1 Sparkling Wines: Standard Options Flashcards
What is the ideal climate for making “elegant, balanced, long-lees aged sparkling wines”
and give examples
- Cool climate
- grapes just ripen (therefore can grow grapes in places for sparkling wine that couldn’t use for quality still wines)
- retain acidity
- little fruit flavour
- sugar accumulates slowly= low pot alcohol (9-11%)
- Important as 2nd ferment adds extra 1-2% abv
- Greater latitudes (Champagne, England Tasmania)
- Cooling influences
- Near Coast (Sonoma)
- High altitude (Trentodoc)
Why are cool climates better for makeing quality sparkling wine
- You want
- low sugar (base wine 10-11% abv, 2nd ferment adds 1.2-1.5%)
- high acid (refreshing style)
- yet the flavours must be sufficiently ripe to avoid green and herbaceous characters (amplified by sparkling)
- In cool climates the changes to sugar and acid levels happen slowly and at the same time as changes to the grapes’ flavours
Describe sparkling wine styles more typical in a warmer climate
- Ripe fruit flavours, lower acidity
- Therefore better for short aged wines with short times on lees as fruit provides only/dominant flavours
- Tank method
- (Transfer/ trad method) + short time on lees
- Often less expensive wines (Prosecco)
- land cheaper
- easier to cultivate high yields - flat, fertile plains
What factors will influence the style of sparkling wine
- The ripeness of fruit - the best wines are made with just ripe fruit and fruit that is not strongly aromatic
- The ability of the fruit to retain acidity - higher quality wines are made from fruit with high acidity
- How the base wine responds to autolysis :
- Chardonnay - creamy; Xarel-lo - smokey.
Chardonnay is one of the two most commonly used grape varieties for premium sparkling wine.
What are pros and cons of it?
PROS:
- subtle apple/citrus aroma/flavours compliment not compete with biscuity yeast autolysis (chardonnay can become creamy)
- adds finesse and longevity to a blend
- early ripening asset in cool climate
- retains acidity/low level alcohol but not unripe
- high yields and quality in best years
CONS:
- early budding, so spring frosts
- Prone to coulure and millerandage
- More disease resistant than Pinot Noir, but susceptible to powdery mildew, grapevine yellows and botrytis bunch rot if wet before harvest
Pros and cons of Pinot Noir
PROS
- early budding, early ripening (cool climate)
- adds body, structure, aroma and complex red fruit flavours to chardonnay blend
CONS
- prone to
- spring frosts
- coulure
- quality drops if yields too high
- thin-skinned and disease prone
- esp downy mildew
- powdery mildew
- botrytis bunch rot
- fan leaf
- leaf roll
Pros and Cons of Meunier
Pros
- Reliably produces soft fruity wine, contributes softness to the sparkling wine blend
- buds early but later than Chard & PN, less prone to frost in the Vallee de la Marne
- does well in clay soil - the other varieties would not
- ripens early - advantage which helps avoid autumn rain
- important component for non-vintage wines aged for a shorter time on lees and for early drinking (championed by Krug, however)
Cons
- particularly susceptible to Botrytis bunch rot
Describe vineyard factors influencing sparkling wine and the main risks in growing grapes for sparkling wine.
- Objective: produce clean, healthy grapes with high acid, low potential alcohol, delicate flavours. These are best achieved in cool climates, with high yields.
- Grapes for SW grow at higher yields than for still wines
- grapes need to be just ripe - low sugar to deliver 9 - 11%abv
- with subtle fruit flavours, not concentrated
- a larger crop is assurance - if some fruit damaged, rest may make up the volume (risk=damaged fruit)
- Training/Trellising diff per region/ climate/soil /aspect /varieties
- Fungal disease (rain in growing season)
- botrytis bunch rot (risk) must be avoided - the enzyme laccase released by BBR affected fruit can cause serious oxidation
- no unripe fruit (risk) - off flavours amplified by efferveschence
- Fungal disease (rain in growing season)
When do you harvest grapes for sparkling wine?
