 750ml
65
Traditional Champagne Bottle Size: Magnum
2 bottles 1.5l
66
Traditional Champagne Bottle Size: Jeroboam
4 bottles 3l
67
Traditional Champagne Bottle Size: Rehoboam
6 bottles 4.5l Discontinued after 1989
68
Traditional Champagne Bottle Size: Methuselah
8 bottles 6l
69
Traditional Champagne Bottle Size: Salmanazar
12 bottles 9l
70
Traditional Champagne Bottle Size: Balthazar
16 bottles 12l

CSW Study Guide (9 decks)

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