sparkling wine
Week 5 Part ONE Making the Wine with Stars: Sparkling Wine
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Week #5 PART ONE: Sparkling Wine
The origin and history of Champagne
Difference between Champagne and Sparkling wine
Three methods of producing sparkling wine
Traditional method: Méthode Champenoise
Bottle Transfer Method
Tank method: Charmat/Bulk Process/Cuvée Close
Case: Mawby Sparkling Winery (Traverse City, MI)
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Week #5 Part ONE – Module A
Most Sparkling Wines are not Champagne
Champagne and Sparkling Wine’s market share
Oldest Sparkling wine house, Champagne Gosset
Three main grape varieties for Champagne
Best growing conditions of Sparkling wine
Difference between Champagne and Prosecco
Video resource: how Champagne is made?
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Evolution of World Sparkling Wine Production
Wine market share
Champagne (5%) vs. Sparkling wine (not including Champagne – 11%)
(April, 2020)
*
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History of Champagne
Romans cultivated vines in the Champagne region (first century AD).
Champagne Gosset is the oldest wine house in Champagne
Founded in 1584
Video Resource: Champagne Gosset
https://www.youtube.com/watch?v=m1W_5d2jm4g
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Champagne and Sparkling Wine
(Wine Folly)
Every Champagne is a Sparkling Wine
Most Sparkling Wines are not Champagne
Traditional Method: Méthode Champenoise
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Champagne and Sparkling Wine
Champagne:
Grapes: Chardonnay (31%), Pinot Noir (38%), Pinot Meunier (31%)
Geography: Designated region of Northern France, Champagne
Méthode Champenoise
(Wine Folly)
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Champagne and Grape Varieties
Grape varieties are considered as they contribute to the style of the Champagne and sparkling wine.
Pinot Noir offers body and depth
Pinot Meunier add richness, length, and a soft silkiness
Chardonnay provides acidity and aging potential
Recap from Ch 3:
Blanc de Blancs champagne: The wine made only from white wine grapes (i.e., most cases, Chardonnay)
Literally white from whites
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Growing Conditions
Grapes harvested for making sparkling wine are generally harvested earlier than for table wine production.
Sparkling wines grow best in cool climates
Slow growing season, high total acidity, low pH and low sugar
Varietal character is typically not desired
The desired bouquet for sparkling wines comes from long aging on the yeast.
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Elevation plays a critical role in climate.
(Vinepair.com)
(Forbes)
By any other name . . .
U.S., Australia: Sparkling wine
Sekt
High quality German Sparkler
Prosecco
Italian sparkling wine, produced in specific areas using the tank/Charmat method.
Spumante:
Italian Sparkling Wine
Crémant
Champagne method from outside the Champagne region.
Cava:
Spanish traditional method sparkling wine
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Breakdown of Sparkling wine production
Top sparkling wine exporters in volume
(April, 2020)
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Video Resource: Differences between Champagne vs Prosecco
(Source: Fine dining Lovers)
https://youtu.be/UcOSJXi1b-8
https://youtu.be/UcOSJXi1b-8
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Three Sparkling Wine Methods
Traditional method: Méthode Champenoise
Today, in the EU, only wine from Champagne, proper, can use this descriptor
Bottle Transfer Method
Tank method: Charmat/Bulk Process/Cuvée Close
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Video Resource: How is Champagne Made?
Source: Elicite
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Week #5 Part ONE – Module B
Champagne or Sparking Wine production using traditional method: Méthode Champenoise
Chaptalization
Vin de Cuvee
Tete de Cuvee
Tirage
Autolysis
Aging Sur lie
Ridding (remuage)
Disgorging (degorgement)
Dosage
Video resource!
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Traditional method:
Méthode Champenoise
Produce high-quality Sparkling wine (Champagne)
Since 2007, the name “Champagne” can only be used on the labels of sparkling wine produced in the Champagne region of France.
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By hands.!
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The Base Wine
Pressing of whole clusters (gentle pressing)
Free run juice (No wine press)
High quality
Vin de Cuvée
Vin de cuvee: juice produced from the FIRST pressing of the grapes.
