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Statera-CSW > Sparkling > Flashcards

Sparkling Flashcards

1
Q

Define: Pupitre

A

the A shaped frame with holes to hold sparkling wine bottles on their side during the riddling step in traditional method

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2
Q

Define: Dégorgement à la glace

A

disgorgement done when first the neck is partially frozen to reduce loss when opened to remove sediment

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3
Q

What is the name of a Champagne bottle size - 4 bottles or 3 liters?

A

Jeroboam

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4
Q

What is the name of a Champagne bottle size - 8 bottles or 6 liters?

A

Methuselah

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5
Q

What is the name of a Champagne bottle size - 12 bottles or 9 liters?

A

Salamanazar

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6
Q

What is the name of a Champagne bottle size - 16 bottles or 12 liters?

A

Balthazar

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7
Q

What is the name of a Champagne bottle size - 20 bottles or 15 liters?

A

Nebuchadnezzar

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8
Q

Define: Dèbourage

A

the settling of the juice prior to fermentation / after pressing.

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9
Q

Define: Prise de mousse

A

“Seizing the foam” the second fermentation

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10
Q

Define: Reserve wine ( with respect to sparkling wine production)

A

Still wine from earlier vintages, used for blending

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11
Q

Define: tête de cuvee

A

also know as “Prestige”, this is, in theory, the top cube of the house.

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12
Q

Define: Remuage

A

the term for riddling

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13
Q

How many bottles of sparkling wine does France make?

A

350 million. (OIV 2014)

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14
Q

How many bottles of sparkling wine does Italy make?

A

320 million. (OIV 2014)

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15
Q

How many bottles of sparkling wine does USA make?

A

90 million. (OIV 2014)

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16
Q

How many bottles of sparkling wine does Spain make?

A

180 million. (OIV 2014)

17
Q

How many bottles of sparkling wine does Germany make?

A

260 million. (OIV 2014)

18
Q

What is the sweetness description and residual sugar level for a sparkling wine called Doux

A

Very sweet - More than 50 g/L

19
Q

What is the sweetness description and residual sugar level for a sparkling wine called Demi-Sec

A

Sweet - 32-50 g/L

20
Q

What is the sweetness description and residual sugar level for a sparkling wine called Sec

A

Slightly sweet - 17-32 g/L

21
Q

What is the sweetness description and residual sugar level for a sparkling wine called Extra Dry

A

Off-Dry - 12-17 g/L

22
Q

What is the sweetness description and residual sugar level for a sparkling wine called Brut

A

Dry - less than 12 g/L

23
Q

What is the sweetness description and residual sugar level for a sparkling wine called Extra Brut

A

Very Dry - less than 6 g/L

24
Q

the best know example of Ancestral Method, is what? produced where?

A

Limoux Méthode Ancestral produced in France’s Languedoc region

25
Q

Where is Méthode Rurale produced

A
  • Bugey cordon AOC

- Gaillac Mousseux Méthode Gaillaçoise AOC

26
Q

Define: Liqueur de tirage

A

combination of yeast and sugar ( mixed usually in wine from same cuvée) added before bottling to endure second fermentation

27
Q

What is the typical pressure of a bottle of ‘Traditional Method’ sparkling wine?

A

6 atmospheres - 90 psi

28
Q

What is the typical pressure of a bottle of ‘Tank Method’ sparkling wine?

A

5-6 atmospheres - 75-90 psi

29
Q

What is the typical pressure of a bottle of ‘Asti Method’ sparkling wine?

A

2-4 atmospheres - 30-55 psi. half of traditional method

30
Q

Define: Autolysis

A

decomposition of dead yeast cells after fermentation, releasing toasty nutty flavours into the wine.

31
Q

how many regions in Spain produce Cava?

A

there are 8 regions that produce Cava but 95% of production comes from Catlonia

32
Q

What percentage of Spain’s Cava is exported

A

50%

33
Q

What are the 3 classic grapes for Cava

A
  • Macabeo
  • Xarel-lo
  • Parellada
34
Q

wha tis the minimum Aging for Cava on the lees

A

9 months on the lees

Statera-CSW (8 decks)

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