Wset Advanced: Section 5/46 World Sparkling Wines

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Transfer Method

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- up to riddling the proces is same as Traditional Method,
entire contents of bottle are disgorged into a tank under pressure, filtred in bulk and rebottled into a fresh bottle.
- avoid high expences of Riddling and Disgorgement
- this method can affect on bubble presistence, pressure and longevity, but with slight impact
"bottle fermented" will state on label with transfer method but for thaditional metod will state "fermented in this bottle" althrough is more likely methode traditionelle.
- mainly used in Australia
- a version of this method is used in Champagne for half bottles, magnums and jeroboams as only this are fermentet in the bottle in which they are sold

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Tank - Cuve Close - Charmat Method

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- proces of second fermetation take place in sealed thank where to wine is added liqueur de trirage, after fermentation sediment is removed and wine is bottled under presure.
- chief advatage of this method is that dramaticaly reduces production costs.
- most of this wines show none flavour produced from yeast autolysis because thay don't spend enough time with lees. This can improve with using paddles to stir up sediment lees and encourage greater contact with wines during the second fermentation.
- this sprakling wines show varietal character and Muscat, Riesling and Prosecco are suitable varieties to this method.

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Asti Method

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- different from production of still wines
- must is stored at close to freezing point until it is needed.
When is required must is warmed and fermentation take place in pressured tanks. CO2 is free to ecape until alcohol level reaches 6% abv, at this point CO2 is retained. Frmentation is continued until the alcohol reaches 7-7.5% abv and the pressure is close to 5 atm. Fermetation is stopped by chill filtration and the wine is bottled for sale.
- This method is used for both Asti DOCG and Moscato d'Asti (later have lower presure and alcohol but higher residual sugar)

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Carbonation

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- simply injecting a CO2 into the wine, but does not alter the wine.
- this is most cheep method of all and it cannot be used for producing quality wines

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Cremant

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- applies to seven French sparkling wines ACs, of which is most importand are *Cremant d'Alsace, *Cremant d'Burgogne, *Cremant de Limoux and Cremant de Loire - thay all using traditional method , whole bunch pressing up to 100 lit juice from 150 kg of grape
- must age with lees for nine months
- made from grape varieties that is mede best white wines.
- aromatic grape varieties such as Muscat and Gewurztraminer are not permited for cremant.

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Saumur and Vouvray

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- after Champagne, Loire are bigest center for production sprakling wines.
*Saumur Mousseux AC - premites a range of local varieties as well as Chardonnay, Chenin Blanc and Cabarnet Franc is importand ingredients for best sparkling wines.
- Red sparkling wines are made from Cabarnet Franc
*Vourvray AC - made in greater volume than still Vouvray
- can only made from Chennin Blanc which have natural high acidity
- it does not absorb bready. biscuity autolytic chasracter as well as Chardonnay and Pinot Noir, and when is present tends to be rather smoky and toasty

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Cava

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- producied with traditional methode
- the vast majority of Cava comes from Catalan vineyards of Pendes centred on the town Saint Sadurni d;Anoia
- Other notable areas are Navarra, Rijoa and Valencia
- Production requirements are similar to Cremant 100 l of grape juice from 150 kg grape and wine must spend nine months with lees.
- Macabe (Viura), Xarel-lo and Parellada are importand for white Cava and Garnacha and Monastrellk for roses
- Most Cava is dry, with medium acidity, pale character from yeast autolysis more smoky and rubbery than brady and toasty character.
- Recently is permitet Chardonnay and Pinot Noir to bbe used for Cava.
- Very few Cavas are made for long-term ageing and have modest price point.

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Asti

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- made from Muscat and have distinct garpey character
- best examples are pronounced, fruty aroma of candied orange overlay with floral notes
- All Asti is sweet, loww in alcohol 7-7.5% abv
- designed for early consumption ideal with fruit based deserts.

