Terms Flashcards
What is blocage and deblocage?
Authorized by CIVC, blocage (reserve of wine stocks for future vintages) and the deblocage (release of wine stocks for use in future vintages)
What is the vin de cuvée?
The first part of the press (2050L)
What is the vin de taille?
The last part of press (following 500 liters), richer in pigment and tannin, lesser component sometimes sold off as must or used for structural element.
What is the rebeche?
“End of pressing” Third extraction required by law and must comprise 1-10% of the total. Used for distillate.
What are the limits for pressing grapes in Champagne?
102 liters of must for every 160 kg of grapes, or 2,550 liters per 4,000 kg—a marc of grapes, the amount held in a traditional Coquard basket press.
What is debourbage?
Period after pressing when juice settles at a cool temperature for 8-15 hours.
What is bourbes?
The remaining solids in the must after pressing
What is liqueur de tirage and when can it happen?
A mixture of still wine, yeasts, sugar, and fining agents that will ignite second fermentation. Can not happen until 1st of Jan following harvest.
What is cold stabilization?
A method in which the wine is cooled to near its freezing point to provoke tartaric acid crystals from forming after the wine as been bottled. This process is referred to as cold stabilization because it is the act of cooling the wine that causes tartaric acid to form tartrate crystals.
What is assemblage?
Blending various lots of wine before bottling.
What is remuage?
Riddling. The process of separating sediment from the wine. This is done by tilting the bottle at an increasingly acute angle throughout the process of bottle fermentation until it is almost vertical, concentrating the deposits in the neck of the bottle for removal at disgorgement.
What is sur latte? What is sur pointe?
Latte-Storing the bottles horizontally during second fermentation.
Pointe- Bottle in a upside-down vertical position for various amounts of time depending on the house.
What is autolysis?
Breakdown of dead yeast cells during secondary fermentation.
What is degorgement/disgorgement?
What is replaced after disgorgement?
What’s the difference between Disgorgement a la Glace & Disgorgement a la Volee?
- -The removal of the frozen deposit that has formed in the neck of the bottle during the secondary fermentation.
- -It is replaced by a dosage of wine and sugar.
- -Glace is frozen before Disgorgement
What is pointage?
Briefly shaking each bottle during secondary fermentation, to prevent sediment from sticking to the sides of the bottle. Newer strains of yeast preclude the need and most houses have abandoned the practice, moving on to riddling.
