L3 S14

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L3 S14

On Sparkling Wines

Which of the following are ways to achieve sparkling wines? (Check all that apply) *

1 point

Adding CO2 in a still base wine

Retaining CO2 produced during partial fermentation of grape juice in tank

Retaining CO2 produced during a second fermentation of still wine in a tank

Retaining CO2 produced during a second fermentation of still wine in a bottle

Required

Why are cool climates generally best for growing grapes destined to the production of premium sparkling wines? (Check all that apply) *

1 point

Because grapes only need to be "just ripe" with low levels of sugar to make the dry base wine

Because grapes only need to be "just ripe" without herbaceous flavors but with high levels of acidity

Because grapes only need to be "just ripe" as the dry base wine should just reach 10-11% abv. (Alcohol will rise during the second fermentation with addition of sugar)

Required

Why is hand harvest required for the production of premium sparkling wines? *

1 point

Because whole bunches are required to minimize extraction of tannins at pressing

Because whole bunches are required to minimize extraction of color at pressing in the case of black grapes

Because machine harvest would split berries and juice would be in contact with skins, which is not desirable

Required

In which cases would a producer of sparkling use blending? *

1 point

To achieve a consistent "house style" of Non-Vintage wines by blending new wines with reserve wines

To achieve a desired level of color for rosé production by blending red and white wines

To achieve balance by blending wines from different varieties or provenance

To achieve complexity by blending wines having undergone different treatments (MLF, oak)

Required

Which of the following best describe "dosage"? *

1 point

The addition of a "liqueur" made of wine, sugar, yeasts, yeast nutrients and clarifying agent.

The addition of a "liqueur" made of wine and sugar to lalance the acidity, help with flavor development and determine the final level of sweetness in the wine

The slow moving of bottles from horizontal to inverted vertical position, so the yeast sediment slides down to the neck of the bottle before romoval.

The removal of dead yeast sediments after the second fermentation

The break down of yeasts after the second bottled fermentation producing yeasty, toasty, pastry flavors after many years

Which of the following best describe "Riddling"? *

1 point

The addition of a "liqueur" made of wine, sugar, yeasts, yeast nutrients and clarifying agent.

The addition of a "liqueur" made of wine and sugar to lalance the acidity, help with flavor development and determine the final level of sweetness in the wine

The slow moving of bottles from horizontal to inverted vertical position, so the yeast sediment slides down to the neck of the bottle before romoval.

The removal of dead yeast sediments after the second fermentation

The break down of yeasts after the second bottled fermentation producing yeasty, toasty, pastry flavors after many years

Which of the following best describe "Disgorgement"? *

1 point

The addition of a "liqueur" made of wine, sugar, yeasts, yeast nutrients and clarifying agent.

The addition of a "liqueur" made of wine and sugar to lalance the acidity, help with flavor development and determine the final level of sweetness in the wine

The slow moving of bottles from horizontal to inverted vertical position, so the yeast sediment slides down to the neck of the bottle before romoval.

The removal of dead yeast sediments after the second fermentation

The break down of yeasts after the second bottled fermentation producing yeasty, toasty, pastry flavors after many years

Which of the following mentions would apply to a 2009 Champagne made of 100% Chardonnay with no dosage? (Check all that apply) *

1 point

N.V.

Vintage

Blanc de Blancs

Blanc de Noirs

Brut Nature

Brut

Demi-Sec

Required

Which of the following best describes the "Traditional Method" ? *

1 point

Blending of base wines, 2nd fermentation in bottle, time on lees, riddling, disgorgement, final corking

Blending of base wines, 2nd fermentation in bottle, time on lees, transfer into tank, filtering, bottling

Blending of base wines, 2nd fermentation in tank, filtering, bottling

Warming up of chilled base juice in stock, partial fermentation, chilling, filtering, bottling

Which of the following best describes the "Asti Method" ? *

1 point

Blending of base wines, 2nd fermentation in bottle, time on lees, riddling, disgorgement, final corking

Blending of base wines, 2nd fermentation in bottle, time on lees, transfer into tank, filtering, bottling

Blending of base wines, 2nd fermentation in tank, filtering, bottling

Warming up of chilled base juice in stock, partial fermentation, chilling, filtering, bottling

Which of the following best describes the "Tank Method" ? *

1 point

Blending of base wines, 2nd fermentation in bottle, time on lees, riddling, disgorgement, final corking

Blending of base wines, 2nd fermentation in bottle, time on lees, transfer into tank, filtering, bottling

Blending of base wines, 2nd fermentation in tank, filtering, bottling

Warming up of chilled base juice in stock, partial fermentation, chilling, filtering, bottling

Which of the following best describes the "Transfer Method" ? *

1 point

Blending of base wines, 2nd fermentation in bottle, time on lees, riddling, disgorgement, final corking

Blending of base wines, 2nd fermentation in bottle, time on lees, transfer into tank, filtering, bottling

Blending of base wines, 2nd fermentation in tank, filtering, bottling

Warming up of chilled base juice in stock, partial fermentation, chilling, filtering, bottling

Match the sparkling wine regions and their classic grape varieties *

6 points

Chenin Blanc

Riesling

Chardonnay, Pinot Noir, Meunier

Glera

Muscat Blanc à Petits Grains

Macabeo, Xarel•lo, Parellada

Champagne

Prosecco

Asti

Deutscher Sekt bA

Cava

Sparkling Vouvray

Which of the following best describes Asti? *

1 point

Medium fresh aromas of green apple and melon on the nose. Off-dry with medium acidity on the palate

Delicate aromas of citrus, toasty, biscuit notes, Dry with high acidity on the palate

Pronounced fruity aromas of peach and grape overlaid with floral notes on the nose. Sweet with low alcohol on the palate.

Which of the following best describes Prosecco? *

1 point

Medium fresh aromas of green apple and melon on the nose. Off-dry with medium acidity on the palate

Delicate aromas of citrus, toasty, biscuit notes, Dry with high acidity on the palate

Pronounced fruity aromas of peach and grape overlaid with floral notes on the nose. Sweet with low alcohol on the palate.

Where was this picture taken? *

1 point

Montagne de Reims

Conegliano-Valdobbiadene

Western Cape

Tasmania

Los Carneros

Where was this picture taken? *

1 point

Anderson Valley

Champagne

Marlborough

Yarra Valley

Adelaide Hills

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