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114 Multiple choice questions

  1. 1. Moscato d'Asti
    2. Brachetto d'Acqui
  2. a method for making Rose wine
  3. cream of the crop
  4. Salmanazar
  5. 1. ferment dry
    2. add cuvee
    3. add yeast and sugar
    4. ferment under pressure
    5. left on lees
  6. 1. Riddling
    2. Disgorging
  7. Traditional
  8. nutty, toasty flavors
  9. 1. mixing of several years
    2. least expensive
    3. highest volume made in winery
  10. high acid
    moderate alcohol
  11. Adding same cuvee to bottle after disgorging
  12. 8
  13. 5% to 6%
  14. Shiraz
  15. It is from earliest part of the first pressing
  16. fizzy sparking
  17. Balthazar
  18. Magnum
  19. The yeast decomposing
  20. 1. Split
    2. Half
  21. 1. Charmat
    2. curve close
    3. bulk method
  22. 1. Ferment to a point
    2. Chilled
    3. racked off sediment
    4. 2nd Fermentation in tank
    5. filtered and bottled
  23. on the lees
  24. Sekt
  25. 1. Muscat (white)
    2. Brachetto (red)
    3. Glera (red)
  26. 1. Fermented in the bottle
    2. Classical Method
  27. because the base wine is very refrigerated
  28. Remuage
  29. 1. prestige
    2. vintage wines
  30. Partial Fermentation
  31. 1. Franciacorta
    2. Talento
  32. Partial fermentation
  33. zero sugar added
  34. 1. Traditional
    2. Tank
    3. Transfer
    4. Partial
  35. 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
  36. 1. end of bottle in icy brine
    2. sediment freezes
    3. turn bottle upright
    4. open bottle
    5. remove ice plug
    6. reseal
  37. Cava
  38. Slightly Sparkling
  39. Peidmont
  40. Cava
  41. transfer between bottles
  42. 1. France
    2. Germany
    3. Spain
    4. Italy
    5. Russia
    6. US
    7. Thailand
    8. Ukraine
    9. Poland
  43. flavor components
  44. 1. Muscat
    2. Riesling
  45. a mix of yeast and sugar
  46. 6 atmospheres
  47. Blanquette de Limoux Methode Ancetrale
  48. sweet
  49. 1. Xarel-lo
    2. Macebeo
    3. Parellada
  50. about a month or more
  51. Piedmont
  52. 1.2% to 1.7%
  53. an "A frame" used in Champagne, France for riddling and is shaken each day.
  54. leaving the bottles upside down to bring the lees near the cap
  55. Effervescent Wines
  56. sur lie
  57. 6 months
  58. March 10, 2016
  59. Traditional
  60. blending
  61. greater than 5%
  62. Traditional
  63. 1. Prestige
    2. Vintage
    3. nonvintage
    4. Blanc de Blanc
    5. Blanc de Noirs
    6. Rose
  64. red wine
  65. 1. Fining
    2. Racking
    3. Cold Stabilization
  66. Reisling
  67. Juice settling
  68. sediment
  69. tete de cuvee
  70. transfer between bottles
  71. 1. Pinot Noir
    2. Pinot Meunier
  72. Clairette de Die
  73. 1. Chardonnay
    2. Pinot Noir
    3. Pinot Meunier
  74. Pinot Noir
  75. Chenin Blanc
  76. dark and cool, such as in cellars or caves
  77. 1. Chardonnay
    2. Pinot Noir
  78. 1. Refrigeration
    2. Racking
    3. Filtering
    4. Blending
  79. sous tirage
  80. a still wine from an earlier vintage used for blending
  81. high
  82. leaving on lees
  83. riddling
    also disgorging
  84. Traditional
  85. wine bottles chilled in the winter and restarted fermenting in the spring
  86. 1. Tank method
    2. Transfer method
    3. Partial Fermentation method
  87. lees aging
  88. Carbon Dioxide becomes more dissolved
  89. Crements
  90. 1. Tank method
    2. Transfer method
  91. In the bottle
  92. Partial Fermentation
  93. in the tank
  94. Gyropallette
  95. 1. san dosage
    2. pas dose
    3. dosage zero
    4. but sauvage
  96. Just before the second fermentation
  97. 1 bar
  98. 1. atmostphere
    2. pounds per square inch
  99. a little sugar
  100. 1. Jeroboam
    2. Rehoboam
    3. Methuselah
  101. a heavy punt for sparkling wine
  102. Champagne
  103. Traditional
  104. Transfer Method
  105. 1. Fermented in the Bottle
    2. Bottle Fermented
  106. being a cheaper process
  107. Pays Diois in the Rhone Valley
  108. Nebuchadnezzar
  109. about 1% more
  110. Prosecco
  111. The second fermentation starts
  112. liqueur d'expedition
  113. Languedoc
  114. Partial Fermentation