L2 - Class 11: Sparkling Wines, Fortified Wines Flashcards
What creates the bubbles in Sparkling Wine?
–Dissolved CO2
-Can be added by pumping CO2 through wine
-Most premium wines use a natural method
-Sparkling wines can be produced via bottle or tank fermentation
What is the general process for “Second Fermentation”?
– A dry base wine is selected (usually high in acidity and low in alcohol) -usually a blend of other vintages & varietals
–A “second fermentation” is instigated by adding sugar and yeast to the dry base wine in a sealed vessel (either a sealed bottle “bottle fermentation” or a sealed tank “tank fermentation”).
–Yeast convert sugar into alcohol and CO2
–by doing the second fermentation in a sealed vessel, you prevent the CO2 from escaping
–bottle is stored on its side.
What is bottle fermentation?
-Mostly used in the production of Champagne and Cava
–Sugar and yeast are added to the base wine and sealed w/ a crown cap
–the second fermentation takes place within the bottle and CO2 dissolves in the wine creating bubbles
–This technique adds flavor to the wine
–Wines in this style can be labeled “Traditional Method” or “Methode Traditionnelle”
What happens during the traditional method?
–Second fermentation/ yeast autolysis
–Riddling
–Disgorgement (removal)
–Dosage
–Resealing
What happens at the end of second fermentation?
–The dead yeast forms a sediment of lees in teh bottle
–the yeast breaks down into autolysis
–The lees impart biscuit, bread flavors
–The number of months spent in contact with lees will determine the intensity of autolyic flavors
What is riddling?
–The aim of riddling is to slowly move lees deposits to the beck of the bottle, from a horizontal to inverted position
–usually done by hand, but can also be done using a machined called a gyropalette
What is the process of disgorgement?
–Once riddled the bottle is frozen and lees are trapped in a plug of ice
–When the crown cap is removed pressure forces the plug of ice and lees out
What is dosage?
–Prior to resealing the bottle, a mixture of wine and sugar (known as liquer d’ expedition)
–The process of adding this mixture is known as dosage (can also mean the amount of sugar added)
–Dosage determines sweetness
–Brut wines have little to no sugar added
–Demi-Sec indicates medium sweetness
–Once topped up the bottle is resealed with a cork cap and wire cage
Describe the characteristics of Champagne AOC.
–Traditional method, Northern France (cool climate)
–Base wine is typically Chardonnay, Pinot Noir, & Meunier
–Low alcohol w/ high acidity –typically “non-vintage” -base wine blended with several vintages to achieve consistency
–Minimum lees time: 12 months (can be aged longer)
–Dry with high acidity, notes of apple, light autolytic flavors
-Good to outstanding Champagne has complex green fruit (apple)/citrus(lemon) & autolytic notes (toasted bread, biscuit)
When are Champagnes Vintage versus non-vintage?
-Most wines are non-vintage (blends of vintages and varieties) to create consistency in the product
-Exceptional years however, the best grapes are used to create Vintage Champagnes
-Wines are aged with lees for longer periods & then bottle aged for longer after disgorgement
-Flavors: pronounced apple, citrus-fruit, autolytic characters w/ notes of honey and nuts from bottle age
-Wines produced in small quantities, command high prices
Describe the characteristics of Cava.
-Spanish term for sparking wine produced in certain regions in Spain (mostly Catalunya)
-Grape varieties used are mostly local Spanish varieties (but Chardonnay & Pinot Noir are permitted to add fruit flavors & acidity to base wine)
-Catalunya’s warm climate means the grapes need to be harvested early to retain high acidity
-Base wine typically has light flavors of apple and pear
-Typically aged on lees shorter than Champagne
What is Methode Cap Classique mean?
-South African term for the traditional method
-Usually they use the traditional Chardonnay and Pinot Noir for the base wine blends, but sometimes they use Chenin Blanc
What happens during tank fermentation?
-The alternate method for second fermentation
-used if you don’t want autolytic flavors from lees (usually desired if you have base wine made from aromatic grapes)
-Process: Base wine added to the sealed tank with yeast and sugar creating bubbles
-Lees are removed by filtration
-Wines are bottled under pressure and sealed with a thick core & wire cage
-Result is wine that tastes more like the base wine/less expensive/labor intensive
How is Asti DOCG made?
-Asti is a sweet, low alcohol sparking wine from Piedmonte region
–Juice is put into a pressurized tank with yeast and begins to ferment
–at first CO2 allowed to escape but then part way through the fermentation thank is sealed so bubbles are retained
–Fermentation is stopped by filtering out the yeasts before all of hte sugar is converted to alcohol
-Made with Moscato grapes giving it pronounced floral aromas, flavors of grapes, peaches, pears
Describe the characteristics of Prosecco DOC.
–Sparkling wine from northeast Italy
–Typically uses tank method
–Base wine is Glera
–Glera produces light to medium bodied wines with light apple and melon flavors
–tend to be dry or off-dry
