Sparkling Wine Production

Question 1

What are the 3 main grape varieties that came to be used in the Champagne region for sparkling wine?

Answer 1

Chardonnay, Pinot Noir and Pinot Meunier

Question 2

What is the grape used in the Loire Valley for sparkling wines?

Answer 2

Chenin Blanc

Question 3

What is the grape used in Germany for sparkling wines?

Answer 3

Reisling

Question 4

What are the grapes used in Spain for sparkling wines?

Answer 4

Xarel-lo, Macabeo and Parellada

-known as Cava

Question 5

What are the grapes used in Italy for sparkling wines?

Answer 5

Moscato, Brachetto and Prosecco (Glera)

DOCG Franciacorta- traditional method

Question 6

The method of making sparkling wine in Champagne is known as the

Answer 6

Traditional or Classic Method

Question 7

Crements are

Answer 7

Sparkling wines made in the Traditional Method from France but outside of Champagne.

Question 8

Crements use what method of making sparkling wines?

Answer 8

Methode Traditionelle

Question 9

What method do most premium New World sparkling wines use?

Answer 9

Traditional Method

Question 10

How long does the second fermentation in the bottle take when making a sparkling wine?

Answer 10

30 days

Question 11

What is the traditional Champagne press called?

Answer 11

Basket press

Question 12

The more common type press used in Champagne and other regions is a

Answer 12

Bladder press

Question 13

The French term for the second fermentation of a sparkling wine is

Answer 13

Prise de mousse (seizing the foam)

Question 14

In sparkling wine vocabulary, pupitre is

Answer 14

the riddling rack

Question 15

In sparkling wine vocabulary, remuage is

Answer 15

riddling

Question 16

In sparkling wine vocabulary, reserve is

Answer 16

still wine from earlier vintages, used in blending

Question 17

In sparkling wine vocabulary, transversage is

Answer 17

transfer between bottles

Question 18

The blending stage of base wine in the making a sparkling wine is sometimes referred to in France as

Answer 18

assemblage

Question 19

A blend of many different wines, often used to refer to the base wine in the production of Traditional Method sparkling wine is know as the

Answer 19

cuvee

Question 20

The Prestige cuvee implies what?

Answer 20

Cream of the crop cuvee, from the earliest part of the first pressing of the best grapes, often also vintage

Question 21

The mixture of sugar and yeast added to the cuvee in the production of Sparkling wine is called the

Answer 21

liqueur de tirage

Question 22

A second fermentation will raise the alcohol level in a sparkling wine by how many percentage points?

Answer 22

1 to 1 1/2 (Starting from 10% or 11% in the base wine/cuvee)

Question 23

How long can the second fermentation take in production of a sparkling wine?

Answer 23

1 mth or longer, due to cool cellar temps, and the already 10 or 11% alcohol level.

Question 24

2nd fermentation can produce how much atmosphere of pressure?

Answer 24

5 to 6 Atmosphers

or 75 to 90 lbs per square inch

Question 25

What is the gas inside a bottle of sparkling wine?

Answer 25

Carbon dioxide

Question 26

What is the process of autolysis in the production of sparkling wine?

Answer 26

When the yeast cells die and decompose, releasing compounds that create toasty, nutty flavors in the wine.

Question 27

The longer the sparkling wine remains on the yeast lees (sous tirage) the finer and smaller the bubble size in the glass. T or F

Answer 27

True. It allows the carbon dioxide to dissolve more thoroughly into the wine.

Question 28

Turning a sparkling wine bottle upside down and gently shaking it to get the dead yeast to collect near the bottle cap is a process called

Answer 28

riddling Remuage

Question 29

What is the process of disgorging in sparkling wine production?

Answer 29

Carefully opening the bottle and removing the plug of dead yeast. Degorgement

Question 30

What is a gyropalette?

Answer 30

An automatic riddler used in sparkling wine production.

Question 31

Term used for adding small amount of wine into the bottle after disgorging?

Answer 31

liqueur d' expedition -dosage used to adjust sweetness, color, texture of finished wine.

Question 32

Why is it standard practice to add at least a little sugar in the dosage of sparkling wine?

Answer 32

Because the high acid of the base wine is amplified in the mouth by the bubbles. The sugar adds balance.

Question 33

What are the levels of sweetness in sparkling wine?

Answer 33

``` Brut natural (no sugar added) Extra Brut (sugar added but very dry) Brut (dry) Extra dry (off dry) Sec (slightly sweet) Demi sec (sweet) Doux (very sweet) ```

Question 34

The most common sweetness level found in Champagne and other sparkline wines is

Answer 34

Brut, followed by Extra Dry

Question 35

Bottle aging in sparkling wine production is at least _____ to give the dosage time to integrate before the wine is released.

Answer 35

a few months.

Question 36

What are the methods of sparkling wine production?

Answer 36

``` Traditional/Classic Method Tank Method/Charmat/Cuvee Close / Bulk Transfer Method Asti Method Ancestral Method Carbonation ```

Question 37

Sparkling wine and Champagne that are in bottles other than 750 ml tend to use what production method?

Answer 37

Transfer. Avoids the riddling, disgorgement, etc.

Question 38

The transfer method of Sparkling wine production differs from the traditional method in what way?

Answer 38

After the second fermentation in the bottle, the bottles are emptied into a pressurized tank for filtering and dosage, then put back into the bottles.

Question 39

Moscato d'Asti sparkling wines from the Piedmont and use what method of production?

Answer 39

Asti method

Question 40

A partial fermentation method will produce what style of sparkling wine?

Answer 40

Low alcohol, sweet sparkling wine such as Moscato d'Asti from Piedmont.

Question 41

When is harvest for sparking wine production? and how are the berries handled?

Answer 41

Harvest is early to ensure low sugar/ high acid character | whole cluster, hand harvest, and put into small bins to avoid damaging or bursting the berries