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Wine Information > Sparkling Wine Production > Flashcards

Sparkling Wine Production Flashcards

1
Q

Who is the top producing country of sparkling wines?

A

France

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2
Q

What is the methode rurale or ancestrale method in sparkling wine production?

A

How effervescent wine developed at first (completely by accident). An incompletely fermented wine that had been stored in the chill of winter began to re-ferment when the temperatures rose in the spring. This is significant because it does not go through disgorgement.

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3
Q

What is an example of the methode rurale or ancestrale?

A

This method is still employed in a deliberate way and Blanquette de Limoux and Clairette de Die are examples of this tradition

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4
Q

What are two examples of red sparkling wine?

A

1) Australia’s sparkling Shiraz’s; made by traditional method from full-skin-contact red Shiraz base wines. 2) Branchetto d’Acqui; from Piedmont region of Italy, this is a sweet, low-alcohol, red sparkling wine from Branchetto grape made with the partial fermentation method.

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5
Q

What does liqueur de tirage refer to?

A

The mixture of yeast and sugar that are added for the second fermentation

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6
Q

Define cuvee in how it relates to Champagne

A

(the same word used for the base wine blend, but with a different meaning in reference to Champagne) This comprimises the majority of the juice, from the free run and the first light pressings. It is rich in sutgars and acids and comes from the juciest part of the pulp for premium Champagne production.

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7
Q

Define taille

A

The is the juice from later pressings (juice from the flesh closer to the pips or the skin). It is lower in acid and sugar and primarily used for semi-sec or extra-dry sparkling wine production as the extra sweetness of the wine will mask its coarser nature

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8
Q

Define rebeche

A

The juice from the flesh nearest to the pips or skins that is extracted by more powerful pressing after the taille. The rebeche is sent to the distillery to produce spirits or vinegar.

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9
Q

Define debourbage

A

Juice settling

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10
Q

Define saignee

A

Running off some of the juice from a red wine fermentation to obtain a lightly pink colored juice or wine

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11
Q

Define prisse de mousse

A

“setting the foam”: the second alcoholic fermentation

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12
Q

Define pupitre

A

riddling rack

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13
Q

Define remuage

A

riddling

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14
Q

Define reserve (in how it relates to Champagne)

A

Still wine from earlier vintages

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15
Q

Define transversage

A

Transfer between bottles

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16
Q

Define assemblage

A

the blending stage

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17
Q

Define tete de cuvee

A

“cream of the crop” this is the Prestige wine; in theory, the wineries very best wine made only from the earliest part of the first pressing of the most exceptional fruit and treated with extraordinary care.

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18
Q

What are five styles of sparkling wine?

A

prestige, vintage, non-vintage, blanc de blancs, blanc de noirs, rose

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19
Q

Define autolysis

A

The process that happens when the yeast cells die and begin to decompose as fermentation ends. The compounds they release create toasty, nutty flavors in the wine.

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20
Q

What are two benefits of sur lie aging?

A

The longer the wine sits on the dead yeast, the more apparent the nutty and toasty flavors become. Also, longer aging time allows the carbon dioxide to dissolve more thoroughly into the wine which means smaller, finer bubbles.

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21
Q

What’s another term for dosage? What does it refer to?

A

Liqueur d’expedition: Adding wine to the bottle after disgorgement

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22
Q

in champagne, what are the 7 various categories of sweetness. How much sugar is in the finished wine?

A

brut nature (sans dosage), no sugar added 5

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23
Q

Traditional champagne bottle sizes: Split

A

1/4 bottle, 187 milliliters

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24
Q

Traditional champagne bottle sizes: Half or Demi

A

1/2 bottle, 375 milliliters

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25
Q

Traditional champagne bottle sizes: Standard

A

1 bottle, 750 milliliters

26
Q

Traditional champagne bottle sizes: Magnun

A

2 bottles, 1.5 liters

27
Q

Traditional champagne bottle sizes: Jeroboam

A

4 bottles, 3 liters

28
Q

Traditional champagne bottle sizes: Rehoboam

A

6 bottles, 4.5 liters

29
Q

Traditional champagne bottle sizes: Methuselah

A

8 bottles, 6 liters

30
Q

Traditional champagne bottle sizes: Salmanazar

A

12 bottles, 9 liters

31
Q

Traditional champagne bottle sizes: Balthazar

A

16 bottles, 12 liters

32
Q

Traditional champagne bottle sizes: Nebuchadnezzar

A

20 bottles, 15 liters

33
Q

What is the Russian continuous method?

