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CSW > Sparkling and Fortified Wines + Business > Flashcards

Sparkling and Fortified Wines + Business Flashcards

1
Q

How was the process of making effervescent wine discovered, and what is that process called today?

A

a) In antiquity, when incompletely fermented wines were chilled in the winter and began to spontaneously referment in the spring.
b) Methode Rurale or Ancestral

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2
Q

What is the most prestigious method of sparkling wine production and give examples.

A

a) Methode Traditionelle or Champenoise, a process by which still wine undergoes a second fermentation in the bottle.
b) Champagne, Cremant, Franciacorta, Cava

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3
Q

Labels submitted after ___________________ are not allowed to use the term “California Champagne.”

A

a) March 10, 2006

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4
Q

What are the primary grapes used in Champagne production?

A

Chardonnay, Pinot Noir and Meunier

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5
Q

What grapes are often used for sparkling wine production in a) Loire Valley b) Germany c) Spain?

A

a) Chenin Blanc
b) Riesling
c) Xarel-lo, Macabeo, Parallada

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6
Q

Name three grapes used in Italian sparkling wine?

A

a) Glera
b) Brachetto
c) Muscat

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7
Q

Where do the bubbles in traditional method sparkling wine come from?

A

Fermentation

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8
Q

Why are grapes destined for traditional sparkling wine production harvested early?

A

To maintain high acid and low sugar levels

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9
Q

Why is an emphasis placed on gentle handling in traditional sparkling wine making and how might this be accomplished?

A

a) to prevent color transfer from red grapes and avoid harsh or bitter flavor component from making their way into the wine
b) hand harvesting and sorting, small bins, use of bladder press

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10
Q

What is the juice from the first and last pressings used for?

A

a) the winery’s best wines
b) still and fortified wines, spirits, vinegar

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11
Q

Why might a winemaker elect not to conduct malolactic fermentation when making a traditional sparkling wine?

A

High acid is considered a hallmark of these wines

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12
Q

What is the French term disgorging (removing the crown cap and expired yeast from the bottle)?

A

Degorgement

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13
Q

What is the French term for the second alcoholic fermentation, as well as the literal translation?

A

a) Prise de mousse
b) Seize the foam

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14
Q

What is the French term for riddling rack?

A

Pupitre

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15
Q

What is the French term for riddling?

A

Remuage

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16
Q

What’s the term for still wines from previous vintages used for blending?

A

Reserve

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17
Q

What is the French term for transfer between bottles?

A

Transversage

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18
Q

What is a cuvee?

A

A blend of different still or base wines from different vintages, grapes, etc.

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19
Q

What is the French term for the blending stage?

A

Assemblage

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20
Q

What are two terms for the winery’s best sparkling wine?

A

1) Prestige
2) Tete de Cuvee

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21
Q

What do the terms Vintage and Nonvintage mean?

A

a) Vintage wines were made from a cuvee of base wines made in a single year
b) Nonvintage wines are comprised of wines from multiple years, designed to create a consistent or “house” blend

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22
Q

What do Blanc do Blanc and Blanc de Noir mean?

A

a) Traditional sparkling wine made from only white grapes–typically Chardonnay
b) Traditional sparkling wine made from only red grapes

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23
Q

How is traditional rose sparkling wine usually made?

A

By blending both white and red base wines in the cuvee

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24
Q

Name 3 alternate methods of producing traditional sparkling rose wine?

A

1) short carbonic maceration
2) saignee
3) adding a small amount of red wine with the dosage

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25
Q

What is liqueur de tirage?

A

A mixture of sugar and yeast used to initiate a second fermentation in the bottle.

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26
Q

Generally, what is the ABV of the wine before and after the second fermentation?

A

a) 10-11%
b) 11-12.5%

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27
Q

How long does the second fermentation typically take?

A

a month or more, due to the presence of alcohol in the wine

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28
Q

When the second fermentation is complete, how much pressure is in the bottle?

A

5-6 atmosphere or 75-90 pounds per inch

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29
Q

What is autolysis?

A

The process by which expired yeast break down and impart a toasty, nutty quality to the wine

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30
Q

When, how and with what mechanism(s) are dead yeast removed from the bottle?

A

a) when the wine has rested sur lie long enough to achieve the desired style of wine
b) by riddling, a gradual process of turning the bottle until it rests sur point, freezing the neck of the bottle, then removing the crown cap and the yeast by a process known as degorgement
c) a pupitre or gyropalettes

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31
Q

What is another name for dosage and what does it determine?

