Sparkling Wine Production Quiz

Chardonnay is the primary grape variety in Champagne.

Méthode Champenoise is the traditional method of making sparkling wine, involving in-bottle fermentation.

Prosecco is primarily made from the Glera grape variety.

Spain is renowned for producing Cava using the traditional method.

'Disgorgement' is the removal of sediment from sparkling wine bottles.

Brut Nature is a Champagne style with the least amount of sugar.

'Liqueur d'expédition' is the term for adding a dosage to sparkling wine.

Acidity and balance are crucial factors influencing the quality of sparkling wine.

'Riddling' is the process of removing sediment from sparkling wine bottles.

The ideal serving temperature for sparkling wines is 10-12°C (50-54°F).

Russian River Valley is known for producing high-quality sparkling wine in California.

Yeast creates carbonation in sparkling wine through fermentation.

Champagne labeled as 'Vintage' must undergo a minimum aging of 2 years.

'Racking' is the process of transferring sparkling wine to remove sediment.

'Sur lie' refers to sparkling wine aged on its lees, enhancing flavor and complexity.

'Tirage' is the process of adding sugar and yeast to induce secondary fermentation in sparkling wine production.

Pinot Meunier is a common blending grape used in Champagne production.

Chardonnay is the primary grape variety in the production of Franciacorta.

Chenin Blanc is the main grape variety in the production of Crémant de Loire.