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Advanced Somm Study > Sparkling Wine Production/Regions > Flashcards

Sparkling Wine Production/Regions Flashcards

1
Q

Method involves producing a base wine, adding a measured amount of sugar and yeast, and initiating a second fermentation in the sealed bottle.

A

Methode Champenoise, Traditional, classic, method.

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2
Q

Debourbage

A

Juice settling

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3
Q

Degorgement

A

disgorging, disgorgement: the process of removing dead yeast cells from bottle-fermented sparkling wine after the second fermentation.

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4
Q

Prise de Mousse

A

“Seizing the foam,” the second alcoholic fermentation

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5
Q

Pupitre

A

Riddling rack

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6
Q

Remuage

A

Riddling

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7
Q

Reserve

A

Still wine from earlier vintages, used in blending

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8
Q

Transversage

A

transfer between bottles.

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9
Q

Which press is of the finest quality, and the winery’s best wine will be made from:

A

First press

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10
Q

Prestige

A

AKA tete de cuvee - in theory, the brand’s very best wine, made form only the earliest part of the first pressing of the most exceptional fruit and treated with extraordinary care. It is usually also a vintage wine.

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11
Q

Cuvee William

A

Champagne Deutz

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12
Q

Krug Grande Cuvee

A

recreated every year, beyond the notion of vintage. The 168th edition of the wine is a blend of 198 individual wines from 11 different vintages, the oldest being 1996 and the youngest 2012.

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13
Q

Grand Siecle

A

Laurent-Perrier - Tours-sur-Marne, France. 58% chard & 42% Pinot Noir

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14
Q

Cristal

A

Louis Roederer - Reims, France.
60% Pinot noir, 40% Chard.
2015 is most recent release.
Created in 1878 for the Imperial Court of Russia and Czar Alexander II

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15
Q

Rare

A

Piper-Heidsieck - Reims France
70% PN, 30% Chard
2013 is most recent release

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16
Q

Sir Winston Churchill

A

Pol Roger - Epernay, France
Varietal: Family secret

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17
Q

La Grande Dame

A

Veuve Clicquot - Reims, France
90% PN, 10% Chard

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18
Q

Dom Perignon

A

Moet & Chandon

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19
Q

Nicolas François Billecart

A

Billecart Salmon

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20
Q

Celebris

A

Gosset

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21
Q

La Grande Annee

A

Bollinger

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22
Q

Grande Sendree

A

Drappier

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23
Q

Clos du Mesnil

A

Krug

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24
Q

Comtes de Champagne

A

Taittinger

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25
Q
A
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26
Q

Belle Epoque

A

Perrier-Jouet

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27
Q

Le Mesnil-Sur-Oger

A

Pascal Douquet

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28
Q

Vintage Cuvee

A

these wines are produced from a cuvee pf base wines made from grapes all harvested in the same year. The goal is to highlight the quality and unique characteristics brought on by the weather and conditions of that particular year.

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29
Q

Nonvintage Cuvee

A

These wines are produced from a cuvee that contains wines form more than one year’s harvest.

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30
Q

Blanc de Blanc

A

white wine from white grapes - refers to a cuvee made from white grapes.

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31
Q

Blanc de Noirs

A

White wine from black grapes - refers to a cuvee made exclusively from red grapes.

32
Q

Rose

A

may be produced by creating a pinkish base wine of cuvee.
* methods include having both red and whote wines in the blend using a short carbonic maceration of red grapes before pressing OR creating a pink wine via saignee.

33
Q

Carbonic maceration

A
34
Q

Saignee

A

“Bleeding” - in winemaking the method typically involves “bleeding” off liquid from a tank of juice for red wine in the early stages of the winemaking process.

35
Q

Liquere de tirage

A

a mixture of yeast and sugar that is added to the cuvee to start the second fermentation process/

36
Q

During 2nd fermentation, what is the typicall increase in alcohol level?

A

1% - 1.5%

37
Q

A process where yeast cells die and begin to decompose, releaseing compounds that create toasty, nutty flavors in the wine.

A

Autolysis

38
Q

Sur Lie

A

left for an extended time on lees.

39
Q

Remuage

A

Riddling - gradually turning the bottle upside down and giving a series of gentle shakes to collect the yeast near the cap.

40
Q

degorgement

A

Disgorging - the bottle is opened, the yeast extracted, and the bottle resealed as quickly as possible.

41
Q

Pupitre

A

an A-Frame rack with holes. Developed in the 19th century for riddling.

42
Q

Gyropalettes

A

large machines capable of riddling 500 bottles in less than one week.

43
Q

Sur pointe

A

when all of the lees are gathered in the necks of the bottles, the bottles may be allowed to rest in an upside-down vertical position for some time prior to disgorging.

