Sparkling Wine Flashcards
Italian Sparkling Wine
Metodo Classico
South African Sparkling Wine
Cap Classique
Spanish Sparkling Wine
Cava
Sparkling Wine Production (Traditional/Classic Method)
Base Wine
Blending
Second Fermentation/Finishing
Sparkling Wine Production (Traditional) - Base Wine
High Acid
Low Alcohol
Fermented to Dry
Sparkling Wine Production (Traditional) - Blending
“Assemblage” Different Pressings, Vineyards, Vintages, Grapes Creates “Cuvee”
Most often; Prestige, Vintage, Non Vintage, Blanc de Blancs, Blanc de Noir, Rose
Followed by; Fining, Racking, Cold Stablization
Sparkling Wine Production (Traditional) - Second Fermentation/Finishing
Initiating Fermentation Lees Aging Riddling Disgorging Dosage Bottle Aging
Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Initiating Fermentation
“Liqueur de Tirage” - yeast and sugar added
Bottled, Sealed Crown Cap; yeast create more alcohol, carbon dioxide gas, gas dissolves into liquid
Slowly; takes 1-1.5 months (due to alcohol and low temps)
6 atmospheres of pressure or 90lbs PSI
Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Lees Aging
“Sur Lie…Autolysis” - dead yeast decompose release toasty nutty aromas
Longer Aging Finer Smaller Bubbles
Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Riddling
“Remuage” - shaking, repositioning bottle vertically, sediment to neck while in “Pupitre” A frame Riddling Rack
1-1.5 months
Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Disgorging
“Desgorgement” - open and extract yeast plug
Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Dosage
“Liqueur d’Expedition” - replace lost wine, determine sweetness
Seal with mushroom cork, wire cage, foil capsule
Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Bottle Aging
Cellared for several months integrate dosage
Sparkling Wine Production (Tank Method/Charmat/Cuve Close/Bulk)
Base Wine Blended into Cuvee Second Fermentation - in Tank Wine Racked and Filtered into new tank Bottled - ready for immediate release
Sparkling Wine Production (Tank Method) - Second Fermentation
“Liqueur de Tirage” - yeast and sugar added in tank
may or may not age on the Lees
Bypass Riddling, Removing yeast from the Topping off individual bottles
Sparkling Wine Production (Tank Method) - Wine Racked and Filtered
Dosage “Liqueur d’Expedition” added
NO Riddling NO Disgorging
Sparkling Wine Production (Tank Method) - Bottled
majority German Sekt or Schaumwien and Italian Prosecco
often emphasizing youthful, floral qualities (Moscato, Riesling)
production costs less
Sparkling Wine Production (Transfer Method)
Base Wine
Blending
Second Fermentation - in Tank
Second Fermentation Finished
Sparkling Wine Production (Transfer Method) - Base Wine
High Acid, Low Alcohol, Fermented to Dry
Sparkling Wine Production (Transfer Method) - Blending
“Assemblage” Different Pressings, Vineyards, Vintages, Grapes Creates “Cuvee”
Followed by; Fining, Filtering, Cold Stabilization
Sparkling Wine Production (Transfer Method) - Second Fermentation in tank
Initiating Fermentation
Lees Aging
Sparkling Wine Production (Transfer Method) - Second Fermentation in tank - Initiating Fermentation
“Liqueur de Tirage” - yeast and sugar added, bottled, sealed crown cap, yeast create more alcohol and carbon dioxide gas, gas dissolves into liquid
Slowly takes 1-1.5 months due to alcohol and low temps
6 bars or 90 lbs PSI
Sparkling Wine Production (Transfer Method) - Second Fermentation in tank - Lees Aging
“Sur Lie…Autolysis” - dead yeast decompose release toasty nutty aromas
Longer Aging Finer Smaller Bubbles
Sparkling Wine Production (Transfer Method) - Second Fermentation Finished
empty all bottles into one tank - filter
Dosage
Final Bottling
often used for small and large format bottles that are difficult to handle
in US can say “Bottle Fermented” or “Fermented in the Bottle”
Sparkling Wine Production (Transfer Method) - Second Fermentation Finished - Dosage
“Liqueur d’Expedition” - determine sweetness level
Sparkling Wine Production (Transfer Method) - Second Fermentation Finished - Final Bottling
Seal with mushroom cork, wire cage, foil capsule
NO Riddling NO Disgorging
Sparkling Wine Production - Partial Fermentation
Single incomplete Fermentation
less alcohol, 5-6%, sweeter, less pressure, sterile filtered
Moscato d’Asti and Brachetto d’Acqui (Red) both Piedmont Italy
Frizzante (Frizzy)…Spumante (Full Sparkling) Both Styles
Sparkling Wine Production - Carbonation
Inject carbon into still wine, least expensive, larger, shorter lived bubbles
Sparkling Wine Production - Ancestral, Rurale
Prior to Traditional Method
Bottling an Incomplete Fermentation, Sweet Base Wine NO Liqueur de Tirage
“Blanquette de Limoux Methode Ancestrale” (Languedoc Region) Fermentation Finishes in Bottle till Dry, Sediment Remains
Ancestral Dioise Process; “Clairette de Die Tradition” (Rhone Valley) long cold fermentation (can be 6 months mimic ancient way ferment in icy rivers) ferments in tank and bottle, ends slightly sweet, clarified…rebottled for sale
Cremant (Traditional Method)
Wines made outside Champagne
Important Appellations: Alsace, Die, Bourgogne (Burgundy), Loire, Limoux and Bourdeaux
Fine Bulles “Fine Bubbles” (Traditional Method)
Central Loire Grapes, Chenin Blanc…Sauvignon Blanc…Chardonnay Minor Ingredient…Pinot Noir…Cabernet Franc…Cabernet Sauvignon…Grolleau…Gamay
Fine Bulles “Fine Bubbles” (Trademarked)
Anjou Mousseux, Cremant de Loire, Montlouis Sur Loire, Saumur Brut…Touraine Brut…Vouvray
Mousseux “Sparkling” “Frothy”
Made in France, Outside Champagne Traditional Method…Charmat…Rurale..
