Wine Challenge

Champagne!

Test yourself on these hard questions:

What is the proper first fermentation temperature for Method Champenoise?
a) 45-48F
b) 55-58F
c) 65-68F
d) 75-78F

What should the alcohol level of the base wine be after the first fermentation for sparkling wine?
a) 8-9%
b) 9.5-10%
c) 10.5-11%
d) 11.5-12%


A mixture of still Champagne, sugar, yeast, yeast nutrients and a clarifying agent is called......
a) Remuage
b) Yeast Autolysis
c) Petillance
d) Liqueur de tirage

4) What is debourbage?
a) The final pressing of the grape cake
b) Gently chilling grape juice to settle particles and impurities to draw off clear juice
c) Grape pressing with feet
d) The use of a kieselgur machine to clarify the juice after pressing


VintageChampagne must by law be ________ from the year indicated, but other sparkling wines within the EU need only be ______. In California a vintage sparkling must be ______, ______ in Australia and ______ in South Africa.


What is Reaction Maillard?


When is NV Champagne first available to be released if the vintage was 2004?
a) March 2007
b) July 2006
c) January 2006
d) April 2006


When is a Vintage Champagne first available to be released if the vintage was 2003?
a) January 2007
b) March 2007
c) January 2006
d) July 2006