Chapter 6: Sparkling Wine Production Flashcards
The most highly regarded method of sparkling wine production
Méthode Champenoise (Traditional Method)
French term for the blending stage of sparkling wine production
Assemblage (note: the term is used for the blending stage of other types of wine as well)
French term for a riddling rack
Pupitre
Term often used for top-tier “Prestige” sparkling wines
Tête de Cuvée
Sparkling wine produced using white grapes
Blanc de Blancs
Formula added to base wine in order to induce second fermentation (in the bottle)
Liqueur de tirage
Champagne (or sparkling wine) produced using all red grapes
Blanc de Noirs
Decomposition of yeast cells (during sur lie aging)
Autolysis
French term for riddling
Remuage
Removal of the dead yeast cells from a bottle of Champagne
Dégorgement (Disgorging)
Mixture of wine and (perhaps) sugar added at the end of Champagne production
Dosage (Liqueur d’expedition)
Four additional terms for the ‘tank method’ of sparkling wine production
- Charmat method 2. Cuve close (‘closed tank’) 3. Bulk Method 4. In Italy: Martinotti Method
Sweetness styles of Champagne, in order from driest to sweetest
- Brut nature (sans dosage) 2. Extra brut 3. Extra dry 4. Sec 5. Demi-sec 6. Doux
Production method used to produce Italy’s sparkling Moscato
Asti Method (Partial fermentation)
Traditional production method used to produce France’s sparkling Limoux
Ancestral Method (Méthode Ancestrale)
