Ch 6 - Sparkling Wine Production Flashcards
Added to the cute in order to initiate the second fermentation
liqueur de tirage
turning bottles upside down and gently shaking them to get dead yeast cells collected near the cap
rémuage
time spent aging the wine on yeast lees
sur lie
a rack used to hold bottles of wine during the riddling process
pupitre
creation of a blended wine that will undergo second fermentation and be turned into a sparkling wine
assemblage
second alcoholic fermentation
Prise de mousse
the process where yeast cells decompose and release flavors
autolysis
An addition added just after disgorging a bottle of sparkling wine (aka the “dosage”)
liqueur d’expédition
process in which bottle is opened and yeast extracted
degorgement
Another name for the Charmat method of sparkling wine production
cuve close
List 7 levels of sparkling wine from driest to sweetest
- Brut Nature
- Extra Brut
- Brut
- Extra dry
- Sec
- Semi-sec
- Doux
Equivalent to 2 standard bottles
Magnum
Equivalent to 4 standard bottles
Jeroboam
Equivalent to 6 standard bottles
Rehoboam
Equivalent to 8 standard bottles
Methuseleh
Equivalent to 12 standard bottles
Salmanazar
Equivalent to 16 standard bottles
Balthazar
Equivalent to 20 standard bottles
Nebuchadnezzar
Traditional champagne press
wide, flat basket press - many still in use today
T/F - base wines used in champagne are left very sweet
False
Blanc de blancs
Champagne wine made only using white grape varieties
T/F - most Cava is technically blanc de noirs
False
Sparkling wine method used for Moscato d’Asti
partial fermentation method
Another name for the ancestral method of sparkling wine production
méthode rurale