Lecture on sparkling wine

1. !1
BUBBLES, BUBBLES, EVERYWHERE….

2. Basic Definitions to know:
3 main processes of wine creation:
!Viticulture
!Vinification
!Maturation
How to go about figuring out this wine stuff?
the 3 sets of 3

3. Basic Definitions to know:
3 main processes of wine creation:
!Viticulture
!Vinification
!Maturation
How to go about figuring out this wine stuff?
the 3 sets of 3

4. Basic Definitions to know:
3 main processes of wine creation:
!Viticulture
!Vinification
!Maturation
How to go about figuring out this wine stuff?
the 3 sets of 3

5. Basic Definitions to know:
3 main processes of wine creation:
!Viticulture
!Vinification
!Maturation
How to go about figuring out this wine stuff?
the 3 sets of 3

6. Basic Definitions to know:
3 main types of wine
"Table (Still)
"Sparkling
"Fortified
3 other general terms to know
#Blended Wine
#Varietal Wine (varietal, varieties)
#Vintage
How to go about figuring out this wine stuff?
the 3 sets of 3

7. SO WHAT’S SO SPECIAL ABOUT
SPARKLING?

8. Who drinks SPARKLING WINE?
SO WHAT’S SO SPECIAL ABOUT
SPARKLING?

9. Who drinks SPARKLING WINE?
SO WHAT’S SO SPECIAL ABOUT
SPARKLING?
When do you drink SPARKLING WINE?

10. Who drinks SPARKLING WINE?
SO WHAT’S SO SPECIAL ABOUT
SPARKLING?
When do you drink SPARKLING WINE?
Why do you drink SPARKLING WINE?

11. Who drinks SPARKLING WINE?
SO WHAT’S SO SPECIAL ABOUT
SPARKLING?
When do you drink SPARKLING WINE?
Why do you drink SPARKLING WINE?
But really, the only real feature that
makes it special is:
IT HAS GAS

12. Who drinks SPARKLING WINE?
SO WHAT’S SO SPECIAL ABOUT
SPARKLING?
When do you drink SPARKLING WINE?
Why do you drink SPARKLING WINE?
But really, the only real feature that
makes it special is:
IT HAS GAS
CO2 to be precise

13. Sparkling wines have different pressure levels which affect our
perception of their taste. The higher the pressure, the more fine
the bubbles. Here are some accepted terms for sparkling wine in
terms of bubble pressure:
A wine that is UNDER PRESSURE….

14. Sparkling wines have different pressure levels which affect our
perception of their taste. The higher the pressure, the more fine
the bubbles. Here are some accepted terms for sparkling wine in
terms of bubble pressure:
A wine that is UNDER PRESSURE….
Beady: a wine bottled with <1 additional atmosphere of
pressure (14.7 psi). Bubbles appear on the sides of the
bottle (or glass) when the wine is opened.

15. Sparkling wines have different pressure levels which affect our
perception of their taste. The higher the pressure, the more fine
the bubbles. Here are some accepted terms for sparkling wine in
terms of bubble pressure:
A wine that is UNDER PRESSURE….
Beady: a wine bottled with <1 additional atmosphere of
pressure (14.7 psi). Bubbles appear on the sides of the
bottle (or glass) when the wine is opened.
Semi-Sparkling: (a.k.a. Frizzante, Spritzig, Pétillant,
Moscato d’Asti) a wine with 1–2.5 atmospheres
(14.7–37 psi) of pressure that is slightly sparkling.

16. Sparkling wines have different pressure levels which affect our
perception of their taste. The higher the pressure, the more fine
the bubbles. Here are some accepted terms for sparkling wine in
terms of bubble pressure:
A wine that is UNDER PRESSURE….
Sparkling: (a.k.a. Mousseux, Crémant, Espumoso,
Sekt, Spumante) The EU has deemed that bubbly
wines with 3 or more atmospheres can be labeled as
sparkling.
Beady: a wine bottled with <1 additional atmosphere of
pressure (14.7 psi). Bubbles appear on the sides of the
bottle (or glass) when the wine is opened.
Semi-Sparkling: (a.k.a. Frizzante, Spritzig, Pétillant,
Moscato d’Asti) a wine with 1–2.5 atmospheres
(14.7–37 psi) of pressure that is slightly sparkling.

