5. Sparkling, Sweet & Fortified Wines Flashcards
Key charactar for Sprakling wine
The majority of quality sparkling wines are made using one of two methods: bottle fermented and tank method. In both cases, the dissolved carbon dioxide (bubbles) is a by-product of a second alcoholic fermentation.
Sparkling wines are made by various methods but nearly all quality sparkling wines are made using one of two methods: bottle-fermented or tank method. In each method, the dissolved carbon dioxide that makes the wine fizzy is a by-produce of a second alcoholic fermentation. Sparkling wines made by the bottle fermented method tend to have more complex aromas and flavours associated with the lees contact that happens in bottle during the second fermentation. Tank method sparkling wine is ideal for making fresh, fruity styles.
Sparkling wine CALIFORNIA
California
Climate Moderate
Production Both traditional method and transfer method sparkling wine
Style From dry, medium acidity, medium body to full bodied, high acidity with yeast autolysis.
Flavours
Range from green apple, pear, lemon and lime to complex bready, biscuit flavours coming from the extended yeast contact.
California produces a range of sparkling wines but the best wines use the classic varieties of Chardonnay, Pinot Noir and Pinot Meunier and will be made using both production methods. The wines range in price from mid priced to high priced.
Tranfer Metod
Transfer method
is bottle fermented sparkling wine made in the same way as traditional method up to the point of removing the yeast after the second fermentation. The bottles are emptied into a tank, filtered to remove the yeast, dosage added and bottled.
Steps: Base wine Sugar and yeast added Second fermentation Yeast autolysis (lees) - adds flavour + texture Emptied into tanks under pressure Filtration Dosage (the amount of sugar determines the sweetness of the final product) Re-bottled
Tank Metod
Tank method
is made by producing a base wine, the same as white wine production. Once the fermentation is complete the base wine is transferred to a pressurised tank. Sugar and yeast are added and the second fermentation is completed in the sealed tank, preventing the carbon dioxide (bubbles) escaping. When the second fermentation is finished the sparkling wine is filtered and bottled under pressure.
Steps: Dry base wine Sealed pressure tank Sugar and yeast added Second fermentation Filtered under pressure Bottled under pressure Dry sparkling wine
Sparkling wine ITALY
Italy
Climate Moderate
Production Tank method sparkling wine
Style Prosecco is dry to off-dry, medium acidity and medium body. Asti is sweet, light bodied and low in alcohol.
Flavours
Prosecco shows delicate stone fruit of peach and apricot. Asti has intense floral and fruity notes of peach, grape and roses.
Prosecco is produced in north-east Italy and made from the Glera grape variety. Some wines are lightly sparkling (frizzante) and some are fully sparkling (spumante). Wines range from inexpensive to high priced.
Asti DOCG is produced in Piemonte, north-east Italy from the Muscat grape. These wines are fully sparkling but wines labelled Moscato d’Asti have a light sparkle. Wines range in price from inexpensive to mid priced.
Sparkling wine SPAIN
Spain
Climate Moderate
Production Traditional method, bottle fermented sparkling wine
Style Dry, medium acidity and body with very little autolytic complexity.
Flavours
Mostly neutral with hints of pear and lemon.
Cava is the Spanish term for this production method and can be made anywhere in Spain but the vast majority comes from Catalunya. Local Spanish varieties are used but some producers add a proportion of Chardonnay. The wines are inexpensive to mid priced.
Sparkling wine SOUTH AFRICA
South Africa
Climate Moderate
Production Both traditional method and transfer method sparkling wine
Style From dry, medium acidity, medium body to full bodied, high acidity with yeast autolysis.
Flavours
Range from green apple, pear, lemon and lime to complex bready, biscuit flavours coming from the extended yeast contact.
Méthode Cap Classique is the term used in South Africa to describe sparkling wines made by the traditional method. The best wines use the classic varieties of Chardonnay, Pinot Noir and Pinot Meunier and will be made using both production methods. The wines range in price from mid priced to high priced.
Sparkling wine AUSTRALIA
Australia
Climate Moderate
Production Traditional, transfer and tank method sparkling wine
Style From dry, medium acidity, medium body to full bodied with yeast autolysis.
Flavours
Range from green apple, pear, lemon and lime to complex bready, biscuit flavours coming from the extended yeast contact.
All three methods of production are used in Australia but the best wines use the classic varieties of Chardonnay, Pinot Noir and Pinot Meunier. These wines range from inexpensive to high priced.
Red sparkling is a speciality from Australia made from Shiraz. These wines are full bodied with medium acidity and intense berry fruit made using the tank method. Some top quality producers use the traditional method.
Sparkling wine NEW ZEALAND
New Zealand
Climate Cool to moderate
Production Both traditional method and transfer method sparkling wine
Style From dry, medium acidity, medium body to full bodied, high acidity with yeast autolysis.
Flavours
Range from green apple, pear, lemon and lime to complex bready, biscuit flavours coming from the extended yeast contact.
The best wines use the classic varieties of Chardonnay, Pinot Noir and Pinot Meunier and will be made using both production methods. The wines range in price from mid priced to high priced.
Traditional method
Traditional method is bottle fermented sparkling wine made by producing a base wine, the same as white wine production. This base wine is bottled with the addition of yeast and sugar, sealed and stored. The second fermentation happens in bottle with the carbon dioxide trapped in the wine (bubbles). The yeast has to be removed before the wine is ready for sale and this is done by freezing the neck of the bottle and removing the ‘plug’ of yeast. The wine is topped up with a mixture of wine and sugar (dosage) and corked.
