Module 4: Chapters 5-7 - Still, Sparkling, Fortified Wines Flashcards
1
Q
Stainless steel containers used for fermentation are considered __________ because the vessel itself does not impact the flavor of the wine.*
A
Inert
2
Q
Clarification via use of an ingredient such as egg whites, gelatin, or bentonite clay.*
A
Fining.
3
Q
Type of wine produced using the juice of white grapes that have been allowed some skin contact.*
A
Orange Wine
4
Q
The process of breaking open the grape berries and allowing the juice to flow.*
A
Crushing
5
Q
The process of allowing contact between grape skins and grape juice before fermentation starts.*
A
Cold Soak
6
Q
The process of separating the grape juice from the skins and other solids.*
A
Pressing
7
Q
Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine.*
A
Must
8
Q
Considered to be the highest quality juice in the batch.*
A
Free Run
9
Q
Italian term for “Pomace Brandy.”*
A
Grappa
10
Q
Adding sugar to the juice/juice mixture before fermentation.*
A
Chaptalization
11
Q
Typical strain of yeast used for winemaking.*
A
Saccharomyces Cerevisiae
12
Q
Type of fermentation carried out by lactic bacteria.*
A
Malolactic Fermentation
13
Q
Type of ester created, created by MLF, that smells “buttery.”*
A
Diacetyl
14
Q
Term used for expired yeast cells and other solid matter in newly fermented wine.*
A
Lees
15
Q
A type of clarification used to prevent the formation of tartrates.*
A
Cold stabilization
16
Q
Alternative method of red wine fermentation that occurs inside whole, uncrushed grapes.*
A
Carbonic Maceration
17
Q
Method used to produce very pale rose, like those made in Provence.*
A
Direct Press
18
Q
The most highly regarded method of sparkling wine production.*
A
Methode Champenoise (Traditional Method)
19
Q
French term for a riddling rack.*
A
Pupitre
20
Q
Another term for Prestige sparkling wines, literally translated to “cream of the crop.”*
A
Tete de Cuvee
21
Q
Sparkling wine made using only white grapes.*
A
Blanc de Blancs
22
Q
Sparkling wine made using only red grapes.*
A
Blanc de Noirs
23
Q
French term for “juice settling.”*
A
Debourbage
24
Q
Mixture of base wine, sugar, and yeast that is added to induce the second fermentation of a bottle of wine.*
A
Liqueur de tirage
25
Term used for the decomposition of yeast cells during sur lie aging.*
Autolysis
26
French term for riddling.*
Remuage
27
Small amount of wine (and sometimes sugar) used to replace the volume lost in the disgorging of Champagne.*
Dosage
28
Alternative name for the "tank method" of sparkling wine production.*
Charmat (or, Cuve Close)
29
Method used to produce Moscato d'Asti.*
Partial fermentation
30
Process of halting fermentation by adding high-alcohol spirits while the must still has a significant amount of sugar.*
Mutage
31
Two main styles of Sherry.*
Fino and Oloroso
32
Complex series of barrels used for aging Sherry.*
Solera system
33
Type of aging that occurs in a Sherry that is aged with Flor yeast.*
Biological aging
34
Type of aging that occurs in Sherry that is aged without the presence of Flor yeast.*
Oxidative aging
35
Lightly fortified sweet wines produced throughout the South of France.*
Vin doux Naturel
36
True or false: Once grapes are picked, they immediately start to degrade.
True. Oxidation begins immediately. To minimize this, winemakers keep the grapes cool and covered, and may use sulfur as a preservative on the way to the winery.
37
What does sulfur do during the pre-fermentation period?
Acts as a preservative. It can be applied anytime during re-fermentation, combining with oxygen to form SO2, which stops the growth of yeast and bacteria. This stops premature spoilage and fermentation, and keep the juice from oxidizing and turning brown.
38
What is the broad name for the pre-fermentation period?
The "crush," which is made up of not just the crushing, but anything else that gets the juice ready for the initiation of fermentation.
39
What does a sorting table do?
Removes leaves, underripe bunches, damaged fruit, and other debris. Largely done by hand, but can be partially mechanized. Rigorous selection processes result in high production costs and are primarily for high end wines.
40
What is the machine that breaks open the berries?
A crusher-destemmer. As the juice is released, the stem structure of the bunch is removed and discarded. What remains is a lot of liquids with skins and seeds.
41
What is different about whole-cluster pressing?
The stems are not removed by the crushing process.
42
Crushing and pressing are different. How?
Crushing must be done gently. While the grapes are broken and juice flows, too much pressure will crush the seeds and skins, releasing tannins. This astringency and bitterness is undesirable at this stage, particularly in white wines.
43
In white wine, skin contact is minimized, except in some of the more aromatic varieties. What is this process called in those grapes?
Cold Soak. A maceration process where the skins stay in contact with the juice to extract aromas/phenolics. Usually no more than 24 hours.
44
Free run juice is considered the best and sometimes set aside for use in the winery's best wines. Why?
