Standard Options in Sparkling Winemaking Flashcards
Describe the ideal climate for high quality sparkling wines.
- 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
Most common grape varieties for sparkling wines
Chardonnay and Pinot Noir
Chardonnay characteristics in sparkling wine
- 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
Pinot Noir characteristics in sparkling wine
- 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
Examples of other grape varieties in sparkling wine
- Macabeo, Xarel-lo and Parellada in Cava
- Glera in Prosecco
- Muscat
Factors within the grape variety that can influence the style of the wine
- 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)
Why are grapes for sparkling wine grown at higher yields?
- 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
What is the priority for growing grapes for sparkling wines?
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
Harvest
- 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
Pressing options
- 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
Use of press fractions
- 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
Pre-fermentation must clarification
- 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
Primary fermentation conditions
- 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)
Yeast considerations
- 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
Malolactic conversion in sparkling wines
- 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)
Reasons for blending
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
Labelling Terms For Sweetness Levels
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
