Fundamentals Unit Part 6 - Sparkling Wine Production

Question 1

What are the two common ways of making sparkling wine in France?

Answer 1

1.Methode Ancestral;
2. Methode Champenoise. (Traditionelle).

Question 2

What is the difference between Ancestral and Champenoise methods?

Answer 2

Champenoise involves two separate fermentations whereas the Ancestral involves a single fermentation which is paused for winter.

Question 3

What problems are associated with the Ancestral method? (First problem)

Answer 3

1. It was not possible to control the fermentation (therefore the outcome) as there was no way to know how much sugar had fermented before the pause and whether any remained for the spring continuation of fermentation.

Question 4

What problems are associated with the Ancestral method? (Second problem)

Answer 4

2.If the semi-fermented wine was put in a sealed bottle by springtime it was not possible to remove the dead yeast and therefore the wine would be gritty and cloudy.

Question 5

What are the eleven steps in the Champenoise Method?

Answer 5

1. Harvest grapes press quickly; 2. Chill and settle juice; 3. Base wine (vin clair)made (first fermentation); 4. MLF if required; 5. Blending (Assemblage) to make cuvee; 6. Bottling (Tirage), (Liquer de Tirage), and 2nd fermentation (Pris de Mousse); 7. Storage (Elevage sur lattes);8. Riddling (Remuage); 9. Disgorgement (Degorgement) of yeast; 10. Dosage (Liquer de Dosage/Expedition); 11. Bottle closure.

Question 6

What is the optimal potential abv in grapes for use in champagne?

Answer 6

They should be between 9-11.5% as the process will add an additional amount in the second fermentation. They should also be fairly neutral to support the flavours which will develop.

Question 7

Which are the three main grapes used for Champagne?

Answer 7

Chardonnay, Pinot Noir and Meunier.

Question 8

What is “vin clair’?

Answer 8

The base wine made in the first fermentation.

Question 9

Who is credited with the art of blending to maintain consistency and style of sparkling wine?

Answer 9

Dom Perignon.

Question 10

What are the most comon vessels used for sparkling wine fermentations?

Answer 10

Stainless steel.

Question 11

Why is MLF optional?

Answer 11

It will depend on the ripeness of the grapes and the acidity level required for balance.

Question 12

What is the point of Assemblage?

Answer 12

Assemblage is the blending of the base wines to create the house style and consistency of flavour from year to year. Reserves may be used. It is carried out BEFORE TIRAGE in the vessels.

Question 13

How is rose champagne made?

Answer 13

Normally by adding some 8-20% pinot noir to the white cuvee. However some producers use the saignee method.

Question 14

What is tirage and what is done at this stage?

Answer 14

Tirage is French for bottling. A mixture of wine yeast and sugar is added to the cuvee ( in the vessels) to initiate a second fermentation in the bottle.

Question 15

What is the step after Tirage in the Traditionelle Method?

Answer 15

This is known as elevage sur lattes. The bottle is sealed with a crown cap and stored for circa 30 days for the 2nd fermentation. The wine is then allowed to age on the lees for the required time for NV or Vintage.

Question 16

What is “ pris de mousse”?

Answer 16

It translates as seize the foam which is the second fermentation and the creation of 4.9 to 6 atmospheres pressure in the wine and the sparkle.

Question 17

Which stage demonstrates the difference between the two champagne-making methods?

Answer 17

The addition of liquer de tirage guarantees a second fermentation unlike the random, uncertain nature of the ancestral process.

Question 18

What are lattes?

Answer 18

Lattes are thin pieces of wood used to separate the bottles during storage in the cellar.

Question 19

What creates the “sparkle”?

Answer 19

CO2 is a by product of fermentation and dissolves into the wine creating the bubbles. The longer the wine spends ageing the more the CO2 dissolves creating finer more delicate bubble.

Question 20

What flavour does the yeast give the wine? What is “sur lie”?

Answer 20

When they die they impart flavours of bread, brioche, freshly baked bread, toasted nuts. These are known as Autolytic flavours. “Sur lie” refers to the wine being aged on the lees for a period of time.

Question 21

What is Riddling/Remuage? What is the purpose?

