lesson 12 Flashcards
what contributes to the aroma of the sparkling wine
extended period of maturation (on the lees) contributes to aromas
why do producers often blend wines from different vintages with metodo classico?
in order to reach a consistent style
the Cuve’e
consistent style with sparkling wine achieved by blending different vintages of wines
what does blending mean for metodo classico
mixing wines (different vines, maturation, vintages) as desired to generate more complexity
what happens when sparkling wine is made from grapes form only 1 vintage?
labeled with “millesimato + the vintage” – intended to make look prestigious but it is often not)
why does the base wine need to have these qualifications
still –> will turn sparking, dry –> will add sugar, high acid –> for balance, low alc, second fermentation will increase alc content
what is done to the base wine after it is produced
is it often blended
what does the tank method retain of the grape variety of the wine
fresh fruity aromas of the grape variety
liqueur d’expedition
mixture of wine and sugar that determines the final level of sweetness
what is the tank method preferred for
aromatic grape varieties adn to make afforable easy-drinking wines with floral and fruity aromas
how long does the production method for the tank method take
rarely longer than a few weeks
for second fermentation
add more sugar and yeast to still and dry wine
harvest of metodo classico
whole branches and gentle pressing
what are the main steps for the first part of “metodo classico”
harvest and base wine
final considerations of the metodo classico
labor intensive and expensive,’ maturaton process generated more complex, developed, adn fullier bodied wines — not common for aromatic
what happens during second fermentation during tank method
gas is retained within the tank and dissolves into the wine
Part 3 of metodo classico
- riddling
- disgorgement
- the bottle is topped with liqueur d’expedition, stopped and ‘caged’
are sparking wines often NV (non-vintage)?
yes
how many parts doe the “metodo classico”/champenoise method have
3 parts
what is the production method like for tank method
relatively inexpensive and quick
bidule
small plastic cup inserted
what is the base wine that is produced in metodo classico
still and dry with low alc 10 - 12%, high acid
to make sparkling wine
still wine + second fermentation not allowing CO2 to disperse (need airtight container)
lees
autolysis
tank/charmat aka “metodo martinotti”
- a base wine is produced and transferred to a pressurized tank
- sugar and yeast are added to wine to start second fermentation
- second fermentation
- after end of the second fermentation, wine is filtered and bottle under pressure
what can happen before bottling during tank method
more sugar can be added for balance, which will not ferment and stay in wine
what are the steps of part 2 of metodo classico
- liqueur de triage added to base wine, bottled and closed with a crown cap that includes a bidule
- second fermentation takes place, CO2 is trapped inside bottle and dissolves into wine
- yeasts die once second fermentation is complex and collect on side of bottle then left like this for a few months - several years
prosecco
by far most popular italian product of tank method
liqueur de tirage
mixture of sugar and yeast
what qualifications does the base wine need to have
dry and still, high acid and low alc
what aromas do the extended period of maturation on the lees create
yeasty aromas of bread, croissant, and richer texture
dosage
sugar that is added to sparking wine after second fermentation
