Isg Level 1 - Session 6

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Session 6

Back 1

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Front 2

Lees

Back 2

Mostly dead yeast cells
Precipitate in wine

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Filtration

Back 3

Wine is run through medium to remove unwanted matter

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Fining

Back 4

Substance is added to wine in order to remove unwanted matter
(eggs whites, fish bladder, blood)

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Spirit

Back 5

Distilled alcohol, above 40%

Front 6

4 Methods of Sparkling Wine Production

Back 6

Traditional
Transfer
Tank
Carbonation

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Traditional Method

Back 7

Bottle fermentated
Champagne method
Highest quality - time consuming
Series of steps

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Traditional Method Steps

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First Fermentation - Base wines are produced
Assemblage - Wines from different grapes varieties, vineyards and vintages are blended

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Traditional Method Steps con't

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Tirage - Mixture of yeast and sugar is added to blend
Bottling - Wine is bottled and closed with crown cap
Second fermentation - Takes place in bottle, CO2 and dead yeast cells are trapped in bottle

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Traditional Method Steps con't

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Aging - Additional complexity from yeast breakdown, wine remains in contact with lees from several monthes

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Remuage

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Riddling - To clarify wine
Bottle - From horizontal to vertical until upside down
Yeast lees are collected in bottle neck
6 weeks by hand, 6 days by hand

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Degorgement

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Removes lees from neck of bottle
Bottle neck dipped in freezing solution, lees are frozen solution
Bottle cap is removed and CO2 pushed frozen lees out

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Dosage

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To replace wine lost during disgorgement, sweetened and determines balance of blend

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Traditional Method Notable Regions*

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Champagne - Chaulky sub soils*
Cold, continental climate*
Chardonnay, Pinot Noir, Pinot Meunier
Annual harvest quality is irregular
Most of blends of vintages

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Traditional Method Notable Regions con't

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Spain - Cava
Italy - Franciacorta
California
South Africa - Cap Classique
Australia

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Champagne Styles

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Non Vintage Blend - Most common and dry style
vintage - Exceptional years only

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Champagne Styles con't*

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Blanc de Blancs - Chardonnay only
Blanc de Noirs - Black grapes only
Rose - Blend of red and white
(Sangee - sit on skins for small amount oftime)

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Champagne Styles con't

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Brut - Most common style
Cuvee de Prestige - Top wines of a house
Demi-Sec - Sweet style

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Transfer Method

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Celler bottle fermentation
First steps tradtional method
No riddling

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Transfer Method con't

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Wine is disgorged into a pressurized tank
Filtered in bulk
Bottled in different bottle

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Transfer Method Notable Regions

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Australia
California
Germany

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Tank Method*

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Charmat
Wine fermented in bulk
CO2 trapped
Filtered and bottled in bulk from tank
Brings out Fruity, traditional yeasty

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Tank Method Notable Regions

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Italy: Prosecco and Asti
Germany: Sekt

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Carbonation Method

Back 24

Refined version of Coca cola 'injection' method
Carbon dioxide is pumped into still wine
Used for cheapest sparkiling wine

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Fortified Wine

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Wine that has spirit added to it, stops fermentation and stabilizes wine
Sweet and dry styles
Higher alcohol - 15-20% wine

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Two Major Methods of Production

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Port Method
Sherry Method

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Port Method

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Spirit is added during fermentation, yeast is killed and high level of residual sugar remains

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Sherry Method

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Spirit is added after wine has fermented. Yeast eats all sugar - dry product

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Port Location

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Portugal
Douro Valley - All ports come from here

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Port Climate and Soil

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Extreme variations
Very dry
Schist soil

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Port Grape Variety*

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Many, Touriga Nacional most famous*
Deep ruby colour
High acidity and high tannins
Mulberry, Licorice, Violet, Mineral

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Port Vinification

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Traditionally treaded by foot in Lagares
Fermentation arrested by addition of spirit
Aged in neutral wood
Wood aging determines style of port

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Lagares*

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Shallow cement troughs used for crushing port grapes by foot

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Styles of Port - Ruby Port

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Basic port
Blend of vintages
Medium ruby colour

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Styles of Port - Vintage*

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Highest quality - Grapes from single variety
vintage is declared by producer
Aged 2-3 years in wood*
Deep ruby colour with high acid and tannin
Needs times to devolp in bottle

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Styles of Port - LBV*

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Late Bottled Vintage
Moderate quality, grapes from a single vintage
Lesser vintages, vineyards and grape varieties
Aged 4-6 years in wood*

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Styles of Port - Tawny

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Port aged in wood for many years
A blend of vintages
Pale red/brown colour
Flavors of hazelnuts, spice and dried fruit

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Styles of Port - 'True Tawny'

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Port aged in wood for many years
A blend of vintages
Pales red/brown colour
10, 20, 30, 40 year old
Flavors of hazelnuts, spice and dried fruit

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Styles of Port - Colheita*

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Vintage dated tawny
Vintage dated tawny is usually blended, Colheita is not

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Port food Pairings

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Blue Cheese (Stilton)
Milk chocolate desserts
Fruit cake
Salted nuts

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Other Fortified Wines Produced by Port Method

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Vin Doux Naturels
Australia

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Sherry Location

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Specific region in southwest Spain

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Sherry Climate and Soil

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Hot and dry
Chaulky soil called Albariza

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Sherry Grape Variety

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Palomino - 95% all sherry is made with this white grape variety
most important variety, 2 other varieties allowed (Pedro Ximenez, Moscatel)

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Sherry Vinification

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Palomino juice is vinified dry
Stored in large casks
Classified according to amount of flor growth
Fortified
Aged in a Solera

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Sherry - Flor

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Specific yeast to the Sherry region
Forms white film on top of wine
Adds pungent flavor of blanched almonds, brine and bitter herbs
Protects from oxidation

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Sherry Flor con't

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Fino and Oloroso
Fino - Sherry aged under protection of Flor - Clear
Oloroso - Sherry without Flor - Dark

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Sherry - Solera

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System of fractional blending - series of barrels
Guarantees consistancy of product over several years

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Solera System

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1. Fraction taken from oldest (Solera)
2. Wine is replaced with nest oldest (1st criadera)
3. Wine is replaced with nest oldest (2nd criadera)
4. That wine is replaced with new wine

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Styles of Sherry - Fino

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Pale in colour - Strong Flor flavor
Dry
Light to Medium body
High alcohol (15%)
Flavors of brine and almonds

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Styles of Sherry - Manzanilla

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Fino style
Aged in seaside location
Very pale colour - Intense flor flavor
Medium body
High Alcohol (15%)

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Styles of Sherry - Amontillado

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Aged fino
Flor had died away
Light, nutty flavors
Dry or sweet

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Styles of sherry - Oloroso

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Fortified to kill off Flor
Oxidized - Dark brown colour
May be dry or sweet
Very high alcohol (18%)
Flavors of nuts, raisens and baking spice

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Sherry Food Pairings

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Fino - sardines, almonds, Olives
Oloroso - Deep fried foods, Roasted nuts, consomme