This is the juice from berries that broke open during movement since the harvest. It is rich in sugars and low in tannin.
45
True or false: Juice created during the crushing process is still considered 'free run' juice.
True. Anything prior to pressing is considered free run.
46
Modern presses are far gentler than old mechanical devices that smashed the grapes between two flat surfaces. Why is this important?
Most modern presses are bladder presses, which essentially inflate a large balloon. Force is still exerted, but the flexibility keeps skin cells from bursting and seeds from being crushed, which allows more liquid extraction without the negative consequences of too much pressure.
47
What is the cake of dry, compressed skins and seeds (pips) after the final pressing called?
Pomace. It is often composted or plowed back into the vineyard to improve soil structure.
48
What kind of adjustments are sometimes necessary to the grape must?
Hot climates: Acid levels may be too low in hot years for the accompanying sugar levels, and is fixed by acidification.
Cool climates: Enough sugar may not have developed to accompany the acid levels in the grapes. Combated by chaptalization.
49
Define acidification.
The addition of acid (usually tartaric) to bring the wine into balance with the sugar level. Should not affect the flavor, outside of bringing this balance.
If necessary, a degree of de-acidification can be achieved by potassium or calcium bicarbonate.
50
Define Chaptalization
The adding of sugar to achieve an acceptable alcohol level in the finished wine. This is NOT a method for making wines sweet, as all of the added sugar along with original sugars will be fermented into alcohol.
51
Must adjustments are subject to regulations. Where are these restricted.
Old World restricts procedures that are not routinely required.
New World has few restrictions.
52
What is debourbage?
French term for juice settling. This usually takes a day or two and can be done for a few reasons: To allow a must adjustment to fully integrate; to wait for some of the solids to settle out of solution and create less post-fermentation sediment; to have time to process more grapes for the same batch.
53
True or false: Fermentation is a simple process.
FALSE! It is a complex process involving about thirty successive chemical reactions catalyzed by a specific enzyme in the yeast.
54
What the chemical formula for a sugar molecule?
C6H12O6
55
What remains after the sugar molecules are broken apart by yeast?
Some of the energy is turned into heat, but the basic formula looks like this:
C6H12O6 + yeast -----> 2(C2H5OH) + 2(CO2) + Heat
56
Only about 90% of the grape sugars are fully converted into ethanol and CO2. Where do the rest go?
Various transitional products like glycerol, succinic acid, acetic acid, lactic acid, acetaldehyde, ethyl acetate, and other alcohols like methanol.
57
What is the standard wine barrel size?
60 gallons (225 liters)
58
Oak is a standard fermentation vessel. What others are there for white wine?
Steel, large wooden casks, concrete vats.
59
True or false: It is often harder to prevent fermentation from beginning in wineries than to make it begin.
True. Yeast spores and cells come in with new crops and sometimes remain from previous years' fermentations. As soon as the juice is released, yeast will attack the sugars.
This is prevented by sulfur additions and refrigeration.
60
Naturally occurring yeast may introduce strange flavors and aromas, or incompletely convert sugars. How is this combated?
Inoculation. The use of commercially grown yeast to get a jumpstart on any naturally occurring yeast in the must. The cultivated yeast is designed to rapidly dominate the yeast population.
Most strains are Saccharomyces cerevisiae, but the specific strain can have a considerable effect on the overall style of the finished wine.
61
True or false: In regions that have been making wine a long time, "good" yeast can become dominant, making natural fermentation an option.
True. This is especially true in the Old World. New World winemakers tend to rely on inoculation of commercial yeast.
62
What is the ideal temperature range for white wines during fermentation?
Between 50F and 60F to retain the fruit and floral aromas that are key in whites.
63
As temperature increases, yeast becomes more active and converts sugar to alcohol faster, further raising the temp. At what point will that stop?
Elevated temps will give white wine a neutral or cooked note. An out of control fermentation can get liquids above 100F, but much above that and the yeast will die, resulting in a "stuck fermentation" which is very hard to reverse.
64
Temperature control is one of the most important roles of the winemaker. What helps?
Technology. Remote monitoring of temperature, refrigeration coils or panels. Used to need chilly fall temps or underground caves to keep fermentation vessels cool, and some still do that. But tech makes it easier.
65
How long does fermentation take?
Really depends on sugar levels and style desired. Can take from several days to several weeks. May end at 14% alcohol, beyond which yeast has trouble surviving.
66
How is RS retained for off-dry or medium dry wines?
The winemaker may intentionally stop fermentation to retain the sugars. This will keep alcohol content lower.
67
True or false: Malolactic fermentation (MLF) must take place after primary fermentation.
False. It can take place simultaneously with primary (alcoholic) fermentation.
68
What does MLF do?
A particular strain of lactic acid bacteria decomposes malic acid, replacing the sharp green apples aromas of malic with the creamy, buttery aromas of lactic acid. Diacetyl is created during the process, which is what imparts the distinctive buttery note.
69
Does MLF start spontaneously?
