Sparkling Wine

Front 1

An example of methode rurale or ancestrale, which is an ancient way of allowing wines to re-ferment when temperatures rise in the spring:

Back 1

Blanquette de Limoux

Front 2

If fermentation takes place in a sealed container and the gas is not allowed to fully escape, pressure will build up and the wine will be absorb:

Back 2

the Carbon Dioxide

Front 3

Frizzante or Petillant are terms used to describe:

Back 3

the slightly fizzy wines with a prickly effervescent

Front 4

The escaping CO2 bubbles also help to carry the wine's_____multiplying its fragrance

Back 4

aroma up to the nose

Front 5

Total world production of Sparkling wine:
France's Production:
Germany's Production:

Back 5

180 Million
42 Million
35 Million

Front 6

What types of wines work well for champagne style sparkling wines:

Back 6

high-acid
moderate alcohol
non-tannic
yeast-driven style

Front 7

Grapes used for sparkling wine in Loire:

Back 7

Chenin Blanc

Front 8

Grapes used for sparkling wine in
Germany

Back 8

Riesling

Front 9

Grapes used for sparkling wine in Spain:

Back 9

Xarel-lo
Macabeo
Parellada

Front 10

Grapes used for sparkling wines in Italy:

Back 10

Pressoc
Muscat/Moscato
Brachetto

Front 11

What regions use the traditional method?

Back 11

Champagne
Spain's Cava
Italy's Franciacorta
Italy's Talento

Front 12

Metoda Classico means

Back 12

Traditional Method

Front 13

Classic Method is also known as

Back 13

traditional method

Front 14

In the traditional method, is wine aged on the less?

Back 14

yes, in the bottle that it will be sold in.

Front 15

In the US, wine made in the traditional method will say:

Back 15

Classic Method
or
Fermented in this bottle

Front 16

An example of full skin contact red sparkling wine from the piedmont region which is a sweet, low alcohol is:

Back 16

Brachetto d'Acqui

Front 17

Grapes for champagne are usually harvest by:

Back 17

Hand with gentle treatment

Front 18

What type pressing is the norm for champagne production?

Back 18

Whole Berry Pressing, keeping the juice inside the skins until the last moment so that they have minimal contact with the skins.

Front 19

Which pressing is picks up more components from the skins and is usually considered unsuitable for fine sparkling wine?

Back 19

The last Pressing

Front 20

In Champagne, the last pressing juice is used for what?

Back 20

to produce spirits or vinegar
or maybe still wine

Front 21

In champagne production, which juice pressing is allowed to rest for a short period of time to allow the sediment to settle on the bottom of the tank?

Back 21

The Juice that will be used in sparkling wine production

Front 22

A grade of Juice, that comprises the majority of the juice, from the free run and the first light pressings. It is rich in sugars and acids. It comes from the juiciest part of the pulp and is used for premium Champagne production:

Back 22

Cuvee

Front 23

A grade of juice from the 2nd or later pressings; is juice from the flesh closer to the pips or the skin. It is lower in acid and sugar and is primarily used for demi-sec or extra-dry sparkling wine production, as the extra sweetness of the wine will mask its coarser nature.

Back 23

The Taille

Front 24

A grade of juice from the flesh nearest to the pips or skins that is extracted by more powerful pressing. It is sent to the distellery to produce spirits or vinegar

Back 24

Rebeche

Front 25

Another word for Blends

Back 25

Cuvees

Front 26

The blending stage is sometimes referred to by the french term:

Back 26

assemblage

Front 27

Also know as tete de cuvee (cream of the crop). The winery's best wine. Only made from the earliest part of the 1st pressing of the most exceptional fruit and treated with extraordinary care. Usually a Vintage.

Back 27

Prestige

Front 28

A cuvee of base wines from grapes harvested in the same above-average year. Highlights the quality of the grapes from that year; regardless of how it compares to previous years.

