Sparkles Flashcards
What is the general definition of sparkling wine?
Wine containing significant levels of carbon dioxide, giving it effervescence. The CO₂ typically derives from a second fermentation, except in the case of artificially carbonated wines.
Which region standardized sparkling wine production historically?
Champagne (France) – the “Method Champenoise” or traditional method was refined over centuries.
Name two reasons why early Champagne houses were large businesses.
The method champenoise requires long aging (costly) and specialized equipment (presses, cellars). Big houses had the capital to purchase grapes from smaller growers and hold inventory.
Define “Cremant.”
French term for traditional-method sparkling wines made outside Champagne. They must follow certain rules (less pressure, local grapes, aging requirements).
What do we call traditional-method sparkling wines from Germany and Austria?
They are typically referred to as “Sekt.” High-quality Sekt can use traditional method with various grapes and have strict aging requirements in some categories.
How do New World producers label traditional-method sparkling wine?
Often as “Methode Traditionelle” or “Fermented in this bottle.” Not many strict regulations, though – it’s mostly producer-driven quality.
Summarize the key aspect of Méthode Champenoise.
It’s a 2-step process: (1) Make a base wine via normal fermentation. (2) Bottle it with yeast and sugar (liqueur de tirage) for a second fermentation in the bottle, capturing CO₂.
Why do many producers blend multiple vintages for Champagne?
They aim for a consistent house style. They keep reserve wines from earlier harvests to fine-tune flavor and maintain continuity year to year.
Explain “autolysis” in sparkling wine.
As yeast die post-fermentation, they decompose (autolyze), releasing flavors (bread, brioche, dough) and adding creamy texture. Extended sur lie aging enhances complexity.
List the steps of the traditional method after creating the base wine.
1) Liqueur de tirage is added (sugar + yeast).
2) Bottles sealed with crown caps for 2nd fermentation.
3) Sur latte aging: bottles rest horizontally.
4) Lees aging for complexity.
5) Remuage (riddling) to move lees to the neck.
6) Disgorgement (frozen neck, pop out sediment).
7) Dosage added (liqueur d’expédition).
8) Final corking and labeling.
What is the significance of “sur pointe”?
It’s the practice of storing bottles upside-down (vertical) after riddling but before disgorging, keeping sediment in the neck. Some producers age wines sur pointe for extended complexity.
Define “remuage” or riddling.
The process of gently rotating/inclining bottles to move the spent yeast (lees) into the bottle’s neck for removal. Historically done by hand on pupitres, now often by gyropalette.
Why are gyropalettes common now?
They automate riddling, handling hundreds of bottles simultaneously, reducing labor/time from weeks to days.
Describe the dosage.
After disgorgement, a mix of wine + sugar (liqueur d’expédition) is added to top up the bottle and determine final sweetness level.
List typical sweetness terms for Champagne.
Brut Nature (no added sugar), Extra Brut, Brut, Extra Dry, Sec, Demi-Sec, Doux (in ascending sweetness order).
What is the transfer method?
Similar to traditional method but after 2nd fermentation in bottle, the wine is transferred to a pressurized tank, lees filtered, dosage added, then re-bottled. Used for large or very small formats.
Give an example of a top Champagne house that matures wines for decades.
Krug, for instance, can hold Grande Cuvée for 6-7 years minimum before release. Prestige cuvées (Dom Pérignon, Cristal) also can age extensively.
What is the method ancestrale?
Older, simpler method: partially fermenting the wine, bottling it to finish fermentation, no dosage, often unfiltered. E.g., Bugey-Cerdon, Clairette de Die Méthode Dioise Ancestrale, Pét-Nat.
Define “pétillant naturel (pét-nat).”
A modern craft take on method ancestrale: bottling before primary fermentation is done. Can be slightly fizzy, often un-disgorged/hazy, with unpredictable sweetness.
Charmat method: how does it work?
A base wine undergoes secondary fermentation in a pressurized tank (about 1-6 weeks). The wine is filtered, dosage may be added, then bottled under pressure.
What grapes/styles suit the Charmat method best?
Aromatic varieties (Prosecco’s Glera, Moscato, Riesling). Charmat preserves fruit/floral character without lengthy lees contact.
Name a quality example of Charmat method.
Moscato d’Asti in Piedmont, known for fresh, floral, lightly sparkling sweet wines.
What is the continuous (Russian) method in sparkling production?
Similar to Charmat but with a series of tanks. Wine passes from one tank with yeast & sometimes oak staves/chips to another, building layers of lees contact. Used often for bulk Sekt.
Why is carbonated sparkling wine typically the cheapest?
It’s simply still wine injected with CO₂ in a pressurized tank, no secondary fermentation, minimal complexity or autolysis.
What are typical times on lees for Champagne?
Non-vintage: min. 15 months total aging (at least 12 on lees). Vintage: min. 36 months total. Prestige cuvées often exceed this by far.
Highlight a difference between traditional method in Champagne vs. other regions.
Outside Champagne, legal aging requirements can be shorter (e.g., Crémant: min. 9 months on lees). Some follow or exceed Champagne’s times for higher quality.
Explain how to judge sparkling wine quality.
Look for fine, persistent mousse, complex autolytic aromas (bread, biscuit), balanced acidity, integrated dosage, and length on the palate.
What are the typical new world sparkling regions?
California (Carneros, Anderson Valley), Oregon, New Zealand (Marlborough), Australia (Tasmania, Yarra Valley), South Africa (Cap Classique in Stellenbosch, Robertson).
Summarize the “Prestige Cuvée” concept in Champagne.
Usually a house’s top blend (e.g., Dom Pérignon for Moët, La Grande Dame for Veuve Clicquot), from best vineyards or oldest vines, aged longer, commanding high prices.
Why might a small grower Champagne be appealing?
They tend to showcase specific terroirs from estate fruit, can be cheaper, and can have more distinctive character than big-house blends.
What are some recommended glassware choices for sparkling wine?
Flute (traditional for visual bubble show), tulip glass (allows more aroma expression), or white-wine style for fuller aromatic complexity.
How might dosage vary in a rosé Champagne?
Rosé can be Brut, Extra Dry, etc., or even zero dosage. Color might come from red wine addition (in Champagne) or maceration in other regions.
Mention a typical food pairing for a Brut traditional-method sparkler.
Seafood (oysters, sushi), fried foods (tempura, fish & chips), light cheeses (goat cheese), or as an aperitif cleansing the palate.