Not generally, unless a wine is fermented or stored in barrels that had previously housed the bacteria. It can also be prevented by the introduction of SO2.
70
What is the process of removing the lees called?
Racking. It is a clarification method. The wine is drawn off the lees. This may happen several times before a wine is bottled.
71
What does sur lie aging add to wine?
The dead yeast cells begin to decompose and add yeasty aromas, creaminess to the palate, and increased overall complexity.
72
What is batonnage?
The stirring of the lees back into the liquid rather than leaving them to rest at the bottom of the barrel.
73
Why is the sulfur checked after fermentation?
Additional sulfur may be necessary in order to stop microbial spoilage or browning of the wine. It may also be added to wines with RS in order to prevent additional fermentation in the bottle.
74
What are fining agents?
Inert substances that have an affinity for certain particulates. These are put into the wine, they fall to the bottom and drag out the unwanted material. Egg whites and gelatin both are used to remove excessive tannins, while bentonite clay removes unwanted proteins.. The substances themselves are then removed by racking.
75
What is filtering?
Straining the wine through very fine openings to trap particulates above a certain size. In sterile filtering, all microbes (yeast and bacteria) that could cause spoilage are removed. Filtering must be done carefully to avoid removing some desirable flavor molecules.
76
What does a centrifuge do?
Uses accelerated gravity to separate the wine from heavier solids.
77
What does new oak add to white wines?
Adds complexity, and touches of vanilla, oak, wood, coconut, toast, or other aromas.
Not generally used in younger, lighter white wines, but the heavier ones like Chardonnay, Sauvignon Blanc, and Semillon can benefit.
78
Why is blending important to branded wines?
Blending is the method by which the same flavor profile is created year after year in branded wines. It is used to develop complexity or balance, as well as a particular style.
79
What is cold stabilization?
Process of chilling high acid white wines to 25F and keeping them there for 1-3 weeks to precipitate out wine diamonds and keep them from forming in the consumer's refrigerator. The wine is then racked off of these precipitates.
80
True or false: Stems may be added back to wine as an additional source of tannin, flavor, and complexity.
True. This happens after the grapes go through the crusher-destemmer machine, and typically only for red wines. If legally permitted, tannin powder may also be added.
81
What is the period of contact between the skins and the fermenting grape juice called?
Maceration. Its purpose os the extraction of phenolics like tannin, color, and flavor component from the skins.. This is the most important difference between red and white winemaking, and can last from a few days to a few weeks or longer.
82
Length of maceration is important. Why?
Longer periods will yield "extracted" wines, that are deeper in color, highly tannic, very flavorful, and generally need bottle time to mature.
Shorter maceration will yield softer, more accessible wines that are often ready for consumption on release.
83
True or false: Pinot Noir tends to have a longer maceration time.
True. PN has relatively little color and extract and takes longer to extract sufficient color.
84
What is a cold soak?
A maceration technique wherein the must is chilled below 55F in order to postpone fermentation. It is a method for controlling the extraction of phenolics.
85
True or false: Skin contact with the grape must needs to be maintained throughout fermentation.
True. This is necessary for the appropriate amount of phenolics to be extracted, The presence of skins also influences fermentation vessel selection, favoring larger, easier to clean tanks over small wooden barrels.
86
What is the dense, compact mass at the top of the fermentation vessel called?
The cap. It must be broken up and reintegrated into the liquid, as the phenolics can only be extracted by being in the liquid, rather than on top of it.
87
What are the 4 most common methods of cap management?
Punch down- physically pushing the cap back into the juice.
Pump-over (remontage)- pumping the juice from the bottom of the tank and spraying it over the cap.
Rack and return (delestage)- Racking the juice into a separate holding tank before spraying it over the cap. This results in significantly more aeration than pumping over.
Rotofermentation: Controlled by a computer, the fermenting must is agitated at regular intervals, eliminating the need for punch down or pump over.
88
True or false: Red wines are fermented at higher temps than whites.
True. Higher temps allow for increased extraction of phenolics. Might be 60F-70F for a lighter, fragrant PN, or up to 85F-95F for a high tannin Cab Sauv.
At higher temps, the sugar may be fully converted to alcohol within a week.
89
What is extended maceration?
When the fullest extraction is desired, the fermented wine is reintroduced to skin contact for several days to weeks after fermentation.
90
MLF is used more often in reds than in whites. Why?
In many reds, high acidity is unnecessary and maybe even undesirable, so MLF's added complexity is a plus. It also adds microbial stability by reducing malic acid that bacteria attack, causing spoilage. MLF can be initiated by inoculation anytime between beginning of alcoholic fermentation and transfer of wine for aging.
91
What is Pressing?
After fermentation, the cap and other solids will sink to the bottom of the tank. The wine is racked off, and these solids are then pressed to release any wine therein, releasing tannin and color rich press wine that may be added back to the free run wine or used in another blend altogether.
92
Is fining and filtering done more or less with red wines than whites?
Less. The filtering/fining inevitably takes out desirable phenolics. Racking is more common as a method for clarifying reds.
