Chapter 6&7-Table 1 Flashcards
The most highly regarded method of sparkling wine production
Methode Champenoise ( Traditional Method)
French term for a riddling rack
Pupitre
French term for the blending stage of sparkling wine production
Assemblage
Another term for Prestige sparkling wines, literally translated to “cream of the crop”
Tete de Cuvee
Sparkling wine made using only white grapes
Blanc de Blancs
Sparkling wine made using only red grapes
Blanc de Noirs
French term for “juice settling”——
Debourbage
Mixture of base wine, sugar, and yeast that is added to induce the second fermentation of a sparkling wine
Liqueur de tirage
Term used for the decomposition of yeast cells during sur lie aging
Autolysis
French term for riddling
Remuage
Proess by which the dead yeast cells are removed from a bottle of Champagne
Disgorging
Small amount of wine (and sometimes sugar) used to replace the volume lost in the disgorging of Champagne
Dosage
Alternative name for the “tank method” of sparkling wine production
Charmat or Cuvee Close
Method used to produce Moscato d’Asti
Partial Fermentation
Process of halting fermentation by adding high-alcohol spirits while the must still has a significant amound of sugar
Mutage
Two main styles of Sherry
Fino and Oloroso
Complex series of barrels used for aging Sherry
Solera system
Type of aging that occurs in a Sherry that is aged with flor yeast
Biological aging
Type of aging that occurs in Sherry that is aged without the presence of flor yeast
Oxidative aging
Lighly fortified sweet wines produced throughout th South of France
Vin doux Naturel
Product produced by fortifying grape juice or must before (or very soon after) fermentation begins
Vin de Liqueur
Region where Banyuls is produced
Roussillon
Region where Muscat de Beaumes-de-Venise is produced
Rhone
County where Commandaria is produced
Cyprus
Put these styles of spakling wine in order, from driest to sweetest: Brut Doux Extra Brut Extra Dry Demi Sec Sec
Extra Brut Brut Extra Dry Sec Demi-Sec Dox
