Chpt 24 - Sparkling Wines Flashcards
BROADLY SPEAKING, TWO CATEGORIES OF SPARKLING WINE ARE:
a. Barrel fermented and Tank fermented
b. Barrel fermented and Bottle fermented
c. Bottle fermented and Tank fermented
d. Bottle fermented and Malolactic fermented
Bottle fermented and Tank fermented
GENERALLY SPEAKING, HOW MUCH WILL THE ALCOHOL OF A BASE WINE INCREASE DURING SECOND FERMENTATION?
a. 1 - 2%
b. 4 - 6%
c. 10 - 12%
d. 15 - 20%
1 - 2%
STOPPING FERMENTATION BY FILTERING OUT THE YEAST RESULTS IN A SPARKLING WINE THAT IS :
a. Sweet with low alcohol
b. Sweet with high alcohol
c. Dry with low alcohol
d. Dry with high alcohol
Sweet with low alcohol
STOPPING FERMENTATION BY FILTERING OUT THE YEAST RESULTS IN A SPARKLING WINE THAT IS :
a. Sweet with low alcohol
b. Sweet with high alcohol
c. Dry with low alcohol
d. Dry with high alcohol
Sweet with low alcohol
WHICH STYLE OF SPARKLING WINE IS NOT A TANK METHOD SPARKLING WINE?
a. Asti
b. Cava
c. Prosecco
d. None of the above
Cava
GIERA FORMS THE BASE TO WHICH SPARKLING WINE?
a. Asti
b. Cava
c. Methode Cap Classique
d. Prosecco
Prosecco
SWEET, FRUITY, AND LIGHT BODIED BEST DESCRIBES WHICH SPARKLING WINE?
a. Asti
b. Brut Champagne
c. Cava
d. All of the above
Asti
WHICH FACTOR ADDS BREADY COMPLEXITY TO A BOTTLE FERMENTED SPARKLING WINE?
a. Aging wines in oak barrels
b. Extended contact with dead yeast cells
c. Adding a mixture of sugar and yeasts
d. Adding a mixture of sugar and wine
Extended contact with dead yeast cells
WHAT IS ADDED TO A BASE WINE TO INAUGURATE A SECOND FERMENTATION IN A BOTTLE FERMENTED SPARKLING WINE?
- Alcohol
- Sugar
- Wine
- Yeasta. 3 only
b. 2 & 4
c. 1, 2, & 4
d. All of the above
2 & 4…Sugar and yeast
BISCUITY, BREADY FLAVOURS IN A BOTTLE FERMENTED SPARKLING WINE ARE DESCRIBED AS:
a. Frizzante
b. Autolytic
c. Dosage
d. Remuage
Autolytic
“RIDDLING” REFERS TO WHICH PART OF THE TRADITIONAL METHOD OF MAKING SPARKLING WINE?
a. Adding sugar and yeast to start a second fermentation
b. Aging sparkling wines on their lees
c. Turning bottles to collect yeast cells at the neck
d. Removing dead yeast cells and topping up with a sugar and wine mixture
Turning the bottles to collect yeast cells at the neck
THE PURPOSE FOR DISGORGING A BOTTLE FERMENTED WINE IS TO:
a. Add carbon dioxide to the wine
b. Add extra levels of alcohol to the wine
c. Remove dead yeast cells
d. Remove surplus wine
Remove dead yeast cells
WHICH TERM REFERS TO AN AUTOMATED SYSTEM FOR RIDDLING?
a. Dosage
b. Gyropalette
c. Liqueuer d’ expedition
d. Methode traditionelle
Gyropalette
BASE WINES FOR SPARKLING WINE ARE USUALLY A BLEND FROM DIFFERENT:
a. Grape varieties
b. Villages
c. Vineyards
d. All of the above
All of the above
Grape varieties, Villages, Vineyards
THE TERM “BRUT” REFERS TO A SPARKLING WINE THAT IS:
a. A blend of different vintages
b. Lightly sparkling
c. Dry
d. Medium sweet
Dry
WHICH OF THE FOLLOWING IS NOT A TRADTIONAL METHOD SPARKLING WINE?
a. Cava
b. Champagne
c. Methode Cap Classique
d. Prosecco
Prosecco
WHICH OF THE FOLLOWING IS NOT A GRAPE FROM CHAMPAGNE?
a. Chardonnay
b. Pinot Gris
c. Pinot Meunier
d. Pinot Noir
Pinot Gris
DUE TO THE VERY COOL CLIMATE, MOST BASE WINES IN CHAMPAGNE ARE:
a. Low alcohol and high acidity
b. Low acidity and high alcohol
c. Low alcohol and low acidity
d. High alcohol and high acidity
Low alcohol and high acidity
WHAT IS THE MINIMU LEGAL PERIOD FOR AGING CHAMPAGNE ON ITS LESS?
a. 6 months
b. 12 months
c. 24 months
d. 36 months
12 months
A VINTAGE CHAMPAGNE IS A BLEND OF GRAPES HARVESTED IN DIFFERENT YEARS.
a. True
b. False
False
A SPARKLING WINE LABELLED DEMI SEC IS DRYER THAN ONE LABELLED AS BRUT.
a. True
b. False
False
CAVA REFERS TO:
a. A tank fermented sparkling wine from Italy
b. A tank fermented sparkling wine from Spain
c. A bottle fermented sparkling wine from Italy
d. A bottle fermented sparkling wine from Spain
A bottle fermented sparkling wine from Spain
WHICH PAIR OF FRENCH GRAPES ARE OCCASIONALLY USED IN THE PRODUCTION OF CAVA?
a. Chardonnay and Pinot Noir
b. Chenin Blanc and Semillon
c. Gewurztraminer and Viognier
d. Cabernet Sauvignon and Merlot
Chardonnay and Pinot Noir
WHICH GRAPE VARIETY IS OFTEN USED WITH CHAMPAGNE VARIETIES IN SOUTH AFRICA?
a. Chenin Blanc
b. Pinot Gris
c. Sauvignon Blanc
d. Semillon
Chenin Blanc