93
Why is oak aging beneficial to reds?
The slow infusion of oxygen through the barrel increases polymerization of tannins, making them feel softer and richer than the shorter, harder type of tannins naturally found in grapes.
94
What does new oak add to reds?
Vanilla, toasty and woody aromas.
95
New barrels impart a lot of flavor. How long does this last?
They will impart less flavor with each year of use. Most of the flavor components are gone after four years of use.
96
Do larger barrels impart more or less flavor?
Less. The smaller the barrel, the more oak flavor.
97
French and American oak are two principal sources for barrels. What is the difference?
French oak has a tighter grain and is more subtle and refined. American oak is assertive and less expensive..
There are other countries making barrels (Russia, Canada, the Baltic states) and each have their own qualities.
98
What is 'chipping'?
Using oak chips and injecting a small amount of oxygen to simulate the effects of barrel oxidization. It is both cheaper, and less effective.
99
What is carbonic maceration?
Using whole, unbroken grapes in an oxygen free enclosed vessel, CO2 is blanketed over the grapes, and natural enzymes within the grapes themselves will begin to break down the grape sugars and produce alcohol within the unbroken berry.
100
Is 100% carbonic maceration common?
No. It's quite rare. Many wines will begin fermentation with carbonic, but finish with normal alcoholic fermentation.
101
What are the characteristics of carbonically macerated wines?
Low tannin, bright color, tropical fruit and red berry flavors. It is known primarily as the method of producing Beaujolais Nouveau.
102
What is the saignee method?
Rose production method wherein red grapes are crushed, possibly destemmed, and vatted for 2-20 hours. A certain amount of juice is then run off to make rose, while the rest makes a concentrated red wine from the same batch of grapes.
103
What is direct press rose?
The common way of producing pale roses like Provence. Grapes are pressed immediately after harvest, resulting in pale pink juice that is then fermented. The French refer to this as vin gris, but the term is unregulated outside of France, so other countries may use it on wines produced by other methods as well.
104
What is the difference between New World and Old World winemaking styles?
Old World concentrates on terroir and wine as a reflection of physical environment.
New World treats grapes as raw materials to be molded into a new form by the winemaker.
105
What does noble rot add to wine?
Distinctive honeysuckle and apricot notes. Particularly in Sauternes area of Bordeaux and parts of the Loire. Semillon and Chenin Blanc have an affinity for botrytis due to their thin skins.
106
What grapes work best for late harvest and why?
Late harvest grapes lose acidity as they gain sugar, so grapes with naturally high acidity work the best. Grapes like Riesling, Chenin, and Sauvignon Blanc.
107
Drying grapes is an ancient technique. Where is it used?
In the old world, primarily. Italy is famous for drying grapes to make both sweet wines and Amarone.
108
Leaving grapes on the vine until the first freeze is how to make what?
Eiswein. Typically Riesling, Gewurztraminer, Chenin Blanc, and some cold hardy hybrids are used for this (Vidal Blanc is common in Canada). Cab Franc can make red Eiswein.
109
The USDA-NOP restricts the term Organic Wine to what?
Wine made from a minimum of 95% organic grapes and do not use anything in the winemaking process that is prohibited by the National List of Allowed and Prohibited Substances.
110
What is the most significant restriction in organic winemaking?
The prohibition on sulfur additions at the winery. Sulfur is most effective substance for controlling bacteria and fungi that cause spoilage. If sulfur is added to less than 100 ppm and the wine was made with 100% certified grapes, then it may use the label "Made with Organic Grapes"
111
What has to be true for a wine to be labeled organic in the EU?
For "Organic" "vin Biologique" labels, the wines must contain 30-50% less added sulfur than non-organic wines. No additives are permitted, and the winemaking process must be fully traceable.
112
True or false: The term Biodynamic is less regulated than Organic.
True.
113
What is forbidden by biblical law for use in fining?
Animal products cannot be used in Kosher wines. No egg whites or gelatin.
Mevushal wines are flash pasteurized either as must or as wine before leaving the winery.
114
Where did orange wines originate?
The Republic of Georgia around 5,000 years ago. Juice from white grapes spends tie on skins, extracting color and tannin for between 3 days and several months. Gives a coppery or orange hue.
115
If fermentation builds up in a sealed and the CO2 produced in the process does not disperse, what happens?
It is absorbed into the wine. If allowed to remain dissolved in the wine, sparkling wine is the result.
116
What is Methode Ancestrale? What is its other name?
Methode Ancestrale (or Methode Rurale) is the method by which incompletely fermented bottles stored in the chill of winter begin re-fermenting in spring, creating bubbles in the bottle.
117
What is Methode Traditional? (aka Classic or Champenoise if made in Champagne)
Process involving the creation of a base wine, adding measured amount of sugar and yeast, and initiating a secondary fermentation in the bottle.
118
After the export boom of Champagne in the early 1800's, Champagne became the default term for sparkling wines around the world.
What are sparkling wines made outside of Champagne more accurately called now?
