Learning Outcome 3 - Range 2

Question 1

What are the varieties used for Champagne?

Answer 1

• Chardonnay
• Pinot Noir
• Meunier

Question 2

What is the variety used for Asti?

Answer 2

Muscat Blanc à Petits Grains

Question 3

What is the variety used for Prosecco?

Answer 3

Glera

Question 4

What are the varieties used for Cava?

Answer 4

• Macabeo
• Xarel*lo
• Parellada

Question 5

What are the varieties used for premium sparkling wines from Australia, New Zealand, South Africa, USA?

Answer 5

• Chardonnay
• Pinot Noir

Question 6

What are the six methods of making sparkling wine?

Answer 6

• Traditional Method
• Transfer Method
• Ancestral Method
• Tank Method
• Asti Method
• Carbonation

Question 7

What are the steps in the Traditional Method?

Answer 7

• Pressing
• clarification
• first alcoholic fermentation
• blending
• liqueur de tirage
• second alcoholic fermentation in bottle
• time on lees
• riddling
• disgorging
• liqueur d’expédition (dosage)

Question 8

What are the steps in the Transfer Method?

Answer 8

• Pressing
• clarification
• first alcoholic fermentation
• blending
• liqueur de tirage
• second alcoholic fermentation in bottle
• time on lees
• disgorging into tank
• filtration
• liqueur d’expédition (dosage)
• rebottling under pressure

Question 9

What are the steps in the Ancestral Method?

Answer 9

• Alcoholic fermentation (part in bottle)
• choice over disgorgement

Question 10

What are the steps in the Tank Method?

Answer 10

• Pressing
• clarification
• first alcoholic fermentation
• blending
• liqueur de tirage
• second alcoholic fermentation in tank
• time on lees
• filtration
• liqueur d’expédition (dosage)
• bottling under pressure

Question 11

What are the steps in the Asti Method?

Answer 11

• Pressing
• clarification
• store chilled juice
• fermentation (part under pressure)
• stop fermentation by chilling and filtration
• bottling under pressure

Question 12

What are the steps in Carbonation?

Answer 12

• Pressing
• clarification
• fermentation
• inject CO 2
• bottling under pressure

Question 13

What is the permissible level of residual sugar for Brut nature in the EU?

Answer 13

0 - 3 g/L

Question 14

What is the permissible level of residual sugar for Brut in the EU?

Answer 14

0 - 12 g/L

Question 15

What is the permissible level of residual sugar for Demi-sec in the EU?

Answer 15

32 - 50 g/L

Question 16

What is the name of the Traditional Method in South Africa, and what is the minimum time spent aging on lees?

Answer 16

Cap Classique and 12 months.

Question 17

What is the minimum time that must be spent aging (total and on lees) for Champagne that is non-vintage and vintage?

Answer 17

• Non-vintage: 15 months (of which 12 months on lees)
• Vintage: 36 months (of which at least 12 months on lees)