17. HOW DO YOU GET THE GAS INTO THE WINE?

18. 5 WAYS:
HOW DO YOU GET THE GAS INTO THE WINE?

19. 5 WAYS:
HOW DO YOU GET THE GAS INTO THE WINE?
Traditional aka Method Traditionale aka Méthode
Champenoise

20. 5 WAYS:
HOW DO YOU GET THE GAS INTO THE WINE?
Traditional aka Method Traditionale aka Méthode
Champenoise
Charmat aka Tank Method

21. 5 WAYS:
HOW DO YOU GET THE GAS INTO THE WINE?
Traditional aka Method Traditionale aka Méthode
Champenoise
Charmat aka Tank Method
Transfer Method

22. 5 WAYS:
HOW DO YOU GET THE GAS INTO THE WINE?
Traditional aka Method Traditionale aka Méthode
Champenoise
Charmat aka Tank Method
Transfer Method
Ancestral Method aka Au Natural

23. 5 WAYS:
HOW DO YOU GET THE GAS INTO THE WINE?
Traditional aka Method Traditionale aka Méthode
Champenoise
Charmat aka Tank Method
Transfer Method
Ancestral Method aka Au Natural
Forced Carbonation aka
the cheap, shitty method

24. 5 WAYS:
HOW DO YOU GET THE GAS INTO THE WINE?
Traditional aka Method Traditionale aka Méthode
Champenoise
Charmat aka Tank Method
Transfer Method
Ancestral Method aka Au Natural
Forced Carbonation aka
the cheap, shitty method
Let’s take it from the top…

25. Champagne!!!

26. G
E
N
E
R
E
L
O
V
E
R
V
I
E
W

27. Champagne!!!

28. Champagne!!! "44.000 acres of vineyard
"20,000 growers
"300 producers
"cooler growing conditions =
more acid
One of the most versatile wines for
food pairing.
Crisp acidity, vibrant body, hints of
apple, citrus, yeast, toast, hazelnut...

29. Champagne!!! "44.000 acres of vineyard
"20,000 growers
"300 producers
"cooler growing conditions =
more acid
One of the most versatile wines for
food pairing.
Crisp acidity, vibrant body, hints of
apple, citrus, yeast, toast, hazelnut...
All Champagne is sparkling
wine....
...but not all sparkling wine is
Champagne!

30. Champagne:
The Process
"Harvest
"Pressing
"Primary Fermentation
"Blending (from different grapes,
vineyards, vintages)
"Liqueur de Tirage (into bottle, capped)
"Secondary Fermentation (in bottle)
"Aging
"Riddling
"Degorgement
"Dosage
"Recorking

31. Champagne:
The Process
"Harvest
"Pressing
"Primary Fermentation
"Blending (from different grapes,
vineyards, vintages)
"Liqueur de Tirage (into bottle, capped)
"Secondary Fermentation (in bottle)
"Aging
"Riddling
"Degorgement
"Dosage
"Recorking
Méthode
Champenoise

32. Champagne
Grapes:
Chardonnay, Pinot Noir & Pinot
Meunier
Some other types:
Blanc de Blanc, Blanc de Noir, Rose
Sweetness:
" Brut: dry, typically less than 1.5%
sugar
" Extra brut: bone dry, typically less
1.0% sugar
" Sec: ‘dry-ish’, 1.7 to 3.0% sugar
" Demi-Sec: sweet, 3.3 to 5% sugar
(dessert champagne)
" Doux: very sweet, over 5% sugar
(dessert champagne)

35. Blanc de Blancs
Non-traditional. A Champagne made completely of Chardonnay.
Blanc de Noirs
Non-traditional.A Champagne made completely with black grapes,
such as Pinot Noir and Pinot Meunier.
Rosé
Traditional.Typically a blend of white and red wine to create a pink
wine prior to secondary fermentation.