Traditional method or Classic Method sparkling wines.
119
In the USA, some wines may append a place name before the word champagne. When did that stop being allowed on new labels?
March 10, 2006.
120
What are the three main grape varieties used in Champagne production? Why?
Chardonnay, Pinot Noir, Meunier (Pinot Meunier).
Those three grapes work well in the cool climate of the region and for the high scid, yeast driven, moderate alcohol style of Champagne.
121
What indigenous grapes are used for sparkling in the following regions:
Loire Valley, Germany, Spain (3), Italy (3)
Loire: Chenin Blanc
Germany: Riesling
Spain: Xarel-lo, Macabeo, Parellada
Italy: Muscat (Moscato), Brachetto, Glera (Prosecco)
122
What grapes are common for sparkling in the New World?
Primarily Chardonnay and Pinot Noir, in imitation of Champagne. However, Australia is using Shiraz as a sparkler, and other countries have dabbled in creating sparkling versions of their most successful grapes.
123
Where else in the Old World is traditional method common?
Spain (Cava), Italy (Franciacorta), France (Cremants)
124
What do all of the traditional method base wines have in common?
They are dry, still, high-acid, low-alcohol base wines.
125
How long does the secondary fermentation take in the bottle?
30 days, followed by lees aging to allow some of the lees to dissolve and absorb into in the wine.
126
After the lees and sediment are removed following secondary fermentation, what is added?
A small addition of wine, usually of the same cuvee, and any sugar the winemaker might use to alter the style of the wine.
127
When are grapes destined for Traditional Method usually harvested?
Generally they are harvested early to maintain the necessary low-sugar, high-acid characteristics that are desired. They are pressed VERY gently in order to ensure that as few bitter or harsh phenolics are transferred as possible, as well as limiting any color transfer from grapes like Pinot Noir or Meunier skins.
128
True or false: Grapes for Traditional Method sparkling wines are typically hand-harvested.
True. They are then placed in small bins so that the grapes are not crushed by the weight of other grapes.
129
What kind of pressing is most common in Traditional Method sparkling production?
Whole-cluster pressing, again with an emphasis on gentle treatment, keeping the juice inside the berries until last moment before rapidly and gently removing it from the skins and seeds.
130
True or false: Modern bladder presses are becoming more common in the production of Traditional Method sparklers.
True. The gentle pressure of inflation is likely to break the skins' cellular structure and release bitter phenolics.
131
The first pressing of the grapes releases most of the juice with minimal pressure. Are there more pressings in Trad Method?
Yes. While the first press is typically for the winery's best wine, other pressings may be blended in with it. The last pressings generally produce juice with more bitter components and are not used in fine sparkling wine (it may produce still wine, fortified wine, spirits, vinegar).
132
What follows the short period of juice settling (debourbage) that allows the sediments to fall to the bottom of the tank?
Any legal must adjustments follow, prior to a normal alcoholic fermentation of the must.
133
What fermentation vessels are common for sparkling wines?
Stainless steel tanks, concrete vats, and oak casks are all common.
134
Is MLF common in Traditional Method sparkling wine?
No. The desire for high acidity generally precludes the use of MLF.
135
What is "prise de mousse"
"Seizing the foam." The second fermentation.
136
What is the French term for a riddling rack?
Pupitre
137
What is the French term for riddling?
Remuage
138
What is reserve wine?
Still wine from earlier vintages used in blending
139
What is Transversage?
Transferring of wine between bottles.
140
What is the blending phase of sparkling wines called?
Assemblage. Many separate lots are taken and combined. They can come from different pressings, different grape varieties, different vineyards, and may include reserve wines from different vintages.
141
What is the French term for a blended sparkling wine?
Cuvee
142
What is the Prestige blend of a sparkling wine called?
Tete de cuvee. It uses only the earliest part of the first pressing, of the most exceptional fruit, treated with extraordinary care. Typically it is a vintage wine.
143
True or false: France decides when Vintage champagne is produced.
False. Each production house decides the years it produces vintage champagne, where the cuvee highlights the quality and unique characteristics of that particular vintage.
144
What does nonvintage sparkling wine aim to replicate year after year?
By blending many vintages into a single cuvee, a "house style" is created that the base wines selected aim to replicate consistently.
145
What is highest volume and least expensive sparkling category?
Nonvintage
146
What is blanc de blancs?
White from white. A cuvee of only white grapes. In Champagne and many parts f the New World, it is commonly 100% Chardonnay. They may be vintage or nonvintage.
147
What is blanc de noirs?
White from black. A cuvee of exclusively red grapes. Typically these take on Champagne characteristics of wines from Pinot Noir, though Meunier is allowed to be added or substituted. They often have a pale salmon color from minimal skin color transfer, and may be vintage or nonvintage.
148
What methods can be used to produce Rose sparkling wines?
- Using both red and white wines in the cuvee.
- Using a short carbonic maceration on red grapes before pressing.
- Creating a pink base wine via saignee.