Citation for image: Champagne.fr)
The Base Wine
Vin de Cuvée
Tête de Cuvée
Tête de Cuvée: top blend or best quality bottling
The Base Wine
After “free run” (best quality) juice,
Press run juice
First, second, third cut
Vin de Presse
Lowest quality may be used for a brandy, distilled wine.
Chaptalization may be applied where necessary during initial fermentation.
Chaptalization: adding sugar to a must to boost sugar content during initial fermentation and potentially alcohol content in wine
- Used in cool climates (or cool years)
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Fermentation of Base Wine
The various batches of juice are fermented separately
Intent
Produce a consistent house style (e.g., non-vintage*) each year.
Typically in stainless steel tanks at 65-70ºF
On occasion in oak barrel
* Detailed discussion in Module C (Week 5 Part II)
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Fermentation of Base wine: The Cuvée
The cuvée is essential in the making of sparkling wines
The base wines used in cuvées are unbalanced and high in acidity.
Balance and complexity is a result of the blending, secondary fermentation and 2-4 years of aging.
Some cuvées may contain 60-70 different wines
Cuvée: A blend of base wine made up of either different vintages or varieties.
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The Second Fermentation
The French call this prise de mousse (foam creation)
The cuvée bottled with mixture of yeast and sugar
Liqueur de Tirage (or Tirage) is added
Temporarily capped after the Liqueur de Tirage
Creates carbon dioxide and additional alcohol
Slow process: The secondary fermentation takes about one month
Tirage: a fermentable sugar and yeast added to a bottle of still based wine (e.g., in a closed environment)
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Aging Sur Lie (Lees aging)
Lees = remains of yeast cells from tirage
The bottles are left with the yeast stacked on their sides for 2-4 years
The wine develops bottle bouquet
The yeast goes through autolysis
Breakdown of yeast and release of flavor compounds
“Bready “ Toasty, Nutty bouquet
Sur lie: the time that the wine spend aging on the Lees
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Aging Sur Lie (Lees aging) – Cont’d
Slow release of carbonation:
Carbon dioxide will infuse the wine to create more delicate bubbles.
Smaller bubbles are desired!
- longer aging, cooler aging temperature!
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RD (Recently Disgorged) label?
A sparkling wine that was left on the lees for an extended period
Meaning of disgorged?
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Finishing the Wine: Clarification
Riddling (Remuage)
Clarification occurs by settling the bottle upside down and dead yeast cells collect in the neck of the bottle.
Frame racks or riddling racks
Riddling for 10-12 days
Disgorging (degorgement)
Removing yeast sediment from bottle’s neck
Chilled
Frozen neck
(Vinography.com)
Dosage
About 5% of wine is lost with foam during disgorging step and is replaced immediately with the dosage.
Dosage (liquor de dosage)
A mixture of wine and sugar is added to fill bottles
Sulfur dioxide and citric acid may be added.
No sugar is added to make Brut Nature or Ultra Brut*.
Check out “how to read a champagne / sparkling wine label in Module C lesson (Week 5 Part ONE)
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Finishing the Wine
Cork and Wire Cage
Bottles are corked, capped with wire cages, and labeled.
Bottle aging
3-9 months
Champagne wines must spend at least 15 months in the bottle before release.
Sparkling wine is considered ready for consumption when released
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Video Resource: Sparkling Wine production from Mum Napa Winery – Traditional Method Example
(Source: Mumm Napa Winery)
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Week #5 Part ONE – Module C
Two other methods to produce sparkling wines
Tank method: Charmat/Bulk Process/Cuvée Close
Bottle Transfer Method
Sparkling wine labels
Serving Sparkling wine
Case: Mawby Sparkling Wines (MI)
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We talked about disgorging champagne (from Module B)
https://www.youtube.com/watch?v=aqntma-9oLw
(Source: BWWINE)
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What about Tank Method (Charmat Method)? cont’d
If the Champagne Method (Méthode Champenoise) is applied in EU regions beyond Champagne, the wine is labeled as Cremant
(Image citation: Decanter.com, 2020)
Tank Method (Cuve Close or Charmat Method)
Base wines are added together with sugar and yeast mixture (tirage) into a large closed pressure tank.
