Question types

Start with

Question limit

of 114 available terms

Print test

106 Matching questions

  1. Between high and low, sparkling wines usually want what level of acid?
  2. What is assemblage?
  3. What is another term for riddling?
  4. What is dosage?
  5. What are the 4 main types of fermentation processes for making sparking wines?
  6. Name 3 synonyms for the Tank method of Sparkling wine fermentation?
  7. What is Autolysis?
  8. What was the earliest example of a wine being named after a place?
  9. The Brut level of sweetness usually has what percentage of sugar?
  10. List the steps in the second fermentation process when using the a tank method?
  11. The doux level of sweetness usually has what percentage of sugar?
  12. The 2 most famous areas for making sparking wine in Italy are?
  13. How long is the second fermentation?
  14. List the top 10 sparkling wine producing countries?
  15. Sparkling wines made in France but outside of the Champagne region are called?
  16. What grape varietal would be used to make Rose in Champagne?
  17. What aromas are created with Autolysis?
  18. What 2 grape varietals would be used to make a Blanc de Noirs in Champagne?
  19. What step is not used for aromatic sparkling wines?
  20. What character of wine which may be wanted, but can be removed through filtering?
  21. What is unique about Prestige Cuvee?
  22. What is petillant?
  23. What is 1 atmosphere of weight of air at sea level?
  24. Brachetto d'Acqui is located in what region of Italy?
  25. What are the 3 main grapes of Champagne?
  26. What is another French term for "sur lie"?
  27. What fermentation process is chilled to 50 degree F throughout fermentation?
  28. Partial fermentation of sparkling wine is usually what percentage of alcohol?
  29. Which is the most common grape varietal used for making sparking wine in Australia?
  30. What is the French term for dosage?
  31. What are the 2 most common grape varietals for making sparking wine in the new world?
  32. What are the English words for "sur lie"?
  33. What is different in the bottles between a sparkling wine and a still wine?
  34. What is Saignee?
  35. What type of location does the second fermentation usually take place when in the bottle?
  36. Name the 2 standard champagne bottle sizes which are smaller than the standard bottle.
  37. What is the name of the process where the fermented juice remains in contact with the yeast?
  38. What is a mechanized Pupitre?
  39. How were sparking wines accidentally invented?
  40. What gives the tank method in sparkling wine fermentation the bad rap?
  41. How much sugar is added at the Brut Nature level of sweetness?
  42. Which 2 fermentation processes have dosage added to the tank?
  43. What is the French term for lees aging?
  44. Which fermentation process creates the highest alcohol?
  45. The transfer method in the US is noted by 2 different phrases on the label of a bottle of sparkling wine?
  46. List the steps in partial fermentation?
  47. What process is needed when fermenting in the bottle but not needed when fermenting in a tank?
  48. What does reserve mean in the making of sparking wines?
  49. Are incomplete fermented wines in the bottle, sweet or dry?
  50. What remains in the bottle of Blanquette de Limoux Methode Ancestrale sparkling wines which is usually removed in other sparkling wines?
  51. Mocato d'Asti is located in what region of Italy?
  52. In order, list the 3 standard bottle sizes for Champagne which are incremented by 2 bottles from the Magnum bottle size.
  53. The EU allows adding what to white sparkling wine to make rose sparking wine?
  54. What method of fermentation can be performed all year round?
  55. Historically, what are the 6 steps of disgorging?
