Sparkling wine production and terms Flashcards
There are three grades of juice produced during a champagne pressing. From best quality to lowest, name them
Cuvee - free-run and first light pressings - the richest in sugars and acids
Taille - from later pressings, it comes from the juice closer to the pips and skins - lower in acid and sugar, it is primarily used for demi-sec or extra-dry wine production
Rebeche - Come from the juice nearest the pips and skins extracted by a powerful pressing after the taille - sent to a distillery to produce spirits or vinegar
What is debourbage?
Juice settling
What is saignee?
The running off of some juice from a red wine fermentation to obtain a lightly pink colored juice or wine
What is degorgement?
Disgorging - the removal of dead yeast after riddling and recorking
What is prise de mousse?
The second alcoholic fermentation
WHat is a pupitre?
A riddling rack
What is remuage?
Riddling
What is transversage?
Transfer between bottles
What is liquer de tirage? When is it added?
A mixture of yeast and sugar - it is added to begin secondary fermentation
What is the level of pressure created in a Champagne bottle by secondary fermentation?
6 bars, or 90lbs per square inch
What is autolysis?
The decomposition of yeast cells after secondary fermentation that creates toasty, nutty flavors
What is the dosage in sparkling wine production?
The wine used to top a bottle after degorgement - it is usually from the same or a similar cuvee - it may also contain a little sweetness
What is another name for dosage?
Liqueur d’expedition
What is another, less expensive way to produce sparkling wine?
Tank method
What are some alternative terms for tank method?
Charmat, cuve close, and bulk method