A

Another method for making sparkling wine which was developed in Russia. It uses an assembly line process in which wine enters at one end, circulates through a series of pressurized tanks in which it ferments, and is filtered and bottled at the other end. Russian wines are rarely seen in the West

34
Q

Define Mehode Champenoise

A

cold fermentation

where the sparkling wine has undergone a second fermentation in the bottle in which it is sold

35
Q

What are the grapes varieties used to make champagne

A

Pinot noir back bone
Pinot Meunier body more earth
Chardonnay acid, fine bubble,

36
Q

Brut style what is the RS?

37
Q

Extra dry what is the RS?

A

1.5-2.5% RS

38
Q

Sec what is the RS?

39
Q

Demi Sec what is the RS

40
Q

Doux what is the RS?

41
Q

Methode Champenoise Production steps

A
  1. harvest
  2. pressing
  3. primary fermentation
  4. blending
  5. 2nd fermentation
  6. aging
  7. remouage
  8. degorgement
  9. dosage
42
Q

what is the 3 most important developents in methode champenoise

A
  1. the liquerur de tirage
  2. the concept of degorgement
  3. the liqueur d’exedition
43
Q

What are the five districts in the champagne appellation

A
  1. aube
  2. cote des blancs
  3. cote de sezanne
  4. montagne de reims
  5. vallee de marne
44
Q

Where is the most sought after grapes in champagne

A

Cote des Blancs

45
Q

Grand Crus from champagne 17 villages rated 100% name a few of these

A 
Ambonnay 
avize
ay
Beaumont sur vesle
Bouzy
Cramant
46
Q

Types of producers

NM: Negocian-Mainipulant

A

a producer who buys grapes in volume from growers to make champagne

47
Q

Types of producers

RM: Recoltant-Manipulant

A

a grower who sells grapes to the house as well as buying grapes from other growers and make his own champagne

48
Q

Types of producers

CM: Cooperative- Manipulant

A

a cooperative of growers who also make and sell champagne under their own labels

49
Q

Types of producers

RC: Recoltant-cooperative

A

a grower who sells cooperative produced champagne under his own name

50
Q

Types of producers

SR: societe de recoltants

A

a firm set up by two or more growers who share facilities to make and market their champagne under more than one brand

51
Q

Types of producers

ND: Negociant Distributeur

A

a company selling champagne it did not make

52
Q

Types of producers

MA Marque d’Acheteur

A

a brand name owned by the purchaser such as a restaurant supermarket or wine merchant

53
Q

What type of grapes are able to be used in Alsace for sparkling wine

A 
Pinot Blanc
Pinot Gris
Pinot Noir
Auxerrois 
Chard
Riesling
54
Q

What types of grapes are used in Bordeaux for sparkling wine

A 
Semmioln 
SB
Muscadelle
ugni blanc
colombard
cab franc
cab
carmenere
merlot
malbec
petti verdot
55
Q

do they make sparkling wine in burgundy

56
Q

Asti comes from what region and uses what grapes

A

Piedmont, Moscato

57
Q

Franciacorta comes from what region and uses what grapes

A 
Lombardy
Chard
Pinot Nero
Pinot Bianco
Pinot Gris
58
Q

Prosecco comes from what region and uses what grapes

A

Veneto

Prosecco

59
Q

Deutscher Sekt comes from what region and uses what grapes

A

anywhere in germany no restrictions

60
Q

Cava comes from what region and uses what grapes

A

Spain usually penedes
macabeo usually hte base of cava
parellada softness and aroma
xarel-lo strength and body

61
Q

Cava is made mostly in what area

A

Penedes in Cataluna

62
Q

Where was the first sparkling wine made in the US and what out of

A

Cincinnati in 1842

Wine Information (38 decks)

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