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CSW Wine Study > Sparkling Wine Production > Flashcards

Sparkling Wine Production Flashcards

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1
Q

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

A

Chardonnay, Pinot Noir and Pinot Meunier

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2
Q

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

A

Chenin Blanc

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3
Q

What is the grape used in Germany for sparkling wines?

A

Reisling

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4
Q

What are the grapes used in Spain for sparkling wines?

A

Xarel-lo, Macabeo and Parellada

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5
Q

What are the grapes used in Italy for sparkling wines?

A

Moscato, Brachetto and Prosecco (Glera)

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6
Q

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

A

Traditional or Classic Method

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7
Q

Crements are

A

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

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8
Q

Crements use what method of making sparkling wines?

A

Methode Traditionelle

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9
Q

What method do most premium New World sparkling wines use?

A

Traditional Method

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10
Q

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

A

30 days

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11
Q

What is the traditional Champagne press called?

A

Basket press

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12
Q

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

A

Bladder press

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13
Q

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

A

Prise de mousse (setting the foam)

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14
Q

In sparkling wine vocabulary, pupitre is

A

the riddling rack

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15
Q

In sparkling wine vocabulary, remuage is

A

riddling

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16
Q

In sparkling wine vocabulary, reserve is

A

still wine from earlier vintages, used in blending

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17
Q

In sparkling wine vocabulary, transversage is

A

transfer between bottles

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18
Q

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

A

assemblage

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19
Q

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

A

cuvee

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20
Q

The Prestige cuvee implies what?

A

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

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21
Q

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

A

liqueur de tirage

22
Q

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

A

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

23
Q

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

A

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

24
Q

6 atmospheres of pressure equals

A

90 lbs per square inch

25
Q

What is the gas inside a bottle of sparkling wine?

A

Carbon dioxide

26
Q

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

A

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

27
Q

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

A

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

28
Q

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

A

riddling

29
Q

What is the process of disgorging in sparkling wine production?

A

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

30
Q

What is a gyropalette?

A

An automatic riddler used in sparkling wine production.

31
Q

What is the liqueur de expedition/dosage in sparkling wine production?

A

Adding extra cuvee and sometimes sugar into the sparkling wine immediately after disgorgement.

32
Q

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

A

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

33
Q

What are the levels of sweetness in sparkling wine?

A 
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)
34
Q

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

A

Brut, followed by Extra Dry

35
Q

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

A

a few months.

36
Q

What are the three methods of sparkling wine production?

A 
Traditional/Classic Method
Tank Method/Charmat/Cuve Close / Bulk
Transfer Method
Partial Fermentation Method
Ancestral Method
Carbonation
37
Q

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

A

Transfer. Avoids the riddling, disgorgement, etc.

38
Q

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

A

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.

39
Q

Moscato d’Asti and Brachetto d’Acquie are sparkling wines from the Piedmont and use what method of production?

A

Partial fermentation

40
Q

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

A

Low alcohol, sweet sparkling wine such as Moscato d’Asti and Brachetto d’Acquie from Piedmont.

41
Q

A Salamanazar bottle holds

A

9 litres/12 bottles

42
Q

A Nebuchandnezzor bottle holds

A

15 litres/20 bottles

43
Q

A Magnum bottle holds

A

1.5 litres/2 bottles

44
Q

A Jeraboam Champagne bottle holds

A

3 litres/4 bottles

45
Q

A Jeraboam still wine bottle holds

A

4.5 litres/6 bottles

46
Q

A Jeraboam USA wine bottle holds

A

5 litres/6.6 bottles

47
Q

A Balthazar bottle holds

A

12 litres/16 bottles

48
Q

A Methuselah bottles holds

A

6 litres/8 bottles

49
Q

An Imperial size bottle in the USA is the same as

A

Methuselah

50
Q

A Rehoboam Champagne bottle holds

A

4.5 litres/6 bottles

CSW Wine Study (23 decks)

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