Standard Options in Sparkling Wine Making

Question 1

What type of climate favors growing the ideal grapes for sparkling wines?

Answer 1

Cool Climates where grapes struggle to ripen

Question 2

Why are Cool Climates preferred when making sparkling wines?

Answer 2

The grapes are just-ripe in flavor, but retain the acidity required for high-quality sparkling wines

Question 3

How does ABV play a role in sparkling wines?

Answer 3

• Since sugar accumulates slowly in cooler regions, the abv is generally between 9-11% for the base wines
• Low abv in base wine is important because many methods of sparkling wine production produces an additional 1-2% abv

Question 4

Grapes for sparkling wines are grown either in regions of greater _________, or regions that have _______ ______.

Answer 4

1. Greater Latitudes

2. Local cooling influences

Question 5

What are the most commonly used grape varieties for producing premium and super-premium sparkling wine?

Answer 5

Chardonnay and Pinot Noir

Question 6

Why is Chardonnay one of the preferred grapes for making sparkling wines?

Answer 6

• Early budding and early ripening
• Has subtle apple and citrus aromas
• Flavors on the palate complement the aromas produced from autolysis
• Being early budding and ripening helps it retain its natural acidity
• Yields can be high without seeing a loss in quality

Question 7

List some of the potential threats to Chardonnay

Answer 7

• Early ripening so it is susceptible to spring frost
• Prone to coulure and millerandage
• Susceptible to powdery mildew, grape vine yellows and botrytis bunch rot.

Question 8

Why is Pinot Noir also a preferred grape for making sparkling wine?

Answer 8

• Early budding and early ripening

- It lends body to the final blend

Question 9

List some of the potential threats to Pinot Noir

Answer 9

• Susceptible to spring frost
• Prone to Coulure
• Quality can drop if the yields are too high
• Thin skinned and more disease prone to downy mildew, powdery mildew, botrytis bunch rot, fan leaf and leaf roll

Question 10

What factors within the grape variety influence the style of sparkling wine they become?

Answer 10

• Intensity of aromas
• Ability to retain acidity while ripening
• How the base wine responds to autolysis where applicable

Question 11

What are some examples of how grapes react to autolysis flavors differently?

Answer 11

• Chardonnay becomes creamy

- Xarel-lo becomes toasty and smoky

Question 12

True or False,

Grapes for sparkling wines are grown at lower yields than for still wines?

Answer 12

False! This is because things like, high acid levels, low potential abv, and delicate flavors are desirable in most sparkling wines.

These characteristics are better achieved by high yields

Question 13

What is another benefit from having high yields?

Answer 13

That in cool, relatively rainy climates like Champagne, can still have a reasonable crop size even if some of the fruit is damaged or rotten

Question 14

What is the top priority in all areas when it comes to fruit?

Answer 14

That is will be clean and healthy

Question 15

How does the enzyme laccase, potentially end up in sparkling wine, and how can it affect the wine?

Answer 15

The enzyme Laccase is release by botrytis-infected grapes.

Laccase can cause serious oxidation in wines, so it should be avoided at all cost.

Question 16

What are the two different methods of harvest used?

Answer 16

• By hand

- By machine

Question 17

Why are grapes used to make sparkling wine harvested earlier?

Answer 17

They are harvested earlier to achieve the high acid and low alcohol levels desired for sparkling wines

Question 18

While low potential alcohol and high acidity are desirable, __________ is not

Answer 18

Unripe flavors

Question 19

Can you harvest by machine everywhere?

Answer 19

No, some local wine laws will call for the wines to only be harvested by hand.

Question 20

What are some options for sorting when doing machine harvesting?

Answer 20

Growers can go through the vineyard before harvesting the grapes and select which clusters to remove if there any diseased or infected clusters

Question 21

What are some of the advantages and disadvantages to hand harvesting?

Answer 21

Pros:

• Hand harvesting permits sorting at picking and post-harvest selection to remove any diseased or infected clusters
• Hand harvesting into small crates also minimizes the the chance of spoilage from split or crushed grapes

Cons:
- Hand harvesting is slow and labor intensive, which can drive up cost.

Question 22

What are some of the advantages and disadvantages to machine harvesting?

Answer 22

Pros:

• Grapes can be harvested almost whenever the grower wants
• Grapes can be harvested quickly

Cons:

• Machinery is expensive
• There is not a good way to sort before or after harvesting the grapes that does not increase the cost

Question 23

What is the preferred method of pressing when making premium, traditional method sparkling wines?

Answer 23

Whole-bunch pressing

Question 24

Why is whole-bunch pressing preferred when making super-premium sparkling wine?

Answer 24

• It is one of the gentlest forms of pressing
• The juice produced is delicate, and is low in solids and phenolics.
• The stems create a pathway for the juice to easily escape, reducing the amount of pressure needed
• It is important to note that this method takes more time as not as many grapes get pressed at one time, making it more time consuming.

Question 25

What is an important component to remember when pressing grapes, especially when using black-skinned varieties?

Answer 25

• That pressing should be performed as quickly and gently as possible
• When using black-skinned varieties, such as Pinot Noir, minimizing maceration on and extraction from the skins is important
• Minimizing extraction and maceration is done to make sure that there are no unwanted tannins and color

Question 26

List the two most commonly used presses used in the production of sparkling wine

Answer 26

• Pneumatic Press

- Basket Press

Question 27

True or False,

A common winemaking practice for sparkling wines is to split the juice into different press fractions?

Answer 27

True! For instance in France there is the Cuvee and the Taille.

Question 28

What are the main differences between press fractions?

Answer 28

The more pressure applied to the grapes, the juice becomes cloudier, and there are higher level of phenolics, solids, and pH.

Question 29

What is usually considered to be the best juice in a pressing?

Answer 29

The Free Run juice

Question 30

The juice may be clarified before fermentation, but what options do winemakers have if there is excessive tannin or color in the juice?

Answer 30

Winemakers may choose to fine with PVPP, gelatine, casein etc… to amend the juice

Question 31

What is the most common temperature range for the primary fermentation for sparkling wines?

Answer 31

14-20°C (57-68°F)

Question 32

Does the pH of the wine affect the yeast during the primary fermentation?

Answer 32

Yes. It is a more acidic environment is stressful for the yeast

Question 33

How can yeast selection vary between Traditional Method sparkling wines and Tank Method sparkling wines?

Answer 33

• For traditional method sparkling wines, there is not a desire for a lot of fruit flavors as they may compete with autolytic flavors
• For tank method sparkling wines, pronounced fruit flavors are desired as there is an emphasis for those wines to be drank young. Yeast that promote the development of those primary flavors may be desired.