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CMS Certified Knowledge > Sparkling Wine Production > Flashcards

Sparkling Wine Production Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is added to the cuvee in order to initiate the second fermentation?

A

Liqueur de tirage

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2
Q

The process of turning the bottles and gently shaking them in order to get the dead yeasty cells collected near the cap is called ______.

A

Remuage

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3
Q

Time spent aging the wine on the yeast lees is called ______.

A

Sur le

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4
Q

A rack used to hold bottles of wine during the riddling process is called ______.

A

Pupitre

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5
Q

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

A

Assemblage

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6
Q

The second alcoholic fermentation is called ______.

A

Prise de mousse

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7
Q

The process wherein the yeast cells begin to decompose and release their flavors is called ______.

A

Autolysis

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8
Q

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

A

Liqueur d’expedition

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9
Q

The process in which the bottle is opened and the yeast extracted is called ______.

A

Degorgement

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10
Q

Another name for the Charmat Method of sparkling wine production is called ______.

A

Cuve close

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11
Q

Place the following names of the styles of sparkling wines in order from driest to sweetest: Sec; Doux; Brut nature; Brut; Extra dry; Extra brut; Demi-sec

A

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

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12
Q

The term autolysis is used to refer to the decomposition of yeast cells during the process of sur lie aging. TRUE or FALSE

A

TRUE

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13
Q

The traditional Champagne press is a wide, flat basket press, and many of them are still in use today. TRUE or FALSE

A

TRUE

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14
Q

The base wine that will be used in the production of Champagne is generally left very sweet. TRUE or FALSE

A

FALSE

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15
Q

A blanc de blancs sparkling wine is produced using just red grape varieties. TRUE or FALSE

A

FALSE

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16
Q

Most Cava is technically blanc de noirs. TRUE or FALSE

A

FALSE

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17
Q

Moscato d’Asti is produced using the partial fermentation method. TRUE or FALSE

A

TRUE

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18
Q

The Ancestral Method of sparkling wine production is sometimes referred to as Methode Rurale. TRUE or FALSE

A

TRUE

19
Q

The term “California Champagne” may be used on some California wine labels, but only if approved before March 10, 2012. TRUE or FALSE

A

FALSE

20
Q

Most “house style” sparkling wines are blanc de blancs, extra dry, and produced using the grapes of just one vintage. TRUE or FALSE

A

FALSE

21
Q

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

A

TRUE

22
Q

The typical pressure of the dissolved carbon dioxide in a bottle of sparkling wine is about 10 atmospheres of pressure. TRUE or FALSE

A

FALSE

23
Q

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

A

TRUE

24
Q

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

A

TRUE

25
Q

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

A

FALSE

26
Q

Chenin Blanc is often used to create sparkling wines in the Loire Valley. TRUE or FALSE

A

TRUE

27
Q

A traditional Champagne bottle that is the equivalent of 2 standard bottles is called a ______.

A

Magnum

28
Q

A traditional Champagne bottle that is the equivalent of 4 standard bottles is called a ______.

A

Jeroboam

29
Q

A traditional Champagne bottle that is the equivalent of 6 standard bottles is called a ______.

A

Rehoboam

30
Q

A traditional Champagne bottle that is the equivalent of 8 standard bottles is called a ______.

A

Methuselah

31
Q

A traditional Champagne bottle that is the equivalent of 12 standard bottles is called a ______.

A

Salmanazar

32
Q

A traditional Champagne bottle that is the equivalent of 16 standard bottles is called a ______.

A

Balthazar

33
Q

A traditional Champagne bottle that is the equivalent of 20 standard bottles is called a ______.

A

Nebuchadnezzar

34
Q

Which of the following styles of sparkling wine has the highest level of potential residual sugar? a. Brut; b. Demi-sec; c. Extra dry; d. Sec

A

b. Demi-sec

35
Q

Which of the following bottles is the largest? a. Magnum; b. Rehoboam; c. Jeroboam; d. Nebuchadnezzar

A

d. Nebuchadnezzar

36
Q

Which of the following is added to a bottle of sparkling wine after the wine is disgorged? a. Liqueur d’ expedition; b. Cuve close; c. Transversage; d. Liqueur de tirage

A

a. Liqueur d’ expedition

37
Q

Which of the following styles of sparkling wine is made using just white grape varieties? a. Cava; b. Blanc de Noirs; c. Blanc de Blancs; d. Nonvintage

A

c. Blanc de Blancs

38
Q

Which of the following styles of Champagne is most likely to be considered a brand’s “house style” and most consistent wine? a. Vintage; b. Blanc de Blancs; c. Rose’; d. Nonvintage

A

d. Nonvintage

39
Q

Which of the following terms is used to describe the second fermentation of a bottle of Traditional Method sparkling wine? a. Debourbage; b. Prise de mousse; c. Transversage; d. Assemblage

A

b. Prise de mousse

40
Q

What is a pupitre? a. A wooden rack used to hold bottles of sparkling wine during the riddling process; b. A large machine used to mechanically rotate bottles of sparkling wine before disgorging; c. A table used for sorting grapes prior to the crush; d. A term used to describe the last juice pressed from grapes; destined to be used in the production of sweet sparkling wines.

A

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

41
Q

Which of the following the is most accurate definition of a tete de cuvee wine? a. A sparkling wine that undergoes a second fermentation in the bottle; b. The top-of-the-line sparkling wine produced by a given brand or producer; c. A vintage sparkling wine made from 100% Chardonnay grapes; d. A sparkling wine produced via assemblage

A

b. The top-of-the-line sparkling wine produced by a given brand or producer

42
Q

What is the French term for riddling? a. Autolysis; b. Assemblage; c. Remuage; d. Cuve close

A

c. Remuage

43
Q

Which of the following represents the steps in the Traditional Method of sparkling wine production in the proper order? a. First fermentation, blending, bottling, second fermentation, riddling, disgorging, dosage; b. First fermentation, bottling, second fermentation, blending, riddling, disgorging, dosage; c. First fermentation, blending, second fermentation, bottling, dosage, riddling, disgorging; d. First fermentation, bottling, second fermentation; dosage, riddling, blending, disgorging

A

a. First fermentation, blending, bottling, second fermentation, riddling, disgorging, dosage

CMS Certified Knowledge (25 decks)

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