Sparkling Wines Flashcards
1
Q
Wine base
A
- Typically dry, high in acidity & low in alcohol
- usually blend if different wines
- > vintages, varieties and/or villages
2
Q
Second Fermentation
A
- CO2 in most sparklings is
by- Product of second
fermentation - add sugar and yeast to base wine
- alcohol that is created brings abv up by
around 1.5% - must take place in sealed vessel
- > bottle fermentation or tank fermentation
4
Q
Asti Method - Sweet wines
A
- sweet, low alcohol sparkling
wines - Asti DOCG, Piemonte (north-west Italy)
- > but used around the world
- does not begin with dry base wine
-> juice is put into pressurised tank with
yeast to ferment - created CO2 is allowed to escape
-> part way through fermentation tank is
sealed to retain CO2 and create bubbles - fermentation stopped by filtering out yeasts
- > residual sugar and low alcohol
5
Q
Tank-fermented Sparkling wines
A
- ProseccoFOC from
north-east Italy
-> Typically dry or off dry- grape variety used for base is Glera
- > white and light- to medium- bodied
- grape variety used for base is Glera
- Asti DOCG
- > sweet, fruity and light-bodied wine
- > Piemonte
- > made with moscato (Muscat)
- Moscato is often used for tank method
sparkling wines all over the world
6
Q
Traditional Method
A
- most famously used in:
-> Champagne
-> typically blend of
Chardonnay, Pinot Noir and Meunier
-> Cava
-> produced in Spain - sugar and yeast are added to base wine
- > is bottled and sealed with crown cap
- second fermentation takes place in bottle
- CO2 dissolves within wine
- > creates bubbles
- this method also adds flavour to wine
- lees have to be removed
-> Ridding = move deposit of lees in neck of
bottle
-> slowly move bottle into inverted vertical
position - Frozen neck of bottle and remove Ice block
- > Disgorgement
- wine topped up with mixture of wine and
usually sugar
-> Brut = very small amount of sugar added
-> Demi Sec = medium sweetnes
