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Effervescents Flashcards

1
Q

What is the alternate French term to méthode champenoise that indicates a wine has undergone secondary fermentation in the bottle?

A

Méthode traditionnelle

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2
Q

Besides true Champagne, name at least 2 other sparkling wines that are bottle fermented.

A

Franciacorta (Italy)
Cava (Spain)
Cap Classique (South Africa)
Crémant d’Alsace (France)
Crémant de Bourgogne (France)
Crémant de Bordeaux (France)
Crémant de Jura (France)
Crémant de Savoie (France)
Crémant de Loire (France)
Crémant de Limoux (France)
Vouvray Mousseux (France)

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3
Q

For any sparkling French wine labeled ‘Crémant’, how many months does it have to spend sur lie?

A

9 months

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4
Q

Sparkling wine can be produced under what generic AOP in the Loire Valley?

A

Crémant de Loire
can be either white or rosé, and the majority of production takes place in Saumur;
méthode traditionelle;
grapes include Chenin Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon, plus a few others.

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5
Q

Besides Crémant de Loire, name 2 other sparkling wine appellations in the Loire Valley and their permissible varietals.

A

Vouvray
Chenin Blanc
Saumur
Chenin Blanc, Chardonnay, Cabernet Franc
Both are made using méthode traditionelle and must spend a minimum of 9 months sur lie.

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6
Q

List the overarching steps to making méthode traditionelle wines.

A

Primary Fermentation
Blending
Bottling
Liqueur de Tirage
Secondary Fermentation
Aging
Riddling (remuage)
Disgorgement
Dosage/Liqueur d’Expédition
Packaging

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7
Q

What are the first steps of making Champagne up through Primary Fermentation?

A

Grapes are picked and pressed, and the resulting wine after the first fermentation is a still, low alcohol (~11% abv), high acid, dry, neutral base wine called vin clair

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8
Q

Are Champagne houses allowed to reserve a portion of their annual production in bulk to use for future blending?

A

Yes.
Using reserve bulk wine helps the house achieve a consistent style for their non-vintage wines. Reserve wines also help add flavor and depth to non-vintage wines

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9
Q

If a bottle of Champagne is vintage dated, how much of the wine has to come from that vintage?

A

100% of the wine must be from that vintage.

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10
Q

Describe the Blending process when making Champagne.
What is the aim of Blending?

A

Blending is when base wines are blended together. In Champagne, different grape varieties are usually blended together, as well as villages, terroir, and vintages.
Aim: to improve balance, enhance complexity, and maintain a house style.
The finished dry wine is bottled and liqueur de tirage is added. The wine will then go through secondary fermentation in the bottle.

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11
Q

What is the liqueur de tirage?

A

The liqueur de tirage is a combination of wine, sugar, yeast, yeast nutrients, and a clarifying agent that is added to bottles after the wine is blended.
The liqueur de tirage starts the secondary fermentation.

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12
Q

Secondary fermentation: Describe what it is and what happens because of it.

A

Secondary fermentation is a fermentation that occurs inside the bottle after the liqueur de tirage is added and the bottle is capped or corked.
Yeasts consume the sugar to create CO2, which dissolves in the wine, and the alcohol is raised approximately 1.2-1.3%.
Once the yeasts consume all the sugar, they die and fall to the bottom of the bottle. They stay trapped inside the bottle, allowing the wine to rest sur lie, until disgorgement.

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13
Q

Discuss the Aging step in the process of méthode traditionelle.

A

After secondary fermentation has completed in the bottle, the dead yeast cells (lees) break down and help with flavor development and texture in a process known as autolysis.
A méthode traditionelle wine can age for as few as 9 months and up to/more than 30 months.

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14
Q

What is riddling?

A

Riddling is the process of giving a swift turn to bottles by hand during the Aging process to manipulate and encourage dead yeast cells into the neck of the bottle. The bottles are turned from their sides until they are fully upside down on their crown cap (known as sur pointe).
Today many sparkling wine houses use gyropalettes, which hold 504 bottles, to riddle their wines instead of hand riddling

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15
Q

Describe disgorgement

A

Disgorgement happens after the riddling process.
Disgorgement is the removal of the yeast “plug” that collected in the neck of the bottle from the riddling process.
The necks of the bottles are placed upside down into a freezing liquid which causes the yeast “plug” to freeze. The crown cap is quickly removed and the CO2 pressure from inside the bottle forces out the “plug” leaving a clear wine inside the bottle.

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16
Q

What is dosage or liqueur d’expédition?

A

Dosage/liqueur d’expédition is a liquid composed of wine and sugar syrup that is added after disgorgement.
The dosage determines the final dryness or sweetness level of wine made by méthode traditionelle.

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17
Q

How many grams of residual sugar in Brut Nature/Brut Zero?
How many grams of residual sugar in Brut?

A

0-3 grams per liter
0-12 grams per liter

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18
Q

How many grams of residual sugar in Extra Brut?

A

0-6 grams per liter

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19
Q

How many grams of residual sugar in Extra Dry?
How many grams of residual sugar in Sec?
How many grams of residual sugar in Demi-Sec?

A

12-17 grams per liter
17-32 grams per liter
32-50 grams per liter

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20
Q

How many grams of residual sugar in Doux?

A

50+

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21
Q

Is Champagne or Alsace the northernmost winemaking region in France?

A

Champagne is the most northern winemaking region in France.

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22
Q

There are 5 regions of Champagne. Which are the three most important?

A

The three most important regions in Champagne are:
Montagne de Reims
Vallée de la Marne
Côte des Blancs
The other two regions are the Côte des Bars and Côte de Sézanne.

