Standard Options in Sparkling Winemaking

Question 1

Describe the ideal climate for high quality sparkling wines.

Answer 1

• cool climates where grapes struggle to ripen.
• grapes are just-ripe in flavor, but retain high acidity.
• sugar accumulates slowly giving base wines of 9-11% abv

Question 2

Most common grape varieties for sparkling wines

Answer 2

Chardonnay and Pinot Noir

Question 3

Chardonnay characteristics in sparkling wine

Answer 3

• well suited to autolytic styles
• subtle apple and citrus aromas and flavors compliment (rather than compete) with aromas from autolysis
• early ripening of flavors is an asset in cool climates
• retains high levels of acidity needed in sparkling wines while avoiding under-ripe flavors
• is early budding, so vulnerable to spring frost
• prone to coulure and millerandage
• has more disease resistance than Pinot Noir but susceptible to powdery mildew, grapevine yellows and botrytis if wet during harvest
• yields can be high in the best years without loss of quality which is attractive to growers

Question 4

Pinot Noir characteristics in sparkling wine

Answer 4

• early budding and early ripening
• early budding means susceptible to spring frosts
• prone to coulure
• yields are more moderate than chardonnay and quality drops if yields are too high
• thin skinned and more disease prone
• lends body to the blend

Question 5

Examples of other grape varieties in sparkling wine

Answer 5

• Macabeo, Xarel-lo and Parellada in Cava
• Glera in Prosecco
• Muscat

Question 6

Factors within the grape variety that can influence the style of the wine

Answer 6

• intensity of aromas (is it an aromatic or neutral variety)
• ability to retain acidity while ripening
• how the base wine responds to autolysis
  (ex, Chardonnay becomes creamy, Xarel-lo becomes toasty and smoky)

Question 7

Why are grapes for sparkling wine grown at higher yields?

Answer 7

• high yields provide high acid levels, low potential alcohol and delicate flavors
• output from vineyard land can be maximized which provides some assurance even if damaged fruit has to be removed

Question 8

What is the priority for growing grapes for sparkling wines?

Answer 8

Clean, healthy fruit:

• perception of any off flavors from diseased fruit can be enhanced by the effect of effervescence in the wine
• the enzyme laccase (released by botrytis infected grapes) can cause serious oxidation

Question 9

Harvest

Answer 9

• early picking to achieve high acid and low alcohol profile, but making sure that flavors are also not unripe
• also means grapes are less likely to be on the vine as rainy autumn begins, reducing risk of fungal disease
• hand or machine harvest but hand generally ideal for high quality wines

Question 10

Pressing options

Answer 10

• whole bunch pressing for premium traditional method sparkling wines
• pneumatic or basket presses used
• gentle pressing provides delicate juice that is low in solids and phenolics (including tannins and anthocyanin that provide color)
• the stems provide a network of channels through which the juice can flow easily, minimizing pressure required
• disadvantageous because fewer grapes can be loaded into the press (compared to crushed grapes), so it is more time consuming

Question 11

Use of press fractions

Answer 11

• common to split the juice into press fractions
• they can make useful blending options
• juice from press fractions is higher in phenolics, solids and pH than free run juice
• wines made from press juice tend to be faster maturing and therefore useful in wines with a short maturation period that are meant for immediate consumption

Question 12

Pre-fermentation must clarification

Answer 12

• must is always clarified before fermentation (using any option available when making still white wines)
• if there is excessive tannin or color at this stage, fining may also be used to amend the must

Question 13

Primary fermentation conditions

Answer 13

• 14-20C (57-68F) to retain fruit flavors but ensure temperature is not too cold for the yeast
• occurs in stainless steel tanks to allow large volumes to be fermented with temperature control and allow for ease of cleaning
• Cultured yeast commonly used (generally the same for both 1st and 2nd fermentations)

Question 14

Yeast considerations

Answer 14

• Must consider conditions needed for both primary and secondary fermentation when selecting a yeast
• During 2nd fermentation, yeast must be able to start fermenting in alcoholic conditions, through low temperatures, high pressure and low availability of nutrients
• Rapid autolysis and easy flocculation are desirable in traditional method wines
• ‘Prise de mousse’ (EC1118) is most common

Question 15

Malolactic conversion in sparkling wines

Answer 15

• may be used to reduce acidity in an excessively acidic wine
• can also be used to enhance texture
• will not provide buttery flavors because diacetyl is metabolized by the yeast during the second fermentation
• if a winemaker chooses to avoid MLF, there is a risk it could take place during second fermentation
• if MLF is not desired, the wine may be sterile filtered to prevent this happening in the bottle (and providing a hazy wine)

Question 16

Reasons for blending

Answer 16

1) Balance - i.e. Pinot Noir adds body/Chardonnay adds acid or blending warm and cool sites, etc
2) Consistency - most sparkling wine is non vintage
3) Style - blending used to achieve desired style
4) Rose wine
5) Complexity - a greater range of flavors may be captured by blending different varieties, parcels, treatments (like oak), old and young wines
6) Minimization of Faults - if a batch of wine has a fault it can be rescued with larger volumes of sound wine
7) Volume - helps owners with small parcels achieve volume by blending multiple parcels or blending new and reserve wines to achieve volume
8) Price - blending in a portion of cheaper grape varieties can keep prices affordable while still benefitting from prestigious varieties; less expensive wines may make more use of press juice vs free run

Question 17

Labelling Terms For Sweetness Levels

Answer 17

Brut Nature: 0-3g/L (no dosage)
Extra Brut: 0-6g/L
Brut: 0-12g/L
Extra-Sec/Dry: 12-17g/L
Sec/Dry: 17-32g/L
Demi-Sec: 32-50g/L
Doux/Sweet: 50+g/L