Sparkling Wine Production

Question 1

In the most basic sense what is sparkling wine?

Answer 1

A still wine that has been sealed so that Co2, a natural byproduct of fermentation, is trapped with the wine and is ultimately absorbed by, creating bubbles.

Question 2

How was sparkling wine invented?

Answer 2

Unintentionally–incompletely fermented wines were kept chilled during the winter but began to referment in bottle during the spring. This is still referred to as Methode Rurale or Ancestrale.

Question 3

What is the most prestigious method for producing sparkling wine?

Answer 3

“Traditional Method” or “Methode Champenoise”

Question 4

What is not allowed in most parts of the world and after March 10 in the United States?

Answer 4

The use of the word “Champagne” on bottles produced outside of the region. Until 2010, Champagne could be used in the US as long as it was appended by a place, such as California.

Question 5

What grape varieties are known for making great sparkling wine in the regions of Champagne, Germany, the Loire Valley, Spain and Italy?

Answer 5

Chardonnay, Pinot Noir, Meunier

Riesling

Chenin Blanc

Xarel-lo, Macabeo, Parallada

Glera, Brachetto and Muscat

Question 6

What is Cremant?

Answer 6

Sparkling wine made inside France but outside Champagne in the traditional method.

Question 7

What characteristics must grapes have for traditional method wine?

Answer 7

High acid, early harvest, neutral flavor without hints of green.

Question 8

How must grapes be handled at the winery for traditional method production?

Answer 8

Very carefully, usually by hand. Free run or early press juice is most suitable for traditional method production.

Question 9

What do the following terms mean:

Debourbage
Degorgement
Prise de mousse
Pupitre
Remuage
Reserve
Transversage

Answer 9

Juice settling

Disgorgement

Seize the foam–second fermentation

Riddling rack

The act of riddling

Still wine from early vintages, used in blending

Transfer between bottles

Question 10

What are two types of presses used in the production of sparkling wine?

Answer 10

traditional basket presses and more modern bladder, or pneumonic presses.

Question 11

What is the difference between early and later pressings with respect to the juice?

Answer 11

Early pressings yield the highest quality juice; later pressings pick up bitter components from skins and seeds.

Question 12

What two steps take place after pressing but before fermentation?

Answer 12

Settlings; adjustments

Question 13

Why might a winemaker elect not to allow or initiate malolactic fermentation in the production of sparkling wine?

Answer 13

High, crisp acidity is a hallmark of these wines.

Question 14

What are the French terms for a blend or blending, and what does it accomplish?

Answer 14

Cuvee, or assemblage. Blending creates a consistent house style.

Question 15

What steps follow blending in the production of traditional sparking wine?

Answer 15

Fining, racking, cold stabilization

Question 16

What are three types of cuvees a house might produce?

Answer 16

Prestige, or Tete de Cuvee - the top, or most famous blend.
Vintage - all grapes used in the production of the wine were harvested during a single year; the houses of Champagne do NOT always call a vintage, only in exceptional years.
Nonvintage - blended from multiple harvest to create a consistent style for which the house is known

Question 17

What are three cuvee styles a house might produce

Answer 17

Blanc de blancs - blended from exclusively white grapes, usually Chardonnay

Blanc de noirs - blended from exclusively black grapes, usually Pinot Noir and Meunier

Rose - usually produced by creating a pinkish base wine, typically with Pinot Noir. Methods involve short carbonic maceration, saignee, or in some instances blending a small amount of red wine in with the dosage.

Question 18

What separates traditional method sparkling wine production from other methods?

Answer 18

The wine undergoes a second fermentation in the bottle, initiated by the addition of the liqueur de tirage, a mixture of sugar and yeast. The bottle is then sealed with a crown cap and stored at cool temperatures for as long as month or more.

Question 19

What is the difference in ABV due to second fermentation?

Answer 19

Usually 1%-1.5% so from 10%-11% to 11% to 12.5%

Question 20

What is the typical pressure in the bottle after second fermentation?

