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Flashcards in Self assessment 3 Deck (65)
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1

t or f
in the transfer method of sparkling wine production the wine is sold in the same bottle that the second fermentation took place

F

2

compared to the methode champenoise method, the transfer method is less expensive because

it avoids the process of riddling and disgorgement

3

in the space provided insert the steps in the methode champenoise production process that have been omitted
harvest
press
1st fermentation
blending

2nd fermentation
riddling


permanent cap

harvest
press
1st fermentation
blending
Ligueru de tirage
2nd fermentation
riddling
disgorment
Dosage
permanent cap

4

champagne grapes are not de-stemmed prior to pressing because...
a. technology has not been created for that purpose in the champagne region
b. components from the skins and expecially the stems are desirable in champagne
c. the stems provide a conduit for the juice to flow more freely through the mass of grapes
d. there isnt enough time to de-stem

4. c. the stems provide a conduit for the juice to flow more freely through the mass of grapes

5

the determining factor for the final degree of sweetness in a bottle of champagne is
a. the amount of sugar in the liqueur de triage
b. the amount of sugar in the dosage
c. the amount of yeast in the liqueur de dosage

5. b. the amount of sugar in the dosage

6

list the predominate grape varieties of champagne in vallee de la marne

Pinot meunier

7

list the predominate grape varieties of champagne in cote de blancs

Chard

8

list the predominate grape varieties of champagne in montagne de reims

Pinot Noir

9

what is the name of the unique soil of champagne located primarily in the cote des blancs

Kimmeriddgan

10

what method of production specifically is used to make asti

the arrested tank method

11

what does the letters NM on a bottle of champagne stand for

Negociant manipulant

12

what is autolysis

aging on dead yeast cells

13

what is the name of the equipment that is used to automate the process of riddling

gyropalettes

14

name the predominant white grapes used in the production of cava

1. macabeo
2. parellada
3. xarel-lo
4. chardonnay

15

what production technique is most often used for german sekt

the bulk process

16

t or f
the major river in germany wine region is the mosel

f it is the rhein river

17

t or f
a qualitatswein bestimmter Anbaugebiete is one step down in quality from a qualitatswein mit pradikat

t

18

define anbaugebiete

the word for one of the german wine regions

19

define sussreserve

unfermented grape juice added to wine before bottling

20

define kabinett

fully mature grapes, driest of the QmP wines

21

define auslese

Late-harvest wines from separately picked ripe nunches

22

define spatlese

late harvest category of amp wines

23

define erzeugerabfullung

bottled by the producer whether a grower or estate

24

define landwein

The german equivalent to vin de pays

25

t or f
the term for the driest german wines is sekt

f

26

how many wine growing regions are there in germany

14

27

what is the main difference that separates the classification of german wines from the classification of french or italian wines

french and italian wine are classified generally by quality level within a region whereas region plays little part in the classification of wines of germany whose classification system revolves around the ripeness of the grapes at harvest time without regard for the region where they are grown

28

t or f
the following is the correct ascending order for the ripeness level of QmP grapes at Harvest
a. kabinett
b. auslese
c. spatlese
d. beerenauslese
e. trockenbeerenauslese
if false list the correct order

a kabinett
c Spatlese
b auslese
d deerenauslese
e trockenbeerenauslese

29

t or f
german wines sold in long slender brown bottles are usually from the mosel river valley

f

30

oechsle is the german term that is used to indicate
a. the degree of sugar in grapes
b. the percent of noble rot present in a vineyard
c. the individual vineyard site that the grapes came from

a. the degree of sugar in grapes