A

a) liqueur d’expedition
b) the dryness or sweetness of the finished wine

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32
Q

How is traditional sparkling wine bottled to maintain pressure in the bottle?

A

By using a super compressed cork and covering it with a wire cage, or muselet.

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33
Q

A wine with 30 g/l of sugar would be labeled __________ and contain _________% rs?

A

a) Sec - slightly sweet
b) 3%

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34
Q

How many grams per liter or sugar does a wine labeled a) brut nature, extra brut, and brut contain?

A

a) < 3 g/l
b) < 6 g/l
c) < 12 g/l

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35
Q

What are 5 names for a zero dosage wine?

A

1) brut nature
2) brut sauvage
3) sans dosage
4) pas dosage
5) dosage zero

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36
Q

How many grams per liter or sugar does a wine labeled extra dry, sec, and demi-sec contain?

A

a) 12-17 g/l
b) 17-32 g/l
c) 32-50 g/l

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37
Q

What does “doux” mean on a label?

A

A very sweet wine with 50 or more g/l, or 5% RS

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38
Q

Why and how is tranversage conducted?

A

a) for small bottles such as piccolos and bottles larger than 3L
b) after degorgement, the wine is place in a pressurized tank where dosage is added, then placed in the appropriately sized bottle

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39
Q

What are two examples of sparkling wines produced using the Charmat method?

A

1) Prosecco
2) Sekt

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40
Q

What would a winemaker opt for the tank method?

A

To preserve the aromatics and delicate nature of a particular grape.

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41
Q

What grapes might lend themselves to the Martinotti method?

A

Muscat, Riesling

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42
Q

What are 4 synonyms for the tank method?

A

1) Charmat
2) Cuvee Close
3) Bulk
4) Martinotti

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43
Q

What is the primary difference between the bulk and Champenoise methods?

A

The second fermentation takes place in a pressurized tank, then the wine is racked off the lees, so no needs for riddling and degorgement.

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44
Q

What is the transfer method?

A

A hybrid process by which the traditional steps are followed through second fermentation in bottle and lies aging, then the bottles are emptied into a pressurized tank where dosage takes place.

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45
Q

What does “fermented in bottle” mean?

A

Suggests a transfer method wine, where the 2nd fermentation did not take place in that PARTICULAR bottle.

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46
Q

What is another name for the partial fermentation method?

A

The Asti method

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47
Q

What is the primary difference between the traditional or tank methods and the Asti method?

A

Rather than two fermentations, this wine is produce a single, incomplete fermentation.

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48
Q

What are four key steps of the Asti method?

A

1) fermentation in tank
2) tank sealed
3) wine is chilled
4) wine is sterile-filtered and bottled

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49
Q

How much alcohol and CO2 does a wine made by the partial fermentation method usually contain?

A

a) 5-6%
b) 2.5 atm

50
Q

Name ten traditional Champagne bottle sizes.

A

1) Piccolo/Split - 187 ml
2) Demi-bouteille - 375 ml
3) Standard - 750 ml
4) Magnum - 1.5 l
5) Jereboam - 3 l
6) Rehoboam - 4.5 l
7) Methuselah - 6 l
8) Salmanazar - 9 l
9) Balthazar - 12 l
10) Nebuchadnezzar - 15 l

51
Q

Which Champagne bottle size was discontinued in 1989?

A

Rehoboam (4.5 l)

52
Q

What does Pet-Nat mean?

A

Short for petillant-naturel, suggests a wine made using methode ancestrale

53
Q

Where is most famous example of methode ancestrale wine made?

A

Limoux in the Languedoc

54
Q

How much sugar and pressure does a Limoux Methode Ancestrale wine typically contain?

A

a) 6-7% RS
b) 1-3 atm

55
Q

What is the least expensive method of creating a sparkling wine?

A

Carbonation or inoculation, which resembles the process of making a soft drink

56
Q

Name two AOCs for methode ancestrale wine?

A

1) Bugey Cerdon AOC
2) Gaillac Mousseux Methode Gaillacoise AOC

57
Q

What is Clairette de Die?

A

A methode rurale wine made in the Pays Diosis, which mimics the ancient method of submerging wine in icy rivers by chilling it throughout the fermentation process, which can last up to six months.