44
Q

Liqueur d’expedition

A

the small amount of wine added to top off the bottled after disgorgement. The step also created an opportunity for altering the dry wine’s style by adding sweetness.

45
Q

Muselet

A

a wire cage that is placed over cork for safety.

46
Q

Transversage

A

To create specialty bottle sizes, the steps of the second fermentation, lees aging, riddling, and disgorgement may be completed in a typically sized bottle. After disgorgement, the wine is placed into pressurized tanks and the dosage is added. As the final step, the wine is transferred to bottles of various sizes and made ready for distribution.

47
Q

This process yields a wine that emphasizes youthful, floral, and primary fruit aromas:

A

Tank method

48
Q

Marinotti Method

A

Italian term for Charmat (bulk/tank) method of sparkling wine production; named in honor of Federico Martinotti (1860-1924)

49
Q

Steps for tank method:

A
  1. batches of grapes are fermented normally into dry, still base wines.
  2. Yeast and sugar are added to the tank of blended base wine.
  3. Ferments under pressure, keeping CO2 dissolved in the liquid.
  4. Racked to different tank, dosage added to entire batch at once then bottled.
    **The tank method bypasses the disgorment steps entirely by keeping the wine in the tank throughout the production process.
50
Q

Transfer Method

A

Hybrid procedure of traditional & tank method.
After following the traditional method through the second fermentation and lees aging, all of the bottles are emptied into a pressurized tank. This wine is then filtered and the dosage is added to the tank. This eliminates the need for riddling and disgorging and dosage process.

51
Q

Method used for low-alcohol, sweet sparkling wines.

A

Partial fermentation Method - Asti Method

52
Q

Describe the asti method

A

method involves a single, incomplete fermentation.

53
Q

Ancestral Method

A

bottling an incompletely fermented and therefore sweet base wine. After the bottle is sealed, the fermentation will continue inside the bottle until the pressure reaches 1-3 atm and 6%-7% R.S. remains. The bottle may not be reopened for disgorging, and a small amount of sediment may remain therein.

54
Q

Petillant Naturel

A

sparkling wine produced using the ancestral method may be described as Petillant Naturel or Pet-Nat.
- Often lightly sparkling and somewhat rustic.

55
Q

Carbonation

A
  • Least expensive method.
  • Still wine is injected with carbon dioxide directly.
56
Q

Where is Prosecco Produced?

A

Treviso in Veneto, Italy & Trieste in Friuli, Italy

57
Q

What grape is used for Prosecco production?

A

Glera

58
Q

When was Prosecco Rose introduced?

A

2020

58
Q

What grape varieties are approved for Prosecco Rose production?

A

Glera and 10-15% Pinot Noir vinified as a red wine.

59
Q

Where was Cava originally exclusively produced?

A

Catalonia, Spain

60
Q

Where can modern Cava be produced?

A

various parts of Spain

61
Q

What town in Catalonia is the majority of Cava produced?

A

San Sadurmi de Noya

62
Q

What are the traditional grape varieties of Cava?

A

Macabeo, Parellada and Xarel-lo

63
Q

Where can Franciacorta be produced?

A

Lombardy, northern Italy.
Brescia province, in the hills immediately southeast of the foot of Lake Iseo

64
Q

What grapes are used for the production of Franciacorta?

A

Chardonnay, Pinot Noir, with limited amounts of Pinot Blanc.

65
Q

What is Lambrusco produced?

A

Emilia-Romagna, Italy

66
Q

Frizzante

A

Italian: lightly sparkling wine

67
Q

Spumante

A

Italian: fully sparkling wine

68
Q

Cremant

A

French term used specifically for French sparkling wines made by the classic method outside of the Champagne region.

69
Q

Petillant

A

French: slightly sparkling

70
Q

Rebeche

A

Frech: in champagne production, juice from the flesh nearest to the pips or skins that is extracted by more powerful pressing after; may be used for still wines, vinegars, or distillation.

71
Q

Schaumwein

A

German - aerated sparkling wine produced via carbonation.

72
Q

Sekt

A

German - sparkling wine typically produced using the tank method

73
Q

Sur Lie

A

French - “on the lees,” referring to wine that has had extended time in contact with dead yeast cells.

74
Q

List the steps in making Traditional Method sparkling wine

A
  1. Harvest
  2. Press
  3. Rest the juice
    *adjust must if necessary.
  4. Normal fermentation to dry
    * Optional M.F.
  5. Blending/Assemblage
  6. Fining/racking/cold stabalization
  7. Second fermentation
  8. Lees Aging
  9. Riddling
  10. Disgorging
  11. Dosage
  12. Bottle aging

Advanced Somm Study (10 decks)

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