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19 Cards in this Set
- Front
- Back
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Traditional Method |
1.First fermentation 2.Blending 3.Secondary fermentation 4.Maturation and Autolysis 5.Riddling/Remuage 6.Disgorgement 7. Dosage 8. Dressing |
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Key factors affecting quality |
In order to avoid damaging the grapes and running the risk of colouring the juice, hand-harvesting of grapes. Grapes are not destemmed or crushed, merely pressed, and only the juice released by the gentlest pressure is used to make Champagne. The juice released under high pressure is not able to be made into top quality sparkling wine. |
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Key factors affecting quality
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Blending is vital to quality and making a consistent house style. The best producers have access to a large number of different parcels of wine, making this process easier to achieve. The length of time spent on the lees, which is controlled either by law and/or the style of wine being produced. Longer time on the lees will result in a richer wine with more autolytic character. Level of sweetness adjusted by the dosage. |
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Other Methods of MakIng Sparkling Wines |
Transfer Second ferment takes place in bottle. The wine is decanted into a sealed tank for clarification and then re-bottled. Used extensively in the New World to produce very high quality wine. |
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Other Methods of MakIng Sparkling Wines
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Tank Second fermentation happens in a sealed tank. This method is cheaper. Also, autolytic character can be kept to a minimum and it is ideal for wines made from aromatic varieties such as Riesling and Muscat. |
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Other Methods of MakIng Sparkling Wines
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Asti Must is chilled until it is needed. Only one fermentation takes place in a sealed tank to retain CO2. The fermentation is interrupted, wine filtered and the wine is bottled for immediate sale. Wines do not age. |
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Other Methods of MakIng Sparkling Wines
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Carbonation CO2 injected into a still wine. Only used for cheap sparkling wines. |
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Champagne Key Facts |
CIimate Cool continental Weather: Vintage variations, vintage Champagne only made in outstanding declared vintages Soils: Chalk |
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Grape Varieties |
Pinot Noir, Pinot Meunier, Chardonnay |
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Grapegrowing |
Frost an annual threat. In order to avoid damaging the grapes and running the risk of colouring the juice, hand-harvesting of grapes is required by law. |
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Ageing |
Non-Vintage -15 months minimum Vintage - 3 years minimum |
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Key Sub Regions |
Vallée de la Marne, Côte des Blancs, Montagne de Reims |
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Key Styles |
Non-Vintage (N\V) Vintage *****************************************Rosé Blanc de Blancs Blanc de Noirs Prestige Cuvée All these styles can be made as either Non-Vintage or Vintage |
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Label Terminology |
Extra Brut/Brut Nature: bone dry Brut: dry to off dry Extra-sec: off-dry to medium dry Sec: medium-dry Demi-Sec: sweet Doux: luscious |
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Sparkling Wine Key Facts |
General: cool climate most suitable for sparkling wine |
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Grape Varieties |
Loire: Chenin Blanc (Vouvray), Chardonnay, Chenin, Cabernet Franc, others (Crémant de Loire and Saumur) Crémant d'Alsace Pinot Blanc, Riesling, Chardonnay Crémant de Bourgogne Pinot Noir, Chardonnay Crémant de Limoux Mauzac, Chenin Blanc, Chardonnay Cava: Parellada, Xarel-lo, Macabeo (Viura), Garnacha, Monastrel, Chardonnay, Pinot Noir |
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Grape Varieties
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Prosecco: Glera Asti: Muscat Blancà Petits Grains Deutscher Sekt Müler-Thurgau, Riesling New World Best quality: Chardonnay, Pinot Noir. Shiraz for sparkling red an Australian speciality. |
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Key Regions |
Loire: Saumur, Vouvray Spain: Cava mostly produced in Penedès Italy: Piemonte (Asti), Veneto (Prosecco) USA: Carneros, Anderson Valley Australia: Yarra Valley, Adelaide Hills, Tasmania New Zealand: Marlborough, Hawke's Bay and Gisborne |
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Label Terminology
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Cap Classique - South African traditional method sparkling wine. |
