Sparkling Wines

Question 1

Base wine

Answer 1

• Dry
• High acidity
• Low alcohol
• Blended with different vintages, varietis or villages

Question 2

Second fermentation

Answer 2

• Sugar and yeast are added
• Yeast converts sugar into alcohol and CO2
• Must be in a sealed vessel (sealed bottole or sealed tank) to avoid CO2 from escaping

Question 3

Tranditional method

Bottle fermentation

Answer 3

Steps
1. Second Fermentation and Yeast Autolysis
2. Riddling
3. Disgorgement
4. Dosage
5. Resealing

• Used to produce Champagne and Cava
• Labelled as Tranditional Method or Méthode traditionnelle

Question 4

Tank method

Tank fermentation

Answer 4

Steps
1. The base wine, yeast, and sugar are put into a sealed tank, where the second fermentation occurs
2. The lees are removed by filtration
3. The wine will be bottled under pressure and sealed with a thick cork and a wire cage

• Less expensive

Question 5

Bottle-fermented sparkling wines

Tranditional method

Answer 5

Champagne AOC
* Base wine is a blend of Chardonnay, Pinot Noir, and Meunier
* Most Champagnes are non-vintage
* Legal minimum amount aging time on lees is 12 months
* Dry with high acidity
* Notes of apple and light autolytic flavours
* Complex flavours of green fruit (apple) and citrus fruit (lemon) and autolytic notes (toasted bread, biscuit)
* Vintage Champagne are made of a portion of the best grapes in exceptional years

Question 6

Cava

Tranditional method

Answer 6

• Majority comes from the Catalunya region
• Grapes are harvested early due to warm cliemate
• Light flavours of apple and pear

Question 7

The Asti method

Tank method

Answer 7

• A veriation of the Tank method, used to make sweet and low-alcohol sparkling wines of Asti DOCG in Piemonte, Italy
• The fermentation is stopped by filtering out the yeasts before all sugar converts to alcohol
• Muscato(Muscat) is used for the base wine

Question 8

Tank fermented sparkling wines

Tank method

Answer 8

Prosecco DOC
* Glera is used for the base wine
* Dry or off-dry