1.8 Sparkling Wines

Question 1

Traditional method?

Answer 1

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

Question 2

Transfer method?

Answer 2

Empty into tank then filter dosage and rebottle.

Not allowed for champagne or cava. Common in Australia and NZ.

Question 3

Champagne?

Answer 3

Pinot Noir
Chardonnay
Meunier

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).

Question 4

Loire sparkling wine?

Answer 4

Saumur - Chenin Blanc is main variety.

Question 5

Cava?

Answer 5

Local Spanish grapes.

Some use Chardonnay which can make more complex.

Mostly from Catalunya.

Question 6

Other producers of sparking wines?

Answer 6

New Zealand
Australia (also reds!)
Chile
South Africa (method cap classique = traditional method here)

Question 7

Tank method?

Answer 7

Second fermentation in tank.

Sugar and yeast added and sealed.

Less lees contact.

Question 8

Prosecco?

Answer 8

Tank method.

North east Italy.

Glera grape variety.

Fully sparkling (Spumante), lightly sparkling (frizzante).

Question 9

Asti DOCG?

Answer 9

North west Italy.

Tank method.

Muscat grape.

Moscato d’Asti - light sparkle

Question 10

Sekt?

Answer 10

German for sparkling wine.