- When they are just ripe (unripe flavours get more prominent as wine matures)
- Earlier than still wines to achieve
- high acid
- low alcohol (2nd ferment adds alcohol)
- avoids rainy Autumns in cool climates (less fungal risk)
Machine-harvesting pros and cons
(depends on location, local wine laws)
- PROS
- faster
- cheaper
- night time poss (keeps grapes cooler/fresher)
- CONS
- will rupture grapes skins (Phenolic extraction and oxidation)
Hand-harvesting pros & cons
(depends on location and local wine laws)
- PROS hand harvest
- any growing environment/ slope etc
- sorting at picking/post harvest
- minimises crushing of grapes (and therefore oxidation/ pigment/ tannin extraction)
- CONS
- slow
- labour intensive (so prob expensive)
Describe the process for making the base wine in traditional method sparkling wine production
Pressing
- Quick and gentle to minimise phenolic compunds in the juice (esp black varieties, least skin contact/extraction - unwanted colour/tannin)
- Whole bunch for premium (as gentle, minimise solids/ phenolics and stems create channels, less pressure needed)
- Pneumatic and basket presses (gentle)
- Press fractions: common to split juice: diff press fractions - gives blending options.
Clarification
- Juice is clarified before fermentation
- Clarification of the must - using any options available to still white wine makers eg 1) sedimentation (settling) 2) centrifugation 3) flotation 4) clarifiying agents
- If excessive tannin or colour may fine eg 1) casein 2) gelatine 3) PVVP (polyvinylpolypyrrolidone)
Fermentation
- 14-20degC- retain fruit flavours, but ensure temp not too cold for the yeast
- SS tanks to allow large volumes to be fermented with temp control
- Reliable, healthy ferment is priority in low PH and hi acid environment - choice of yeast needs to consider 1st and 2nd fermentation (see 2nd ferm)
- should be neutral
- (those that promote thiols or esthers more for Tank Method - in Trad Meth no flavours that compete with Autolytic flavours are desired
- EC1118 commonly used in Champagne / Lalvin DV10 from Lallemand
Malolactic Conversion
- Reduce excessive acidity (avoid if acid level of fruit is low)
- To enhance texture
- malo buttery flavours NOT found in sparkling ‘cos diacetyl metabolised during 2nd ferment
- lactic acid creamier than eg tartaric acid
- During first ferment. Otherwise may happen in 2nd, which could turn wine hazy - a problem in trad method as difficult to rectify in bottle.
- If malo not desired may sterile filter wine
Adjustments
- There are many options for handling the base wine before the 2nd fermentation
- some mature wine in oak, or leave on lees
- aromas/flavour of oak/ lees are magnified in final sparkling wine
- proportion of new oak maturing will be small (more seasoned/larger barrels used)
- if fruity style - no oak maturation.
Assemblage (Blending)
- Blending is the hallmark of sparkling wine prod: wines from diff sites/varieties/vintages/wm techniques
- Blending Purpose:
- Balance (eg PN body v C acidity. Warm v cool site)
- Consistency (NV brands)
- Style (cheap/early drink v aged concentrated)
- Rosé (if blend red & white base wines)
- Complexity (eg oak aged/ old and young)
- Minimise faults
- Volume - making volumes viable by blending diff VY / diff varieties
- Price (Meunier cheaper/ more press wine v free run)
Finshing
- Whatever method, all base wines should be clarified (using methods for any still wine
- For traditional method wines - stabilise tartrates and proteins to avoid risk of spoilage: once it’s in bottle it’s much more dfifficult to correct faults or inbalances.
Define press fractions and what are their benefits?
- A press fraction is a portion of juice extracted from the press. The more pressure applied the more phenolics (can make wine bitter/coarse, add unwanted colour) solids and PH
- Diff regions have diff max allowances of press juice v free run
- Diff fractions offer blending options
- Wines from press juice faster maturing, so useful in wines for immediate consumption
What should be considered when choosing yeast for fermenting the base wine of Sparkling wine
- Reliable healthy ferment to dryness is priority in sparkling.
- Can promote flavour (eg thioles or esters > fruity > Tank style)
- Use neutral yeast if autolytic style wanted
- Common to use same yeast - first and second fermentation
- when selecting remember stressful environment of 2nd fermentation
- Can start fermentation in abv 9.5 - 11%
- low PH <3 (high acid)
- low temp (around 16ºC/between 14-20)
- presence of SO2
- high pressure - builds up to 6 bar
- poor nutrients
- rapid autolysis - in trad method wines
- easy flocculation (ease of riddling/allow yeast to collect in cap)
- Champagne - EC1118 commonly used / Lalvin DV10
Why and when would you use malolactic conversion in making sparkling wine?
- WHY To reduce excessive acidity
- WHY To enhance texture
- malo buttery flavours NOT found in sparkling ‘cos diacetyl metabolised during 2nd ferment
- lactic acid creamier than eg tartaric acid
- WHEN during first ferment. Otherwise may happen in 2nd, which could turn wine hazy - a problem in trad method as difficult to rectify in bottle.
- If malo not desired may sterile filter wine