1
Q
What is another common name for the Classic Method?
A
Champagne Method
2
Q
What is the French term for the Classic Method?
A
Méthode Traditionnelle
3
Q
What is the Italian term for the Classic Method?
A
Metodo Classico
4
Q
Where does the second fermentation occur in the Traditional Method?
A
In the bottle
5
Q
What is the main purpose of the Traditional Method second fermentation?
A
To create CO2 and bubbles
6
Q
Why are grapes picked early for traditional-method sparkling wines?
A
To retain high acidity and moderate potential alcohol
7
Q
What is the base wine called before second fermentation?
A
Cuvée
8
Q
What does assemblage refer to in sparkling winemaking?
A
Blending base wines to create the cuvée
9
Q
Name three regions that use the Traditional Method.
A
Champagne, Crémant regions, Cava
10
Q
Name another Traditional Method region outside France and Spain.
A
Franciacorta or Cap Classique
11
Q
What is liqueur de tirage?
A
A mixture of wine, sugar, yeast, nutrients, and riddling aid
12
Q
What is added to the base wine to start second fermentation in bottle?
A
Liqueur de tirage
13
Q
What does the sugar in liqueur de tirage do?
A
Feeds yeast to create CO2 and extra alcohol
14
Q
What does the yeast in liqueur de tirage do?
A
Ferments sugar to produce CO2
15
Q
After tirage, how is the bottle closed?
A
With a crown cap
16
Q
What pressure is typically reached in Traditional Method sparkling wine?
A
Around 5–6 atmospheres
17
Q
What is the term for aging the wine on its yeast sediment?
A
Aging on lees or sur lie
18
Q
What causes autolysis in sparkling wine?
A
Breakdown of dead yeast cells on lees
19
Q
Name two flavor notes associated with autolysis.
A
Bread and brioche
20
Q
Name two more autolytic notes.
A
Biscuit and toasted nuts
21
Q
How does lees aging affect the texture of sparkling wine?
A
Increases creaminess and body
22
Q
In general, does longer lees aging produce finer or coarser bubbles?
A
Finer bubbles
23
Q
What does remuage mean in English?
A
Riddling
24
Q
What is the purpose of riddling?
A
To collect lees in the neck of the bottle
25
What wooden rack is traditionally used for riddling?
Pupitre
26
What modern machine is used to automate riddling?
Gyropalette
27
What are the main advantages of gyropalettes?
Saves time and labor, increases consistency
28
After riddling, which step removes the lees plug?
Disgorging
29
What is the French term for disgorging?
Dégorgement
30
In modern disgorging, how is the lees plug usually removed?
Neck is frozen and plug is ejected under pressure
31
What is added after disgorgement to adjust sweetness?
Liqueur d'expédition (dosage)
32
What is liqueur d'expédition made of?
Wine and dissolved sugar
33
What determines the final sweetness level of a Traditional Method wine?
Amount of sugar in the dosage
34
Does dosage always contain sugar?
Yes, except in Brut Nature/Zero Dosage styles where it may be essentially sugar-free
35
What is Brut Nature in terms of sugar level?
Very dry, essentially no sugar added
36
What is the common English name for liqueur d'expédition?
Dosage
37
Where does most bottle-ageing for complexity occur in high-end Traditional Method wines?
On lees in bottle
38
Name a Traditional Method wine that must be made in Champagne region.
Champagne
39
What term is used for Traditional Method sparkling made outside Champagne in France?
Crémant
40
Name two Crémant appellations.
Crémant de Bourgogne and Crémant d’Alsace
41
What is the Traditional Method sparkling category in South Africa called?
Cap Classique or Méthode Cap Classique
42
In which country is Franciacorta produced?
Italy
43
How does Traditional Method typically affect flavor compared to Charmat?
More autolytic, bready, complex
44
Which method is best for rich, savory food pairings: Traditional or Charmat?
Traditional Method
45
What types of dishes pair well with lees-heavy Traditional Method wines?
Oysters, fried foods, creamy dishes, aged cheeses
46
What is the standard sommelier by-the-glass pour for sparkling wine?
About 125 ml or 4–5 oz (program dependent)
47
In the Transfer Method, where does second fermentation occur?
In the bottle
48
In the Transfer Method, what happens after lees aging in bottle?
Wine is transferred under pressure to a tank
49
In the Transfer Method, how is the wine clarified?
Filtered under pressure in tank
50
After filtration in Transfer Method, where is the wine put?
Rebottled under pressure into clean bottles
51
Which steps are identical between Traditional and Transfer until clarification?
Base wine, tirage, second fermentation in bottle, lees aging
52
What is the main advantage of the Transfer Method vs Traditional?
Lees flavors without the need for riddling and bottle-by-bottle disgorging
53
For what bottle sizes is Transfer Method especially useful?
Very small and very large formats
54
Compared to Traditional Method, does Transfer Method reduce or increase production cost?
Reduce
55
Does Transfer Method allow for consistent dosage across all bottles?
Yes
56
How do bubbles in Transfer Method wines compare to full Traditional Method wines?
