méthode Champenoise Flashcards
Black grapes must be pressed especially quickly after harvest, lest they color the must. Extraction is limited to?
102 liters from 160 kg of grapes, or 2,550 liters from 4,000 kg
The extracted juice is then divided into the_____(the first 2,050 liters), which is richer in pigment and tannin and the _____ (the following 500 liters).
vin de cuvée; vin de taille
The ______ is usually richer in pigment and tannin, and many producers sell off this lesser component of the must or include it in a minor proportion as a structural element in a blend
vin de taille
A third extraction, which is known as the ____ , is required by law and must comprise 1-10% of the total. This is used for distillate, not Champagne.
rebêche
Describe (débourbage)?
After pressing, the juice is allowed to settle (débourbage) at a cool temperature for eight to fifteen hours, so that remaining solids (bourbes) in the must can be removed by racking prior to fermentation.
After racking, prior to fermentation. The must, which is often chaptalized, will then undergo primary fermentation, resulting in high-acid base wines known as ____ with an approximate alcohol content of 11%. Primary fermentation may occur in either stainless steel or oak—typically used barrels, although some producers do use a percentage of new wood.
(vins clairs)
The base wines often undergo malolactic fermentation, although this is not a universal practice. After both the primary and malolactic fermentations have concluded, the base wines will generally be clarified, through fining, filtering, or centrifuge. What is ML?
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation often occurs shortly after the end of the primary fermentation, but can sometimes run concurrently with it.
The clarified base wines remain in either stainless steel or barrel (or, in rare cases, bottles) until late____or____ of the year following the harvest.
February or March
For rosé wines, a small proportion of base red wine is generally added. T or F
True
After the assemblage and cold stabilization, the blend will be racked and bottled with the addition of ____, which is a mixture of still wine, yeasts, sugar, and fining agents that will serve to ignite the second fermentation.
liqueur de tirage
The second fermentation, or otherwise known as _____, is the heart of the méthode Champenoise.
prise de mousse
Each bottle is affixed with a crown cap (equipped with a bidule, a plastic capsule that will serve to capture the _____ during _____) or a cork after the liqueur de tirage is added, and yeast begins its work.
sediment during remuage
Secondary fermentation lasts up to ____ weeks, as the yeast slowly converts the additional sugar to alcohol and carbon dioxide. The alcohol content of the wine rises approximately 1.2-1.3%, and the carbon dioxide creates a pressure inside the bottle of __to __ atmospheres.
eight weeks; five to six atmospheres
Bollinger’s “RD”is kept sur pointe-(upside-down vertical position) for a number of years, and only disgorged upon order. What is RD?
(“Récemment Dégorgé”)
What is the breakdown of dead yeast cells, forms sediment, or lees, in the bottle as second fermentation occurs. The wine will be aged on the lees for an appropriate period.
Autolysis
The wine will be aged on the lees for an appropriate period, what is the minimum amount of months required for non-vintage wines—prior to their removal from the bottle through dégorgement.
12 months is required for non-vintage wines