  56. Name the standard champagne bottle size which is equal to 12 bottles.
  57. List in order, the 3 processes which follow assemblage before the second fermentation in sparkling wine making?
  58. Sparkling wine made in Spain is called?
  59. Which fermentation process creates the lowest alcohol?
  60. How long is Clairette de Die fermented?
  61. The second fermentation in the transfer method occurs where?
  62. Champagne, which has a cool climate, produces sparkling wines which are?
  63. Why can Partial fermentation be produced all year round?
  64. Name the standard champagne bottle size which is equal to 20 bottles.
  65. What are the 5 synonyms for Brut Nature?
  66. What are the 2 white grapes are best for aromatic white sparkling wines?
  67. Having the 2nd fermentation in a tank is common in which 3 types of fermentation?
  68. What are the 2 typical pressure units of measure?
  69. What are the 3 features of the house style of sparking wines?
  70. The first fermentation in the transfer method occurs where?
  71. What are the literal translation for tete de cuvee in English?
  72. What is "liqueur de tirage"?
  73. What other benefit occurs during lees aging in sparkling wines?
  74. When is "liqueur de tirage" added for sparking wine?
  75. What is the most famous sparkling wine from Italy?
  76. What is another term for Prestige Cuvee?
  77. California Champagne will not be able to be used after what date?
  78. What is the grape varietal for making sparkling wines in the Loire Valley?
  79. What happens when "liqueur de tirage" is added to the wine?
  80. What is the German word for Sparkling wine?
  81. What 2 Italian sparkling wines are partially fermented?
  82. List from low to high, what are the 7 levels of sweetness in Sparkling wines?
  83. Name the standard bottle size for champagne which is equal to 2 standard bottles.
  84. What region is noted for Blanquette de Limoux Methode Ancestrale?
  85. Within a single brand of sparkling wines, what are the 6 main types of Cuvee?
  86. What is debourbage?
  87. List the 4 steps in order for Partial Fermentation after the first fermentation and before the second fermentation?
  88. Sparking wines are also called?
  89. What is the grape varietal for making sparkling wines in Germany?
  90. What are the 3 famous grape varietals for making sparkling wines in Italy?
  91. What is the normal atmospheric pressure inside a bottle of sparkling wine?
  92. The term for the sparkling wine which is incompletely fermented in the bottle is?
  93. The second fermentation usually adds how much more alcohol?
  94. How many standard bottles are in the Methuselah bottle size?
  95. What is transversage?
  96. What is added to the sparkling wine wine for balance during dosage?
  97. What is pupitre?
  98. Name the standard champagne bottle size which is equal to 16 bottles.
  99. What is frizzante?
  100. What is riddling?
  101. What are the 3 grape varietals for making sparkling wines in Spain?
  102. Lees Aging is more common in what 2 types of Cuvee?
  103. What are 2 synonyms for the Traditional method of making sparkling?
  104. What method is a hybrid between the tank method and bottle method for fermenting sparkling wines?
  105. What viticulture area is famous for Clairette de Die?
  106. What 2 processes back to back removes lees from bottles?
  1. a 1. Chardonnay
    2. Pinot Noir
  2. b Balthazar
  3. c Adding same cuvee to bottle after disgorging
  4. d riddling
    also disgorging
  5. e Partial fermentation
  6. f 1. Fermented in the bottle
    2. Classical Method
  7. g on the lees
  8. h Prosecco
  9. i Salmanazar
  10. j 1. atmostphere
    2. pounds per square inch
  11. k 1. end of bottle in icy brine
    2. sediment freezes
    3. turn bottle upright
    4. open bottle
    5. remove ice plug
