Sparkling Wine Production

Question 1

Added to the cuvée in order to initiate the second fermentation

Answer 1

Liquor de Tirage

Question 2

Turning the bottles and gently shaking them in order to get the dead yeast cells collected near the cap

Answer 2

Remuage

Question 3

Time spent aging the wine on the yeast lies

Answer 3

Sur Lie

Question 4

A rack used to hold bottles of wine during the riddling process

Answer 4

Pupitre

Question 5

The creation of the blended wine that will undergo a second fermentation and be turned into sparkling wine

Answer 5

Assemblage

Question 6

The second alcoholic fermentation

Answer 6

Prise de mousse

Question 7

The process wherein the yeast cells begin to decompose and release their flavors

Answer 7

Autolysis

Question 8

An addition added just after disgorging a bottle of sparkling wine; also known as the dosage

Answer 8

Liqueur d’expedition

Question 9

The process in which the bottle is opened and the yeast extracted

Answer 9

Dégorgement

Question 10

Another name for the Charmat Method of Sparkling wine production

Answer 10

Cuve close

Question 11

Order from Driest to Sweetest;

Sec. Doux. Brut nature. Brut. Extra dry. Extra brut. Demi-sec

Answer 11

• Brut Nature
• Extra Brut
• Brut
• Extra Dry
• Sec
• Demi-Sec
• Doux

Question 12

Equivalent to 2 standard bottles

Answer 12

Magnum

Question 13

Equivalent to 4 standard bottles

Answer 13

Jeroboam

Question 14

Equivalent to 6 standard bottles

Answer 14

Rehoboam

Question 15

Equivalent to 8 standard bottles

Answer 15

Methuselah

Question 16

Equivalent to 12 standard bottles

Answer 16

Salmanazar

Question 17

Equivalent to 16 standard bottles

Answer 17

Balthazar

Question 18

Equivalent to 20 standard bottles

Answer 18

Nebuchadnezzar

Question 19

T/F
The term “autolysis” is used to refer to the decomposition of yeast cells during the process of sur lie aging

Answer 19

True

Question 20

T/F
The traditional champagne press is a wide, flat basket press, and many of them are still in use today

Answer 20

True

Question 21

T/F
The base wine that will be used in the production of champagne is generally left very sweet.

Answer 21

False

It is dry.

Question 22

T/F
A Blanc de Blancs sparkling wine is produced using just red grapes

Answer 22

False.

A Blanc de Noirs is produced with only red grapes

Question 23

T/F
Most Cava is technically Blanc de Noirs

Answer 23

False

It is usually technically a Blanc de Blancs

Question 24

T/F
Moscato d’Asti is produced using the partial fermentation method.

Answer 24

True

Question 25

T/F

The Ancestral Method of sparkling wine production is sometimes referred to as the Méthode Rurale

Answer 25

True

Question 26

T/F
The term “California Champagne” may be used on some California wine labels, but only if approved before March 10, 2012

Answer 26

False

March 10, 2006

Question 27

T/F
Most “house style” sparkling wines are Blanc de Blancs, extra dry, and produced using the grapes of just one vintage

Answer 27

False

They are usually blends of white and black grapes, brut, and nonvintage

Question 28

T/F

The second fermentation of a sparkling wine generally increases the alcohol content by one or two percentage points

Answer 28

True

Question 29

T/F
The typical pressure of the dissolved carbon dioxide in a bottle of sparkling wine is about 10 atmospheres of pressure

Answer 29

False

6atm

Question 30

T/F

In many bottles of sparkling wine, the cork is held in place by a wire cage known as a muselet

Answer 30

True

Question 31

T/F

The tank process of sparkling wine production is used to create a wine that emphasizes youthful, floral, and primary fruit aromas

Answer 31

True

Question 32

T/F

The most expensive method of making a sparkling wine is to inject carbon dioxide directly into a still wine

Answer 32

False

It is the cheapest method

Question 33

T/F

Chenin Blanc is often used to create sparkling wines in the Loire Valley

Answer 33

True

Question 34

Which of the following styles of sparkling wine has the highest level of potential residual sugar?
• Brut
• Demi-Sec
• Extra Dry
• Sec

Answer 34

Demi-Sec

Question 35

Which of the following bottles is the largest?
• Magnum
• Rehoboam
• Jeroboam
• Nebuchadnezzar

Answer 35

Nebuchadnezzar

Question 36

Which of the following is added to a bottle of sparkling wine after the wine is disgorged?
• Liqueur d’expédition
• Cuve close
• Transversage
• Liqueur de tirage

Answer 36

Liqueur d’expédition

Question 37

What style of sparkling wine is made using just white grape varieties?

Answer 37

Blanc de Blancs

Question 38

Which of the following styles of champagne is most likely to be considered a brand’s “house style”?
• Vintage
• Blanc de Blancs
• Rosé
• Nonvintage

Answer 38

Nonvintage

Question 39

Which of the following terms is used to describe the second fermentation of a bottle of Traditional Method sparkling wine?
• Débourbage
• Prise de mousse
• Transversage
• Assemblage

Answer 39

Prise de mousse

Question 40

What is a pupitre?

Answer 40

A wooden rack used to hold bottles of sparkling wine during the riddling process

Question 41

A top-of-the-line sparkling wine produced by a given brand or producer

Answer 41

Tête de cuvee

Question 42

A method of sparkling wine production - often considered a variation of the traditional method - that may be used to fill very small or very large format bottles using wine previously held in traditionally-sized bottles

Answer 42

Transversage

Question 43

What is the French term for riddling?

Answer 43

Remuage

Question 44

Put the following steps of Traditional Method Sparkling Wine Production in order:
• First fermentation. •Riddling
• Bottling. • Blending
• Second Fermentation • Disgorging
• Dosage

Answer 44

First fermentation
Blending
Bottling
Second fermentation
Riddling
Disgorging
Dosage