Steps:
Base wine
Sugar and yeast added
Second fermentation
Yeast autolysis (lees) - adds flavour + texture
Disorge (remove) the yeast deposit by riddling (by hand) or gyropalettes (mechanically)
Dosage (the amount of sugar determines the sweetness of the final product)
In which regions can you find bottle-fermented sparkling wines
France: Champagne, Crémant, Saumur (Chardonnay, Pinot Noir, Meunier)
Spain: Catalunya (Cava)
California; Australia; New Zealand; Sout Africa
Sparkling wine labelling (bottle-fermented)?
Brut
Non-Vintage/Vintage
Traditional Metod / Traditionalle/Bottle-fermented
Metode Cap Classique
Which dry sparkling wines is tank-fermented?
Prosecco Region: Veneto Grape: Glera dry/dry-off, medium bodied aromatic, delicate stone fruit fully sparkling (spumante) or lightly sparkling (frizzante)
Sekt
Region: Germany
dry or medium, light body, floral and fruity
Deutcher Sekt
Tank-fermented sweet sparkling wine?
Asti DOCG Region: Piemonte Grape: Muscat/Moscato sweet, fruit, light-bodied intense floral, fruity (peach, grape, rose) Moscato d'Asti
The word Brut on bottle of Champagne indicates that it is…
Dry
Prosecco is a…
Fruity sparkling wine from Italy
Compared with the tank method, bottle-fermented sparkling wines typically have…
Complex bready, biscuit flavours
Which metod best describes the production of Asti?
Tank method, with minimal ageing to maximise fruitiness
Which are typical for Vintage Champagne?
The base wines comes from a singel year and they are complex wines with intense fruit and yeast
Summary of Sparkling Wines…
Sparkling Wines are generally produced in one of two ways:
Bottle fermented methods include the Traditional method and the Transfer method which make more yeasty and complex styles
Tank method is ideal for making fresh and fruity styles
The best wines come from grapes grown in cool to moderate climate, with many quality sparkling wines opting to use the typical Champagne varieties of Chardonnay, Pinot Noir and Pinot Meurnier.
Introduction Sweet & Fortified wines
There are three methods to make sweet wines and these include interrupting the fermentation or adding a sweetening component. In some very high quality wines, the sugar levels in the grape juice is so high that sugar remains in the wine even after the yeasts are killed by the alcohol.
Fortified wines are made by the addition of alcohol during the fermentation or after the fermentation is complete.
There are 3 main methods for making wines sweet. Which are the methods?
Concentrating the Sugars in the Grapes
Interrupting the Fermentation
Adding a Sweet Component to the Blend
Describe making sweet wine with the method “Interrupting the Fermentation”
This can be achieved by stopping the fermentation before the yeast has finished converting sugar to alcohol. A common way to do this is to filtration (removing the yeast) or fortify (killing the yeast) the wine by adding alcohol (or sulfur dioxide) part way through
This technique is used for Port and many fortified Muscat wines
Where is fortified Muscat wines made?
Widely around Mediterranean from Greece to Portugal, the include Vins doux Naturels such as Muscat de Beaumes de Venise and Muscat de Rivesaltes from southern France.
Intensely fruity aromas (grape, peach, perfume), medium to full-bodied and sweet, high alcohol and low acidity
Australia is another country, like Rutherglen Muscat which are aged in oak. Flavours of dried fruit and kernel (raisin, prune, fig, dried apricot, coffee, toffee), sweet and full-bodied, with high alcohol and low acidity
Describe making sweet wine with the method “Adding a Sweet Component to the Blend”
Another way to make a wine sweet is to simply add some sweetness after fermentation. Adding sugar is not permitted, but blending in:
- unfermented grape juice
- concentrated grape juice
- adding sweet wine, like Sweet Pedro Ximénez Sherry
Describe making sweet wine with the method “Concentrating the Sugars in the Grapes”
If the sugars in the grape juice used for fermentation is very concentrated, the fermentation will stop before all these have been consumed by the yeast.
This can occur if the grapes are:
- the grapes are dried such as with the Recioto wines of Italy or PX (Pedro Ximénez)
- the grapes are harvested when frozen on the vine such as for German and Austrian Eiswein and Canadian Icewine
- the grapes are affected by particular mould commonly referred to as noble rot (Botrytis cinera), hand-harvested grapes. Example are Sauternes, Tokaji and some Austrian and German Auslese wines including Beerenauslese and Trockenbeerenauslese.
Which grapes varieties are susceptible to noble rot?
Riesling, Sémillion, Chenin Blanc
Characteristic aromas of noble rot?
Honey, dried apricot, ryebread, sweet biscuits, cabbage, orange marmelade, pineapple and mushroom
Mention some nobel rot wines…
Sauternes AC, in the south of Graves AC in Bordeaux, Sémillion and Sauvignong Blanc grape is used. Full-bodied, high alcohol and citrus stone fruit and botrytis flavours (lemon, peanch) and a hint of new oak (vanilla, toast, coffee)
Tokaji, north-eastern Hungary. Classified with a number puttonyos that indicates the level of sweetness. Amber liquid, full-bodied, medium alcohol and high acidity, intense flavour of dried fruits and sweet spices (orange peel, orange marmelade, dried apricots, raisins, cinnamon, ryebread)
Beerenauslese (BA), Prädikatswein
Trockenbeerenauslese (TBA), Prädikatswein
- low alcohol, medium body, very sweet with high acidity. generally intense botrytis flavours and dried fruit notes (dried apricot, raisin) from Austria and Germany often made with Riesling
Vouvray AC, in Coteaux du Layon AC
Alcase AC, made from Riesling, Gewurztraminer, Pinot Gris or Musat
The word Beerenauslese on a bottle of German Riesling indicates that the wines is…
Made from grapes affected by noble rot