58
Q

How did the process of fortifying wine come about?

A

It became standard practice for wines that needed to travel long distances to colonial outposts, etc., to prevent spoilage.

59
Q

Name three examples of fortified wines.

A

1) Port
2) Sherry
3) Madeira

60
Q

When was fortified wine most popular?

A

16th-20th century

61
Q

What are the two main categories of fortified wine?

A

a) Those fortified during fermentation, resulting in a sweet wine
b) Those fortified after fermentation, resulting in a dry wine

62
Q

What are three sweet fortified wines from France made from Grenache?

A

a) Banyuls
b) Rasteau
c) Maury

63
Q

What are two sweet fortified wines from France made from Muscat?

A

a) Muscat de Beaumes-de-Venise
b) Muscat de Rivesaltes

64
Q

What is Commandaria?

A

A fortified wine from Cyprus made Xynisteri and Mavro

65
Q

Which grapes are used in sweeter and dryer styles of Madeira?

A

a) Boal (sweeter)
b) Malvasia (sweeter)
c) Sercial (drier)
d) Verdelho (drier)
e) Tinta Negra (both)

66
Q

What is a fortified wine from Italy and from which grapes is it made?

A

a) Marsala
b) Grillo, Catarratto, Inzolia

67
Q

What are the primary grapes in Port production?

A

1) Touriga Nacional
2) Touriga Franca
3) Tinta Roriz
4) Tinta Barroca
5) Tinta Cao

68
Q

What is a fortified sweet wine from Greece?

A

Mavrodaphne of Patras

69
Q

Besides Muscat, what grape is used in the production of Rutherglen Stickies?

A

Topaque (Muscadelle)

70
Q

_________________ de _________________ is a sweet, fortified wine from Portugal.

A

a) Moscatel
b) Setubal

71
Q

________________ is a sweet, fortified wine from Spain, made from _______________ and _________________.

A

a) Malaga
b) Pedro Ximenez
c) Muscat

72
Q

What is used to halt fermentation in most sweet, fortified wines?

A

a neutral or flavored grape-based spirit

73
Q

When is fermentation generally halted in sweet fortified wine production?

A

when sugar reaches the desired level, usually 8-12%

74
Q

To kill the yeast during fermentation, alcohol levels must be raised to ____________.

A

18-20%

75
Q

Name two fortified wines that are intentionally exposed to heat?

A

a) Maderia
b) Rutherglen Muscat

76
Q

Why are most fortified wines aged for an extended time in wood.

A

to allow slow oxygen seepage that further stabilizes the wine.

77
Q

What two well-known fortified wines are made in a dry style in Spain?

A

a) Sherry
b) Montilla-Moriles

78
Q

What type of vessel is used for fermentation in Sherry production?

A

a) stainless steel
b) to keep the wine neutral

79
Q

What grapes are used in Sherry production?

A

a) Palomino
b) Pedro Ximenez

80
Q

What are the two basic styles of Sherry and what differentiates them?

A

a) Fino - biologically aged
b) Olorosa - oxidatively aged

81
Q

Fino sherries are fortified to what ABV and why?

A

About 15% to allow the growth of flor, a layer of yeast that blanket the sherry

82
Q

Describe 3 effects of flor on Fino Sherry.

A

1) Lighter color due to absence of oxygen
2) Lower acid, since flor feeds on acetic acid
3) Nutty or bruised aroma, due to production of acetaldehyde

83
Q

Olorosa Sherry is fortified to _______% to prevent the development of _____________ but can rise to ____________% due to ______________.

A

a) 17-18%
b) flor
c) 24%
d) evaporation

84
Q

In Fino Sherry, flor must be maintained for a minimum of _____ years but can last as long as _________.

A

a) 2
b) 6-7

85
Q

What is the name of the complex aging system used in Sherry production?

A

Solera

86
Q

What is a butt?

A

600 L American oak barrel

87
Q

What is the group of butts containing the oldest wine in the solera system called.

A

Solera

88
Q

What does criadera mean and what does it refer to in Sherry production?

A

a) nursery
b) groups or rows of butt containing different ages of wine

89
Q

Name three wines beside Sherry that use a form of solera aging.

A

1) Mavrodaphne of Patras
2) Maderia
3) Rutherglen Stickies

90
Q

What is another name for the running of the scales and what does it mean?