Secondary fermentation is conducted at 55 degrees F.
Tank method (Charmat method)
Vs.
Traditional method (methode Champenoise)
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What about Tank Method (Charmat Method)? cont’d
When the lees settle, the wine is racked and filtered under pressure to retain bubbly.
The wine is then bottled with dosage added and adjusted for sweetness similar to the traditional process (bottle fermented process).
Advantages of tank method? Less expensive and less time-consuming
.
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Video Resource: Review of Charmat or Tank Method
https://www.youtube.com/watch?v=r3Tp8JaCoUY
(citation: V is for Vino)
Prosecco: an Italian sparkling wine, produced in specific areas using the tank/Charmat method.
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Bottle Transfer Method
A hybrid of the traditional and tank methods.
Begin just like traditional method sparklers
The second fermentation taking place inside a bottle
Wines are emptied into a pressurized tank, their sediment filtered off, and packaged into new bottles.
Benefits of lees-aging without (extensive) time of riddling and disgorgement in an individual bottle
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Sparkling Wine Labels:
Non-Vintage (NV):
The “standard” continuous house blend
A blend of different years’ harvest
Aged for a minimum of 15 months
Vintage:
The wine of a single “outstanding” year
Cuvee de Prestige/De Luxe
The “best of the best”
Uses first pressing only
(Image citation: Wine Folly)
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Sparkling Wine Labels:
Blanc de Noir
100% black grapes
Heavier, fuller wine
Blanc de Blanc
Usually Chardonnay only
Fresh and light
Recently Disgorged (RD)
Left on the yeast for a long period
Greater depth and flavor
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Brut
vs
Doux
*
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Sparkling Wine Serving
Chill:
20 minutes in the ice bucket, or 1 hour in the fridge
Too warm:
Excessive foam and loss of sparkle
Too cold:
Loss of fragrance
Never freeze
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Sparkling Wine – Serving (cont’d)
Serve at 43ºF-46ºF
Hold the cork still and turn the bottle
Never use a bottle opener
Point away from people and breakables
Use a tulip or flute (tall slender)
Bubbles release aromas and CO2 so no need to swirl wine in a glass.
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Case: Mawby Sparkling Winery
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Mawby Sparkling Wines, Sutton Bay (MI)
Exclusively specialized in Sparkling wines
Producing sparkling wines since 1984 using traditional method and tank method.
25,000 cases of wine per year
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(Wine Enthusiast, 2020)
https://www.winemag.com/2020/02/12/12-top-american-sparkling-wines/
This article is published by Wine Enthusiast in 2020. They highlight 12 of the top rated American Sparkling wines. One of them was a sparkling wine produced from Mawvy Sparkling Wine.
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Video Resource: History of Michigan Sparkling Wine by Larry Mawby
https://www.youtube.com/watch?v=C2yQYhv6m2Y&t=346s
Discussion Forum question
(Crain’s Detroit Business)
CHARMAT METHOD
(BULK PROCESS)
Sparkling Wine
Bottle and Cork
Filter
Dosage
Into a Tank:
Blend +
Liquer de Tirage
= Secondary Fermentation
Bottle Transfer Method
Sparkling Wine
"Fermented in the bottle"
"Bottle Fermented"
Bottle and Cork
Into large pressurized tank
Filter
Dosage
Into A bottle:
Blend +
Liquer de Tirage
= Secondary Fermentation
Champagne
"Methode Champenoise"
"Champagne Method"
"Fermented in this bottle"
Recork
Riddling (Remuage)
Disgorgement
Dosage
Into THE bottle:
Blend +
Liquer de Tirage
= Secondary Fermentation
Assembly of "Cuvee" i.e., Blend
Base Wine Fermentation
Traditional method
Tank method
Summary!
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Optional Video Resource: The Wines of Champagne - Review
(Source: GuildSomm)