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Flashcards in Sparkling Deck (34):
1

Define: Pupitre

the A shaped frame with holes to hold sparkling wine bottles on their side during the riddling step in traditional method

2

Define: Dégorgement à la glace

disgorgement done when first the neck is partially frozen to reduce loss when opened to remove sediment

3

What is the name of a Champagne bottle size - 4 bottles or 3 liters?

Jeroboam

4

What is the name of a Champagne bottle size - 8 bottles or 6 liters?

Methuselah

5

What is the name of a Champagne bottle size - 12 bottles or 9 liters?

Salamanazar

6

What is the name of a Champagne bottle size - 16 bottles or 12 liters?

Balthazar

7

What is the name of a Champagne bottle size - 20 bottles or 15 liters?

Nebuchadnezzar

8

Define: Dèbourage

the settling of the juice prior to fermentation / after pressing.

9

Define: Prise de mousse

"Seizing the foam" the second fermentation

10

Define: Reserve wine ( with respect to sparkling wine production)

Still wine from earlier vintages, used for blending

11

Define: tête de cuvee

also know as "Prestige", this is, in theory, the top cube of the house.

12

Define: Remuage

the term for riddling

13

How many bottles of sparkling wine does France make?

350 million. (OIV 2014)

14

How many bottles of sparkling wine does Italy make?

320 million. (OIV 2014)

15

How many bottles of sparkling wine does USA make?

90 million. (OIV 2014)

16

How many bottles of sparkling wine does Spain make?

180 million. (OIV 2014)

17

How many bottles of sparkling wine does Germany make?

260 million. (OIV 2014)

18

What is the sweetness description and residual sugar level for a sparkling wine called Doux

Very sweet - More than 50 g/L

19

What is the sweetness description and residual sugar level for a sparkling wine called Demi-Sec

Sweet - 32-50 g/L

20

What is the sweetness description and residual sugar level for a sparkling wine called Sec

Slightly sweet - 17-32 g/L

21

What is the sweetness description and residual sugar level for a sparkling wine called Extra Dry

Off-Dry - 12-17 g/L

22

What is the sweetness description and residual sugar level for a sparkling wine called Brut

Dry - less than 12 g/L

23

What is the sweetness description and residual sugar level for a sparkling wine called Extra Brut

Very Dry - less than 6 g/L

24

the best know example of Ancestral Method, is what? produced where?

Limoux Méthode Ancestral produced in France's Languedoc region

25

Where is Méthode Rurale produced

- Bugey cordon AOC
- Gaillac Mousseux Méthode Gaillaçoise AOC

26

Define: Liqueur de tirage

combination of yeast and sugar ( mixed usually in wine from same cuvée) added before bottling to endure second fermentation

27

What is the typical pressure of a bottle of 'Traditional Method' sparkling wine?

6 atmospheres - 90 psi

28

What is the typical pressure of a bottle of 'Tank Method' sparkling wine?

5-6 atmospheres - 75-90 psi

29

What is the typical pressure of a bottle of 'Asti Method' sparkling wine?

2-4 atmospheres - 30-55 psi. half of traditional method

30

Define: Autolysis

decomposition of dead yeast cells after fermentation, releasing toasty nutty flavours into the wine.

31

how many regions in Spain produce Cava?

there are 8 regions that produce Cava but 95% of production comes from Catlonia

32

What percentage of Spain's Cava is exported

50%

33

What are the 3 classic grapes for Cava

- Macabeo
- Xarel-lo
- Parellada

34

wha tis the minimum Aging for Cava on the lees

9 months on the lees