Back 28

Vintage

Front 29

A cuvee that contains wines from more than one-year's harvest. Chosen to create a consistent flavor profile or house style. Normally the highest volume produced by any category

Back 29

Non-Vintage

Front 30

White sparkling wine made form white grapes. Vintage or non-vintage

Back 30

Blanc de Blancs

Front 31

White wine from black grapes. Vintage or non-vintage. Can sometimes have a little color

Back 31

Blanc de Noir

Front 32

Sparkling wine produced by adding saignee

Back 32

Rose

Front 33

debourbage

Back 33

Juice Settling

Front 34

Saignee

Back 34

running off some of the juice form a red wine fermentation to obtain a lightly pink colored juice or wine

Front 35

degorgement

Back 35

disgorging

Front 36

Prise de mousse

Back 36

setting the foam: the second alcoholic fermentation

Front 37

Pupitre

Back 37

Riddling Rack

Front 38

Riddling

Back 38

Remuage

Front 39

Reserve (sparkling wine)

Back 39

Still wine from earlier vintages

Front 40

transversage

Back 40

transfer between bottles

Front 41

In Champagne, which method requires the 2nd fermentation of wine to fermented in the actual bottle in which it will be sold:

Back 41

Traditional Method, Classic Method

Front 42

When it is time for the 2nd fermentation, a mixture of yeast and sugar is added to the cuvee called:

Back 42

liqueur de tirage

Front 43

Generally the pressure created in a sparkling wine bottle is:

Back 43

6 bars or 90lbs per square inch

Front 44

Champagne bottles are temporary sealed with:

Back 44

bottle caps

Front 45

how much does the second fermentation raise the alcohol?

Back 45

1-2%

Front 46

How long does the 2nd fermentation take?

Back 46

month to a month and 1/2

Front 47

As fermentation runs its course, the yeast cells die and begin to decompose, releasing compounds that create toasty, nutty flavors in the wine in a process known as:

Back 47

Autolysis

Front 48

Neutral base wines are chosen in champagne production why?

Back 48

so the grapes' own flavor profiles won't compete with the yeasty constituents

Front 49

Which two types of sparkling wines are usually left for extensive sous tirage (sur lie) on the yeast?

Back 49

Prestige
and
Vintage

Front 50

What creates finer, smaller bubbles in sparkling wines?

Back 50

Tradtional Method of long aging which allows the CO2 to dissolve more thoroughly into the wine

Front 51

The process of turning the bottles upside down and shaking to get the yeast to collect near the crown or cap is called:

Back 51

Riddling or Pupitre

Front 52

The process of extracting the yeast form sparkling wine is known as:

Back 52

Disgorging or degorgement

Front 53

What are a Gyropalettes?

Back 53

A mechanized Riddling System

Front 54

What is a dosage or liquear d' expedition in sparkling wine production?

Back 54

after disgorging a small amount of wine is lost, this is adding a similar cuvee to top of the wine; it can also be altered by adding some sweetness.

Front 55

Which style of Champagne has no sugar added?
< .3% sugar

Back 55

brut nature, sans dosage

Front 56

Which style of Champagne will be very dry with < .6 % Sugar?

Back 56

Extra Brut

Front 57

Which style of Champagne will be dry with < 1.5% Sugar?

Back 57

Brut

Front 58

Which style of Champagne will be off-dry between 1.2-2% Sugar?

Back 58

Extra Dry, Extra Sec

Front 59

Which style of Champagne will be slightly sweet with 1.7-3.5% Sugar?

Back 59

Sec

Front 60

Which style of Champagne will be sweet with sugar between 3.5-5% Sugar?

Back 60

Demi-Sec

Front 61

Which style of Champagne will be very sweet with >than 5% Sugar?

Back 61

Doux

Front 62

Charmat, Cuve Close or bulk method or also know as:

Back 62

the Tank Method

Front 63

What type of grapes are typically used in the tank method?

Back 63

aromatic grape varieties such as muscat or riesling.

Front 64

The Tank Method yields a a wine that emphasizes:

Back 64

youthful, floral and primary fruit aromas.

Front 65

The main difference between the Tank Method and the Traditional Method is:

Back 65

The 2nd Fermentation takes place in the tank rather than in the bottle.

Front 66

Autolytic character (nutty, yeasty aromas) will not be evident in which method?

Back 66

Tank Method

Front 67

In the tank Method, instead of riddling and disgorging what takes place?

Back 67

The wine is racked to a different tank through a filter to remove the sediment and the dosage is added to the entire batch instead of the individual bottles.

Front 68

An alternative method in sparkling wine production, where the after the second fermentation has occurred in the bottle, the wine is emptied into a tank, filtered and then the dosage is added to the tank.