Generally similar but can be slightly less fine
57
Are many Transfer Method wines labeled explicitly as such?
No, often not mentioned
58
Are most Transfer Method wines from high-prestige appellations or more commercial ranges?
More commercial ranges and alternate formats
59
Where does secondary fermentation occur in Charmat Method?
In a pressurized tank
60
Name two alternative names for Charmat Method.
Tank Method and Cuve Close
61
What is Metodo Martinotti?
Italian term for Charmat/Tank Method
62
What is added to base wine to start second fermentation in Charmat Method?
Yeast and sugar in a sealed tank
63
Approximately how long does second fermentation take in Charmat wines?
From about 4–5 days to a few weeks
64
What happens after second fermentation in Charmat Method?
Wine is chilled, filtered under pressure, and bottled under pressure
65
Does Charmat Method require riddling?
No
66
Does Charmat Method require disgorgement?
No
67
What are two main advantages of Charmat Method?
Lower cost and faster turnaround
68
How quickly can a simple Charmat wine go from harvest to bottle?
As little as about 90 days
69
Why is Charmat Method favored for aromatic grape varieties?
It preserves fresh fruit and floral aromas
70
Name two aromatic grapes commonly used with Charmat Method.
Glera and Moscato
71
Which Italian sparkling wine is classic for Charmat Method?
Prosecco
72
Which Italian region is Prosecco from?
Veneto
73
Name another Italian sparkling that can be Charmat-based.
Lambrusco
74
Which sweet, lightly sparkling Italian wine often uses a tank style?
Moscato d’Asti
75
How do flavors in Charmat wines compare to Traditional Method wines?
More fruit-forward, less bready/autolytic
76
How does mouthfeel in Charmat wines compare to Traditional Method?
Softer mousse, less creamy
77
What type of occasion are Charmat wines well suited for?
Aperitifs, brunch, casual gatherings
78
What are good food pairings for Charmat wines?
Salads, antipasti, light seafood, mildly spicy dishes
79
Which method is better suited for high-acid, neutral base wines that need complexity: Traditional or Charmat?
Traditional
80
Which method is better suited for intensely aromatic grapes: Traditional or Charmat?
Charmat
81
In Méthode Ancestrale, is there one fermentation or two?
One continuous fermentation
82
In Méthode Ancestrale, when is the wine bottled?
While primary fermentation is still underway
83
In Méthode Ancestrale, what finishes in the bottle?
The end of primary fermentation
84
What provides the sugar for bubbles in Méthode Ancestrale wines?
Residual sugar from the original must
85
Is there usually a liqueur de tirage in Ancestral Method?
No
86
Is there usually a dosage in Ancestral Method?
No
87
Is disgorgement required by the Ancestral Method definition?
No
88
Why are many Ancestral Method wines cloudy?
Lees are often left in the bottle
89
Is bottle pressure in Pet-Nat typically higher or lower than Champagne?
Lower
90
List two alternative names for Méthode Ancestrale.
Méthode Rurale and Pétillant Naturel
91
What is the common shorthand for Pétillant Naturel?
Pet-Nat
92
What is the general style of Pet-Nat wines?
Rustic, lightly sparkling, fruity, often cloudy
93
Why are Pet-Nat wines often considered 'natural' style?
Minimal intervention, native yeast, little or no dosage
94
What foods pair well with Pet-Nat?
Charcuterie, fried chicken, casual picnic foods
95
Does Méthode Ancestrale require riddling?
No
96
Can Méthode Ancestrale wines vary in sweetness?
Yes, depending on how much sugar remained at bottling
97
In terms of complexity from autolysis, which method ranks highest: Traditional, Charmat, or Ancestral?
Traditional
98
In terms of fruitiness and primary aromatics, which method ranks highest: Traditional, Charmat, or Ancestral?
Charmat
99
In terms of rusticity and variability, which method often ranks highest: Traditional, Charmat, or Ancestral?
Ancestral
100
What does the term Crémant indicate on a label?
French Traditional Method sparkling made outside Champagne
101
Name two Crémant appellations to recognize.
Crémant de Bourgogne and Crémant d’Alsace
102
Which method is used for Crémant wines?
Traditional Method
103
What is the general pricing difference between Champagne and Crémant?
Crémant is generally cheaper
104
What is the typical production method for Cava?
Traditional Method
105
What is the typical production method for Cap Classique?
Traditional Method
106
What is the typical production method for Franciacorta?
Traditional Method
107
What is the typical production method for Prosecco DOC?
Charmat/Tank Method
108
What is the typical production method for Lambrusco?
Usually Charmat/Tank Method
109
What is the typical production method for Moscato d’Asti?
Charmat or tank-based single fermentation
110
What is the typical production method for many Pet-Nats?
Méthode Ancestrale
111
Which style is most likely to show strong autolytic character: Champagne or Prosecco?
Champagne
112
Which style is most likely to show intense primary fruit and florals: Champagne or Prosecco?
Prosecco
113
Which style is more likely to have fine, persistent bubbles: Charmat or Traditional?