- In some regions it is permitted to add a small portion of red wine with the dosage.
149
What is the mixture of yeast and sugar added to induce secondary fermentation called?
Liqueur de tirage.
150
Why indented punts?
To help withstand the pressure built up in the bottle during secondary fermentation.
151
How much alcohol by volume does secondary fermentation add?
Typically 1-1.5% abv.
152
True or false: Secondary fermentation is a fast process.
False. Typically wines are stored in a cool environment and the yeast has difficulty multiplying in an environment that already contains 10 to 11 percent alcohol. Secondary fermentation can easily take a month or longer.
153
What is the pressure level i the bottle by the time the sugar in the liqueur de tirage has been used up?
5-6 atmospheres, or 75-90 psi. The wine holds a considerable amount of CO2, even though no bubbles can be seen through the glass.
154
What is the process called by which the yeast cells begin to decompose? What does it add to the finished product?
Autolysis. Dead and decomposing yeast cells add toasty or nutty flavors. This is very important to Traditional Method, and the reason why neutral base wine is used, so the grapes' natural flavors will not compete with the yeasty characteristics created by this production method.
155
True or false: Prestige and Vintage cuvees are usually left for an extended time sur lie.
True. This increases the richness of the wine while also allowing the CO2 to more fully dissolve into the wine, which creates a finer, smaller bubble size in the glass.
156
What is the riddling process?
Turning the bottle upside down and gently shaking it to get the yeast to collect near the cap (they will naturally stick to the sides of the bottle). This is followed immediately by degorgement (disgorging), when the bottle is opened, the yeast extracted, and the bottle resealed as quickly as possible to avoid pressure loss.
157
Why a riddling rack?
Pupitre are necessary as the riddling process can take several weeks up to several months. The bottles are gently shaken, partially rotated, and angled ever more vertically to get the sediment into the neck.
158
What is a gyropalette?
A mechanized crate holding 500 bottles that accomplishes riddling in less than a week, rather than two to three months by hand.
159
What is sur pointe?
An upside down vertical position, the final stage of riddling, where the sediments have all gathered in the neck. The bottles rest here for some time before disgorging.
160
Describe the disgorgement process.
The end of the bottle containing lees and sediments is dipped into an icy brine cold enough to freeze the sediment into a slushy plug. The crown cap is then removed and the upright bottle pressure shoots the plug out, leaving clear wine.
161
What is the other name for dosage?
Liqueur d'expedition. This is additional wine and occasionally sugar used to replace the volume ejected during disgorgement.
162
Why is it a standard practice to add a little sugar in the dosage?
Sparkling wine has high natural acidity, and this touch of sugar adds balance.
163
What style of sparkling wine has barely perceptible sugar addition?
Brut
164
After Brut, what is the next most popular style of sparkling wine?
Extra Dry, which is a misnomer as the wine has noticeable sweetness.
165
What is the name of the wire cage holding the cork in a sparkling bottle?
A muselet. It holds the supercompressed cork in the neck against the 5-6 atmos of pressure in the bottle.
166
What is the minimum time sparkling wines are cellared before release? Why?
At least a few months, to give the dosage time to fully integrate with the wine.
167
What is the Charmat method the best for producing?
Sparkling aromatic wines like Riesling and Muscat, which don't require the leesy characteristics of Traditional Method.
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What are the other names for Charmat method?
Tank Method, Cuve Close (closed tank), and bulk method.
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What flavors does Charmat emphasize?
Youthful, floral, and primary fruit notes. It is also cheaper than bottle fermenting.
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In Charmat method, what occurs after the blending of the still wines in the tank?
Sugar and yeast are added, and the tank is sealed, trapping the CO2 inside to dissolve into the wine. Any lees contact ends up less evident, as there is much more liquid than in bottle fermentation. If lees contact is not desired, the fermenting tank is racked to a different tank through a filter to remove the sediment, and the dosage added to the whole batch at once.
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Can Charmat wines be released immediately?
Yes, though it is common for some period of bottle aging from a few weeks to a few months.
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What is the Transfer Method?
A hybrid procedure that begins like Traditional Method, but ends in a tank. Second fermentation and lees aging occurs in the bottle, but the bottles are then emptied into a tank, where the dosage is added. The bottles are then cleaned, and the wine put back into them for corking and sale.
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What is the primary difference between Transfer and Traditional Method?
Length of lees aging. In Transfer, the wine is rarely allowed to rest on the lees long, so the Traditional flavor profile is less prominent. The wine is fresher, and less yeasty.
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When is the Transfer Method commonly used?
In Champagne, and elsewhere, for very small or large format bottles that are difficult to work with using Traditional method. In the US this is denoted by the phrase "Fermented in the Bottle" or "Bottle Fermented" which really means it wasn't fermented in THAT particular bottle.
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What is Partial Fermentation?
Used for certain low-alcohol, sweet sparkling wines like Moscato d'Asti. A single incomplete fermentation is completed, in two parts, yielding a wine with 5-6% alcohol and considerable RS.
