Chapter Six - Sparkling Wine Production Flashcards
Added to the cuvee 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 aging
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’expidtion
The process in which the bottle is opened and the yeast is extracted
Degorgement
Another name for the Charmat Method of sparkling wine production
Cuve close
style of sparkling wine listed in order from driest to sweetest
Brut Nature Extra Brut Brut Extra Dry Sec Demi-Sex Doux
Champagne bottle size list from smallest to largest
Magnum (2 btls) Jeroboam (4 btls) Rehoboam (6 btls) Methuselah (8 btls) Salmanazar (12 btls) Balthazar (16 btls) Nebuchadnezzar (20 btls)
T/F
The term autolysis is used to refer to the decomposition of yeast cells during the process of sur lie aging
True
T/F
The traditional Champagne press is a wide, flat basket press, and many of them are still in use today
True
T/F
The base wine that will be used in the production of Champagne is generally left very sweet
False
T/F
A blanc de blancs sparkling wine is produced using just red grape varities
False
T/F
Most cava is technically blanc de noirs
False
T/F
Moscato d’Asti is produced using the partial fermentation method
True
T/F
The Ancestral Method of sparkling wine production is sometimes referred to as the Methode Rurale
True
T/F
The term “California Champagne” may be used on some California wine labels, but only if approved before March 10, 2012
False
T/F
Most “house style” sparkling wines are blanc de blancs, extra dry, and produced using the grapes of just one vintage
False
T/F
The second fermentation of a sparkling wine generally increases the alcohol content by one or two percentage points
True
T/F
The typical pressure of the dissolved carbon dioxide in a bottle of sparkling wine is about 10 atmospheres of pressure
False
T/F
In many bottles of sparkling wine, the cork is held in place by a wire cage known as a muselet
True
T/F
The tank process of sparkling wine production is used to create a wine that emphasizes youthful, floral, and primary fruit aromas
True
T/F
The most expensive method of making a sparkling wine is to inject carbon dioxide directly into a still wine
False
T/F
Chenin Blanc is often used to create sparkling wine in the Loire Valley
True
What style of sparkling wine is made using just white grape varieties
blanc de blancs
What style of Champagne is most likely to be considered a brands “house style” and most consistent wine?
Nonvintage
Tete de Cuvee wine
the top of the line sparkling wine produced by a given brand or producer
steps of the traditional method
First fermentation Blending Bottling Second fermentation Riddling Disgorging Dosage
“California Champagne” may not be submitted for approval after
March 10th, 2006
Main grape varieties used in the Champagne region for sparkling wine
Chardonnay
Pinot Noir
Meunier
Sparkling variety for Loire Valley
Chenin Blanc
Sparkling variety for Germany
Riesling
Sparkling variety for Spain
Xarel-lo
Macabeo
Parellada
Sparkling variety for Italy
Muscat
Brachetto
Glera
Treatment of the grapes in a base wine for sparkling wine
Hand harvested
small batches
hand sorted
whole cluster pressing with minimal force
Types of fermentation vessels for sparkling wines
Stainless steel tanks, oak casks, concrete vats
Types of cuvee
Prestige
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.
Types of cuvee
Vintage
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.
Types of cuvee
Non Vintage
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
The Transfer Method
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.
How is the transfer method advantageous
Saves time and effort by performing three important steps of the process in one pass rather than thousands of times in a row.
What is the partial fermentation process (Asti Method) used for
Certain low alcohol, sweet sparkling wines such an Moscato d’Asti. Sometimes referred to as the Asti method.
Describe the partial fermentation process
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.
Best example of the Ancestral method
Limoux Methode Ancestrale produced in France’s Languedoc region
Describe the Ancestral method
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
What is a variation of the ancestral method
Methode Diosie Ancetral, used in the production of Clairette de Die Methode
Least expensive method of making a sparkling wine
Carbonation method
The most highly regarded method of sparkling wine production
Methode Champenoise (Traditional method)
French term for a riddling rack
Pupitre
Champagne produced using all red grapes
Blac de noirs
French term for riddling
Remuage
