Sparklings

Question 1

Champagne

Answer 1

Sparkling wine from France

Question 2

Methode traditionelle

Answer 2

Traditional method in France

Question 3

Crement

Answer 3

Traditional method outside of France

Question 4

Frizzante

Answer 4

Semi-sparkle

Question 5

Spumante

Answer 5

Fully-sparkle

Question 6

Prosecco

Answer 6

Traditional method in Italy

Question 7

Cava

Answer 7

Traditional method of Spain

Question 8

Petillant-naturel

Answer 8

Yeast at the bottom

Question 9

Lambrusco

Answer 9

Italian red sparkling wine

Question 10

Sparkling Shiraz

Answer 10

Sweet red sparkling wine

Question 11

Why do the wine sparkles?

Answer 11

Carbon dioxide dissolved in the wine under pressure. When the pressure is released and CO2 becomes bubble.

Question 12

Sparkling definition in OIV (EU) and the US

Answer 12

OIV > 2g/L

USA >3.92g/L

Question 13

Where does CO2 come from?

Answer 13

Yeast converts sugar into alcohol and CO2 in a closed container, the CO2 can’t escape hence it dissolve in the wine. Carefully measured sugar and yeast added to the base wine for secondary fermentation.

Question 14

How was the process discovered?

Answer 14

The first sparkling wines were made by bottling before the primary fermentation was completed. It is cheap but difficult to control.

Question 15

Who discovered the process of sparkling wines?

Answer 15

English chemist, Christopher Merret.

Question 16

The characteristic of Champagne

Answer 16

• cool continental climate
• average temp of growing seasons is 16c
• Sugar is very low (18-10 Brix) but high in acids.

Question 17

The grape varieties in Champagne

Answer 17

Chardonnay - light bodied wines with high acidity
Pinot noir- greater body and length with red fruit characters
Pinot Meunier- easy to drink fruitiness

Question 18

The characteristic of the base wine

Answer 18

Low alcohol (low sugar to start with, so low ethanol)
High acidity
Low in SO2 (doesn’t want to prevent 2nd fermentation)
Dry ( that’s why yeast and sugar are added for 2nd fer)
Neutral flavour (flavour only develop in 2nd fermentation, dead yeast lees help to develop flavour.)

Question 19

What are the six main processes to make sparkling wine?

Answer 19

Ancestral method, Methode traditionnelle, Transfer process, Charmat (tank) process, Asti process, carbonation.

Question 20

What is the process of methode traditionnelle?

Answer 20

• Labour intensive (expensive) but highest quality wine.
• used in Champagne.
• Base wine is produced in many different parcels, blending is used to maintain consistency. Tirage syrup (sugar, yeast, reserve wine, yeast nutrient) is added for 2nd fermentation.
• wine put in bottle to be en tirage.
• Sugar 4g/L give 1 atm, sugar 17g/L give 1% alcohol.
• Ferment for 1-3 months, aged for 1-5 years.
• Riddling (bottles are placed into riddling rack to move sediment into the neck ~8 weeks)
• Disgorgement (bottle placed neck down in a very cold brine to freeze the sediment in the neck. The bottle inverted upright to remove crown seal cap causing the CO2 pressure forces the frozen yeast plug out of the bottle).
• Liqueur d’expedition is added to top up the bottle.

Question 21

What is the process of transfer method?

Answer 21

Process begins like traditionnelle ( base wine + sugar + yeast for 2nd fermentation) but no riddling.
Empty the bottle to a tank for filtration then liqueur d’expedition is added.

Question 22

What is the process Charmet (tank) process?

Answer 22

• Invented in Italy for cheaper version of sparkling wine.
• 2nd fermentation happens in a tank not bottle.
• no yeast flavour (no lees ageing no toasty charcaters)
• Made with aromatic grape varieties (fruit characters)

Question 23

What is the process of Asti method?

Answer 23

• Muscat grape
• doesn’t start with dry base wine (no 2nd fermentation)
• Must is stored under a low temp until needed. When required it is warmed to begin fermentation in a pressurised tank.
• CO2 is allowed to escape until alcohol reaches 6%. Ferment continue until 7-7.5% alcohol.
• Fermentation is stopped by chill filtration and wine is bottled for immediate release.

Question 24

What is carbonation method?

Answer 24

• cheapest method, inject CO2 into the wine.