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How is fermentation stopped in Partial Fermentation?
By rapidly chilling the fermenting base wine to just above freezing after only a few percentage points of alcohol are produced. This halts all yeast activity. The wine is then racked off the lees. Later, sometimes even months, this sweet base is warmed back up in a sealed tank to allow the dormant yeast to work again. When desired sugar and CO2 levels are reached, the wine is sterile filtered and bottled.
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Why can Moscato d'Asti producers release fresh new batches throughout the year?
Because the method relies on deeply refrigerated base wine, which can be warmed at will. Creates wine with half the alcohol, half the pressure, and considerable sweetness.
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Where is Methode Ancestral still practiced?
The best-known region is the Limoux Methode Ancestrale in the Languedoc. An incompletely fermented and there base sweet wine is bottled, and fermentation will continue in the bottle until the pressure reaches 1-3 at abd 6-7% RS remains.
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Can Methode Ancestral bottles be disgorged?
No. Often a small amount of sediment will remain. This method, under the name Methode Rurale, also produces the wines of Bugey Cerdon AOC and Gaillac Mousseux Methode Gaillacoise AOC
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What is Methode Dioise Ancestral?
A variation used in the production of Clairette de Die Methode Dioise in the Rhone's Pays Diois.
The wine is kept chilled to 50F throughout fermentation, which may last up to six months. This is to mimic the ancient way of fermenting, when the bottles were submerged in the chilly river waters nearby. The wine is fermented in tanks, then bottled and kept under refrigeration while bottle fermenting. While still slightly sweet, fermentation ends and the wine is filtered and rebottled for sale.
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What is carbonation method?
Same as making a soda. Direct injection of CO2, which does not integrate well into the wine, creating fat, short-lived bubbles. Only used in the very lowest price category sparklers.
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Why did fortification become a standard practice?
The wines lasted longer and evolved in style when fortified with brandy or other spirits. Wines that needed to travel long distances caused it to become standard practice. Sherry, port, and madeira were among the most celebrated wines from the sixteenth to the twentieth century.
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Why did fortification help preserve wines?
Fortification raised the alcohol levels to a point where yeast, bacteria, and other spoilage agents could not survive. It also allowed the wines to last much longer in bottle, barrel, even after being opened.
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Why did the market for fortified wines change at the end of the 20th century?
Consumer taste shifted away from high alcohol wines to drier wines.
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What are the major differences amongst fortified wines, which are made in most winemaking countries?
- Grape varieties used
- Timing of fortification
- Aging regimen after fortification.
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How are quality fortified wines made?
In small batches, using time-honored techniques and traditional practices. They use traditional grape varieties, may be sweet or dry, and often have elaborate procedures for aging in barrels or bottles for extended time.
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Fortified wines are usually divided into two types. How?
By when the fortification takes place:
-Those fortified while fermenting are sweet, like Port.
-Thoe fortified after fermenting to dryness like Fino Sherry.
Madeira and Marsala are produced in a range of styles that use both techniques.
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What is mutage?
Adding alcohol to wine before or while still fermenting and still has a high level of sugar in it. If the level is raised to a point where the yeast cannot survive, not only does fermentation stop, but will not be able to restart.
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Where is Port made, primarily?
The Douro Valley, Portugal.
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Why are many fortified wines made in hot climates?
High sugar levels are desired to ensure sufficient sweetness in the final product. Late harvest grapes can be fortified, others can be dried, but it is more common to use hot climate grapes.
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Fermentation is only a short period in fortified wines, which creates a need for what?
Special methods of extracting color and phenolics from the skins.
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At what sugar level does the fortification typically take place?
When the remaining sugar level reaches 8-12%
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The addition of a high alcohol spirit halts fermentation? What is generally required of this spirit?
That it is grape-based (brandy). Enough is required to quickly kill all the yeast and stop fermentation, generally raising the alcohol level in these wines to 18-20%.
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Aging regimens vary by region and style. What is generally true?
Most newly fortified wines are left in barrels, large wooden vats, or tanks to allow components to thoroughly integrate. Slow oxygen seepage through wood allows for oxidation an further stabilizes the wine. Some, like tawny Port, spend years on wood.
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Some wines are intentionally left to bake in a hot warehouse. Why?
The high temperature removes any heat-unstable compounds, making the wine nearly indestructible. Madeira and Rutherglen Muscat are particularly noted for this technique.
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True or false: Fortified wines may be blended with older vintages and sold based on average age.
True. Madeira, Sherry, and Port all do this. They may continue to age in the bottle for many years before release, or decades if unopened.
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Where is true Sherry made?
The area surrounding the city of Jerez in far southwestern Spain. It is the most popular fortified wine of the dry style (though not all Sherry is dry)
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Are Madeira and Marsala dry style fortified wines?
The drier forms are closer in style to post-fermentation fortified wines than to sweet (pre fermentation, or while fermenting) style fortified wines, but they can be subsequently sweetened.
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What is the closest Old World alternative to true Sherry?
