Sparkling Wine Flashcards by Cory Lattuca

Italian Sparkling Wine

Metodo Classico

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South African Sparkling Wine

Cap Classique

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Spanish Sparkling Wine

Cava

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Sparkling Wine Production (Traditional/Classic Method)

Base Wine
Blending
Second Fermentation/Finishing

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Sparkling Wine Production (Traditional) - Base Wine

High Acid
Low Alcohol
Fermented to Dry

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Sparkling Wine Production (Traditional) - Blending

“Assemblage” Different Pressings, Vineyards, Vintages, Grapes Creates “Cuvee”
Most often; Prestige, Vintage, Non Vintage, Blanc de Blancs, Blanc de Noir, Rose
Followed by; Fining, Racking, Cold Stablization

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Sparkling Wine Production (Traditional) - Second Fermentation/Finishing

Initiating Fermentation
Lees Aging
Riddling
Disgorging
Dosage
Bottle Aging

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Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Initiating Fermentation

“Liqueur de Tirage” - yeast and sugar added
Bottled, Sealed Crown Cap; yeast create more alcohol, carbon dioxide gas, gas dissolves into liquid
Slowly; takes 1-1.5 months (due to alcohol and low temps)
6 atmospheres of pressure or 90lbs PSI

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Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Lees Aging

“Sur Lie…Autolysis” - dead yeast decompose release toasty nutty aromas
Longer Aging Finer Smaller Bubbles

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Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Riddling

“Remuage” - shaking, repositioning bottle vertically, sediment to neck while in “Pupitre” A frame Riddling Rack
1-1.5 months

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Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Disgorging

“Desgorgement” - open and extract yeast plug

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Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Dosage

“Liqueur d’Expedition” - replace lost wine, determine sweetness
Seal with mushroom cork, wire cage, foil capsule

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Sparkling Wine Production (Traditional) - Second Fermentation/Finishing - Bottle Aging

Cellared for several months integrate dosage

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Sparkling Wine Production (Tank Method/Charmat/Cuve Close/Bulk)

Base Wine
Blended into Cuvee
Second Fermentation - in Tank
Wine Racked and Filtered into new tank
Bottled - ready for immediate release

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Sparkling Wine Production (Tank Method) - Second Fermentation

“Liqueur de Tirage” - yeast and sugar added in tank
may or may not age on the Lees
Bypass Riddling, Removing yeast from the Topping off individual bottles

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Sparkling Wine Production (Tank Method) - Wine Racked and Filtered

Dosage “Liqueur d’Expedition” added

NO Riddling NO Disgorging

Sparkling Wine Production (Tank Method) - Bottled

majority German Sekt or Schaumwien and Italian Prosecco
often emphasizing youthful, floral qualities (Moscato, Riesling)
production costs less

Sparkling Wine Production (Transfer Method)

Base Wine
Blending
Second Fermentation - in Tank
Second Fermentation Finished

Sparkling Wine Production (Transfer Method) - Base Wine

High Acid, Low Alcohol, Fermented to Dry

Sparkling Wine Production (Transfer Method) - Blending

“Assemblage” Different Pressings, Vineyards, Vintages, Grapes Creates “Cuvee”

Followed by; Fining, Filtering, Cold Stabilization

Sparkling Wine Production (Transfer Method) - Second Fermentation in tank

Initiating Fermentation

Lees Aging

Sparkling Wine Production (Transfer Method) - Second Fermentation in tank - Initiating Fermentation

“Liqueur de Tirage” - yeast and sugar added, bottled, sealed crown cap, yeast create more alcohol and carbon dioxide gas, gas dissolves into liquid
Slowly takes 1-1.5 months due to alcohol and low temps
6 bars or 90 lbs PSI

Sparkling Wine Production (Transfer Method) - Second Fermentation in tank - Lees Aging

“Sur Lie…Autolysis” - dead yeast decompose release toasty nutty aromas
Longer Aging Finer Smaller Bubbles

Sparkling Wine Production (Transfer Method) - Second Fermentation Finished

empty all bottles into one tank - filter
Dosage
Final Bottling
often used for small and large format bottles that are difficult to handle
in US can say “Bottle Fermented” or “Fermented in the Bottle”

Sparkling Wine Production (Transfer Method) - Second Fermentation Finished - Dosage

"Liqueur d'Expedition" - determine sweetness level

Sparkling Wine Production (Transfer Method) - Second Fermentation Finished - Final Bottling

Seal with mushroom cork, wire cage, foil capsule | NO Riddling NO Disgorging

Sparkling Wine Production - Partial Fermentation

Single incomplete Fermentation less alcohol, 5-6%, sweeter, less pressure, sterile filtered Moscato d'Asti and Brachetto d'Acqui (Red) both Piedmont Italy Frizzante (Frizzy)…Spumante (Full Sparkling) Both Styles

Sparkling Wine Production - Carbonation

Inject carbon into still wine, least expensive, larger, shorter lived bubbles

Sparkling Wine Production - Ancestral, Rurale

Prior to Traditional Method Bottling an Incomplete Fermentation, Sweet Base Wine NO Liqueur de Tirage "Blanquette de Limoux Methode Ancestrale" (Languedoc Region) Fermentation Finishes in Bottle till Dry, Sediment Remains Ancestral Dioise Process; "Clairette de Die Tradition" (Rhone Valley) long cold fermentation (can be 6 months mimic ancient way ferment in icy rivers) ferments in tank and bottle, ends slightly sweet, clarified…rebottled for sale

Cremant (Traditional Method)

Wines made outside Champagne | Important Appellations: Alsace, Die, Bourgogne (Burgundy), Loire, Limoux and Bourdeaux

Fine Bulles "Fine Bubbles" (Traditional Method)

Central Loire Grapes, Chenin Blanc…Sauvignon Blanc…Chardonnay Minor Ingredient…Pinot Noir…Cabernet Franc…Cabernet Sauvignon…Grolleau…Gamay

Fine Bulles "Fine Bubbles" (Trademarked)

Anjou Mousseux, Cremant de Loire, Montlouis Sur Loire, Saumur Brut…Touraine Brut…Vouvray

Mousseux "Sparkling" "Frothy"

Made in France, Outside Champagne Traditional Method…Charmat…Rurale..