Wine 101 Practice Test

This is describing the traditional method of sparkling wine production, also known as Méthode Champenoise. In this method, a second fermentation happens inside each individual bottle, creating natural carbonation. The wine then undergoes riddling (rémage), a gentle rotation and tilt to move the sediment (lees) into the neck of the bottle so it can be removed in disgorgement. While aging on the lees, the wine experiences autolysis, which develops richer, toasty, or brioche-like flavors. After disgorgement removes the sediment, a dosage is added to adjust sweetness before final corking. These steps—bottle fermentation, riddling, extended lees aging, disgorgement, and dosage—together define the traditional method. The other methods differ mainly in where the second fermentation happens and how the wine is processed afterward (tank fermentation, or transferring after bottle fermentation), so they don’t include all of these bottle-based steps.