Chapter 6 Sparkling Wine Production Flashcards
Added to the cuvée in order to initiate the second fermentation
Liqueur de tirage
Turning the bottles and gently shaking them in order to get the dead yeast cells collected near the cap.
Remuage
Time spent aging the wine on the yeast lees
Sur lie
A rack used to hold bottles of wine during the riddling process.
Pupitre
The creation of the blended wine that will undergo a second fermentation and be turned into a sparkling wine
Assemblage
The second alcoholic fermentation
Prise de mousse
The process wherein the yeast cells begin to decompose and release their flavors
Autolysis
An addition added just after disgorging a bottle of sparkling wine; also known as the dosage
Liqueur d’expédition
The process in which the bottle is opened and the yeast extracted
Dégorgement
Another name for the Charmat Method of sparkling wine production.
Cuve close
Place the names of the styles of sparkling wine, listed below, in order from driest to sweetest.
Sec, Extra dry, Doux, Extra brut, Brut nature, Demi-sec, Brut
Driest:
- Brut nature
- Extra brut
- Brut
- Extra dry
- Sec
- Demi-sec
- Doux
Equivalent to two standard bottles
Magnum
Equivalent to four standard bottles
Jeroboam
Equivalent to six standard bottles
Rehoboam (discontinued as official bottle size in 1989)
Equivalent to eight standard bottles
Methuselah
Equivalent to 12 standard bottles
Salmanazar
Equivalent to 16 standard bottles
Balthazar
Equivalent to 20 standard bottles
Nebuchadnezzar
True or false
The term autolysis is used to refer to the decomposition of yeast cells during the process of sur lie aging
True
True or false
The traditional Champagne press is a wide, flat basket press, and many of them are still in use today.
True
True or false
The base wine that will be used in the production of Champagne is generally left very sweet.
False
True or false
A blanc de blancs sparkling wine is produced using just red grape varieties.
False
True or false
Most Cava is technically blanc de noirs.
False
True or false
Moscato d’Asti is produced using the partial fermentation method.
True
True or false
The Ancestral Method of sparkling wine production is sometimes referred to as the Méthode Rurale.
True
True or false
The term “California Champagne”may be used on some California wine labels, but only if approved before March 10, 2012.
False, the correct date is March 10, 2006
True or false
Most “house style” sparkling wines are blanc de blancs, extra dry, and produced using the grapes of just one vintage.
False, multiple vintages
True or false
The second fermentation of a sparkling wine generally increases the alcohol content by one or two percentage points.
True
True or false
The typical pressure of the dissolved carbon dioxide in a bottle of sparkling wine is about 10 atmospheres of pressure.
False, 5 to 6 atmospheres of pressure
True or false
In many bottles of sparkling wine, the cork is held in place by a wine cage known as a muselet.
True
True or false
The tank process of sparkling wine production is used to create a wine that emphasizes youthful, floral, and primary fruit aromas.
True
True or false
The most expensive method of making a sparkling wine is to inject carbon dioxide directly into a still wine.
False
True or false
Chenin Blanc is often used to create sparkling wines in the Loire Valley
True
