The Auswine Forum

1. How many counter-clockwise twists does it take to undo the cage around the Cork
2. Put the steps in Traditional Champagne making into the correct order: Dosage; Assemblage; Pigéage; Rumuage; Tirage.
3. The 1982 Seppelt Great Western Show Sparkling Burgundy was the first of the rekindled ‘Show’ lineage of Sparkling Shiraz. There is a key difference in the makeup of this wine than in the subsequent vintages of the wine. What is that difference?
4. What is the link between swizzle sticks and Champagne?
5. What was the first proper Champagne house established in 1729.
6. The bottles of Louis Roederer “Cristal” have flat bottom rather than the traditional punt. Why?

Quizmasters Apprentice wrote:All questions about Champagne and Sparkling wine, attempt as many as you wish

1. How many counter-clockwise twists does it take to undo the cage around the Cork
   
   5
   
2. Put the steps in Traditional Champagne making into the correct order: Dosage; Assemblage; Pigéage; Rumuage; Tirage.
   
   1. Pigéage - isn't this pushing the grape skins down during fermentation? I didn't know this technique was used much in Champagne.
   2. Assemblage
   3. Tirage
   4. Rumuage
   5. Dosage
   
3. The 1982 Seppelt Great Western Show Sparkling Burgundy was the first of the rekindled ‘Show’ lineage of Sparkling Shiraz. There is a key difference in the makeup of this wine than in the subsequent vintages of the wine. What is that difference?
   
   Don't know
   
4. What is the link between swizzle sticks and Champagne?
   
   They were used to stir up the bubbles in the wine?? Thats only a guess I have no idea.
   
5. What was the first proper Champagne house established in 1729.
   
   The Ruinart House
   
6. The bottles of Louis Roederer “Cristal” have flat bottom rather than the traditional punt. Why?
   
   Louis Roederer had a special crystal bottle desgined that was strong enough to have a flat bottom to keep Tsar Alexander II happy

1. How many counter-clockwise twists does it take to undo the cage around the Cork.
   Six turns in order to open it up.
2. Put the steps in Traditional Champagne making into the correct order: Dosage; Assemblage; Pigéage; Rumuage; Tirage.
   a. Pigéage - pushing the grape skins down during fermentation, a slight red herring here.
   b. Assemblage - Blending of the base wine
   c. Tirage - adding sugar ad yeast to start refermentation.
   c. Rumuage - or riddling, turning the bottles to get the yeast into the next
   d. Dosage - adding the liqueur d'expedition
3. The 1982 Seppelt Great Western Show Sparkling Burgundy was the first of the rekindled ‘Show’ lineage of Sparkling Shiraz. There is a key difference in the makeup of this wine than in the subsequent vintages of the wine. What is that difference?
   The 1982 was made as still wine in new French Oak, before being diverted as David notes, subsequent vintages do not see new oak.
4. What is the link between swizzle sticks and Champagne?
   In the 19th Century The English didn't what bubbles in their Champagne and used swizzle sticks to remove the bubbles.
5. What was the first proper Champagne house established in 1729.
6. The bottles of Louis Roederer “Cristal” have flat bottom rather than the traditional punt. Why?
   Correct, to satisfy the whim of the Tsar. That's why it's in clear glass too