Fundamentals Unit Part 6 - Sparkling Wine Production

Question 1

What are the two common ways of making sparkling wine in France?

Answer 1

1.Methode Ancestral;
2. Methode Champenoise. (Traditionelle).

Question 2

What is the difference between Ancestral and Champenoise methods?

Answer 2

Champenoise involves two separate fermentations whereas the Ancestral involves a single fermentation which is paused for winter.

Question 3

What problems are associated with the Ancestral method? (First problem)

Answer 3

1. It was not possible to control the fermentation (therefore the outcome) as there was no way to know how much sugar had fermented before the pause and whether any remained for the spring continuation of fermentation.

Question 4

What problems are associated with the Ancestral method? (Second problem)

Answer 4

2.If the semi-fermented wine was put in a sealed bottle by springtime it was not possible to remove the dead yeast and therefore the wine would be gritty and cloudy.

Question 5

What are the eleven steps in the Champenoise Method?

Answer 5

1. Harvest grapes press quickly; 2. Chill and settle juice; 3. Base wine (vin clair)made (first fermentation); 4. MLF if required; 5. Blending (Assemblage) to make cuvee; 6. Bottling (Tirage), (Liquer de Tirage), and 2nd fermentation (Pris de Mousse); 7. Storage (Elevage sur lattes);8. Riddling (Remuage); 9. Disgorgement (Degorgement) of yeast; 10. Dosage (Liquer de Dosage/Expedition); 11. Bottle closure.

Question 6

What is the optimal potential abv in grapes for use in champagne?

Answer 6

They should be between 9-11.5% as the process will add an additional amount in the second fermentation. They should also be fairly neutral to support the flavours which will develop.

Question 7

Which are the three main grapes used for Champagne?

Answer 7

Chardonnay, Pinot Noir and Meunier.

Question 8

What is “vin clair’?

Answer 8

The base wine made in the first fermentation.

Question 9

Who is credited with the art of blending to maintain consistency and style of sparkling wine?

Answer 9

Dom Perignon.

Question 10

What are the most comon vessels used for sparkling wine fermentations?

Answer 10

Stainless steel.

Question 11

Why is MLF optional?

Answer 11

It will depend on the ripeness of the grapes and the acidity level required for balance.

Question 12

What is the point of Assemblage?

Answer 12

Assemblage is the blending of teh base wines to create the house style and consistency of flavour from year to year. Reserves may be used.

Question 13

How is rose champagne made?

Answer 13

Normlly by adding some pinot noir to the white cuvee. However some producers use the saignee method.

Question 14

What is tirage and what is done at this stage?

Answer 14

Tirage is French for bottling. A mixture of wine yeast and sugar is added to initiate a second fermentation in the bottle.

Question 15

What is “ pris de mousse”?

Answer 15

It translates as seize the foam which is the second fermentation and the creation of 4.9 to 6 atmospheres pressure in the wine and the sparkling.

Question 16

Which stage demonstrates the difference between the two methods?

Answer 16

The addition of liquer de tirage guarantees a second fermentation unlike the random, uncertain nature of the ancestral process.

Question 17

What are lattes?

Answer 17

Lattes are thin pieces of wood used to separate the bottles during storage in the cellar. This is know as elevage sur lattes. The bottles is sealed with a crown cap and stored for circa 30 days for the fermentation.

Question 18

What creates the “sparkle”?

Answer 18

CO2 is a by product of fermentation and dissolves into the wine creating the bubbles> The longer the wine spends ageing the more the CO2 doissolves creating finer more delicate bubble.

Question 19

What flavour does the yeast give the wine? What is “sur lie”?

Answer 19

When they die they impart flavours of bread, brioche, freshly baked bread, toasted nuts. These are known as Autolytic flavours. “Sur lie” refers to teh wine being aged on the lees for a period of time.

Question 20

What is the purpose of Riddling/Remuage?

Answer 20

It is a process whereby the stored bottles are turned from horizontal to vertical by turning by 1/8th each day until all of the lees are gathered in the neck.

Question 21

Who is said to have initiated the riddling process?

Answer 21

Widow Cliquot - Barbe Nicole Ponsardin

Question 22

What is a “pupitre”? A Gyropalette?

Answer 22

It is an A-shaped rack used for the riddling/remuage. Nowadays this is automated into a mechanised storage process which completes the riddling in about 1 week.

Question 23

Why is disgorgement/ degorgement necessary?

Answer 23

It is necessary to remove the dead yeast cells from the wine. It is done by freezing the neck and removing the plug of yeast. The traditional method of removing without freezing is still done by some estates.(a la volee)

Question 24

What is “transversage”?

Answer 24

Whilst most standard 750ml bottles have been second fermented in the bottles they are served from, larger and smaller bottles are filled from disgorged 750ml bottles

Question 25

What is liqueur de dosage/expedition used for?

Answer 25

Wine which is lost in disgorgement is replaced with a top up of wine. This can be the same wine (Brut Nature), or a sugar and reserve wine mixture to adjust the sweetness level in the finished product.

Question 26

What happens to the wine after the cork is inserted?

Answer 26

It will be stored to allow integartion of the liqueur de dosage into the wine.

Question 27

What can happpen to champagne corks over time?

Answer 27

They can deteriorate. The cork expands to a mushroom shape when released “ young “ - (Jupone), however over time an older cork will become peg-shaped - (Cheville).

Question 28

Which other types of sparkling wine are made in France?

Answer 28

Cremant, Mousseux and Petillant.

Question 29

What are the requirements for champagne?

Answer 29

15 months in cellar from tirage until release, including 12 months on lees for NV. Vintage - 3 years in cellar with at least 12 months on lees. Circa 6 ATMs of pressure.

Question 30

What are the requirements for Cremant?

Answer 30

Basic - 9 months on lees with additional time for integration of dosage. Same pressure as champagne.

Question 31

What are the requirements for Mousseux?

Answer 31

Means frothy or bubbly but has no set minimum ageing requirements. Min 3 ATMs of pressure.

Question 32

What is Petillant?

Answer 32

Petillant means fizzy. No reqts other than minimum 1-2.5 ATMs of pressure.

Question 33

What is “Pet Nat”?

Answer 33

It is a petillant made by the ancestral method.

Question 34

Describe the pet nat method which results in sediment in the final wine.

Answer 34

Partially fermented must is chilled and bottled to produce a lightly sparkling wine with RS and sediment

Question 35

Describe the pet nat method which results in NO sediment in the final wine.

Answer 35

Partially fermented must is bottled with yeast and then disgorged after 2-3 months ageing. Delicately sparkling, sweet wine with no sediment.