Chapter 24 - Sparkling Wines

Question 1

What is the first step of nearly all sparkling wines?

Answer 1

Creating the base wine

Question 2

Describe a base wine

Answer 2

Typically dry, high acid, low alcohol

Often a blend of wines

Question 3

How much does a second fermentation (to carbonate) raise the ABV?

Answer 3

about 1.5%

Question 4

What are the most famous sparkling wines produced by Traditional Method?

Answer 4

Champagne and Cava

Question 5

What is the blend often used in Champagne AOC?

Answer 5

Chardonnay, pinot noir, meunier

Question 6

Describe the least expensive Champagnes

Answer 6

aged 12 months on lees (legal minimum)
dry, high acid
apple, autolytic

Question 7

Describe a more interesting Champagne

Answer 7

made from riper grapes

aged on lees for longer

Question 8

Describe a very good quality Champagne

Answer 8

complex green apple, citrus, and autolytic flavors

Question 9

What is done in exceptional growing years?

Answer 9

a Vintage Champagne is made.
aged on lees for a long time
extended bottle aging after disgorgement as well
extended aging brings nuts/honey

Question 10

What is Cava?

Answer 10

Spanish term for traditional method sparkling from certain regions in Spain

Question 11

What grape varietals are used to make Cava?

Answer 11

Mainly local Spanish varieties, although Chardonnay and Pinot Noir are premitted

Question 12

Describe Cava production

Answer 12

often harvested early to retain acid (warm climate)
shorter lees aging most often
high quantity of simple non-vintage wine

many smaller producers making v.good quality Cava with extended lees aging.

Question 13

What countries are notable for sparkling wine?

Answer 13

France, Spain, South africa, New Zealand

california

Question 14

What is traditional method sparkling wine called in South Africa? What grapes are used?

Answer 14

Methode Cap Classique

often chardonnay, sometimes chenin blanc

Question 15

What other method of carbonation is used? What is the difference in flavor?

Answer 15

Tank fermentation, when one doesn’t want to impart autolytic flavors. Generally for aromatic grapes to retain aroma and flavor

Question 16

Describe tank fermentation

Answer 16

base wine is put in sealed tank w/ yeast and sugar.
second ferm in tank carbonates the wine, lees removed by filtration and wine is bottled under pressure and sealed under cork and cage.

Question 17

What is a variation on the tank method?

Answer 17

The Asti method. Used to make sweet, low-alcohol sparkling in Asti DOCG in Piemonte. Also used around the world to make same style.

Instead of dry base wine, juice and yeast are ptu in a pressurized tank. CO2 is allowed to escape at first but then sealed part way through ferm.

Yeast is filtered out before wine is dry.

Question 18

What other wines are Tank Fermented?

Answer 18

Prosecco DOC - NE Italy - Made from the Glera grape
Glera-white, light/med body, light apple/melon

Asti DOCG - Piemonte NW Italy - Moscato
pronounced floral aromas, grapes peaches pears