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

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

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

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
When was the term "California Champagne" disallowed on wine bottles?
After March 10, 2006
26
What are "house style" sparkling wines?
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
Increase in alcohol content of wine from second fermentation
Usually 1-2%
28
Typical pressure of a bottle of sparkling wine
around 6 atms of pressure
29
Name of the wire cage on sparkling wine corks
muselet
30
What does the "tank method" of sparkling wine production do?
emphasizes youthful, floral, and primary fruit aromas
31
What is the cheapest way to produce sparkling wine?
Inject carbon dioxide directly into a still wine
32
Grape used to create the Loire Valley's sparkling wines
Chenin Blanc
33
What is tete de cuvee wine?
Top of the line sparkling wine produced by a given brand or producer
34
What are the steps of the Traditional Method, in order
1. First fermentation 2. Blending 3. Bottling 4. Second Fermentation 5. riddling 6. Disgorging 7. Dosage