chapter six: sparkling wine

Question 1

the most highly regarded method of sparkling wine production

Answer 1

méthode champenoise (traditional method)

Question 2

french term for the blending stage of sparkling wine production

Answer 2

assemblage

Question 3

french term for a riddling rack

Answer 3

pupitre

Question 4

term often used for top-tier “prestige” sparkling wines

Answer 4

tête de cuvée

Question 5

sparkling wine produced using white grapes

Answer 5

blanc de blancs

Question 6

formula added to base wine in order to induce second fermentation (in the bottle)

Answer 6

liqueur de tirage

Question 7

champagne (or sparkling wine) produced using all red grapes

Answer 7

blanc de noirs

Question 8

decomposition of yeast cells (during sur lie aging)

Answer 8

autolysis

Question 9

french term for riddling

Answer 9

remuage

Question 10

removal of the dead yeast cells from a bottle of champagne

Answer 10

degorgement (disgorging)

Question 11

mixture of wine and (perhaps) sugar added at the end of champagne production

Answer 11

dosage (liqueur d’expedition)

Question 12

four additional terms for the tank method of sparkling wine production

Answer 12

charmat method
cuve close (closed tank)
bulk method
in italy: martinotti method

Question 13

sweetness styles of champagne, in order from driest to sweetest

Answer 13

brut nature (sans dosage)
extra brut
brut
extra dry
sec
demi-sec
doux

Question 14

production method used to produce italy’s sparkling moscato

Answer 14

asti method (partial fermentation)

Question 15

traditional production method used to produce france’s sparkling limoux

Answer 15

ancestral method (methode ancestrale)

Question 16

rhône valley sparkling wine produced using an ancient method

Answer 16

clairette de die methode dioise ancestral

Question 17

unofficial term used to describe some wines produced using the ancestral method

Answer 17

pétillant naturel
pet-nat