Sparkling wines

Question 1

What are the bubbles in sparkling wines made of?

Answer 1

Dissolved carbon dioxide (CO2)

Question 2

For quality sparkling wines, where does the CO2 come from?

Answer 2

It’s naturally created during fermentation

Question 3

Describe a typical base wine.
-Sweetness
-Acidity
-Alcohol

Answer 3

Dry, high acidity, low alcohol

Question 4

True or false: a base wine is often a blend of different vintages, varieties, vineyards.

Answer 4

True

Question 5

In the traditional method, during which of the below steps do the bubbles appear?
-Yeast autolysis
-Riddling
-Second fermentation
-Dosage

Answer 5

Second fermentation

Question 6

What is added to the base wine in the bottle to instigate the second fermentation?

Answer 6

Sugar and yeast

Question 7

In the traditional method, what 2 things are created during the second fermentation in the bottle?

Answer 7

Alcohol and CO2

Question 8

What does the labelling term “Méthode traditionelle” mean?

Answer 8

The wine was made using the traditional method (second fermentation in bottle)

Question 9

What flavours are created during yeast autolysis?

Answer 9

Biscuit, bread, brioche…

Question 10

What is best described as “After the second fermentation, lees break down and impart flavours to the wine”

Answer 10

Yeast autolysis

Question 11

What is best described as “Moving the deposit of lees into the neck of the bottle, by moving the bottle very slowly from horizontal to an inverted vertical position.”

Answer 11

Riddling

Question 12

What is a gyropalette?

Answer 12

A cube-shaped machine that can riddle hundreds of bottles at a time.

Question 13

What step of the traditional method process is best described as “the removal of the lees from the bottle”?

Answer 13

Disgorgement

Question 14

What is the name of the name of the wine and sugar mixture which is added after disgorgement, during dosage?

Answer 14

Liqueur d’expédition

Question 15

Which step during the traditional method process determines how sweet or dry the final wine will be?

Answer 15

Dosage
The more sugar is added, the sweeter the wine is

Question 16

What does the word “brut” mean?

Answer 16

The wine will taste dry. Only a small amount of sugar is added at dosage.

Question 17

What does the word “demi-sec” indicate on a sparkling wine bottle?

Answer 17

Medium sweet

Question 18

In the traditional method, what is the bottle sealed with once the base wine, sugar and yeast are added to the bottle?

Answer 18

A crown seal

Question 19

Put the below steps of the traditional method process in order:
dosage
second fermentation
riddling
yeast autolysis
sealed with cork
disgorgement

Answer 19

second fermentation
yeast autolysis
riddling
disgorgement
dosage
sealed with cork

Question 20

Name the 3 grape varieties used in Champagne.

Answer 20

Chardonnay
Pinot Noir
Meunier

Question 21

True or false: blending several vintages together helps achieve consistency in non-vintage Champagne.

Answer 21

True

Question 22

What is the legal minimum amount of time for lees ageing in Champagne?

Answer 22

12 months

Question 23

True or false: A Vintage Champagne is made every year and is a blend of multiple vintages.

Answer 23

False.
Made in exceptional years with grapes exclusively from that vintage

Question 24

Which method is used to produce Cava?
-Tank method
-Traditional method
-Asti method

Answer 24

Traditional method

Question 25

In which region is most Cava produced?

Answer 25

Catalunya, Spain

Question 26

True or false: Cava is made exclusively from Chardonnay and Pinot Noir.

Answer 26

False. It uses mainly local Spanish grape varieties, but Chardonnay and Pinot Noir are also allowed.

Question 27

Which of the below statements is true? -The minimum lees ageing for Cava is 12 months -The minimum lees ageing for Cava is longer than Champagne -The minimum lees ageing for Cava is less than Champagne

Answer 27

The minimum lees ageing for Cava is less than Champagne

Question 28

True or false: Traditional Method sparkling wines in Australia, New Zealand and South Africa typically have slightly riper fruit flavours than Champagne due to the extra sunlight and warmth in the vineyard.

Answer 28

True

Question 29

In which country is term Cap Classique used to signify a traditional method sparkling wine?

Answer 29

South Africa

Question 30

True or false: In South Africa, traditional method sparkling wines sometimes use Chenin Blanc.

Answer 30

True

Question 31

Which method is typically used for making Prosecco? -Tank method -Traditional method -Asti method

Answer 31

Tank method

Question 32

With the tank method, does the wine typically undergo yeast autolysis?

Answer 32

No

Question 33

With the tank method, how are the lees removed from the wine?

Answer 33

By filtration, and the wine is bottles under pressure

Question 34

True or false: the tank method sees the wine undergo a second fermentation in a sealed tank.

Answer 34

True

Question 35

True or false: the tank method is more time consuming and labour intensive than the traditional method.

Answer 35

False

Question 36

True or false: the Asti method sees the wine undergo a second fermentation in a sealed tank.

Answer 36

False. there is only one fermentation. Grape juice is placed in the tank (not a base wine)

Question 37

Which sparkling winemaking method results in a low alcohol and sweet wine?

Answer 37

Asti method

Question 38

Which grape variety is used in Asti DOCG wines?

Answer 38

Moscato

Question 39

Describe the typical flavours of Asti DOCG wines.

Answer 39

Pronounced floral (blossom), grapes, peaches, pears