    6. reseal
  12. l a mix of yeast and sugar
  13. m Sekt
  14. n Cava
  15. o 1. Charmat
    2. curve close
    3. bulk method
  16. p about a month or more
  17. q 1.2% to 1.7%
  18. r transfer between bottles
  19. s sous tirage
  20. t 1. Fermented in the Bottle
    2. Bottle Fermented
  21. u 1. Pinot Noir
    2. Pinot Meunier
  22. v In the bottle
  23. w Partial Fermentation
  24. x Reisling
  25. y Piedmont
  26. z being a cheaper process
  27. aa nutty, toasty flavors
  28. ab Clairette de Die
  29. ac 8
  30. ad 1. Prestige
    2. Vintage
    3. nonvintage
    4. Blanc de Blanc
    5. Blanc de Noirs
    6. Rose
  31. ae 1. France
    2. Germany
    3. Spain
    4. Italy
    5. Russia
    6. US
    7. Thailand
    8. Ukraine
    9. Poland
  32. af a little sugar
  33. ag Nebuchadnezzar
  34. ah a still wine from an earlier vintage used for blending
  35. ai 1. Ferment to a point
    2. Chilled
    3. racked off sediment
    4. 2nd Fermentation in tank
    5. filtered and bottled
  36. aj leaving on lees
  37. ak 1. Franciacorta
    2. Talento
  38. al red wine
  39. am 1. Chardonnay
    2. Pinot Noir
    3. Pinot Meunier
  40. an 1 bar
  41. ao wine bottles chilled in the winter and restarted fermenting in the spring
  42. ap 1. Fining
    2. Racking
    3. Cold Stabilization
  43. aq 1. prestige
    2. vintage wines
  44. ar The second fermentation starts
  45. as greater than 5%
  46. at Languedoc
  47. au fizzy sparking
  48. av high acid
    moderate alcohol
  49. aw Chenin Blanc
  50. ax 1. Jeroboam
    2. Rehoboam
    3. Methuselah
  51. ay 1. Riddling
    2. Disgorging
  52. az flavor components
  53. ba 5% to 6%
  54. bb 1. Muscat
    2. Riesling
  55. bc 1. Muscat (white)
    2. Brachetto (red)
    3. Glera (red)
  56. bd Traditional
  57. be tete de cuvee
  58. bf zero sugar added
  59. bg 6 atmospheres
  60. bh in the tank
  61. bi 1. ferment dry
    2. add cuvee
    3. add yeast and sugar
    4. ferment under pressure
    5. left on lees
  62. bj 1. Moscato d'Asti
    2. Brachetto d'Acqui
  63. bk Peidmont
  64. bl Pays Diois in the Rhone Valley
  65. bm lees aging
  66. bn 1. mixing of several years
    2. least expensive
    3. highest volume made in winery
  67. bo Remuage
  68. bp 1. Refrigeration
    2. Racking
    3. Filtering
    4. Blending
  69. bq liqueur d'expedition
  70. br 1. Tank method
    2. Transfer method
    3. Partial Fermentation method
  71. bs dark and cool, such as in cellars or caves
  72. bt It is from earliest part of the first pressing
  73. bu 1. Xarel-lo
    2. Macebeo
    3. Parellada
  74. bv The yeast decomposing
  75. bw because the base wine is very refrigerated
  76. bx high
  77. by a heavy punt for sparkling wine
  78. bz March 10, 2016
  79. ca Carbon Dioxide becomes more dissolved
  80. cb leaving the bottles upside down to bring the lees near the cap
  81. cc 1. Traditional
    2. Tank
    3. Transfer
    4. Partial
  82. cd sweet
  83. ce Juice settling
  84. cf an "A frame" used in Champagne, France for riddling and is shaken each day.
  85. cg 1. san dosage
    2. pas dose
    3. dosage zero
    4. but sauvage
  86. ch Effervescent Wines
  87. ci Champagne
  88. cj Slightly Sparkling
  89. ck Transfer Method
  90. cl Gyropallette
  91. cm sediment
  92. cn sur lie
  93. co Shiraz
  94. cp about 1% more
  95. cq Just before the second fermentation
  96. cr Crements
  97. cs 6 months
  98. ct 1. Tank method
    2. Transfer method
  99. cu cream of the crop
  100. cv Pinot Noir
  101. cw a method for making Rose wine
  102. cx Blanquette de Limoux Methode Ancetrale
  103. cy 1. Brut Nature
    2. Extra Brut
    3. Brut
    4. extra dry or extra sec
    5. sec
    6. demi-sec
    7. doux which is very sweet
  104. cz 1. Split
    2. Half
  105. da Magnum
  106. db blending