Sparkling wines

Question 1

What is the base wine

Answer 1

• first step is to make a base wine
• dry, high acidity, low alcohol
• usually a blend of different wines, can be from different vintages, varieties, villages

Question 2

Second fermentation in sparkling wines

Answer 2

• CO2 makes the bubbles as result of second fermentation
• sugar and yeast are added to the dry base wine
• yeast convers sugar into alcohol and CO2
• alcohol that is created brings the abv of the wine up to 1,5%
• to stop het CO2 from escaping, second fermentation must take place in a sealed vessel
  can be a sealed bottle (bottle fermentation) or a sealed tank (tank fermentation)
• choice of vessel will depend on the style and flavour profile desired + regional traditions and regulations

Question 3

Bottle fermentation in Sparkling wines

Answer 3

Traditional Method:

• Champagne and Cava
• Sugar and yeast added to the base wine, witch is bottled and sealed with a crown cap
• second fermentation takes place in the sealed bottle, CO2 dissolves in the wine creating bubbles
• -> also ads flavour to the wine
• if second ferm is completed, the yeast forms a lees in the bottle. over time the lees starts to break down = autolysis. –> characteristics of biscuit and bread. months of contact determines the intensity of the autolytic flavors.
• Riddling: lees must be removed. move the deposit of the yeast into the neck of the bottle. bottle is moved slowly from horizontal to an inverted vertically position. The lees slowly slides into the neck. Traditionally done by hand now automatically using a gyro palette.
• disgorgement (removal): neck of the bottle is frozen, lees are trapped in plug of ice, crow cap is removed, pressure created by the CO2 forces the plug of ice with the lees out of the bottle.
• Dosage: the wine is topped with a mix of wine and usually sugar. = Liqueur d’expedition.
  dosage is also used as term to indicate the amount of added sugar.
  Brut: very small amount of sugar, dry taste
  demi-sec: medium sweetness, more sugar
• Resealing: thick cork and wire cage

Question 4

What is a gyropalette

Answer 4

A cubic form machine that turns the bottle from a horizontal to a vertical position during the riddling proces

Question 5

What is Champagne AOC

Answer 5

• famous traditional-method sparkling wine from the North of France
• base wine is typically a blend of Chardonnay, Pinot Noir, Pinot Meunier
• cool climate: base wine low alcohol, high acidity
• consistency by blending wines of several vintages = Non vintage
• legal minimal amount on lees = 12 months: dry, high acidity, apple notes, light autolytic flavors,
• goed quality champagne: complex flavors of green fruit, citrus fruit, autolytic notes
• Vintage champagne: in exceptional years, particularly complex, aged with lees for a long period, extended bottle aging after disgorgement.

Question 6

What is Cava

Answer 6

• Spanish term tradition-method sparkling wine
• Catalunya Region is one of the most common regions –> warm region so early harvest to maintain acidity
• local grape varieties, sometimes chardonnay and Pinot Noir to add fruit-it flavors and acidity.
• base wine: apple and pear flavors
• shorter lees aging than champagne, subtile autolytic aromas

Question 7

Other regions of Tradion-Methode

Answer 7

South Africa, California, Australia, New Zealand

• Coolest regions
• mostly champagne varieties
• best ex are intense and complex with long finish
• riper fruit due to the extra sunlight and warmth
  South-Africa: Methode Cap Classique, sometimes Chenin Blanc

Question 8

What is Thank fermentation?

Answer 8

Tank Method - dry wines

• no autolytic flavors to the wine bv when the wine is made from aromatic grapes
• base wine is put in a sealed tank with yeast and sugar. second fermentation in the tank, creating bubbles. Lees is removed by filtering, wine is bottled under pressure and sealed with a thick cork and cage.
• tastes predominantly of the base wine without autolytic characteristics.
• less expensive and less labour

The Asti Method - Sweet wines

• sweet, low alcohol sparkling wines
• Astic DOCG Piemonte
• Grape juice in a pressurized tank with yeast and begins to ferment. at first the CO2 is allowed to escape. Part way though, the tank is sealed so the retaining CO2 creates bubbles.
• fermentation is stopped by filtering out the yeast before all the sugar converts to alcohol
• low alcohol, sweet, sparkling

Tank-fermented Sparkling Wines

• Prosecco DOC: Sort-East Italy: Glera is the base wine light apple and melon flavours
• Asti DOCG: sweet, fruity, light body from Piemonte. Moscato pronounced floral blossom aromas, grapes, peaches, pears