Sparkling Wine Production Flashcards
What is added to the cuvee in order to initiate the second fermentation?
Liqueur de tirage
The process of turning the bottles and gently shaking them in order to get the dead yeasty cells collected near the cap is called ______.
Remuage
Time spent aging the wine on the yeast lees is called ______.
Sur le
A rack used to hold bottles of wine during the riddling process is called ______.
Pupitre
The creation of the blended wine that will undergo a second fermentation and be turned into a sparkling wine is called ______.
Assemblage
The second alcoholic fermentation is called ______.
Prise de mousse
The process wherein the yeast cells begin to decompose and release their flavors is called ______.
Autolysis
An addition added just after disgorging a bottle of sparkling wine; also known as the dosage is called ______.
Liqueur d’expedition
The process in which the bottle is opened and the yeast extracted is called ______.
Degorgement
Another name for the Charmat Method of sparkling wine production is called ______.
Cuve close
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
Brut Nature; Extra Brut; Brut; Extra Dry; Sec; Demi-Sec; Doux
The term autolysis is used to refer to the decomposition of yeast cells during the process of sur lie aging. TRUE or FALSE
TRUE
The traditional Champagne press is a wide, flat basket press, and many of them are still in use today. TRUE or FALSE
TRUE
The base wine that will be used in the production of Champagne is generally left very sweet. TRUE or FALSE
FALSE
A blanc de blancs sparkling wine is produced using just red grape varieties. TRUE or FALSE
FALSE
Most Cava is technically blanc de noirs. TRUE or FALSE
FALSE
Moscato d’Asti is produced using the partial fermentation method. TRUE or FALSE
TRUE
The Ancestral Method of sparkling wine production is sometimes referred to as Methode Rurale. TRUE or FALSE
TRUE
The term “California Champagne” may be used on some California wine labels, but only if approved before March 10, 2012. TRUE or FALSE
FALSE
Most “house style” sparkling wines are blanc de blancs, extra dry, and produced using the grapes of just one vintage. TRUE or FALSE
FALSE
The second fermentation of a sparkling wine generally increases the alcohol content by one or two percentage points. TRUE or FALSE
TRUE
The typical pressure of the dissolved carbon dioxide in a bottle of sparkling wine is about 10 atmospheres of pressure. TRUE or FALSE
FALSE
In many bottles of sparkling wine, the cork is held in place by a wire cage known as a muselet. TRUE or FALSE
TRUE
The tank process of sparkling wine production is used to create a wine that emphasizes youthful, floral, and primary fruit aromas. TRUE or FALSE
TRUE
The most expensive method of making a sparkling wine is to inject carbon dioxide directly into a still wine. TRUE or FALSE
FALSE
Chenin Blanc is often used to create sparkling wines in the Loire Valley. TRUE or FALSE
TRUE
A traditional Champagne bottle that is the equivalent of 2 standard bottles is called a ______.
Magnum
A traditional Champagne bottle that is the equivalent of 4 standard bottles is called a ______.
Jeroboam
A traditional Champagne bottle that is the equivalent of 6 standard bottles is called a ______.
Rehoboam
A traditional Champagne bottle that is the equivalent of 8 standard bottles is called a ______.
Methuselah
A traditional Champagne bottle that is the equivalent of 12 standard bottles is called a ______.
Salmanazar
A traditional Champagne bottle that is the equivalent of 16 standard bottles is called a ______.
Balthazar
A traditional Champagne bottle that is the equivalent of 20 standard bottles is called a ______.
Nebuchadnezzar
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
b. Demi-sec
Which of the following bottles is the largest? a. Magnum; b. Rehoboam; c. Jeroboam; d. Nebuchadnezzar
d. Nebuchadnezzar
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. Liqueur d’ expedition
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
c. Blanc de Blancs
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
d. Nonvintage
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
b. Prise de mousse
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 wooden rack used to hold bottles of sparkling wine during the riddling process
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
b. The top-of-the-line sparkling wine produced by a given brand or producer
What is the French term for riddling? a. Autolysis; b. Assemblage; c. Remuage; d. Cuve close
c. Remuage
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. First fermentation, blending, bottling, second fermentation, riddling, disgorging, dosage
