sarah's champagne deck Flashcards
revise key fact on champagne
Cool climate
Regions that are at a greater latitude such as Champagne, UK and Tasmania, or that have a cooling influence such as being near the coast (Sonoma) or at high altitude, Trentodoc
Chardonnay
A variety well suited to the autolytic characters of sparkling wine. Early ripening works well in cool climate. Retains high levels of acidity and low levels of alcohol whilst avoiding unripe flavours. Early budding means prone to spring frost. Also prone to millerandage and coulure.
Pinot noir
Early budding and early ripening so suitable for cool climates. Susceptible to coulure.Yields are naturally low. Thin skins make is susceptible to Powdery Mildew, Downy mildew, botrytis, fan leaf (Virus)and leaf roll (Virus).
Meunier
Bud break is later and ripening earlier than pinot and chard. Major plantings in Vallee de la Marne
Coulure
A condition of the fruit bunch in which fruit set has failed for a high proportion of flowers. Occurs when ovule fertilisation is unsuccessful and is caused by an inbalance in carbohydrates resulting from low rates of photosynthesis or vigorous shoot growth.
Millerandage
Caused by cold, wet, windy weather at pollination and fruit set. High proportion of grapes are seedless and small. Chardonnay and Merlot susceptible.
chalky soil
High chalk content proven to be beneficial for growing good quality Chardonnay for base wines. Best sites are in the northern part of Champagne, for example Cote des Blancs . Chalk is highly porous and stores water providing a steady supply in dry spells.
Hand harvesting - Champagne
This is compulsory in Champagne AOC. Permits sorting at picking and post-harvest selection to remove disease infected grapes. Minimises splitting and crushing that can lead to oxidation, microbial spoilage and extraction of phenolics.
Basket press
AKA vertical or champagne press. Grapes are pressed from the top and the juice runs through gaps in the sides and collects at the bottom. It is not sealed so cannot be flushed with inert gas to avoid oxygen exposure. Traditionally the press is loaded with 4,000 kilos of grapes (marc) first pressing 2,050 litres is called Cuvee, second pressing 500 litres is called Taille
Primary fermentation
Fermentation temps are typically 14-20 degrees to retain fruit flavours but not too cold for the yeast. normally happens in temp. controlled stainless steel tanks. A reliabe health ferment is needed with sparkling wine to ensure fermented to dryness. Cultured yeasts are typically used. Prise de Mousse EC1118 most typically used.
MLC
May be used by wine maker to reduce the acidity in the wine and to enhance texture. If it takes place during 2nd fermentation it will make the wine hazy so the wine will be filtered prior to this to avoid that happening.
Assemblage (blending)
From different vineyard sites, grapes, vintages and winemaking techniques. Used for balance, consistency, style, price, rose, volume, complexity, minimisation of faults.
2nd fermentation
In traditional method takes place in the same bottle it will be sold in.
prise de mousse
Another name for the 2nd fermentation. The yeast used must be able to work in an environment that is 9.5-11% abv, low pH (below 3), temp around 16 degrees and withstand high pressure.
liqueur de tirage
Added to the base wine to start the 2nd fermentation. Mixture of wine and/or must, cultured yeast, yeast nutrients, sugar and clarifying agents such as bentonite. 24 g/l of sugar will create an additional 1.5% alcohol.
sur latte
The bottles are left in a cool place, 10-12 degrees, on their side, for around 4-6 weeks to complete the fermentation.
lees aging
The wines are left in the bottle after fermentation with their lees. The time varies between region and producer. The longer it is left the more autolytic characters are present.
