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WSET2 > Chpt 24 - Sparkling Wines > Flashcards

Chpt 24 - Sparkling Wines Flashcards

1
Q

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

A

Bottle fermented and Tank fermented

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2
Q

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%

A

1 - 2%

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3
Q

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

A

Sweet with low alcohol

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4
Q

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

A

Sweet with low alcohol

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5
Q

WHICH STYLE OF SPARKLING WINE IS NOT A TANK METHOD SPARKLING WINE?

a. Asti
b. Cava
c. Prosecco
d. None of the above

A

Cava

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6
Q

GIERA FORMS THE BASE TO WHICH SPARKLING WINE?

a. Asti
b. Cava
c. Methode Cap Classique
d. Prosecco

A

Prosecco

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7
Q

SWEET, FRUITY, AND LIGHT BODIED BEST DESCRIBES WHICH SPARKLING WINE?

a. Asti
b. Brut Champagne
c. Cava
d. All of the above

A

Asti

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8
Q

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

A

Extended contact with dead yeast cells

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9
Q

WHAT IS ADDED TO A BASE WINE TO INAUGURATE A SECOND FERMENTATION IN A BOTTLE FERMENTED SPARKLING WINE?

  1. Alcohol
  2. Sugar
  3. Wine
  4. Yeasta. 3 only
    b. 2 & 4
    c. 1, 2, & 4
    d. All of the above
A

2 & 4…Sugar and yeast

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10
Q

BISCUITY, BREADY FLAVOURS IN A BOTTLE FERMENTED SPARKLING WINE ARE DESCRIBED AS:

a. Frizzante
b. Autolytic
c. Dosage
d. Remuage

A

Autolytic

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11
Q

“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

A

Turning the bottles to collect yeast cells at the neck

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12
Q

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

A

Remove dead yeast cells

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13
Q

WHICH TERM REFERS TO AN AUTOMATED SYSTEM FOR RIDDLING?

a. Dosage
b. Gyropalette
c. Liqueuer d’ expedition
d. Methode traditionelle

A

Gyropalette

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14
Q

BASE WINES FOR SPARKLING WINE ARE USUALLY A BLEND FROM DIFFERENT:

a. Grape varieties
b. Villages
c. Vineyards
d. All of the above

A

All of the above

Grape varieties, Villages, Vineyards

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15
Q

THE TERM “BRUT” REFERS TO A SPARKLING WINE THAT IS:

a. A blend of different vintages
b. Lightly sparkling
c. Dry
d. Medium sweet

A

Dry

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16
Q

WHICH OF THE FOLLOWING IS NOT A TRADTIONAL METHOD SPARKLING WINE?

a. Cava
b. Champagne
c. Methode Cap Classique
d. Prosecco

17
Q

WHICH OF THE FOLLOWING IS NOT A GRAPE FROM CHAMPAGNE?

a. Chardonnay
b. Pinot Gris
c. Pinot Meunier
d. Pinot Noir

A

Pinot Gris

18
Q

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

A

Low alcohol and high acidity

19
Q

WHAT IS THE MINIMU LEGAL PERIOD FOR AGING CHAMPAGNE ON ITS LESS?

a. 6 months
b. 12 months
c. 24 months
d. 36 months

20
Q

A VINTAGE CHAMPAGNE IS A BLEND OF GRAPES HARVESTED IN DIFFERENT YEARS.

a. True
b. False

21
Q

A SPARKLING WINE LABELLED DEMI SEC IS DRYER THAN ONE LABELLED AS BRUT.

a. True
b. False

22
Q

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

A bottle fermented sparkling wine from Spain

23
Q

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

A

Chardonnay and Pinot Noir

24
Q

WHICH GRAPE VARIETY IS OFTEN USED WITH CHAMPAGNE VARIETIES IN SOUTH AFRICA?

a. Chenin Blanc
b. Pinot Gris
c. Sauvignon Blanc
d. Semillon

A

Chenin Blanc

25
Q

WHICH GRAPE VARIETY IS POPULAR IN TANK FERMENTATED SPARKLING WINES IN SUCH REGIONS AS CALIFORNIA AND AUSTRALIA?

a. Chardonnay
b. Chenin Blanc
c. Muscat
d. Pinot Noir

WSET2 (25 decks)

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