Learning Outcome 3 - Range 2 Flashcards
What are the varieties used for Champagne?
- Chardonnay
- Pinot Noir
- Meunier
What is the variety used for Asti?
Muscat Blanc à Petits Grains
What is the variety used for Prosecco?
Glera
What are the varieties used for Cava?
- Macabeo
- Xarel*lo
- Parellada
What are the varieties used for premium sparkling wines from Australia, New Zealand, South Africa, USA?
- Chardonnay
- Pinot Noir
What are the six methods of making sparkling wine?
- Traditional Method
- Transfer Method
- Ancestral Method
- Tank Method
- Asti Method
- Carbonation
What are the steps in the Traditional Method?
- Pressing
- clarification
- first alcoholic fermentation
- blending
- liqueur de tirage
- second alcoholic fermentation in bottle
- time on lees
- riddling
- disgorging
- liqueur d’expédition (dosage)
What are the steps in the Transfer Method?
- 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
What are the steps in the Ancestral Method?
- Alcoholic fermentation (part in bottle)
- choice over disgorgement
What are the steps in the Tank Method?
- 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
What are the steps in the Asti Method?
- Pressing
- clarification
- store chilled juice
- fermentation (part under pressure)
- stop fermentation by chilling and filtration
- bottling under pressure
What are the steps in Carbonation?
- Pressing
- clarification
- fermentation
- inject CO 2
- bottling under pressure
What is the permissible level of residual sugar for Brut nature in the EU?
0 - 3 g/L
What is the permissible level of residual sugar for Brut in the EU?
0 - 12 g/L
What is the permissible level of residual sugar for Demi-sec in the EU?
32 - 50 g/L
What is the name of the Traditional Method in South Africa, and what is the minimum time spent aging on lees?
Cap Classique and 12 months.
What is the minimum time that must be spent aging (total and on lees) for Champagne that is non-vintage and vintage?
- Non-vintage: 15 months (of which 12 months on lees)
- Vintage: 36 months (of which at least 12 months on lees)
