Chapter 6 Sparkling Wine Production

Question 1

Added to the cuvée in order to initiate the second fermentation

Answer 1

Liqueur de tirage

Question 2

Turning the bottles and gently shaking them in order to get the dead yeast cells collected near the cap.

Answer 2

Remuage

Question 3

Time spent aging the wine on the yeast lees

Answer 3

Sur lie

Question 4

A rack used to hold bottles of wine during the riddling process.

Answer 4

Pupitre

Question 5

The creation of the blended wine that will undergo a second fermentation and be turned into a sparkling wine

Answer 5

Assemblage

Question 6

The second alcoholic fermentation

Answer 6

Prise de mousse

Question 7

The process wherein the yeast cells begin to decompose and release their flavors

Answer 7

Autolysis

Question 8

An addition added just after disgorging a bottle of sparkling wine; also known as the dosage

Answer 8

Liqueur d’expédition

Question 9

The process in which the bottle is opened and the yeast extracted

Answer 9

Dégorgement

Question 10

Another name for the Charmat Method of sparkling wine production.

Answer 10

Cuve close

Question 11

Place the names of the styles of sparkling wine, listed below, in order from driest to sweetest.

Sec, Extra dry, Doux, Extra brut, Brut nature, Demi-sec, Brut

Answer 11

Driest:

1. Brut nature
2. Extra brut
3. Brut
4. Extra dry
5. Sec
6. Demi-sec
7. Doux

Question 12

Equivalent to two standard bottles

Answer 12

Magnum

Question 13

Equivalent to four standard bottles

Answer 13

Jeroboam

Question 14

Equivalent to six standard bottles

Answer 14

Rehoboam (discontinued as official bottle size in 1989)

Question 15

Equivalent to eight standard bottles

Answer 15

Methuselah

Question 16

Equivalent to 12 standard bottles

Answer 16

Salmanazar

Question 17

Equivalent to 16 standard bottles

Answer 17

Balthazar

Question 18

Equivalent to 20 standard bottles

Answer 18

Nebuchadnezzar

Question 19

True or false

The term autolysis is used to refer to the decomposition of yeast cells during the process of sur lie aging

Answer 19

True

Question 20

True or false

The traditional Champagne press is a wide, flat basket press, and many of them are still in use today.

Answer 20

True

Question 21

True or false

The base wine that will be used in the production of Champagne is generally left very sweet.

Answer 21

False

Question 22

True or false

A blanc de blancs sparkling wine is produced using just red grape varieties.

Answer 22

False

Question 23

True or false

Most Cava is technically blanc de noirs.

Answer 23

False

Question 24

True or false

Moscato d’Asti is produced using the partial fermentation method.

Answer 24

True

Question 25

True or false The Ancestral Method of sparkling wine production is sometimes referred to as the Méthode Rurale.

Answer 25

True

Question 26

True or false The term “California Champagne”may be used on some California wine labels, but only if approved before March 10, 2012.

Answer 26

False, the correct date is March 10, 2006

Question 27

True or false Most “house style” sparkling wines are blanc de blancs, extra dry, and produced using the grapes of just one vintage.

Answer 27

False, multiple vintages

Question 28

True or false The second fermentation of a sparkling wine generally increases the alcohol content by one or two percentage points.

Answer 28

True

Question 29

True or false The typical pressure of the dissolved carbon dioxide in a bottle of sparkling wine is about 10 atmospheres of pressure.

Answer 29

False, 5 to 6 atmospheres of pressure

Question 30

True or false In many bottles of sparkling wine, the cork is held in place by a wine cage known as a muselet.

Answer 30

True

Question 31

True or false The tank process of sparkling wine production is used to create a wine that emphasizes youthful, floral, and primary fruit aromas.

Answer 31

True

Question 32

True or false The most expensive method of making a sparkling wine is to inject carbon dioxide directly into a still wine.

Answer 32

False

Question 33

True or false Chenin Blanc is often used to create sparkling wines in the Loire Valley

Answer 33

True