lesson 12

Question 1

what contributes to the aroma of the sparkling wine

Answer 1

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

Question 2

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

Answer 2

in order to reach a consistent style

Question 3

the Cuve’e

Answer 3

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

Question 4

what does blending mean for metodo classico

Answer 4

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

Question 5

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

Answer 5

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

Question 6

why does the base wine need to have these qualifications

Answer 6

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

Question 7

what is done to the base wine after it is produced

Answer 7

is it often blended

Question 8

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

Answer 8

fresh fruity aromas of the grape variety

Question 9

liqueur d’expedition

Answer 9

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

Question 10

what is the tank method preferred for

Answer 10

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

Question 11

how long does the production method for the tank method take

Answer 11

rarely longer than a few weeks

Question 12

for second fermentation

Answer 12

add more sugar and yeast to still and dry wine

Question 13

harvest of metodo classico

Answer 13

whole branches and gentle pressing

Question 14

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

Answer 14

harvest and base wine

Question 15

final considerations of the metodo classico

Answer 15

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

Question 16

what happens during second fermentation during tank method

Answer 16

gas is retained within the tank and dissolves into the wine

Question 17

Part 3 of metodo classico

Answer 17

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

Question 18

are sparking wines often NV (non-vintage)?

Answer 18

yes

Question 19

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

Answer 19

3 parts

Question 20

what is the production method like for tank method

Answer 20

relatively inexpensive and quick

Question 21

bidule

Answer 21

small plastic cup inserted

Question 22

what is the base wine that is produced in metodo classico

Answer 22

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

Question 23

to make sparkling wine

Answer 23

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

Question 24

lees

Answer 24

autolysis

Question 25

tank/charmat aka “metodo martinotti”

Answer 25

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 26

what can happen before bottling during tank method

Answer 26

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

Question 27

what are the steps of part 2 of metodo classico

Answer 27

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 28

prosecco

Answer 28

by far most popular italian product of tank method

Question 29

liqueur de tirage

Answer 29

mixture of sugar and yeast

Question 30

what qualifications does the base wine need to have

Answer 30

dry and still, high acid and low alc

Question 31

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

Answer 31

yeasty aromas of bread, croissant, and richer texture

Question 32

dosage

Answer 32

sugar that is added to sparking wine after second fermentation