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Wine Crew > Chapters 41,42 Sparkling Wine Production & Sparkling Wines of the World > Flashcards

Chapters 41,42 Sparkling Wine Production & Sparkling Wines of the World Flashcards

1
Q

For sparkling wine production, what abv does the still base wine have?

A

10-11% abv

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2
Q

In sparkling wine production, the second fermentation increases alcohol levels by how much?

A

1.2-1.3%

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3
Q

What are the 5 methods of making sparkling wine?

A 
Traditional Method
Transfer Method
Tank Method
Asti Method
Carbonation
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4
Q

In the traditional method of making champagne, what are the 7 steps following harvesting and pressing?

A 
Making the base wine
Blending
Second alcoholic fermentation
Yeast autolysis
Riddling
Disgorgement and corking
Bottle ageing
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5
Q

What are 3 characteristics of the base wine used to make champagne?

A

Completely dry
Neutral Flavours
High acidity

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6
Q

What are 3 functions of blending wines to make champagne?

A

Maintain consistency from year to year
Improve balance
Enhance the complexity

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7
Q

What is added to the blended base wine to start a second alcoholic fermentation?

A

Liqueur de tirage

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8
Q

Liqueur de tirage is a mixture of what 5 components?

A 
Wine
Sugar
Yeast
Yeast nutrients 
Clarifying Agent
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9
Q

What is yeast autolysis?

A

A process whereby dead yeast cells break down releasing chemical compounds into the wine

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10
Q

What 3 flavours does yeast autolysis contribute to sparkling wine?

A

Bread
Biscuit
Toasty notes

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11
Q

How long does autolysis last?

A

Between 4 and 5 years

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12
Q

What is riddling?

A

The process of slowly turning and tilting the bottles to an inverted vertical position so that the lees sediment moves to the neck of the bottle

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13
Q

What is the name of the machine used for riddling?

A

Gyropalette

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14
Q

What is disgorgement?

A

The removal of the lees sediment

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15
Q

What are the 6 steps of disgorgment and corking?

A

Neck of bottle submerged in cold brine solution, which freezes wine in the neck
Bottle inverted to normal upright position (frozen sediment stays in place, keeping wine clear)
Seal is removed
Frozen wine and sediment ejected due to pressure (dissolved CO2) inside bottle
Wine is topped up with liqueur d’expédition
Bottle sealed with a cork and wire cage

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16
Q

What is liqueur d’expédition?

A

Mixture of wine and sugar

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17
Q

What is the ‘dosage’?

A

The sugar in the liqueur d’expédition

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18
Q

What 2 purposes does the liqueur d’expédition perform?

A

Determines the final level of sweetness

Adds further wine characteristics (2nd blending in effect)

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19
Q

What is the purpose of bottle ageing before release?

A

To allow the liqueur d’expédition to integrate with the wine.

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20
Q

What term on the label will indicate that a champagne has been made using the traditional method?

A

méthode traditionelle
or
traditional method

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21
Q

What is the difference between the traditional and transfer methods?

A

Transfer method is the same up to riddling
The entire contents of the bottles are then disgorged into a sealed tank under pressure
The wine is filtered to remove the lees
Liqueur d’expédition is added
Bottled into fresh bottles

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22
Q

What is 1 advantage of transfer method?

A

Cheaper

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23
Q

What term on the label will indicate that a champagne has been made using the transfer method?

A

Bottle-fermented

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24
Q

True or false?

High quality sparkling wine can be produced using the tank method

A

True

With high quality grapes and care during production

25
Q

In sparkling wine production, what grape varieties are best suited to the tank method?

A

Varieties with strong flavours such as muscat and riesling

26
Q

What are 3 advantages of using the tank method in sparkling wine production?

A

Cheaper
Faster
Less labour intensive

27
Q

What flavour characteristics are present in tank fermented sparkling wine?

A

Primary fruit flavours

No yeast autolysis flavours

28
Q

In sparkling wine production, what are the 5 steps followed for tank method production?

A

First fermentation in stainless steel vats
Yeast, sugar, yeast nutrients, clarifying agents added.
Second fermentation in tanks able to withstand CO2 pressure
Wine filtered to remove lees
Bottled under pressure

29
Q

What are the characteristics of sparkling wine produced using the Asti method?

A

Sweet
Fruity
approximately 7% abv

30
Q

In sparkling wine production, how many fermentations occur during the Asti method?

31
Q

In sparkling wine production, what are the 7 steps followed for Asti method production?

A

Grape juice chilled and stored until needed
Placed in pressurised tanks and warmed so fermentation takes place
Initial CO2 allowed to escape
Part way through, tank sealed to trap CO2
Fermentation stopped by chilling the tank when abv is 7% and pressure is 5-6 atmosph
Filtered under pressure
Bottled

32
Q

In sparkling wine production, what is the Carbonation method?

A

CO2 is injected into a still wine and then bottled under pressure

33
Q

Which grape variety is used to make sparkling wines using the carbonation method?

A

Sauvignon Blanc

34
Q

What is the climate of champagne?

A

Cool continental climate

35
Q

What is the type of soil in Champagne?

A

Chalky

Good drainage after rain but retains sufficient quantity of water in dry periods

36
Q

In champagne making what name is given to the first liquid to come off the press?

37
Q

In champagne making what name is given to the rest of the juice (not cuvée) that comes off the press?

38
Q

The best champagnes are made from what pressing of the grapes?

A

The first liquid to come off the press which is the purest juice, called cuvée

39
Q

What is a ‘Prestige Cuvée’ champagne?

A

The finest wine in the range from a Champagne house
Made from the best parcel of grapes
Often, not always vintage

40
Q

What method is Crémant made in?

A

Traditional method

41
Q

What 2 appellations in the Loire produce sparkling wine?

A

Saumur

Vouvray

42
Q

What method is used in Vouvray to produce sparkling wine?

A

Traditional method

43
Q

What grape variety is used in Vouvray to produce sparkling wine?

A

Chenin Blanc

44
Q

Does Vouvray produce more still or sparkling wine?

A

Sparkling wine

45
Q

Where is Cava produced?

A

Majority comes from Catalan vineyards centred on the town Sant Sadurni d’Anoia
Other areas are: Navarra
Rioja
Valencia

46
Q

What method is used to produce Cava?

A

Traditional method

47
Q

Where is Asti DOCG produced?

A

Piemonte

North-West Italy

48
Q

What grape variety is used to produce Asti?

A

Muscat Blanc à Petits Grains

49
Q

Describe a high quality Asti DOCG

A 
Sweet
Low alcohol
Fruity aroma of peach and grape
Floral overtones
No autolytic characters
50
Q

Where is Prosecco produced?

A

Veneto
North-East Italy - Prosecco DOC &
Conegliano-Valdobbiadene DOCG

51
Q

What grape variety is used to produce Prosecco?

52
Q

What method is used to produce Prosecco?

A

Tank method

53
Q

Where is Sekt produced?

A

Germany

Although base wines come from France or Italy

54
Q

What does ‘Deutscher Sekt’ mean?

A

Grapes used to make the base wine are grown in Germany

Sparkling wine is made in Germany

55
Q

What Italian 2 terms indicate that a Prosecco has come from an exceptional vineyard?

A

Cartizze

Rive

56
Q

What area in New Zealand produces the highest volume of sparkling wine?

A

Marlborough

57
Q

In South Africa what are wines made in the traditional method labelled?

A

Méthode Cap Classique

58
Q

In America, where is sparkling wine produced?

A

California - Los Carneros & Anderson Valley

Wine Crew (14 decks)

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