lesson 12

Question 1

to make sparkling wine

Answer 1

still wine + second fermentation not allowing CO2 to disperse (need airtight container)

Question 2

for second fermentation

Answer 2

add more sugar and yeast to still and dry wine

Question 3

tank/charmat aka “metodo martinotti”

Answer 3

1. a base wine is produced and transferred to a pressurized tank
2. sugar and yeast are added to wine to start second fermentation
3. second fermentation
4. after end of the second fermentation, wine is filtered and bottle under pressure

Question 4

what qualifications does the base wine need to have

Answer 4

dry and still, high acid and low alc

Question 5

why does the base wine need to have these qualifications

Answer 5

still –> will turn sparking, dry –> will add sugar, high acid –> for balance, low alc, second fermentation will increase alc content

Question 6

what happens during second fermentation during tank method

Answer 6

gas is retained within the tank and dissolves into the wine

Question 7

what can happen before bottling during tank method

Answer 7

more sugar can be added for balance, which will not ferment and stay in wine

Question 8

dosage

Answer 8

sugar that is added to sparking wine after second fermentation

Question 9

what is the production method like for tank method

Answer 9

relatively inexpensive and quick

Question 10

how long does the production method for the tank method take

Answer 10

rarely longer than a few weeks

Question 11

what does the tank method retain of the grape variety of the wine

Answer 11

fresh fruity aromas of the grape variety

Question 12

what is the tank method preferred for

Answer 12

aromatic grape varieties adn to make afforable easy-drinking wines with floral and fruity aromas

Question 13

prosecco

Answer 13

by far most popular italian product of tank method

Question 14

how many parts doe the “metodo classico”/champenoise method have

Answer 14

3 parts

Question 15

what are the main steps for the first part of “metodo classico”

Answer 15

harvest and base wine

Question 16

harvest of metodo classico

Answer 16

whole branches and gentle pressing

Question 17

what is the base wine that is produced in metodo classico

Answer 17

still and dry with low alc 10 - 12%, high acid

Question 18

what is done to the base wine after it is produced

Answer 18

is it often blended

Question 19

what does blending mean for metodo classico

Answer 19

mixing wines (different vines, maturation, vintages) as desired to generate more complexity

Question 20

why do producers often blend wines from different vintages with metodo classico?

Answer 20

in order to reach a consistent style

Question 21

the Cuve’e

Answer 21

consistent style with sparkling wine achieved by blending different vintages of wines

Question 22

are sparking wines often NV (non-vintage)?

Answer 22

yes

Question 23

what happens when sparkling wine is made from grapes form only 1 vintage?

Answer 23

labeled with “millesimato + the vintage” – intended to make look prestigious but it is often not)

Question 24

what are the steps of part 2 of metodo classico

Answer 24

3. liqueur de triage added to base wine, bottled and closed with a crown cap that includes a bidule
4. second fermentation takes place, CO2 is trapped inside bottle and dissolves into wine
5. yeasts die once second fermentation is complex and collect on side of bottle then left like this for a few months - several years

Question 25

liqueur de tirage

Answer 25

mixture of sugar and yeast

Question 26

bidule

Answer 26

small plastic cup inserted

Question 27

lees

Answer 27

autolysis

Question 28

what contributes to the aroma of the sparkling wine

Answer 28

extended period of maturation (on the lees) contributes to aromas

Question 29

what aromas do the extended period of maturation on the lees create

Answer 29

yeasty aromas of bread, croissant, and richer texture

Question 30

Part 3 of metodo classico

Answer 30

6. riddling
7. disgorgement
8. the bottle is topped with liqueur d’expedition, stopped and ‘caged’

Question 31

liqueur d’expedition

Answer 31

mixture of wine and sugar that determines the final level of sweetness

Question 32

final considerations of the metodo classico

Answer 32

labor intensive and expensive,’ maturaton process generated more complex, developed, adn fullier bodied wines — not common for aromatic