Chapter 6&7-Table 1

Question 1

The most highly regarded method of sparkling wine production

Answer 1

Methode Champenoise ( Traditional Method)

Question 2

French term for a riddling rack

Answer 2

Pupitre

Question 3

French term for the blending stage of sparkling wine production

Answer 3

Assemblage

Question 4

Another term for Prestige sparkling wines, literally translated to “cream of the crop”

Answer 4

Tete de Cuvee

Question 5

Sparkling wine made using only white grapes

Answer 5

Blanc de Blancs

Question 6

Sparkling wine made using only red grapes

Answer 6

Blanc de Noirs

Question 7

French term for “juice settling”——

Answer 7

Debourbage

Question 8

Mixture of base wine, sugar, and yeast that is added to induce the second fermentation of a sparkling wine

Answer 8

Liqueur de tirage

Question 9

Term used for the decomposition of yeast cells during sur lie aging

Answer 9

Autolysis

Question 10

French term for riddling

Answer 10

Remuage

Question 11

Proess by which the dead yeast cells are removed from a bottle of Champagne

Answer 11

Disgorging

Question 12

Small amount of wine (and sometimes sugar) used to replace the volume lost in the disgorging of Champagne

Answer 12

Dosage

Question 13

Alternative name for the “tank method” of sparkling wine production

Answer 13

Charmat or Cuvee Close

Question 14

Method used to produce Moscato d’Asti

Answer 14

Partial Fermentation

Question 15

Process of halting fermentation by adding high-alcohol spirits while the must still has a significant amound of sugar

Answer 15

Mutage

Question 16

Two main styles of Sherry

Answer 16

Fino and Oloroso

Question 17

Complex series of barrels used for aging Sherry

Answer 17

Solera system

Question 18

Type of aging that occurs in a Sherry that is aged with flor yeast

Answer 18

Biological aging

Question 19

Type of aging that occurs in Sherry that is aged without the presence of flor yeast

Answer 19

Oxidative aging

Question 20

Lighly fortified sweet wines produced throughout th South of France

Answer 20

Vin doux Naturel

Question 21

Product produced by fortifying grape juice or must before (or very soon after) fermentation begins

Answer 21

Vin de Liqueur

Question 22

Region where Banyuls is produced

Answer 22

Roussillon

Question 23

Region where Muscat de Beaumes-de-Venise is produced

Answer 23

Rhone

Question 24

County where Commandaria is produced

Answer 24

Cyprus

Question 25

Put these styles of spakling wine in order, from driest to sweetest: 
Brut
Doux
Extra Brut
Extra Dry
Demi Sec
Sec

Answer 25

Extra Brut
Brut
Extra Dry
Sec
Demi-Sec
Dox