Sparkling Wines of the World Flashcards
Explain human and natural factors of production methods, varieties, and world sparkling regions to sparkling wine production and how those factors impacts style, quality and price.
How many methods of production are there relating to sparkling wines of the world?
Five
Identify the process of making an Asti Method sparkling wine.
Steps in the production of an Asti Method are (1) Harvested grapes arrive at winery, (2) Press/Clarification, (3) Juice, (4) Chill Juice, (5) Store Juice, (6) Partial Fermentation, (7) Fermentation, (8) Filter, (9) Bottle.
Describe what happens during Asti Method production.
(1) High quality grapes are hand harvested in whole bunches to avoid splitting (2) Grapes are pressed gently to extract color and tannin (3) Juice is made into base wine that is neutral and high acid, MLF will be determined and implemented (4) Chill Juice (5) Store Juice until ready for fermentation, (6) Warm juice and partial fermentation will take place in tanks where CO2 is released, (7) 2nd fermentation begins where CO2 is retained and tank is sealed at 7% abv/5-6 atm (8) Fermentation is stopped early by chilling the wine and filtered to remove yeast, (9) Bottle
What is the grape and labelling of Asti Method wines in Piedmont, Italy?
Melon Blanc
Identify the process of making Tank Method sparkling wines.
(1) Harvest, (2) Press/Clarificiation (3) Juice, (4) 1st Fermentation in Tank, (5) Base wine, (6) Blending, (7) Blending, (8) Liqueur d’Tirage is added and 2nd fermentation occurs, (9) Filter, (10) Liquer d’ Expedition is added and the wine is bottled.
Describe the steps involved in making Tank Method sparkling wine.
(1) Grapes are hand harvested in whole bunches to prevent splitting, (2) Gentle press to extract tannins and color, (3) Base wine is produced, (4) 1st Fermentation in Tank where MLF and Lees are voided and blending for house style/base wine, improve balance, and enhance complexity, (5) Liquor d’ Tirage is added and 2nd fermentation occurs in tank, (6) Yeast, sugar, yeast nutrients, and clarifying agents are added to base wine and 2nd fermentation occurs in a sealed tank that can withstand the pressure of CO2 in the wine, (7) Filtration, (8) liqueur d’ expedition is added and bottling.
What are the pros and cons of Tank Method production?
Pro: Grapes with strong flavors as well as fruity styles. It is cheaper and less labor intensive. Cons: Often considered an inferior method of production compared to the traditional method due to the lack of oak, lees, mlf, etc.
What style, varieties are used in the Tank Method and what are their origins?
Germany (Sekt): Highest percentage of consumer consumption, base wines are imported from France and Italy for lesser quality wines. Australia (Reverina): Inexpensive fruity wines with different styles and different grapes. US: Large volume producers, Central Valley, semi sweet to sweet. New Zealand: Sparkling Sauv Blanc.
What are the regions making Méthode Champagnois wines?
Champagne, Burgundy, Loire Valley, France. United States Canneros AVA and Anderson Valley AVA. Australia Yarra Valley, Adelaide Hills, Tasmania. New Zealand Marlsborough and North Island. South Africa. Spain.
Identify the process of making Traditional Method sparkling wines, in general.
(1) Harvest, (2) Press/Clarify, (3) 1st Fermentation, (4) Base Wine, (5) Blending, (6) Bottling, (7) Liqueur d’ Tirage and 2nd Fermentation, (8) Lees Aging, (9) Riddling, (10) Disgorging, (11) Cork.
Describe the steps in the process of making Traditional Method sparkling wine.
(1) Grapes will be harvested by hand, (2) Press/Clarification with gentle pressure without splitting the grapes, (4) juice is extracted, (4) 1st fermentation in Large temp controlled ss vats to completely dry with neutral flavor and high acidity (5) Blend house style wines for vintage variation, complexity, and balance (5) Liqueur d’ Tirage mixture of yeast, sugar, yeast nutrients, and clarifying agents, bottle and close with a crown cap, (6) Yeast autolysis releasing notes of biscuit, etc., (7) Riddling is where a Pupitre or gyropalette rotates the wine so that dead yeast fall to the bottom of the neck of the bottle, (8) Disgorgement is where the neck of the bottle is frozen in a brine solution and the yeast plug is removed, liqueur d’ tirage is added, (9) Cork is added, (10) Bottle aging where tertiary flavors will develop over time.
Describe the growing climate of Champagne.
The climate is cool continental <16.5C and freezing, spring frosts, rain and cloudy days are problematic for the growing season and harvest.
List and describe the natural and human factors in Champagne?
(1) Slopes: premium sites with S to SE facing aspect for solar radiation, (2) Soils are chalk with good drainage and good water retention, (3) Sustainable vineyard practices lead to more natural wines for the consumer, (4) Grapes are hand harvested for quality, (5) Oak is used for secondary characteristics (vanilla, baking spices, etc) with requirements of 15 mos non-vintage, which makes fruiter wines and 36 mos for vintage, for more complex wines, (6) 12 mos yeast autolysis for bread, dough, biscuit flavors, (7)
What is the factors impact the styles of Champagne wines?
Climate produces low sugar, low alcohol wines with high acidity. Ripe grapes are the standard with little rot. More natural wines are available for consumers. Texture is blended into wines for consistency. Secondary and tertiary flavors will develop. Best Champagnes are made from cuvée. Brut is most popular.
What are the grapes from which regions are used in Champagne?
Chardonnay-Côte de Blancs and Côte de Sézanne are light body, high acid, floral, citrus, with autolytic characteristics. Pinot Noir -Montagne de Reims and Côte de Bar with great body and structure and red fruit characteristics. Meunier-Vállee de Marne fruity flavored wines for early drinking.
