Sparkling wines supplement

Question 1

Bread, toast, and biscuit are ___ flavors from aging on lees

Answer 1

autolytic flavors

Question 2

Chardonnay
Pinot Noir
Pinot Meunier
Are 3 grape varietals in the base wine of ___

Answer 2

Champagne

Question 3

A champagne that is made of 100% of the grapes from the year stated on the bottle;
Only made in exceptional years;
See extended periods of lees aging;
Complex and age-worthy
Are characteristics of a ___ champagne

Answer 3

Vintage champagne

Question 4

Vintage champagne has
More mature citrus
Bruised apple/pear notes
More autolytic aromas + flavors
Honey
Caramel
Mushrooms
Age-worthy
Than

Answer 4

Non-vintage Champagne

Question 5

Which spends less time on lees, Cava or Champagne?

Answer 5

Cava

Question 6

Process: manipulate and encourage dead yeast cells into the neck of the bottle by gradually turning bottles from their sides until they are fully upside down on their crown cap?

Answer 6

Riddling

Question 7

Process after riddling that removes the yeast-sediment plug that collected in the neck of a Traditional Method bottle of sparkling wine

Answer 7

Disgorgement

Question 8

The final dosage of wine and sugar to top up a bottle of Traditional Method after disgorgement is called

Answer 8

liqueur d’expédition

Question 9

1. Base wine + yeast + sugar placed in individual bottles to kickstart secondary fermentation
   CO2 and ~1.5% alcohol created
2. Dead yeast cells (lees) start to break down, after secondary fermentation is completed, a process called autolysis
   autolytic flavors include bread, biscuit, toast
   the longer the wine ages on the lees, the more the autolytic flavors intensify
3. Riddling
   move dead yeast cells into neck of bottle by turning bottles from sides to upside down
4. Disgorgement
   bottle neck is plunged into freezing liquid to solidify yeast sediment
   crown cap removed to allow yeast plug out
5. Dosage
   bottle topped up with wine and, most of the time, sugar which determines final sweetness
6. Reseal bottle
   Steps in ___ method sparkling wine

Answer 9

Traditional Method

Question 10

Starts with dry, low alcohol, high acid base wine
Dry base wine goes through secondary fermentation in sealed tank, where bubbles are created and captured
Once secondary fermentation complete, wine is filtered off its lees and bottled under pressure
Final sparkling wine ~11-12% abv and dry
Steps in ___ method sparkling wine

Answer 10

Tank method

Question 11

Starts with grape juice + yeast put into tank to initiate fermentation, and bubbles allowed to escape
Partly through fermentation tank is sealed to capture the CO2 being created
Yeasts filtered out before fermentation complete leaving residual sugar in the wine
Final sparkling wine ~8% abv and off-dry/sweet
Steps in ___ method sparkling wine

Answer 11

Asti