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CSW > Chapter Six - Sparkling Wine Production > Flashcards

Chapter Six - Sparkling Wine Production Flashcards

1
Q

Added to the cuvee in order to initiate the second fermentation

A

Liqueur de tirage

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2
Q

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

A

Remuage

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3
Q

Time spent aging the wine on the yeast lees

A

Sur lie aging

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4
Q

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

A

Pupitre

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5
Q

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

A

Assemblage

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6
Q

The second alcoholic fermentation

A

Prise de mousse

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7
Q

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

A

Autolysis

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8
Q

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

A

Liqueur d’expidtion

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9
Q

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

A

Degorgement

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10
Q

Another name for the Charmat Method of sparkling wine production

A

Cuve close

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11
Q

style of sparkling wine listed in order from driest to sweetest

A 
Brut Nature
Extra Brut
Brut
Extra Dry
Sec
Demi-Sex
Doux
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12
Q

Champagne bottle size list from smallest to largest

A 
Magnum (2 btls)
Jeroboam (4 btls)
Rehoboam (6 btls)
Methuselah (8 btls)
Salmanazar (12 btls)
Balthazar (16 btls)
Nebuchadnezzar (20 btls)
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13
Q

T/F

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

A

True

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14
Q

T/F

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

A

True

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15
Q

T/F

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

A

False

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16
Q

T/F

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

A

False

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17
Q

T/F

Most cava is technically blanc de noirs

A

False

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18
Q

T/F

Moscato d’Asti is produced using the partial fermentation method

A

True

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19
Q

T/F

The Ancestral Method of sparkling wine production is sometimes referred to as the Methode Rurale

A

True

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20
Q

T/F

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

A

False

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21
Q

T/F

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

A

False

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22
Q

T/F

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

A

True

23
Q

T/F

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

A

False

24
Q

T/F

In many bottles of sparkling wine, the cork is held in place by a wire cage known as a muselet

A

True

25
Q

T/F
The tank process of sparkling wine production is used to create a wine that emphasizes youthful, floral, and primary fruit aromas

A

True

26
Q

T/F

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

A

False

27
Q

T/F

Chenin Blanc is often used to create sparkling wine in the Loire Valley

A

True

28
Q

What style of sparkling wine is made using just white grape varieties

A

blanc de blancs

29
Q

What style of Champagne is most likely to be considered a brands “house style” and most consistent wine?

A

Nonvintage

30
Q

Tete de Cuvee wine

A

the top of the line sparkling wine produced by a given brand or producer

31
Q

steps of the traditional method

A 
First fermentation
Blending
Bottling
Second fermentation
Riddling
Disgorging
Dosage
32
Q

“California Champagne” may not be submitted for approval after

A

March 10th, 2006

33
Q

Main grape varieties used in the Champagne region for sparkling wine

A

Chardonnay
Pinot Noir
Meunier

34
Q

Sparkling variety for Loire Valley

A

Chenin Blanc

35
Q

Sparkling variety for Germany

A

Riesling

36
Q

Sparkling variety for Spain

A

Xarel-lo
Macabeo
Parellada

37
Q

Sparkling variety for Italy

A

Muscat
Brachetto
Glera

38
Q

Treatment of the grapes in a base wine for sparkling wine

A

Hand harvested
small batches
hand sorted
whole cluster pressing with minimal force

39
Q

Types of fermentation vessels for sparkling wines

A

Stainless steel tanks, oak casks, concrete vats

40
Q

Types of cuvee

Prestige

A

The brands very best wine, made only from the earliest part of the first pressing of the most exceptional fruit and treated with extraordinary care. It is usually vintage wine.

41
Q

Types of cuvee

Vintage

A

These wines are produced from a cuvee of 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.

42
Q

Types of cuvee

Non Vintage

A

These wines are produced from a cuvee that contains wines from more than one years harvest. The base wines are chosen to construct a consistent flavor profie or “house style.”

Normally the highest volume category and the least expensive

43
Q

The Transfer Method

A

A hybrid procedure of Traditional and 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 eliminates the need for riddling and for the individual disgorging and dosage processes.

44
Q

How is the transfer method advantageous

A

Saves time and effort by performing three important steps of the process in one pass rather than thousands of times in a row.

45
Q

What is the partial fermentation process (Asti Method) used for

A

Certain low alcohol, sweet sparkling wines such an Moscato d’Asti. Sometimes referred to as the Asti method.

46
Q

Describe the partial fermentation process

A

A single incomplete fermentation is conducted in two parts. The purpose is to produce a wine with only 5% to 6% alcohol and considerable residual sugar.

47
Q

Best example of the Ancestral method

A

Limoux Methode Ancestrale produced in France’s Languedoc region

48
Q

Describe the Ancestral method

A

calls for bottling an incompletely fermented and 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% residual sugar

49
Q

What is a variation of the ancestral method

A

Methode Diosie Ancetral, used in the production of Clairette de Die Methode

50
Q

Least expensive method of making a sparkling wine

A

Carbonation method

51
Q

The most highly regarded method of sparkling wine production

A

Methode Champenoise (Traditional method)

52
Q

French term for a riddling rack

A

Pupitre

53
Q

Champagne produced using all red grapes

A

Blac de noirs

54
Q

French term for riddling

A

Remuage

CSW (24 decks)

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