Answer 21

It is a process whereby the stored bottles are turned from horizontal to vertical by turning by 1/8th each day until all of the lees are gathered in the neck. This is to allow the dead yeast cells to be removed in disgorgement.

Question 22

Who is said to have initiated the riddling process?

Answer 22

Widow Cliquot - Barbe Nicole Ponsardin

Question 23

What is a “pupitre”? A Gyropalette?

Answer 23

It is an A-shaped rack used for the riddling/remuage. Nowadays this is automated into a mechanised storage process which completes the riddling in about 1 week.

Question 24

Why is disgorgement/ degorgement necessary? How is it done?

Answer 24

It is necessary to remove the dead yeast cells from the wine. It is done by freezing the neck and removing the plug of yeast. The traditional method of removing without freezing is still done by some estates.(a la volee)

Question 25

What is “transversage”?

Answer 25

Whilst most standard 750ml bottles have been second fermented in the bottles they are served from, larger and smaller bottles are filled from disgorged 750ml bottles

Question 26

What is liqueur de dosage/d’expedition and what is it used for?

Answer 26

Wine which is lost in disgorgement is replaced with a top up of wine. This can be the same wine (Brut Nature), or a sugar and reserve wine mixture to adjust the sweetness level in the finished product.

Question 27

What happens to the wine after the cork is inserted?

Answer 27

It will be stored to allow integration of the liqueur de dosage into the wine.

Question 28

What can happpen to champagne corks over time?

Answer 28

They can deteriorate. The cork expands to a mushroom shape when released “ young “ - (Jupone), however over time an older cork will become peg-shaped - (Cheville).

Question 29

Which other types of sparkling wine are made in France?

Answer 29

Cremant, Mousseux and Petillant.

Question 30

What are the ageing requirements for Vintage/NV champagne?

Answer 30

NV -15 months in cellar from tirage until release, including 12 months on lees.
Vintage - 3 years in cellar with at least 12 months on lees.
Circa 6 ATMs of pressure.

Question 31

What are the requirements for Cremant?

Answer 31

Basic - 9 months on lees with additional time for integration of dosage. Same pressure as champagne.

Question 32

What does Mousseux mean? What are the ageing/ATM requirements for Mousseux?

Answer 32

Means frothy or bubbly but has no set minimum ageing requirements. Min 3 ATMs of pressure.

Question 33

What does Petillant mean? What are the ageing/ATM requirements?

Answer 33

Petillant means fizzy. No reqts other than minimum 1-2.5 ATMs of pressure.

Question 34

What is “Pet Nat”?

Answer 34

It is a petillant made by the ancestral method.

Question 35

Describe the pet nat method which results in sediment in the final wine.

Answer 35

Partially fermented must is chilled and bottled to produce a lightly sparkling wine with RS and sediment

Question 36

Describe the pet nat method which results in NO sediment in the final wine.

Answer 36

Partially fermented must is bottled with yeast and then disgorged after 2-3 months ageing. Delicately sparkling, sweet wine with no sediment.

Question 37

What is the “cuvee” in sparkling wine production?

Answer 37

The blended wine after “assemblage” which represents the house style.

Question 38

How is consistency of flavour profile achieved in sparkling wine production?

Answer 38

By blending wines from separate fermentations to achieve the house style.

Question 39

How is seasonal variation eliminated in making sparkling wines?

Answer 39

By blending in reserve wines from previous vintages.

Question 40

What does “liquer de tirage” guarantee?

Answer 40

A predictable amount of sparkling in the wine.

Question 41

Why is the press wide and flat for sparkling wine production?

Answer 41

To extract a clear juice from pigmented grapes.

Question 42

What gives a finer bubble in sparkling wine?

Answer 42

The longer the wine spends ageing the finer the bubble as CO2 dissolves into the wine.

Question 43

What is “degorgement a la volee”?

Answer 43

Removing the dead yeast sediment in sparkling wine by hand without freezing the neck of the bottle.

Question 44

What “liquer d’expedition” is added to Brut Nature?

Answer 44

Only the same wine as in the bottle to top it up. No additional sugar is added.