Method Traditionnelle wines from other countries Flashcards
Cuve close or Charmat method
The still wine is pumped into large tanks together with measured quantity of sugar and yeast. The temperature is controlled to aid the secondary fermentation. The wine is drawn off through filters, still under pressure and bottled.
Transversage method
The second fermentation and degorgement is carried out in the bottle as for champagne, but the wine is then chilled and placed in a tank. The dosage is then added and it is filtered and rebottled under pressure.
Method Dioise Ancestrale
Bottling is happening before the fermentation finished. Wine bottled with no addition of liquor d’expedition. Wine continues to ferment producing carbon dioxide, but wine remain sweet due to natural sugar still in the wine. The resulting wine is generally slightly cloudy.
Carbonation
The wine chilled in large tanks and carbon dioxide is pumped into it.
Vin mousseux term
French term for sparkling wine (Vin mousseaux/Petillant for Vouvray - sparkling wine made by traditional method, min 12 months)
Petillant term
French term, but used universally meaning slightly sparkling (Vin mousseaux/Petillant for Vouvray - sparkling wine made by traditional method, min 12 months)
Perlant term
French term - very lightly sparkling
Spritzig term
German - slightly sparkling
Schaumwein term
German - sparkling wine of the lowest quality
Perlwein term
German - slightly sparkling wine using carbonation method
Sekt term
German - sparkling wine
Spumante term
Italian - sparkling wine
Espumante term
Portuguese - sparkling wine
Espumosos term
Spanish - sparkling wine
Blanquette de Limoux
AOC still, semi-sparkling and sparkling wines.
Min 90 % Mauzac + Char, Chenin
Soil: heavy limestone
Method traditionnelle
