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29 Cards in this Set
- Front
- Back
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Method Champenoise |
Also called method traditional or method Classic. Produce a base wine add sugar and yeast and initiate a second fermentation in a sealed bottle |
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Grape varieties |
Champagne region is Pinot Noir Pinot muenier and Chardonnay. Other regions use Chenin Blanc Loire Valley Reisling - Germany Xarel-lo, Macebeo, parallada - Spain Muscat, brachetto, glera - Italy |
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Date that the US stopped using champagne on the bottle |
March 10, 2006 |
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Base wine for champagne |
Emphasis on gentle treatment of grapes. Whole cluster processing is the norm.
Keep juice inside the Skins until the last moment and gently press to separate from skins and seeds.
Traditional press is a basket press. But bladder presses are used today.
A series of pressings: first is the most gentlest and best. Last has more bitter components and saved for still wine |
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Blending stage |
"Assemblage"- is the blending stage. You blend a myriad of separate lots of base wines. Different pressing varieties vineyards or vintage used to blend these together |
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6 Cuvees |
Prestige - Tete de cuvee very best Vintage- highlight a single year Non vintage - more than 1 years harvest. Consistent flavor profile Blanc de blancs- 100% white grapes are used Chardonnay in champagne and new world Blanc de noirs made entirely from red grapes. Pinot Noir. Maybe orange in hue Rose- can be red white or both. Can be saignee. Can have carbonic maceration. |
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Liquer de tirage |
The mixture of yeast and sugar added to the cuvee at the start of the second fermentation. It's all immediately placed into heavy glass bottles with invented punts in the base to help with stand the pressure. Bottles are sealed with a temporary crown cap |
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Secondary fermentation |
Yeast breaks down sugar into more alcohol and co2. Raises the alcohol level 1-1.5% higher, to about 11 or 12.5%. Co2 builds pressure and causes gas to dissolve into liquid. Secondary fermentation is slow. One month or longer in cool cellers. Yeast cannot process that fast do to alcohol level at start. End pressure is 5 to 6 atm or 75-90 pounds per square inch |
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Riddling |
pupitre- a frame rack with holes. Bottle shaken and partially rotated. Takes week 2 months. Gyropallets- used today. 500 bottles her crate less than 1 week for Riddling Sur pointe - the upside down vertical position prior to disgorging. |
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Disgorgement |
The end of the bottle is dipped into icy Brine solution. Slushy plug. Turned up right and open. Pressure shoots out icy plug =disgorgement a la glace Disgorgement a la volee- no freezing and there's usually a loss of volume of wine |
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Dosage |
Topping off after disgorgement with liquor de exposition Can alter the wine style here by adding sweetness. Standard practice to add a little for balance |
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Least sweet sparkling wine style |
Brut nature, sans dosage, pas dosage, dosage zero Brut Savage <3 |
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Very dry style |
Extra Brut <6 |
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Dry style |
Brut <12 |
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Off dry style |
Extra dry, extra sec 12-17 |
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Slightly sweet style |
Sec 17-32 |
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Sweet style |
Demi sec 32-50 |
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Very sweet |
Doux >50 |
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Bottle aging |
6atm pressure needs super compressed cork Held in place by a muselet - wire cellered for at least a few months |
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Tank method aka |
Charmat or cuve close (closed tank) or bulk method Best choice for aromatic grapes like Muscat and Riesling. Emphasizes youthful floral and primary fruit aromas. Basic tank method is Italy's Prosecco and Germany's sekt |
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Tank method process |
Entire process in the tank. First and second fermentation Under Pressure to keep CO2 dissolved in the liquid. After racked and filtered to a different tank dosage is added to entire batch. Once bottled wine can be aged a few weeks to months or ready for immediate release. Autolytic character (lees) not as evident, large surface area |
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Transfer method. |
a hybrid traditional method.Secondary fermentation and Lee's Aging in the bottle.All bottles are emptied into a pressurized tank to be filtered and dosaged in tank. Eliminates the need for riddling and disgorgement and dosage in the bottle. Wine is rarely allowed to rest on lees very long. |
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Method used for very small or large bottles |
Transfer method. Difficult to work with sizes |
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If label says "fermented in the bottle" or "bottle fermented" |
In the US it means that the transfer method was used. It means it was not fermented in that particular bottle. |
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Partial fermentation method |
Italy's Moscato d'Asti or the Asti method. A single incomplete fermentation is done two times to produce wine that's 5 to 6% alcohol and has high residual sugar and 1/2 the pressure of champagne. First fermentation is very quick if at all. Must is then rapidly taken to just above freezing and racked off sediment. No yeasty flavors. Months later wine is warmed up for secondary fermentation in tank. |
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Ancestral method |
Bottle an incompletely fermented sweet base wine. Fermentation continues inside the bottle until pressure reaches 1 to 3 atmospheres and 6 - 7% residual sugar remains. May or may not be disgorged. Also known as method rural in Bugey Cerdon and Limoux Methode Ancestral in the Languedoc |
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Method rurale or method ancestral |
And completely fermented wine stored or chilled in winter Andre fermented when temperatures increase in the spring |
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Ancestral method examples |
Method rurale: Bugey Cerdon AOC Gaillac Mousseux: Methode Gaillacoise AOC Limoux Methode Ancestral - Languedoc Methode Dioise Ancestral - keep chilled ask throughout fermentation at 50°F lasts up to 6months produces Clairette de Die Methode Dioise Ancestral AOC in Rhone Valley Pays Dioise |
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Carbonation method |
Least expensive inject Co2 equals larger shorter-lived bubbles |