Traditional
114
Which style is more likely to be slightly off-dry and fruity: Prosecco or non-dosage Champagne?
Prosecco
115
For a guest wanting a bready, biscuity sparkling, which method should you look for?
Traditional Method
116
For a guest wanting a fruity, easy-drinking brunch bubbly, which method should you look for?
Charmat/Tank Method
117
For a guest wanting a funky, low-intervention sparkling, which method should you look for?
Ancestral/Pet-Nat
118
How does lees aging generally affect food pairing?
Increases ability to pair with richer, more savory dishes
119
Which method’s wines are generally most versatile at the table: Traditional, Charmat, or Ancestral?
Traditional
120
Which method tends to give the lowest production cost per bottle?
Charmat
121
Which method tends to give the highest production cost per bottle?
Traditional
122
Which method is most attractive for entry-level BTG sparkling by the glass programs?
Charmat
123
Which method is most suited to a prestige, high-margin BTB Champagne slot?
Traditional
124
How does the use of gyropalette affect labor costs?
Reduces labor costs significantly
125
How does the use of gyropalette affect consistency of riddling?
Improves consistency
126
Why might a producer still choose hand riddling with pupitres?
For tradition, marketing, or very small-scale cuvées
127
What is the main advantage of Transfer Method for half-bottles and magnums?
Simplifies riddling and disgorging process
128
If a label says 'Traditional Method' or 'Méthode Traditionnelle', what does that guarantee?
Second fermentation took place in bottle
129
If a label says 'Charmat Method' or 'Cuve Close', what does that indicate?
Second fermentation took place in tank
130
If a label says 'Pet-Nat', what fermentation pattern is implied?
Single fermentation finishing in bottle
131
What is the main structural difference between a Brut Traditional Method and an Extra Dry Prosecco?
More autolytic complexity and higher acidity vs more residual sugar and fruitiness
132
Which method’s wines are typically best with very salty fried foods?
Traditional Method
133
Which method’s wines are typically best with lightly sweet brunch dishes?
Charmat Method (e.g. off-dry Prosecco)
134
What service temperature is appropriate for quality Traditional Method sparkling?
Around 6–10°C
135
What service temperature is appropriate for Prosecco?
Around 6–8°C
136
What service temperature is appropriate for Pet-Nat?
Around 8–10°C
137
What glassware shape best shows Traditional Method wines?
Tulip-shaped sparkling or white wine glass
138
Which glass shape is less ideal if you want to smell autolytic complexity: flute or tulip?
Flute
139
What effect does pressure have on perceived mousse?
Higher pressure gives more vigorous mousse
140
In which method is pressure generally highest?
Traditional Method
141
In which method is pressure often lower, especially in frizzante styles?
Charmat/Ancestral
142
Which method is least suited to long cellar aging after release?
Charmat
143
Which method can produce wines that improve with bottle age?
Traditional Method
144
What is the role of autolysis in texture?
Adds creaminess and fine bubble integration
145
What causes the bready aroma in Traditional Method wines?
Yeast autolysis during lees aging
146
Which method relies most on primary grape aromatics rather than autolysis?
Charmat
147
When designing a wine list, which category offers the broadest price ladder: Traditional, Charmat, or Ancestral?
Traditional (from entry-level Crémant to prestige Champagne)
148
When designing a BTG lineup, why include both Traditional and Charmat?
To offer different flavor profiles and price points
149
Which method is easiest to explain to guests as 'same process as Champagne'?
Traditional Method
150
Which method is easiest to explain to guests as 'made in tank like Prosecco'?
Charmat Method
151
Which method is easiest to explain to guests as 'a wild, minimal-intervention sparkling'?
Ancestral/Pet-Nat
152
What is the function of riddling in one sentence?
To move lees into the neck so they can be removed at disgorgement
153
What is the function of dosage in one sentence?
To top up and adjust the final sweetness of the wine
154
What does 'sur lie' literally mean?
On the lees
155
What is the core difference between Traditional and Transfer method?
Transfer filters and rebottles under pressure instead of riddling and disgorging each bottle
156
Which method, if poorly executed, can give coarse bubbles and simple flavors but still be cheap?
Charmat
157
Which method is most demanding in time and capital investment from a producer's perspective?
Traditional Method
CMS - Intro/Certified
flashcards
Decks in class (32)
# Cards
-
France - Burgundy CHABLIS142
-
France - Burgundy COTE D'OR333
-
France - Burgundy MACONNAIS/COTE CHALONNAISE110
-
France - Beaujolais113
-
France - Provence BANDOL99
-
Australia - Overall295
-
Portugal151
-
Italy152
-
Germany150
-
Austria150
-
Greece150
-
Europe141
-
New Zealand150
-
US & Canada130
-
South America150
-
South Africa122
-
France - Rhone Valley155
-
France - Alsace333
-
Fortified284
-
Sparkling157
-
Bordeaux153
-
Champagne144
-
Loire Valley129
-
South France164
-
Italy North188
-
Italy Central120
-
Italy South173
-
Sweet135
-
Beer183
-
Sake122
-
Spirits167
-
Business of Wine127
