Other Traditional Method and Non Traditional Method Sparkling Wines and Flashcards

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1
Q

What are 7 traditional method sparkling wine appellations in France other than Champagne?

A
Crémant de Bordeaux
Crémant de Bourgogne
Crémant de Loire
Crémant de Limoux
Crémant de Die
Crémant du Jura
Crémant d'Alsace
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2
Q

What is the difference between limit on press yield of Champagne compared to Crémant appellations?

A

The limitations are less strict for appellations outside Champagne

100L from 150kg or 2,666L from 4,000kg (Crémant)
102L from 160kg or 2,550L from 4,000kg (Champagne)

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3
Q

What are 5 non-crémant appellations permitted for sparkling wine in France?

A
Vouvray
Montlouis-sur-Loire
Saumur
Vin de Savoie
Seyssel
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4
Q

What are the synonyms for fully sparkling and lightly sparkling respectively?

A

Mousseux for fully sparkling

Pétillant for lightly sparkling

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5
Q

What is the min % of Mauzac required in Blanquette de Limoux? What other grapes are added? What method is used for its production?

A

min 90%
Chardonnay and Chenin Blanc are also added
made by traditional method

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6
Q

What are the top two DOCGs for sparkling wine production in Italy? Where are they located?

A

Franciacorta DOCG and Oltrepò Pavese Metodo Classico

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7
Q

Spanish Cava and the HIGHEST QUALITY German Sekt are produced by what method?

A

Traditional method

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8
Q

What are two producers of quality sparking wine in England? Where in England are they both located?

A

Nyetimber and Ridgeview Estate

Both are located in Sussex

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9
Q

Where is Roederer Estate?

A

Anderson Valley in Mendocino County CA

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10
Q

Who owns Domaine Carneros?

A

Champagne house Taittinger

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11
Q

Who owns Domaine Chandon and where is it?

A

Moët et Chandon

Yountville

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12
Q

What is traditional method sparkling wine called in South Africa? What is the leading producer of it?

A

Cap Classique

Graham Beck

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13
Q

What is méthode ancestrale also known as?

A

méthode rurale

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14
Q

How does the méthode ancestrale work?

A

Single fermentation begins in tank, but the wine is transferred to bottles before the process is complete-liqueur de tirage is unnecessary.

Yeast continue to ferment the remaining sugars in the bottle, giving the wine its sparkle. RS in final wine varies by appellation, but dosage is not allowed. Typically the wine is disgorged, filtered and rebottled in clean glass prior to sale.

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15
Q

Is dosage allowed for methodé ancestrale wines?

A

No

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16
Q

What are three examples of French méthode ancestrale appellations?

A

Bugey Cerdon
Clairette de Die Méthode Ancestrale
Gallic Mousseux Méthode Gaillaçoise

17
Q

What are the production advantages of the Charmat method compared to the traditional method?

A

Cheaper, less labor-intensive, and quicker

18
Q

Who pioneered the Charmat method and when?

A

Eugene Charmat in the early 1900s

19
Q

What is the paramount difference between Chamat and traditional method wines regarding secondary fermentation?

A

After the liqueur de tirage has been added the secondary fermentation takes place in a pressurized enamel-lined tank, or autoclave over a matter of days. Pressure in tank reaches close to 5atm.

Fermentation is arrested chilling when desired pressure is achieved. Some appellations require the wine to remain in tank for a period of time prior to bottling.

Wine is then filtered and bottled, usually with a dosage.

20
Q

What prevents Charmat method wines from reaching the quality and complexity of Champagne?

A

Lack of contact with the lees during and following fermentation.

21
Q

How do the bubbles in Charmat method sparkling wines differ from those seen in the wines produced by the traditional method?

A

They are larger and coarser, and the wine will have a less uniform texture than wines made by traditional method.

22
Q

Wines produced emphasize what in lieu of the flavors and aromas from autolysis?

A

Fruit and varietal aromatics

23
Q

How is the Continuous Method different from the Charmat method?

A

Similar to tank, but the base wines is pumped through a series of interconnected (continuous) tanks while undergoing the second fermentation. Liqueur de tirage is constantly added to the wine, and lees accumulate in the first several tanks, offering a higher degree of autolyzed flavors than the standard tank method.

24
Q

What method is used to produce a majority of German Sekt?

A

Majority is produced by either the tank or the continuous method. Only the highest quality Sekt is produced by the traditional method.

25
Q

What is the least commonly used method and cheapest for sparkling wine production wherein the bubbles don’t incorporate into the texture of the wine and quickly dissipate upon opening?

A

carbonation