Back 68

Transfer Method

Front 69

This sparkling wine method may achieve similar quality to the traditional method:

Back 69

Transfer Method

Front 70

This method is used in Champagne in very small or very large bottles:

Back 70

Transfer Method

Front 71

1/4 bottle is called

Back 71

Split

Front 72

1/2 bottle is called

Back 72

Half or Demi

Front 73

1 Bottle is called 750 ML

Back 73

Standard

Front 74

2 bottles or 1.5 ML is called

Back 74

Magnum

Front 75

4 bottles or 3 L is called

Back 75

Jeroboam

Front 76

6 bottles or 4.5 L is called

Back 76

Rehoboam

Front 77

8 bottles or 6 L is called

Back 77

Methuselah

Front 78

12 bottles or 9 L is called

Back 78

Salmanazar

Front 79

16 bottles or 12 L is called

Back 79

Balthazar

Front 80

20 Bottles or 15 L is called

Back 80

Nebuchadnezzar

Front 81

In the US, Fermented in the bottle or bottle fermented on the label means what method was used;

Back 81

Transfer Method

Front 82

A partial fermentation method is used for certain low-alcohol, sweet sparkling wines such as:

Back 82

Moscato d' Asti
Brachetto d' Acqui

both are from Piedmont

Front 83

The purpose of the partial fermentation method is:

Back 83

to produce a wine with only 5-6% alcohol and considerable residual sugar

Front 84

In the partial fermentation method, the wine is racked off the sediment right away to avoid:

Back 84

picking up to many yeasty flavors

Front 85

In the partial fermentation method, the 2nd fermentation takes place where? Tank or bottle

Back 85

pressurized tank, sealing in the CO2

Front 86

The least expensive method of making sparkling wine which injects CO2 directly into the still wine, much like a carbonated soft drink

Back 86

Carbonation

Front 87

The Carbonation Method of producing sparkling wine results in what kind of bubbles:

Back 87

larger, short lived bubbles

Front 88

An assembly line process in which wines enter at one end and circulate through a series of pressurized tanks in which it is ferments, and is filtered and bottled at the other end

Back 88

Russian Continuous Method

Front 89

Which Methods in the 1st Fermentation of sparkling wine complete fermentation in the tank to produce a dry base wine?

Back 89

Traditional
Tank
Transfer

Front 90

Which Methods in the 1st fermentation of sparkling wine do an incomplete fermentation in the tank to 3-4% alcohol?

Back 90

Partial Fermentation

Front 91

In sparkling wine production, the next step after the 1st fermentation of blending and bottling occurs in what methods?

Back 91

Traditional
and
Transfer

Front 92

In the partial fermentation method after the 1st fermentation, wine is ?

Back 92

Refrigeration, racking, blending

Front 93

In sparkling wine production, Liqueur de tirage is added during bottling in which two methods?

Back 93

Traditional
and
Transfer

Front 94

In sparkling wine production, Liqueur de tirage is added to the tank in which method?

Back 94

Tank

Front 95

In sparkling wine production, when is liqueur de tirage added in the partial fermentation method?

Back 95

not required

Front 96

In Sparkling Wine Production, The second fermentation occurs in the bottle in which method (s)?

Back 96

Traditional
and Transfer

Front 97

In Sparkling Wine Production, The second fermentation occurs in the tank in which method (s)?

Back 97

Tank
and
Partial Fermentation

Front 98

In sparkling wine Less Aging occurs in which methods?

Back 98

Traditional (in the bottle during riddling)
Tank (in the bottle, but may be extended)

Front 99

In sparkling wine production, which methods use the riddling process?

Back 99

Traditional-by hand or by a gyropalette system

Front 100

In sparkling wine production which method removes sediment by freezing the bottle neck and disgorging the sediment?

Back 100

Traditional

Front 101

In sparkling wine production, which method removes sediment by racking the from the tank and filtering?

Back 101

Tank

Front 102

In sparkling wine production, which method removes sediment by racking the from the bottle into a tank and filtering?

Back 102

Transfer

Front 103

In sparkling wine production, which method removes sediment by filtering wine as soon as desired alcohol and pressure levels are met?

Back 103

Partial Method

Front 104

In sparkling wine production, which method (s) adds the dosage to the tank?

Back 104

Tank
and
Transfer

Front 105

In sparkling wine production, which method (s) adds the dosage to the bottle?

Back 105

Traditional

Front 106

In sparkling wine production, using the partial fermentation method when is the dosage added?

Back 106

It isn't. The wine is already sweet.