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18 Cards in this Set
- Front
- Back
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The most highly regarded method of sparkling wine production |
Methode Champenoise (traditional method) |
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French term for a ridding rack |
Pupitre |
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Another term for Prestige sparkling wines, literally translated to "cream of the crop" |
Tete de Cuvee |
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Sparkling wine made using only white grapes |
Blanc de Blancs |
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Sparkling wine made using only red grapes |
Blanc de Noirs |
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French term for "juice settling" |
Debourbage |
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Mixture of Base wine, sugar, and yeast that is added to induce the 2nd fermentation of a sparkling wine |
Liqueur de tirage |
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Term used for the decomposition of yeast cells during sur lie aging |
Autolysis |
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French term for riddling |
Remuage |
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Small amount of wine (and sometimes sugar) used to replace the volume lost in the disgorging of Champagne |
Dosage |
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Alternative make for the "tank method" of sparkling wine production |
Charmat Cuve Close |
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Method used to produce Moscato d'Asti |
Partial fermentation |
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Process of halting fermentation by adding high alcohol spirits while the must still has a significant amount of sugar |
Mutage |
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Two main styles of Sherry |
Fino & Sherry |
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Complex series of barrels used for aging Sherry |
Solera System |
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Type of aging that occurs in a Sherry that is aged with flor yeast |
Biological aging |
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Type of aging that occurs in Sherry that is aged without the presence of Flora yeast |
Oxidative aging |
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Lightly fortified sweet wines produced throughout the South of France |
Vin doux Naturel |
