France: Champagne Méthode Champenoise (Lw)

Front 1

What is the abv of Vins Clairs before it goes in to Primary fermentation?

Back 1

11%

Front 2

TorF. Primary fermentation may occur in either stainless steel or oak—typically used barrels, although some producers do use a percentage of new wood.

Back 2

TRUE

Front 3

After, Malolatoc Fermentation and Primary Fermation has conluded, what is the next step?

Back 3

fining, filtering, or centrifuge

Front 4

How long do the clarfied wines stay in barrel, stainless steel and or bottle before assemblage?

Back 4

until late February or March of the year following the harvest

Front 5

What is assemblage?

Back 5

a house’s hallmark blend, drawing on reserve stocks from previous years to provide complexity and richness

Front 6

After, assemblage, what are the next 2 steps?

Back 6

cold stabilization, the blend will be racked and bottled with the addition of liqueur de tirage

Front 7

What is liqueur de tirage?

Back 7

a mixture of still wine, yeasts, sugar, and fining agents that will serve to ignite the second fermentation.

Front 8

What is prise de mousse?

Back 8

secondary fermentation

Front 9

What is a bidule?

Back 9

after the bottles are crown capped a plastic capsule that will serve to capture the sediment during remuage

Front 10

How long does secondary fermantation last?

Back 10

8 weeks

Front 11

How much does the abv raise during secondary fermentation?

Back 11

1.2-1.3%

Front 12

How many atmospheres of pressure are created during secondary fermentation?

Back 12

5 to 6 atmospheres

Front 13

What is “sur latte”?

Back 13

During the second fermentation, the bottles are usually stored horizontally

Front 14

What is Autolysis?

Back 14

the breakdown of dead yeast cells, forms sediment, or lees, in the bottle as second fermentation occurs

Front 15

What is the minimum length of time champagne stays on its lees?

Back 15

12 months

Front 16

What is pointage?

Back 16

each bottle would be briskly shaken in order to prevent the sediment from sticking to the sides of the bottle.

Front 17

What 2 factors have lead Champagne houses to abandon pointage?

Back 17

Newer yeast starins and remuage

Front 18

What is pupitre?

Back 18

two large wooden planks fastened together in an upright “A” shape, with 60 angled holes cut into each plank of wood

Front 19

What degree of angle are the holes cut at for the pupitre?

Back 19

45 degrees when slowly moved ending in a vertical position

Front 20

What is a remuer?

Back 20

person responsible over an 8 week period to turn the bottles in the pupitre

Front 21

What is a gyropalette?

Back 21

Spainish mechaincal invention which riddle bottle in 1 week holding 504 bottles

Front 22

TorF.The gyropalette has replaced hand-riddling at all of the major houses, although some prestige cuvée bottlings are still handled manually.

Back 22

TRUE

Front 23

What is dégorgement?

Back 23

removal of dead yeats cells at the end of secondary fermentation

Front 24

What is sur point?

Back 24

last postion of remuge, upside-down vertical position

Front 25

What is "RD"?

Back 25

Récemment Dégorgé is kept sur point for a number of years, and only disgorged upon order
trademarked by Bollinger

Front 26

What are the 2 methods of dégorgement?

Back 26

dégorgement à la glace dégorgement à la volée

Front 27

What is dégorgement à la glace?

Back 27

involves dipping the neck of bottle in a freezing brine solution. The bottle can then be turned upright. The force of internal pressure will expel the semi-frozen sediment (and a small portion of wine) as the crown cap is removed

Front 28

What is dégorgement à la volée?

Back 28

Older method utilizes the same principle; however, without freezing the sediment excess wine is invariably lost along with it.

Front 29

What is the liqueur d’expédition?

Back 29

dosage a liquid mixture of sugar syrup and wine determining the final style of Champagne

Front 30

What is Reduction François?

Back 30

bottle loss due to excessive dosage and frenetic fermentation in the bottle

Front 31

What types of sugar are used for dosage?

Back 31

cane sugar
sugar beets
grape must
MCR

Front 32

What is MCR?

Back 32

Moût Concentré Rectifié. Concentrated & rectified grape must. Prefered by smaller grower producers for dosage instead of liqueur d'expédition

Front 33

Brut Nature

Back 33

0-3 g/l

Front 34

Extra Brut

Back 34

0-6 grams per liter

Front 35

Brut

Back 35

0-12 grams per liter

Front 36

Extra Dry
Extra Seco (Spanish Cava)

Back 36

12-17 grams per liter

Front 37

Sec
Seco (Spanish Cava)

Back 37

17-32 grams per liter

Front 38

Demi-Sec
Semi-Seco (Spanish Cava)

Back 38

32-50 grams per liter

Front 39

Doux
Dulce (Spanish Cava)

Back 39

50+ grams per liter

Front 40

TorF. From 2010 forward, producers are allowed a margin of +/- 3 grams per liter

Back 40

TRUE

Front 41

Why have the dosage levels lowered in Champagne?

Back 41

Warmer climate and better viticulture techniques

Front 42

What is a muselet?

Back 42

wire cage fastened to the cork with 6 twists
Adolphe Jacquesson was partly responsible for the development of the muselet

Front 43

How long is Non-Vintage champagne aged for?

Back 43

15 months including lees aging

Front 44

How long is Vintage champagne aged for?

Back 44

36 months

Front 45

TorF. In reality, many top vintage wines and prestige cuvées slumber in the caves of Champagne for much longer prior to appearing on the market.

Back 45

TRUE

Front 46

What is Transvasage?

Back 46

For bottle sizes larger than a Jeroboam and smaller than a half bottle. the wine is disgorged into a pressurized tank and filtered. Dosage is added, and the wine is transferred to a clean bottle under pressure.

Front 47

What are the 4 other ways to make Sparkling wine?

Back 47

Méthode Ancestrale
The Charmat Process/Cuve Close/Tank Method
Continuous Method/Russian Continuous Method
Carbonation

Front 48

Explain the Méthode Ancestrale?

Back 48

oldest way of making sparkling wine. Single fermentation in tank. Wine is transferd to bottle before fermentation in complete. No liquer de tirage. No Dosage. Each area that produces it is very different

Front 49

Name 3 examples of Méthode Ancestrale wines?

Back 49

Bugey Cerdon
Clairette de Die
Méthode Dioise Ancestrale Gaillac/ Mousseux Méthode Gaillaçoise

Front 50

Expalin The Charmat Process or Cuve Close?

Back 50

Tank method developed by Eugene Charmat After the wine undergoes primary fermentation, liqueur de tirage is added to the wine, provoking a second fermentation, which occurs in a pressurized enamel-lined tank, or autoclave, over a matter of days. The wine is then filtered and bottled, usually with a dosage

Front 51

TorF. Some appellations require the wine to remain in tank for a minimum period of time, such as one month for Asti DOCG

Back 51

TRUE

Front 52

What 2 sparkling wines of Italy are made by the Charmat Process?

Back 52

Asti DOCG & Prosecco

Front 53

Explain the Russian Continuous Method?

Back 53

Developed in the USSR, similar to the tank method, but the base wine is pumped through a series of interconnected (continuous) tanks while undergoing the second fermentation. Liqueur de tirage is constantly added to the wine, and lees accumulate in the first several tanks, offering a higher degree of autolyzed flavors than the standard tank method

Front 54

What sparkling wine regions use the Russian Continuous Method?

Back 54

German Sekt and Russia