Ch 6 - Sparkling Wine Production Flashcards

1
Q

Added to the cute in order to initiate the second fermentation

A

liqueur de tirage

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2
Q

turning bottles upside down and gently shaking them to get dead yeast cells collected near the cap

A

rémuage

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3
Q

time spent aging the wine on yeast lees

A

sur lie

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4
Q

a rack used to hold bottles of wine during the riddling process

A

pupitre

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5
Q

creation of a blended wine that will undergo second fermentation and be turned into a sparkling wine

A

assemblage

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6
Q

second alcoholic fermentation

A

Prise de mousse

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7
Q

the process where yeast cells decompose and release flavors

A

autolysis

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8
Q

An addition added just after disgorging a bottle of sparkling wine (aka the “dosage”)

A

liqueur d’expédition

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9
Q

process in which bottle is opened and yeast extracted

A

degorgement

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10
Q

Another name for the Charmat method of sparkling wine production

A

cuve close

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11
Q

List 7 levels of sparkling wine from driest to sweetest

A
  1. Brut Nature
  2. Extra Brut
  3. Brut
  4. Extra dry
  5. Sec
  6. Semi-sec
  7. Doux
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12
Q

Equivalent to 2 standard bottles

A

Magnum

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13
Q

Equivalent to 4 standard bottles

A

Jeroboam

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14
Q

Equivalent to 6 standard bottles

A

Rehoboam

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15
Q

Equivalent to 8 standard bottles

A

Methuseleh

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16
Q

Equivalent to 12 standard bottles

A

Salmanazar

17
Q

Equivalent to 16 standard bottles

A

Balthazar

18
Q

Equivalent to 20 standard bottles

A

Nebuchadnezzar

19
Q

Traditional champagne press

A

wide, flat basket press - many still in use today

20
Q

T/F - base wines used in champagne are left very sweet

A

False

21
Q

Blanc de blancs

A

Champagne wine made only using white grape varieties

22
Q

T/F - most Cava is technically blanc de noirs

A

False

23
Q

Sparkling wine method used for Moscato d’Asti

A

partial fermentation method

24
Q

Another name for the ancestral method of sparkling wine production

A

méthode rurale

25
Q

When was the term “California Champagne” disallowed on wine bottles?

A

After March 10, 2006

26
Q

What are “house style” sparkling wines?

A

wines produced from a cuvé that contains wines from more than one year’s vintage - chosen to construct a consistent flavor (usually highest volume and least expensive)

27
Q

Increase in alcohol content of wine from second fermentation

A

Usually 1-2%

28
Q

Typical pressure of a bottle of sparkling wine

A

around 6 atms of pressure

29
Q

Name of the wire cage on sparkling wine corks

A

muselet

30
Q

What does the “tank method” of sparkling wine production do?

A

emphasizes youthful, floral, and primary fruit aromas

31
Q

What is the cheapest way to produce sparkling wine?

A

Inject carbon dioxide directly into a still wine

32
Q

Grape used to create the Loire Valley’s sparkling wines

A

Chenin Blanc

33
Q

What is tete de cuvee wine?

A

Top of the line sparkling wine produced by a given brand or producer

34
Q

What are the steps of the Traditional Method, in order

A
  1. First fermentation
  2. Blending
  3. Bottling
  4. Second Fermentation
  5. riddling
  6. Disgorging
  7. Dosage