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23
Q

In which two Champagne regions is Chardonnay the most widely planted grape

A

Côte des Blancs;
Côte de Sézanne.

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24
Q

What is the main type of sub-soil in Champagne?

A

the outcrops of sedimentary rock are 75% limestone, composed of chalk, marl and limestone proper. This type of subsoil is porous, thus allowing for good drainage. It therefore provides vines with excellent growing conditions, as their roots will stay dry and, in turn, this helps to increase grape quality

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25
Q

What is the climate of Champagne?

A

It is neither too cold in winter nor too hot in summer. The average annual temperature is 11°C. However, continental influences can lead to freezing temperatures in winter without warning. In places, temperatures below -10°C have been recorded, bringing frosts that can be devastating for the vineyards.

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26
Q

Of the three main grape varieties used in Champagne, which one buds late and ripens early?

A

The bud burst happens later and therefore meunier is less affected by frost. Meunier matures earlier than chardonnay and pinot noir and the yield per hectare is higher. It is a variety that is cherished by many champagne winegrowers and that is increasingly in the spotlight.

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27
Q

Montagne de Reims and Côte des Bar are planted mostly to which grape varietal?

A

Pinot Noir

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28
Q

Which grape is most planted in Vallée de la Marne?
Why?

A

Pinot Meunier

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29
Q

Must all vineyards in Champagne be hand harvested?

A
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30
Q

Right after grapes are harvested in Champagne, are they left to concentrate their sugars or are they pressed immediately?

A
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31
Q

The first, free-run juice to come off the press is used to make the very best Champagnes. What is this first press called?

A
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32
Q

The second press in Champagne is called _______.

A
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33
Q

What are the 6 key styles of Champagne?

A
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34
Q

What is the meaning of Blanc de Blancs on a bottle of Champagne?

A
35
Q

What is the meaning of Blanc de Noirs on a bottle of Champagne?

A
36
Q

What is the other name used for Prestige Cuvée?

A
37
Q

Describe some of the differences between non-vintage (NV) and vintage Champagne.

A
38
Q

There are over 3,500 grape growers in Champagne, but not as many labels. Where do all these grapes go?

A
39
Q

What is the Transfer method?

A
40
Q

What is Tank method? Give an example of a tank method wine.

A
41
Q

What are 2 advantages Tank Method has over méthode traditionelle?

A
42
Q

German Sekt is made mostly from which grapes?

A
43
Q

Most German Sekt is made using which method?:
Tank
Méthode Traditionelle

A
44
Q

What is the difference between Sekt, Deutscher Sekt, and Deutscher Sekt bA?

A
45
Q

Whic grape is used to make Asti?
Asti DOCG is made using a variation of which method?:
Tank
Méthode Traditionelle

A
46
Q

How many atmospheres of pressure does Asti have?

A
47
Q

What is the cheapest way to make sparkling wine?

A
48
Q

How is sparkling Shiraz made?

A
49
Q

How is Cava made?

A
50
Q

What are the 3 traditional grapes that can go into Cava?
What about rosé Cava?

A
51
Q

What are the 2 recently added grape varieties permitted for Cava?

A
52
Q

What is the birthplace of Cava?

A
53
Q

What is the minimum number of months Cava must spend sur lie before it is disgorged?

A
54
Q

What are the two principal appellations for Prosecco?

A
55
Q

What is the DOCG for Prosecco?

A
56
Q

Prosecco DOC and Conegliano-Valdobbiadene DOCG are made with this grape.

A
57
Q

Prosecco is made using which method?:
Tank
Méthode Traditionelle

A
58
Q

What do the terms ‘Cartizze’ and ‘Rive’ mean on a bottle of Prosecco?

A
59
Q

In what styles is Prosecco made?

A
60
Q

Why does Prosecco display somewhat higher levels of residual sugar than Cava or Champagne?

A
61
Q

Crémant d’Alsace: which grape(s) are permitted and which are not permitted?

A
62
Q

In South Africa, if a producer is a member of the Cap Classique Producers Association, how many months must their sparkling wines spend sur lie?

A
63
Q

Name 2 AVAs in the United States making premium sparkling wines.

A
64
Q

What is the word in French for riddling?

A

Remuage

65
Q

The third press in Champagne, which is required by law, is called _______.

A
66
Q

List the most commonly seen types of Champagne producers.

A
67
Q

What is the CIVC and what do they do?

A
68
Q

When is Asti bottled?

A
69
Q

In which 3 Northern Rhône appellations can sparkling wines be made?

What method(s) are used?

A
70
Q

The wines from Blanquette Méthode Ancestrale AOP are made from what grape variety?

A
71
Q

The training methods most often used in Champagne are _______ and _______.

A
72
Q

In both vine training methods used in Champagne, vines are always _______-pruned.

A
73
Q

This monk, who was the cellar master at Hautvillers in 1668, is widely (but falsely) credited with inventing sparkling Champagne.

A
74
Q

What are the three approved styles for Crémant de Bordeaux?

A
75
Q

How long must Crémant de Bordeaux spend on its lees?

A
76
Q

What is unique about Blanquette de Limoux in terms of sparkling wines?

A
77
Q

Name 3 sparkling wines of Savoie.

A
78
Q

Which grapes may go into Crémant du Jura AOP?

A
79
Q

What are the aging requirements of Crémant du Jura AOP?

A
80
Q

How many DOCs are allowed to produce Lambrusco?

Which 2 are most widely seen?

A
81
Q

Is Prosecco ever vintage dated?

A
82
Q

Prosecco can be made either frizzante or spumante. What is the difference?

A
83
Q

How is rosé Champagne made?

A

Vins (40 decks)

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