Answer 20

5-6 atmospheres or 75-90 pounds per sq inch

Question 21

What is autolysis and what are it’s aromas/flavor characteristics?

Answer 21

Autolysis is the process by which spent yeast which have fallen to the bottom of the vessel begin to decompose, contributing characteristics of biscuit, brioche or sourdough.

Question 22

What two aspects of sparkling wine might be enhanced by aging sur lie?

Answer 22

More pronounced autolytic character and finer bubbles (more integrated CO2)

Question 23

What two steps follow lees aging in traditional method sparkling wine production?

Answer 23

Riddling and disgorgement.

Question 24

What devices are traditionally used for riddling?

Answer 24

Traditionally the pupitre; now the gyropalette.

Question 25

What is dosage and what other name is it known by?

Answer 25

Dosage is the mixture of wine and sugar added to wine after disgorgement–this determines the final sweetness level.

Question 26

What is another name for the wire cage traditional sparkling wine is packaged with?

Answer 26

muselet

Question 27

What is special about the cork used to seal traditional sparkling wine?

Answer 27

It’s manufactured to withstand up to 6 atmospheres of pressure and is supercompressed, giving it it’s mushroom shape.

Question 28

How much residual sugar can be found in wines with the following labeling terms?

Brut Nature
Extra Brut 
Brut
Extra Dry
Sec
Demi-sec
Doux

Answer 28

0-3
0-6
6-12
12-17
17-32
32-50
50+

Question 29

What are three other names for tank method?

Answer 29

Charmat, cuve close and bulk method

Question 30

What types of varietals are best suited to the tank method?

Answer 30

Aromatic varieties like Muscat and Riesling

Question 31

Name two sparkling wine categories that are produced via tank method.

Answer 31

Sekt and Prosecco

Question 32

What is the major difference between traditional and tank method?

Answer 32

The second fermentation takes place in a large vessel or tank, rather than in the bottle.

Question 33

What are the four main steps of the tank method/

Answer 33

1. Still base wines are blended into the desired cuvee.
2. Yeast and sugar are added.
3. The mixture ferments under pressure.
4. The wine is racked off the lees and bottle for immediate consumption.

Question 34

In what way in the transfer method considered a hybrid?

Answer 34

It follows the traditional method up until the second fermentation. The wine bottles are then emptied in a large en masse, racked of the lees and given the appropriate dosage. This method is often used for small and large format bottles.

Question 35

What is another name for the Asti Method?

Answer 35

Partial fermentation

Question 36

What is the main difference between the Asti and other sparkling wine production methods?

Answer 36

A single fermentation occurs in two parts. So rather than starting with a still base wine, the must is fermented, paused (by chilling) then warmed up and sealed under pressure.

Question 37

What are the characteristics of Asti method wine.

Answer 37

Low ABV (around 5-6%) with considerable residual sugar and a pronounced fruit characteristic.

Question 38

What is the least expensive sparkling wine productionmethod?

Answer 38

Carbonation, or injection, in which CO2 is injected directly into the wine; does not integrate as fully as other methods.

Question 39

What are the standard sizes of sparkling wine?

Answer 39

Piccolo - 187.5
Split or Demi - .375
Standard - .750
Magnum - 1.5
Jeroboam - 3
Rehoboam - 4.5
Methuselah - 6
Salmanazar - 9
Balthazar - 12
Nebuchadnezzar - 15

Question 40

What other name is the ancestral method known by?

Answer 40

method rurale or limoux method ancestrale

Question 41

Name two wines produced via the ancestral method?

Answer 41

Bugey Cerdon and Gaillac Mousseux Methode Gaillacoise.

Question 42

Describe the ancestral method.

Answer 42

A wine is bottled after incomplete fermentation, then continues to ferment until 67% ABV and 1-3 atm of pressure remain.

Question 43

What is an alternate method to the ancestral?

Answer 43

Mehtode Dioise Ancestral - during production wine is kept at 50 degrees for as long as six months. This is to mimic the ancient was of producing sparkling wine, when bottles were submerged in icy rivers.

Clairette de Die and Pays Diois