Standard Options Flashcards
Why are cool climates good for growing grapes for sparkling wines?
Grapes struggle to ripen in cool climates which means they can get ripe enough in terms of flavour, but retain the required acidity for sparkling wines
What is base wine ABV for typical sparkling wines?
9-11%
How much does the secondary fermenation increase the ABV?
1-2%
What areas are grapes for sparkling wines grown?
- High latitudes (Champagne, Tasmania, England)
- Near cooling influences (Sonoma)
- high altitudes (Trentodoc)
How does Chardonnay respond to autolysis?
It becomes creamier
How does Xarel-lo respond to autolysis?
It becomes toasty and smokey
What temperature is typical for base wine fermentation?
14-20C
What factors within the grape variety influence the style of the wine?
- Intensity of aromas (ie aromatic or neutral)
- Ability to retain acidity while ripening
- How the base wine responds to autolysis (if applicable)
Why are grapes for sparkling wines grown at higher yields than still?
- High yields achieve the desirable characteristics:
- High acidity
- Low potential alcohol
- Delicate flavours
What does early (vs still wines) harvesting achieve?
- High acid/low potential alcohol
- Less likely to be on vine as rainy Autumn weather starts
Although low potential alcohol and high acidity is desirable, what is not, and why?
Unripe flavours, it is thought they become more prominent as wine matures.
What yeasts are often used and why?
Cultured yeasts.
- The low pH and high acid of environment is quite stressful.
- A neutral yeast that does not enhance thiols and esthers in the wine can be better for autolytic styles of wine.
- During second fermentation, the yeast must be able to start fermenting in alcoholic (10-11%) conditions.
Describe MLF in sparkling wines
- Reduces acidity in excessively acidic wines
- Can enhance texture
- Can add creaminess
Do sparkling wines that go through MLF have buttery flavours and why/why not?
No. Diacatyl, which gives the buttery flavour in wines that have gone through MLF is metabolised during the second fermentation.
What are reasons for blending base wines?
- Balance - body/acidity
- Consitency - NV house styles
- Style - Ripe NV or less aging and higher acidity to age
- Rose wines - When red and white is blended
- Complexity - Range of flavours from varietals/sites/vintages
- Minimise Faults - can blend faulty batches with sound
- Volume - small vineyards can increase volume
- Price - blending in cheaper (ie Meunier) into premium can reduce cost.
What is added to the base wine for the second fermentation and what does it include?
- Liqueur de tirage
- Wine/must
- Sugar
- Yeast
- Yeast Nutrients
- Clarifying agent (ie Bentonite/alginate)
How much sugar is in the liqueur de tirage?
Depends on the detgree of effervescence required, but for fully sparkling wines, usually 24g of sucrose per litre. (about 1.5% ABV increaes)
For the second fermentation, what temperature are the bottles typically held? How long?
10-12C - 4-6 weeks (temp dependant)
After autolysis, why are some wines kept on their lees?
- The anti-oxidative qualities of the yeast cells protext wine from oxidation compared to disgorged wines of the same age.
- The longer it is held in this state, the faster the evolution once the wine is disgorged
What are the EU sweetness levels?
- Brut Nature - 0-3g/L
- Extra Brut 0-6g/L
- Brut - 0-12g/L
- Extra-Sec/Extra Dry 12-17g/L
- Sec - 17-32g/L
- Demi-Sec/Semi-Seco/Medium Dry 32-50g/L
- Doux/Dolce - 50g/L+
What is the transfer method?
- Similar to traditional method, up to secondary fermenation
- After secondary fermentation, no riddling, wine is opened and poured into pressurised tanks, filtered and rebottled.
- Riddling does not take place so no fining agents need adding.
- Still used in Champagne to fill bottles smaller thatn 375ml and larger than 3L as they are difficult to riddle.
What is the tank method?
Cheaper method for large volumes of sparkling wine.
- Preferred when want to preserve primary aromas as no autolytic characteristics.
- Good for fruity (Glera) or aromatic (Muscat)
- First fermentation 16-18C
- Sugar and yeast added, rapid second fermentation in pressurised tan, arrested by cooling
- May or may not be lees aged (tying up tanks for months can lose economic advantages)