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69 Cards in this Set
- Front
- Back
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naturally occurring by-product of the fermentation process |
carbon dioxide |
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if fermentation takes place in a sealed container, the pressure will build up and the _______will be absorbed into the wine |
co2 |
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labels approved after ___ can't say champagne |
3/10, 2006 |
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sparkling wine in Loire VAlley uses |
Chenin Blanc |
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sparkling wine in Germany uses |
reisling |
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sparkling wine in spain uses |
xarel-lo, Macabeo, Parellada |
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sparkling wines in Italy use |
Muscat (Moscato), Brachetto, Glera (Prosecco) |
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top sparkling wine-producing countries |
France, Germany, Spain, Italy, Russia |
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characteristics of the base wine |
dry, still, high-acid, low-alcohol white |
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what does the winemaker add to the base wine |
a precise amount of yeast and sugar which is immediately capped |
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after adding fresh yeast and sugar to start the 2nd fermentation, how long does it take for the fermentation |
about 30 days |
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traditional champagne press |
wide, flat basket press or bladder-type press |
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first run juice is |
the finest qulaity |
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what are the last pressings used for |
sent to a distillery to produce spirits or vinegar or sometimes made into still wine |
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why is malolactic fermentation avoided generally |
bc high acidity is the hallmark of champagne |
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juice settling |
debourbage |
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running off some of the juice from a red wine fermentation to obtain a lightly pink colored juice or wine (also used as a rose production method) |
Siagnee |
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disgorging |
degorgement |
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the 2nd alcoholic fermentation |
seeting the foam, prise de mousse |
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riddling rack |
pupitre |
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riddling |
remuage |
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still wine from earlier vintages used in blending |
reserve |
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transfer between bottles |
transversage |
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blending stage |
assemblage |
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prestige cuvee |
cream of the crop ; tete de cuvee; the brands very best wine |
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a cuvee of base wines from grapes all harvested in the same year |
vintage |
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a cuvee that contains wines from more than one year's harvest |
nonvintage |
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a cuvee made from only red grapes ; usually wines in the Champagne model |
blanc de noirs |
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stages of champagne making |
assemblage, fining, racking, and cold stabilization |
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mixture of yeast & sugar that begins the 2nd fermentation |
liqueur de tirage |
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what causes the 2nd fermentation to begin |
the liqueur de tirage adds sugar so the yeast cells break down the sugar and create alcohol and carbon dioxide, raising the alcohol level in the wine |
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why does the 2nd alcoholic fermentation occur slowly |
bc of the low temperature in the cellars or caves and yeast cells have difficulty multiplying in a wine that already contains 10-11 % alcohol |
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pressure in the bottle of champagne after the sugar is used up |
6 atmospheres of pressure or 90 pounds per square inch |
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as fermentation runs it's course, the yeast cells die and begin to decompose , releasing compounds that create toasty, nutty flavors in this process |
autolysis |
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why is a neutral base wine used |
so the inherent flavor of the grapes will not compete with the yeasty characteristics created through the champenoise method |
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sous tirage |
sur lie; on the yeast lees |
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how long does riddling take place |
several weeks or months; depending on whether done by hand or machine |
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machine used for riddling |
mechanized gyropalettes |
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sweetness levels of sparkling - driest to sweetest |
brut nature, brut sauvage, extra brut, brut, extra dry/sec, sec, demi-sec, doux |
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no sugar added |
brut nature |
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very dry |
extra brut |
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dry |
brut |
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extra dry/extra sec |
off-dry |
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sec |
slightly sweet |
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demi-sec |
sweet |
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doux |
very sweet |
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dosage or liqueur d'expedition |
same or similar cuvee as bas wine that tops off the wine lost in disgorging |
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why add a little sugar the wine with dosage |
bc of the high acidity of the base wine amplified in the mouth- for balance |
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only process wherein EU regulations permit adding a red wine to a white wine to create a rose |
sparkling wine production |
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why are finished bottles generally cellared for a few months after they are finished before being released |
to give the dosage time to thoroughly integrate with the wine |
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bulk method |
Tank Method, Charmat, Cuve close |
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characteristics of tank method champagne |
youthful, floral, primary fruit aromas |
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most of Italy's Prosecco and the majority of German Sekt use which method |
the Tank Method (pressurized tank) |
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hybrid procedure that begins like the traditional method and then transitions to the Tank method |
Transfer method |
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Transfer method |
after following the traditional method through 2nd ferm. and lees aging, all of the bottles are emptied into a pressurized tank, then filtered and dosage added to the tank, eliminating the need for riddling, individual disgorging and dosage processes; wine then put back into the bottles for corking and sale |
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advantages of transfer method |
saves time and effort by performing 3 important steps of the process in one pass |
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method used in Champagne and elsewhere for very large or small format bottles that are difficult to work with using the traditional method |
transfer method |
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in the US, Transfer method of sparkling wine terminology |
"fermented in the bottle" or bottle fermented |
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method used for Moscato d'Asti and Brachetto d'Acqui |
partial fermentation method |
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purpose of using partial fermentation method |
to produce a wine with only 5-6% alcohol and considerable residual sugar |
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split |
1/4 bottle |
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1/2 bottle |
375/Half or Demi |
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3 liters |
Jeroboam |
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4.5 liters |
Rehoboam |
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6 liters |
Methuselah |
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9 liters |
Salmanazar |
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12 liters |
Balthazar |
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15 liters |
Nebuchadnezzar |
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process used in the productino of Clairette de Die in the Pays Diois in Rhone Valley |
Ancestral Dioise Process /method |
