wine course 5

Wine Course 5
Sparkling Wine
 
Wine Course 5 Sparkling Wine
Sparking wine effervesces either as the result of carbon dioxide, produced by fermentation, being trapped in the bottle or as a result of carbon dioxide being injected into still wine.
There are four principal methods of making sparkling wine: the Traditional Method; the Tank Method; the Transfer method and the Injection method.
1) The Traditional Method
In this method there is a primary fermentation to produce a dry wine which is then bottled. When the wine is bottled yeast and sugar are added to the dry wine before it is sealed. A second fermentation then takes place in the same bottle to trap carbon dioxide gas. Any sediment which has formed is removed by a process of riddling or gently shaking the bottle (remuage) to settle the particles in the neck of the sealed bottle. The neck of the bottle is then frozen; the sediment is disgorged and the bottle resealed. Before resealing with a wired cork, the bottle is topped up with a similar wine, and then a sugar based syrup (liqueur d’expedition) is added according to style. Riddling by hand and disgorgement have, largely, been replaced by automated methods..Some expensive and high quality Champagnes are, however, still riddled and disgorged by hand.
The Traditional Method is used to make top quality sparkling wines such as Champagne, Cava and premium Sekt.
2) The Tank Method
The wine is made in a pressure tank or “cuve close” , the second fermentation produces a sparkling wine which is then filtered and bottled under pressure and at a low temperature. This process is used for bulk sparkling wine production. This method is sometimes named the Charmat method , after Eugene Charmat who first used the process. Most Sekt, Prosecco and Asti (Spumante) is produced by this method. Some commentators believe that the tank method is superior to the traditional method when making sweet sparkling wine.
3) Transfer Method
This is a cross between the traditional and tank methods; the second fermentation takes place in the bottle but then it is disgorged to a tank under pressure and at a low temperature. The wine is then filtered to remove the sediment and rebottled under pressure. Many good quality wines are made by this method especially in Germany, Australia and the USA.
4) The Injection Method or Carbonation
In this method bulk still wine which has been chilled is injected under pressure with carbon dioxide. Once the bottle is opened the wine quickly loses its sparkle, but modern carbonation techniques are improving the quality and longevity of the bubble effect.



5) Champagne
The traditional method was invented in France. In the 17th century the monk Dom Perignon is reputed to have invented the method of sealing the bubbles in glass bottles, which were now strong enough to withstand the pressure. He also invented the method of blending wines to create an individual style. In the 19th century, la veuve Clicquot ( the widow Clicquot) invented the methods of riddling and disgorging the sediment. From then on, the traditional method was finalised.

The names Champagne and “Mêthode Champenoise” are legally protected. Champagne is regarded is the finest sparkling wine. White champagne is most usually made from a blend of wines made from white and black grapes: Chardonnay, Pinot Noir (black) and Pinot Meunier(black). Blanc de Blancs style is made exclusively from white Chardonnay grapes .Rosé champagne is made from a blend of white and red wine.
 
6) Some questions
What gas produces the bubbles in Sparkling wine?
What is the most famous sparkling wine?
Who invented remuage or riddling?
What is the injection method of making sparkling wine?
Who first used the tank method to make sparkling wine?
What is Blanc de Blancs?
In what century did Dom Perignon make sparkling wine?
How is sediment removed from wine produced by the transfer method?
By which method is premium Sekt made?
Name another sparkling wine made by the traditional method other than Champagne?