Chapter Six - Sparkling Wine Production

Question 1

Added to the cuvee in order to initiate the second fermentation

Answer 1

Liqueur de tirage

Question 2

Turning the bottles and gently shaking them in order to get the dead yeast cells collected near the cap

Answer 2

Remuage

Question 3

Time spent aging the wine on the yeast lees

Answer 3

Sur lie aging

Question 4

A rack used to hold bottles of wine during the riddling process

Answer 4

Pupitre

Question 5

The creation of the blended wine that will undergo a second fermentation and be turned into a sparkling wine

Answer 5

Assemblage

Question 6

The second alcoholic fermentation

Answer 6

Prise de mousse

Question 7

The process wherein the yeast cells begin to decompose and release their flavors

Answer 7

Autolysis

Question 8

An addition added just after disgorging a bottle of sparkling wine; also known as the dosage

Answer 8

Liqueur d’expidtion

Question 9

The process in which the bottle is opened and the yeast is extracted

Answer 9

Degorgement

Question 10

Another name for the Charmat Method of sparkling wine production

Answer 10

Cuve close

Question 11

style of sparkling wine listed in order from driest to sweetest

Answer 11

Brut Nature
Extra Brut
Brut
Extra Dry
Sec
Demi-Sex
Doux

Question 12

Champagne bottle size list from smallest to largest

Answer 12

Magnum (2 btls)
Jeroboam (4 btls)
Rehoboam (6 btls)
Methuselah (8 btls)
Salmanazar (12 btls)
Balthazar (16 btls)
Nebuchadnezzar (20 btls)

Question 13

T/F

The term autolysis is used to refer to the decomposition of yeast cells during the process of sur lie aging

Answer 13

True

Question 14

T/F

The traditional Champagne press is a wide, flat basket press, and many of them are still in use today

Answer 14

True

Question 15

T/F

The base wine that will be used in the production of Champagne is generally left very sweet

Answer 15

False

Question 16

T/F

A blanc de blancs sparkling wine is produced using just red grape varities

Answer 16

False

Question 17

T/F

Most cava is technically blanc de noirs

Answer 17

False

Question 18

T/F

Moscato d’Asti is produced using the partial fermentation method

Answer 18

True

Question 19

T/F

The Ancestral Method of sparkling wine production is sometimes referred to as the Methode Rurale

Answer 19

True

Question 20

T/F

The term “California Champagne” may be used on some California wine labels, but only if approved before March 10, 2012

Answer 20

False

Question 21

T/F

Most “house style” sparkling wines are blanc de blancs, extra dry, and produced using the grapes of just one vintage

Answer 21

False

Question 22

T/F

The second fermentation of a sparkling wine generally increases the alcohol content by one or two percentage points

Answer 22

True

Question 23

T/F

The typical pressure of the dissolved carbon dioxide in a bottle of sparkling wine is about 10 atmospheres of pressure

Answer 23

False

Question 24

T/F

In many bottles of sparkling wine, the cork is held in place by a wire cage known as a muselet

Answer 24

True

Question 25

T/F The tank process of sparkling wine production is used to create a wine that emphasizes youthful, floral, and primary fruit aromas

Answer 25

True

Question 26

T/F | The most expensive method of making a sparkling wine is to inject carbon dioxide directly into a still wine

Answer 26

False

Question 27

T/F | Chenin Blanc is often used to create sparkling wine in the Loire Valley

Answer 27

True

Question 28

What style of sparkling wine is made using just white grape varieties

Answer 28

blanc de blancs

Question 29

What style of Champagne is most likely to be considered a brands "house style" and most consistent wine?

Answer 29

Nonvintage

Question 30

Tete de Cuvee wine

Answer 30

the top of the line sparkling wine produced by a given brand or producer

Question 31

steps of the traditional method

Answer 31

``` First fermentation Blending Bottling Second fermentation Riddling Disgorging Dosage ```

Question 32

"California Champagne" may not be submitted for approval after

Answer 32

March 10th, 2006

Question 33

Main grape varieties used in the Champagne region for sparkling wine

Answer 33

Chardonnay Pinot Noir Meunier

Question 34

Sparkling variety for Loire Valley

Answer 34

Chenin Blanc

Question 35

Sparkling variety for Germany

Answer 35

Riesling

Question 36

Sparkling variety for Spain

Answer 36

Xarel-lo Macabeo Parellada

Question 37

Sparkling variety for Italy

Answer 37

Muscat Brachetto Glera

Question 38

Treatment of the grapes in a base wine for sparkling wine

Answer 38

Hand harvested small batches hand sorted whole cluster pressing with minimal force

Question 39

Types of fermentation vessels for sparkling wines

Answer 39

Stainless steel tanks, oak casks, concrete vats

Question 40

Types of cuvee Prestige

Answer 40

The brands very best wine, made only from the earliest part of the first pressing of the most exceptional fruit and treated with extraordinary care. It is usually vintage wine.

Question 41

Types of cuvee Vintage

Answer 41

These wines are produced from a cuvee of base wines made from grapes all harvested in the same year. The goal is to highlight the quality and unique characteristics brought on by the weather and conditions of that particular year.

Question 42

Types of cuvee Non Vintage

Answer 42

These wines are produced from a cuvee that contains wines from more than one years harvest. The base wines are chosen to construct a consistent flavor profie or "house style." Normally the highest volume category and the least expensive

Question 43

The Transfer Method

Answer 43

A hybrid procedure of Traditional and Tank Method. After following the traditional method through the second fermentation and lees aging, all of the bottles are emptied into a pressurized tank. This eliminates the need for riddling and for the individual disgorging and dosage processes.

Question 44

How is the transfer method advantageous

Answer 44

Saves time and effort by performing three important steps of the process in one pass rather than thousands of times in a row.

Question 45

What is the partial fermentation process (Asti Method) used for

Answer 45

Certain low alcohol, sweet sparkling wines such an Moscato d'Asti. Sometimes referred to as the Asti method.

Question 46

Describe the partial fermentation process

Answer 46

A single incomplete fermentation is conducted in two parts. The purpose is to produce a wine with only 5% to 6% alcohol and considerable residual sugar.

Question 47

Best example of the Ancestral method

Answer 47

Limoux Methode Ancestrale produced in France's Languedoc region

Question 48

Describe the Ancestral method

Answer 48

calls for bottling an incompletely fermented and sweet base wine. After the bottle is sealed, the fermentation will continue inside the bottle until the pressure reaches 1-3 atm and 6-7% residual sugar

Question 49

What is a variation of the ancestral method

Answer 49

Methode Diosie Ancetral, used in the production of Clairette de Die Methode

Question 50

Least expensive method of making a sparkling wine

Answer 50

Carbonation method

Question 51

The most highly regarded method of sparkling wine production

Answer 51

Methode Champenoise (Traditional method)

Question 52

French term for a riddling rack

Answer 52

Pupitre

Question 53

Champagne produced using all red grapes

Answer 53

Blac de noirs

Question 54

French term for riddling

Answer 54

Remuage