Chandon Talk Flashcards
What do each of the components of a champagne style wine bring?
Chardonnay- front palate
Pinot meunière- mid palate. Assists Pinot noir and that transition between front an back palate.
Pinot noir- back palate and finish
What is the main difference between the pressings in terms of how they are floated.
Pressings can be floated with oxygen especially Pinot noir as this oxygen can remove some tannin and phenolic material.
Why is Pinot meunièr an in incorrect term?
Should just be meunier as DNA testing in champagne have revealed it to not be as closely related to other Pinot varieties as previously thought.
Stabilisation
Sterile filter prior to triage. Calcium precipitation is an issue- electrodialysis and ion exchange can help. Partially heat stabilised. Tartrate stabilised as this is a particularly big issue due to nucleation sites.
Triage broth
With a commercial dry yeast. 50-100 million cells /ml.
Adjuvant added- bentonite. Helps with riddling.
8-9 weeks to complete secondary fermentation.
So2 must be low. Have to be careful with h2o2 as this can fuck with rose colour. Fso2 must be below 15. 12 is good.
Cane sugar is used- very neutral sugar. Champagne uses beet sugar.
Yeast Age
- autolyti characters appear after 9 months. Important to know the market- i,e. A light fruity style will not be great with a yeast age character.
- Will loose pressure at disgorging so must overshoot.
Dosage liqueur
Basewine, sugar (cane ) and yeast.
Sometimes copper but generally not as the cu (II) conc in the liqueur is high and a copper casse is a possibility.
FSO2 of 25-30. Some a bit higher if they are going to be extensively bottle aged.
Chandon wines go through malo but other wines that don’t can be troublesome with low totals in bottle and malo in bottle is a possibility.
How do Blanc de Blanc and Blanc de Noirs age?
Blanc de Blanc- goes to honey and toast.
Blank de noirs- goes very savoury
Why don’t well balanced sparkling wines win at wine shows?
Wines with a point of interest such as a Blanc de Blanc or long yeast aged stand out.
Consumers may appreciate a well balanced wine as they suit many occasions.
How is making a wine for long yeast ageing different from other wines in terms of the base wine?
Fruit profile is more irrelevant as this will change a lot. More about creating a skeleton -very linear and austere at tirage. Higher acidity than a normal base wine ph 3.1 TA>7 g/l.
