Sparkling Wines

Question 1

Base wine

Answer 1

Dry
High acid
Low alcohol
Usually a blend of different wines from different vintages, varieties, and villages (3 Vs)

Question 2

Second Fermentation
(Bottle (Traditional Method)
or Tank Fermentation)

Answer 2

adds CO2 to a wine and extra flavors.

The CO2 that makes bubbles in sparkling wine is a byproduct of a second fermentation. Sugar + Yeast are added to dry base wine. The Yeast converts sugar into alcohol and CO2

The alcohol that is created in second fermentation brings the abv of the wine up by 1.5%

To stop CO2 from escaping, second fermentation must take place in sealed vessel (bottle or tank).

Choice of vessel depends on style and flavor profile desired, plus regional traditions and regulations.

Question 3

Lees

Answer 3

Sediment in the bottle formed after yeast have died

Question 4

Yeast Autolysis

Answer 4

When lees start to break down in bottle over time

Autolysis imparts biscuit and bread notes to wine.

The number of months and years the wine spends in contact with the lees determines the intensity of the autolytic flavors

Question 5

Riddling

Answer 5

Before the wine is sold, the lees must be removed as they would make the wine hazy.

Aim of riddling is to move the deposit of lees into the neck of the bottle.

Was traditionally done by hand, but today is mostly automated.

Question 6

Gyropalette

Answer 6

A cube-shaped machine that can riddle hundreds of bottles at a time

Question 7

Disgorgement

Answer 7

Once riddled, the neck of the bottle is frozen and the lees are trapped in a plug of ice.

When the crown cap is removed, the pressure created by the dissolved CO2 forces the plug and lees out of the bottle.

Question 8

Liqueur d’expedition

Answer 8

A mixture of wine and sugar that tops off the wine after disgorgement and before resealing

Question 9

Dosage

Answer 9

1. The process of adding the liqueur d’expedition mixture to wine.
2. Also means the amount of sugar that is added at this stage. The dosage determines the final sweetness of the wine.

Question 10

Brut

Answer 10

a very small amount of sugar is added in dosage

wine tastes dry due to the high acidity and lively bubbles

Question 11

Demi-Sec

Answer 11

term that indicates medium sweetness - the liqueur d’expedition mixture contains more sugar

Question 12

Method Cap Classique

Answer 12

South African term from Traditional Method

Sometimes they use Champagne grapes, sometimes Chenin Blanc

Question 13

Glera

Muscato (Muscat)

Answer 13

Grape used in Prosecco

Grape used in Asti

Question 14

Grapes used in Champagne

Answer 14

Chardonnay
Pinot Noir
Meunier

Minimum ageing on lees = 12 months

Question 15

Cava

Answer 15

Spanish sparkling wine that uses traditional method

Catalunya region

Mainly use Spanish grape varieties, but Chardonnay and Pinot Noir are also permitted and can add fruit flavors and acidity to the base wine.

Most aren’t aged with lees very long, but some are. Very subtle autolytic flavors.

Question 16

Asti Method

Answer 16

Produces sweet sparkling wines

Uses tank method

Starts with juice, not base wine

Question 17

Non-vintage vs. Vintage

Answer 17

To achieve consistency, most Champagnes are a blend of base wines from several vintages (non-vintage)

In exceptional years, a portion of the best grapes are used to create Vintage Champagne. Complex and aged with lees for long period, followed by extended bottle ageing after disgorgement.

Pronounced apple, citrus, and autolytic characters with notes of nuts and honey.

Small quantities and very expensive.