The wines of Montilla-Moriles, also in southern Spain.
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Why are relatively neutral white grapes used primarily in Sherry production? What are they?
The aroma and dominant flavor characteristics come from the production process, so neutral grapes without assertive natural flavors are used. For Sherry, that primarily means Palomino and Pedro Ximenez. In Madeira, Sercial or Verdelho.
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True or false: Sherry typically ferments in stainless steel.
True. This keeps the base wine neutral. Phenolic extraction is also limited by gentle handling pre-fermentation, similar to sparkling wines.
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True or false: Sherry wines are fermented to dryness before being fortified.
True. The fortification degree depends on the style being made, whether fino or oloroso.
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What is biological aging?
The reason Fino Sherry is light-bodied and pale in color. Flor Yeast floats on the surface of the wine in the barrel, protecting it from oxidation and subsequent darkening.
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What is unique about Flor yeast?
It thrives in a wine that has around 15% alcohol, where other strains of yeast begin dying off above 14%.
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True or false: Fino Sherry producers regularly aim for 18-20% final alcohol by volume.
False. Finos rarely 15.5% abv, after the addition of grape spirits combined with older Sherry.
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Does fortification immediately stop biological aging?
No. The Flor yeast will continue to consume all remaining sugar and glycerol in the wine, as well as a small amount of the alcohol. It also feeds on acetic acid, lowering the overall acidity level of the wine.
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What happens in the second metabolic phase of biological aging?
Once all sugar is consumed, the Flor switches to consuming the oxygen in its atmosphere, producing acetaldehydes that impart the characteristics "nutty" or "bruised apple" aromas common to fino Sherry. These acetaldehydes do NOT convert to acetic acid, and the Flor blanket prevents direct air contact, preventing browning.
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To what level are oloroso Sherries fortified?
17 to 18% alcohol. They generally begin from base wines that do not have the quality or delicacy to become fino.
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At 17-18% alcohol, what is used to age Oloroso Sherry?
Oxidative aging. The alcohol level is too high for Flor yeast, and as a result Oloroso does not build up the same level of acetaldehydes as finos.
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What happens during oxidative aging?
Alcohol and acid levels increase, and color deepens. This results in a fuller bodied, darkened, flavorful wine dominated by oxidative and caramelized aromas. As water evaporates during oxidative aging, final abv in old Oloroso can approach 24%
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Why is new wine periodically necessary for introduction into the solera system?
In order to maintain the level of nutrients needed by the Flor yeast. The longest Flor may be maintained is 6 to 7 years, though most commercial fino only ages for 2 years, the minimum required by law.
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What is a butt?
A 600L oak barrel, generally American oak in the Solera system. The Solera system contains several groups of these.
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What is a criadera?
A "nursery," or every level of butts above the bottom layer (called the solera). First level up from the solera holds the next oldest one, second criadera the next oldest after that, and so on. There may be a dozen or more criaderas in a large solera system.
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What is "running the scales"?
After no more than 40% of the volume from the solera or one of the criaderas is removed (once a year), the butts are topped up. Wine from the first criadera goes into the solera butts, from the second criadera into the first, and so on.
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What is another name for running the scales?
Fractional blending. No barrel in the solera system is ever fully emptied, so the average age continues to rise. Thus a tiny proportion from the year the solera was established always remains in the barrel, and in the oldest soleras some are over 100 years old.
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Are solera systems unique to Sherry?
No. Some wines from Malaga, Madeira, Marsala, Montilla-Moriles, and Mavrodaphne of Patras use them in the Old World, as well as Rutherglen in Australia.
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True or false: Prior to bottling, Sherry style wines can be sweetened, colored, or both to produce different styles.
True. Wines from the solera rarely need this, as they have been blended several times from running the scales.
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How do New World dry-style fortified wines differ from Fino Sherry?
Many use the traditional methods, but others, primarily large-volume producers, take liberties to cut costs. These include using diverse grape varieties, and Flor that quickly infused through a submerged culture churned in large tanks. Fractional blending is rare, even though the results are called "sherry"
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What are Vis doux naturel (VdN)?
Lightly fortified sweet wines grown throughout the South of France. May be red or white grapes, and come in red, white, and rose styles. Aged versions named tawny and amber are also produced in certain regions.
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Name 4 examples of VdN
Muscat de Beaumes-de-Venise (Rhone Valley)
| Muscat de Rivesaltes, Banyuls, Maury (Rousillon)
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What is Mistelle?
Mistelle is the French (mistela in Spain, sifone in Italy) for a process whereby the grape must is fortified before, or just slightly after the beginning of fermentation.
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The EU recently changed the definition of vin de liqueur to include all fortified wines. What are mistelle examples?
Pineau de Charentes (Cognac region), made from Ugni Blanc, Colombard, and Folle Blanche, fortified with Cognac. Some other red grapes are allowed for making red and rose versions.
Floc de Gascogne (Armagnac region), made from Colombard, Gros Manseng, and Ugni Blanc and usually made in a white version.
