Flashcards in 1.8 Sparkling Wines Deck (10):
Seconds fermentation in bottle.
Disgorge: bottle tilt then freeze and debung
Dosage - adds sugar
Brut = small amount of dosage.
Contact with lees makes them more complex.
Cremant = french for traditional method
Empty into tank then filter dosage and rebottle.
Not allowed for champagne or cava. Common in Australia and NZ.
High in acidity, medium body and light alcohol.
Most non-vintage to keep quality.
Minimum 12 months of yeast autolysis.
Ageing bring green fruit and citrus plus autolytic notes (biscuit bread toast).
Loire sparkling wine?
Saumur - Chenin Blanc is main variety.
Local Spanish grapes.
Some use Chardonnay which can make more complex.
Mostly from Catalunya.
Other producers of sparking wines?
Australia (also reds!)
South Africa (method cap classique = traditional method here)
Second fermentation in tank.
Sugar and yeast added and sealed.
Less lees contact.
North east Italy.
Glera grape variety.
Fully sparkling (Spumante), lightly sparkling (frizzante).
North west Italy.
Moscato d’Asti - light sparkle