A

a) fractional blending system
b) after each vintage, wine is bottled from the solera row with no more than 40% removed, then the bottle is topped up by the 1st criadera, which in turn is topped up by the 2nd criadera, and so on. Finally the newest vintage goes into the youngest criadera.

91
Q

What is Vin Doux Natural?

A

Lightly fortified, sweet wines from Southern France

92
Q

What is a Mistelle and what other term is it sometimes known by?

A

a) fortified grape must
b) vin de liqueur

93
Q

In Spain, what is the difference between a mistela and a vino licor?

A

a) must is unfermented
b) a small amount of fermentation occurs

94
Q

What are two examples of Mistelles?

A

a) Pineau de Charentes
b) Floc de Gascogne

95
Q

What is Sifone?

A

a type of mistelle from Italy that is used to sweeten some Marsalas

96
Q

What grapes are used in the production of Pineau de Charentes and where is it made?

A

a) Ugni Blanc, Folle Blanche, Colombard
b) Cognac

97
Q

What grapes are used in the production of Floc de Gascogne and where is it made?

A

a) Ugni Blanc, Gros Manseng, Colombard
b) Armagnac

98
Q

What percentage of global vineyards are in Europe?

A

56%

99
Q

Of what 5 segments does the wine industry consist?

A

1) Producers
2) Distributors
3) Allied Businesses and Individual
4) Retailers
5) Consumers

100
Q

When and when does evidence suggest the first beverages made from fermented wine existed?

A

a) 7000 BCE
b) Jiahu, China

101
Q

What three civilizations were instrumental in the spread of vitis vinifera production?

A

1) Greece
2) Roman Empire
3) The Catholic Church

102
Q

In the Americas, where were some of the earliest vineyards?

A

In Latin America, where missionaries planted grapes for religious use

103
Q

What twin crises greatly affected the history of wine in the United States, and when?

A

a) Phylloxera and Prohibition
b) 1860s and 1920-1933

104
Q

What was the symbolic turning point in the history of wine in the US?

A

The Judgment of Paris in 1976, when California wines bested their French counterparts in a blind tasting organized by Steven Spurrier

105
Q

What country is the world’s leading consumer of wine?

A

The United States (although per capita, France and Italy typically lead)

106
Q

Which three countries are world leaders in exports, acreage and production?

A

France, Italy and Spain

107
Q

Name two countries who produce more wine than they consume?

A

Australia and Chile

108
Q

As of 2022 where does the US rank in terms overall wine production?

A

No 4 with 10%

109
Q

How much wine production is Europe responsible for?

A

56%

110
Q

What is a GI?

A

A geographic indication, or appellation, is an officially sanctioned wine region. Old World appellations often have a list of requirements along with geographical boundaries.

111
Q

What types of requirements might be required by an appellation in Europe?

A

1) grape
2) yield
3) alcohol level
4) winemaking process
5) aging

112
Q

What are the specific names for the GI in Australia and South Africa?

A

a) Geographical Indication
b) Wine of Origin

113
Q

What are GIs known as in France?

A

Appellation d’Origine Controlee

114
Q

What are GIs known as in Italy?

A

Denomiazione di Origine Controllata e Garantita; Indicazione Geografica Tipica

115
Q

What is the quality system called in Germany?

A

Qualitatswein, Pradikatswein

116
Q

What are GIs called in the US?

A

American Viticulture Area

117
Q

What are GIs known as in Spain and Portugal?

A

a) Denominacion de Origen, Vino de Pago
b) Denominacao de Origem Controlada

118
Q

What are GIs called in Greece?

A

Onomasia Proelefseos Anoteras Poititos Topikos Oinos

119
Q

What are the 3 tiers of the EU quality system?

A

1) Protected Designation of Origin
2) Protected Geographical Indication
3) Wine

120
Q

In the EU, what percentage of grapes must be grown and produced within a given area at the PDO level?

A

100%

121
Q

In the EU, how does PGI wine typically compare to PDO wine?

A

1) larger, more heterogeneous regions
2) fewer rules with respect to winemaking
3) 85% of the grapes must be grown in the region, harvested during the specified vintage, or comprised of the specialized varietal

122
Q

In the EU, what are the 3 tiers of sparkling wine?

A

1) Quality Sparkling Wine - 2nd fermentation, 9 months on lees
2) Sparkling Wine - 1st or 2nd fermentation but no injection
3) Aerated Sparkling Wine - carbonated by injection

CSW (14 decks)

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