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Certified specialist of wine > Sparkling wine production -Ch. 6 > Flashcards

Sparkling wine production -Ch. 6 Flashcards

1
Q

What is Methode Rurale? And what is it’s other name

A

Incompletely fermented wines that had been stored in the chill of the winter began to re-ferment when temperatures rose in the spring……Methode Ancestral.

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2
Q

The most famous and highly regarded process for creating a high-pressure sparkiling wine is known as?

A

Traditional or Classic method

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3
Q

What is the french term for Traditional/Classic method of making sparkling wine?

A

Methode Champenoise

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4
Q

In what country can the name Champagne be used? How is it labeled? When was it discontinued for any future wines?

A

USA. But the place-name has to be included (i.e. California Champagne). Any labels approved after March 10, 2006 cannot use this labeling system.

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5
Q

What grapes are used in the making of sparkling wine in Champagne?

A

Chardonnay, Pinot Noir, and Pinot Meunier

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6
Q

The traditional grapes used to make Champagne are used b/c it produces what type/style of wine profile.

A

High-acid, moderate-alcohol, yeast -driven style

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7
Q

What grape is used to make a sparkling wine in the Loire Valley?

A

Chenin Blanc

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8
Q

What grape is used in Germany to make sparkling wine?

A

Riesling

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9
Q

What 3 grapes are used in Spain to make sparkling wine?

A

Xarel-lo, Macabeo, Parellada

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10
Q

What 3 grapes are used in Italy to make sparkling wines?

A

Muscat (muscato), Brachetto, Glera

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11
Q

What are the top 6 sparkling wine producing country?

A

France, Germany, Span, Italy, Russia, USA

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12
Q

Term used to describe juice settling? and when and why is it most often down in the production of Champagne?

A

Debourbage…Usually done immediately after whole berry pressing and right before fermentation….It is done in order to allow let settlement to settle at the bottom of the holding tank.

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13
Q

What is the term for the process of removing the dead lees from the Champagne bottle?

A

Degorging or Degorgement

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14
Q

What is the french term for the 2nd alcoholic fermentation? and what does it translate to?

A

Prise de mousse…..settling the foam

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15
Q

What is the term for the must juice from the initial press? and what is its significant and content?

A

Cuvee….best part of the must…..no color or phenolics, high is acidity and sugar

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16
Q

What is the french term for the wine rack used to riddle champagne?

A

pupitre

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17
Q

What is the french term from riddling?

A

Remuage

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18
Q

What is the french term for still wine from a previous vintage used for blending champagne?

A

Reserve

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19
Q

What is the french term for transferring between bottles? and when is it done?

A

Transversage….after disgorgement, sometimes transferred 1st to a tank then dosage is added then transferred to either small or large bottles.

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20
Q

When is the blending stage in the making of champagne? and what is it called?

A

Right after the the base wine has been fermented to dryness….assemblage.

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21
Q

What is the term for the Champagne’s house best champagne? and what is it made from?

A

Prestige…..made from the earliest part of the 1st pressing with the most exceptional fruit.

22
Q

What is the french name for Prestige? and what does it translate to?

A

Tete de curvee…..Cream of the crop

23
Q

Is a Prestige usually vintage or nonvintage?

A

Vintage

24
Q

Who determines in Champagne which year will be used to make Vintage Champagnes?

A

Each Champagne house

25
Q

Explain the significant of a nonvintage Champagne?

A

Blended from multiple years…Used to make the “House style” to keep the same style of champagne each year….usually the cheapest

26
Q

What is the term for making champagne using only white grapes?

A

Blanc de Blancs

27
Q

What is the term used for making champagne from red grapes?

A

Blanc de Noir

28
Q

What is the term for adding sugar and yeast to start the 2nd fermentation in champagne?

A

Liqueur de triage

29
Q

What is the french term for blending a champagne and when does it usually happen?

A

Assemblage…..Right after the dry wine is made and right before prise de mousse

30
Q

How many more precentage points does the prise de mousse rise champagne?

A

1%-2%

31
Q

What is usually the amount of ABV before and after the prise de mousse?

A

10-11% - 12-13%

32
Q

Does the prise de mousse process occur quickly or slowly? Is this 2nd fermentation done in warm or cool temperatures?

A

Done slowly (30days) b/c it only has 10-11% alcohol….Usually done in cool temps

33
Q

How much atms is in the champagne after prise de mousse?

A

6 atms or 90Ibs/square inch

34
Q

What is the term for when the yest cells die and begin to decompose?

A

Autolysis (Au-tal-lysis)

35
Q

What aromas does autolysis give in champagne?

A

Nutty, toasty

36
Q

The term for aging chagpagne on the lees?

A

Sur lie

37
Q

What is the french term for sur lie?

A

sous tirage

38
Q

What happens to the carbon dioxide bobbles after it has been aged for several yrs in the bottle?

A

They become finer and smaller b/c it has dissolved more thoroughly in the bottle.

39
Q

The term for the process of allowing the lees to collect at the top of the bottle?

A

Riddling

40
Q

What is the name of the machine the mechanically riddles the champagne bottles?

A

gyropalettes

41
Q

What is the term for topping off a bottle of champagne after disgorgement?

A

Liqueur de expedition….or dosage

42
Q

Why is a little sugar added to the liqueur de expedition?

A

B/c the champagne has a high amount of acidity, made worse on the palate by the bubbles.

43
Q

Place in order of least to greatest sweetness level in champagne.

A

Brut nature…extra brut….brut….extra dry….sec…demi-sec…doux

44
Q

Name (3) others names for the Tank method of sparkling wine production.

A

(1) Charmat, (2) Bulk, (3) Curve close

45
Q

What is the benefit for the Tank method for producers?

A

Cheaper and faster

46
Q

Which aromatic varietals benefit from the Tank method?

A

Muscat, Riesling (Sekt), Glera (Prosecco)

47
Q

What flavor profile of wines produced using the Tank method?

A

Fresh, fruity, young….No toasty or nutty flavors.

48
Q

What is the transfer method in the production of sparkling wines?

A

Hybrid of the Tradition method and the Tank method. After the wine has gone through 2nd fermentation in the bottle the wine is then poured into a tank to undergo dosage and sugar (no riddling or disgorgement) then poured back in the bottle.

49
Q

What is written on the label to identify it as a sparkling wine that has been produced using the Transfer method.

A

Fermented in the Bottle or Bottle fermented

50
Q

What style of sparking wine is produced using the Partial Fermentation method?

A

Low alcohol, high sugars i.e. Moscato d’Asti and Brachetto d’ Acqui.

51
Q

What is the name of the type of sparking wine made in the South of france? And in what region is it produced?

A

Blanquette de Limoux…Languedoc region

52
Q

Name the type of sparkling wine made in the Rhone valley?

A

Clairette de Die….located in Pays Diois

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