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Prosecco

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*Prosecco DOC covers a wide area of the Veneto and Friuli
*Conegliano Vaidobbiadene DOCG - higher quality
*Cartizze AND *Rive - both indicated exceptional vineyard site
- Procecco is old name for grape variety that is rename into *Glera use in Proseco sparkling wine.
- Produced by Charmat Method
- Wines have medium acidity, with fresh aromas of green apple and melon
- need to be consumet when they are young and fresh , no benifit from bottle aging

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Lambrusco

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- Made from same name grape variety
- grape must come from region bettween Parma and Bologna
- sweet version of Lambrusco disorder reputation of this wine at 1970s
- Today there are five DOPs (PDO) in which the sparkle must comes from a natural second fermentation.
- almost all using Charmat method
- Lambrusco are ideal for Prosciutto and Parmesan
- A few bottle-fermented is continue to produced

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Sekt

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- big market for sparkling wines
- using Charmat methot
- base wine generaly comes from France or Italy and is produce as Sect at Germany
*Deutscher Sekt must be made from German-grown grape
- the best are made from Riesling
- If all the grapes for the wine comes from one of 13 Anbaugebiete the wine can bear superior appellation of *Deutscher Sekt bA
- Premium Sekt using traditional method, and comes from Einzellage, but its very rare.
*

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New World Sparkling Wines

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- warmer climates presets chalenge for producers because ripe grape produce more alcohol and when making sparkling wine in cecond fermetation level of alcohol aditionaly raise for 1.5-2% abv and can unbalance the wine, so the solution is to harvest grape in weight to produce 10-10.5% abv
- Grape also must be high in acid
- Have to loss herbacious and unripe aromas
- The best new world sparkling wines cen be made from grape which comes from cool climate

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Australia

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- Charmat Method is popular same as Transfer Method
- Traditional method is more suitable for boutique wineries with low and quality yields.
- Thre kind of styles: light, fresh, chrisp, simple ; full-bodied, noteceable autolytic chracter and sparkling reds
- Chardonnay and Pinot Noir is usualy use for Australian sparkling wines, but can also used other varieties for inexpensive wine, such as Semillon, Sultana, Chenin Blanc.
- Blanc de Blanc is also made only from Chardonnay
- Blanc de Noir i made from 100% Pinot Noir
*Sparkling Roses
- are usualy made from Pinot Noir and can be blended with red wines
- Cool region of Australia is where the base materials is produced is Tasmania, Yarra Valley and Adelaide Hills
*Sparkling Reds - are Australian speciality
- now there are 60 different sparkling red wines
- small producers use traditional method and make small quantities
- Best wines are made from Shiraz, but there are same quality samples from Cabarnet Sauvignon and Merlot

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New Zealand

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- reputation for high quality traditional methode sparkling wine made from Champagne varieties.
- There is a lot of links with Champagne Houses, such as Pelorus (LVMH)
- Grapes for sparkling wine grow all except Auchland
- Marlbrough, Hawkes Bay and Gisborne are the most importand regions
- Most wines undergo bottle maturation for at least eighteen months
- Wines have elegant high acidity with riper fruit quality.

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South Africa

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- domestic market for sparkling off-dry to sweet nob bottle fermented wines is importand
- Traditional method is established in late 1970s and this wines are refered to us as *Cap Classique
- Chardonnay and Pinot Noir is main varieties
- Best producers are members of Cap Classique Association which commits its members to age their wines with lees for nine months.
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USA

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- four methods (carbonation, charmat, transfer and traditional) is used
- Traditional method is used in Washinton and Oregon but California is a center.
- Oldest producer is Korbel established its winery at 1882 in Sonoma County
-Scharbergs's best wines and Californian prestige cuvees produced with supervising of Champagne Houses can reach quality of vintage Champagne.
*Carneros AVA - Chardonnay and Pinot Noir are plantet from Chamoagne and Cav houses in 1970s now is used for still dry wines from Mumm, Moed et Chandon (Domaine Chandon), Taittinger, Freixenet ...
*Anderson Valley in Mendoncino County also provides ideal condition for sparkling wine fruit
- Roeder and Pommery are based there.