Chapter 24 Sparkling Wines

Question 1

What are the main characteristics of Sparkling Wines?

Answer 1

Two main methods: bottle fermentation and tank fermentation.

Base Wine
Typically dry high in acidity and low in alcohol. Normally a blend of different wines , these can be from different vintages, varieties and or villages.

Second fermentation
The carbon dioxide that makes the bubbles is a by product of the second fermentation, instigated by sugar and yeast being added to the dry base wine. The yeast convert the sugar into alcohol and carbon dioxide. To stop the carbon dioxide from escaping the second fermentation must take place in a sealed vessel. This is either a bottle or a tank.

Bottle Fermentation…..the Traditional Method
Most famous for Champagne and Cava. Champagne AOC is typically a blend of three grape varieties: Chardonnay, Pinot Noir and Meunier. Cool climate providing ideal conditions for creating a base wine with low alcohol and high acidity. To achieve consistency most Champagnes are a blend base wines and several vintages. These are known as non-vintage.
Cava is mostly produced in Catalonia, using Spanish grape varieties.

Tank Fermentation
Simple and cheap compared to labour intensive Traditional Method.
Asti DOCG For sweet wines. Prosecco DOC dry wines made from Glera, a white variety with light apple and melon flavours.

The Traditional Method
Base wine - second fermentation - riddling - disgorgement- dosage - resealing.