Sparkling Wine

Question 1

What climate is best for Sparkling wine production?

Answer 1

Cool. Acidity needs to be high (refreshing). Sugar needs to be low (1.3% increase in abv during second fermentation). Grapes need to be just ripe enough to avoid green flavours. Slower, more balanced development sugar vs acidity in cool climate. In hot climate you need to use machines to harvest quickly. Lower quality.

Question 2

Describe the traditional method. 7 steps.

Answer 2

Second fermentation in bottle.
1. Make base wine in steel or oak. Neutral and high acid. Malo or oak age option.

2. Blending. Balance between fresh young wine and reserve wines.
3. 2nd fermentation. Once blend is done, liquer de tirage added (wine, sugar, yeast, clarifying agent). Crown cap added. Stored horizontally during fermentation. 5-6 atmospheres of pressure created by co2 (dissolving yeast).
4. Yeast Autolysis. Yeast death, lees sediment. The decomposition of dead yeast over months is the autolysis (first 4-5 years most active). Most yeast is removed before autolysis is fully completed.
5. Riddling. After maturation, removal of Lees. Slow movement of bottle to collect Lees in neck. Gyropalette (500 bottles). A few days.
6. Disgorgement and corking. Submerge neck in cold solution to freeze Lees. Cap removed and pressure forces frozen sediment out. Wine topped up liquer d’expedition (dosage - exception brut nature). Seal wire cage and cork.
7. Bottle ageing. 36 months for champagne.

Question 3

Describe the Transfer Method.

Answer 3

Similar to traditional method minus riddling and disgorgement.

1. After yeast autolysis, all liquid in bottle is transfered to a sealed tank under pressure.
2. Wine in tank filtered to remove lees.
3. Dosage, then rebottled. Often labelled as bottle fermented rather than methode tradionalle.

Question 4

Describe the Ancestral method.

Answer 4

Single fermentation only. Bottled part way through fermentation, where co2 is captured.

Disgorgement is optional - can result in sediment/cloudy wines.

Known as Pet Nat. Dry/off dry depending on when fermentation is stopped. Same reason, pressure differs.

Question 5

Describe the Tank Method.

Answer 5

Used for volume and cheap. Retains flavour of base wine, so specifically intense grapes used.

Can be high quality.

First fermentation in temp controlled stainless Steel. Keeps freshness. Liquer de tirage added.

Second fermentation in sealed tank able to withstand pressure as co2 increases.

Wine is filtered and bottled under pressure. Very few spend time on lees.

Question 6

Describe the Asti Method.

Answer 6

Used typically for sweet sparkling wine in Asti, Piedmont. One fermentation.

Juice is chilled and stored until needed. When needed, it is warmed and fermented in pressurised tanks.

Some co2 allowed to escape, then tank is sealed.

Fermentation until 7%abv and 4-5 atmospheres. Fermentation then stopped early by chilling.

Filtered and bottled immediately for sale.