36. Non-Vintage (NV)
Traditional.The most traditional of all Champagne
styles. Non-vintage Champagne is a blend of
multiple varieties and vintages of wine.The goal is
to blend a consistent wine every year. Minimum
aging is 1.5 years.
MOST CHAMPAGNE IS THIS!
Vintage
Traditional. 100% from one vintage.There have
been 46 years denoted as vintage years in the last
60 years.Vintage Champagnes are aged a minimum
of 3 years prior to release.
Cuvée de prestige
Traditional.This is the tête de cuvée or “Grande
Cuvee” of a Champagne house–the very best
wine a house produces. e.g.: Louis Roederer's
Cristal, Laurent-Perrier's Grand Siècle, Moët &
Chandon's Dom Pérignon

37. The most important facet of the traditional method is that
the transformation from a still to a sparkling wine occurs
entirely inside the bottle.

38. SO FAR I HAVE ONLY MENTIONED ONE
SPARKLING WINE MADE LIKE THIS:
CHAMPAGNE, a specific region of France….

39. SO FAR I HAVE ONLY MENTIONED ONE
SPARKLING WINE MADE LIKE THIS:
CHAMPAGNE, a specific region of France….
BUT REMEMBER,
WE ARE TALKING ABOUT THE METHOD…

40. Other bubble labeling conventions
in France:

41. Other bubble labeling conventions
in France:
Méthode Champenoise =
Champagne. That’s that.

42. Other bubble labeling conventions
in France:
Méthode Champenoise =
Champagne. That’s that.
Crémant = Méthode
Champenoise, but not from
Champagne

43. Other bubble labeling conventions
in France:
Méthode Champenoise =
Champagne. That’s that.
Crémant = Méthode
Champenoise, but not from
Champagne
Crémant d'Alsace
Crémant de Bordeaux
Crémant de Bourgogne
Crémant de Die
Crémant du Jura
Crémant de Limoux
Crémant de Loire
Crémant de Savoie

44. Other bubble labeling conventions
in France:
Méthode Champenoise =
Champagne. That’s that.
Crémant = Méthode
Champenoise, but not from
Champagne
Crémant d'Alsace
Crémant de Bordeaux
Crémant de Bourgogne
Crémant de Die
Crémant du Jura
Crémant de Limoux
Crémant de Loire
Crémant de Savoie
Mousseux is French for "sparkling"
= made any other way

46. AND LOTS OF OTHER PLACES IN THE WORLD
USE THE TRADITIONAL METHOD FOR THEIR
SPARKLING WINES…
Méthode Champenoise style:

47. AND LOTS OF OTHER PLACES IN THE WORLD
USE THE TRADITIONAL METHOD FOR THEIR
SPARKLING WINES…
Méthode Champenoise style:
Crémant in France
Espumante in Portugal
Cava in Spain
Cap Classique in South Africa
Klassische Flaschengärung in Germany
Franciacorta & Trento from Lombardy

49. BUT…There are other
BUBBLE alternatives:

50. BUT…There are other
BUBBLE alternatives:
-Charmat process (Method Italiano) =
secondary fermentation in stainless
steel tanks, and is bottled under
pressure in a continuous process
eg. Prosecco, Asti, Lambrusco

51. The major difference between the tank method and the traditional
method is the removal of the individual bottle as the vessel used to turn
a still wine into a sparkling one.

52. Other bubble labeling conventions
in the WORLD:
Charmat style wines you
may have heard of:

53. Other bubble labeling conventions
in the WORLD:
Charmat style wines you
may have heard of:
Prosecco from Veneto in Italy
Asti from Piedmont in Italy
...both fully sparkling (spumante) and
lightly sparkling (frizzante) styles

54. Other bubble labeling conventions
in the WORLD:
Sekt in Germany and Austria,
(95% Charmat, 5% traditional)
Charmat style wines you
may have heard of:
Prosecco from Veneto in Italy
Asti from Piedmont in Italy
...both fully sparkling (spumante) and
lightly sparkling (frizzante) styles

56. Transfer Method =
Secondary in bottle, then all bottles poured
back into a tank for filtering and blending

57. Ancestral Method
a.k.a. Méthode Ancestrale, Méthode Rurale, Pétillant Naturel (a.k.a. “Pet-nat”)
Examples: Loire, Jura,
Bottle Pressure: 2–4 atmospheres (ATM) or 30–60 psi
This method of sparkling wine production uses icy temperatures (and filteration) to pause the
fermentation mid-way for a period of months and then wines are bottled and the fermentation
finishes, trapping the CO2 in the bottle. When the desired level of CO2 is reached, wines are
chilled again, riddled and disgorged just like the traditional method, but no expedition liqueur
(sugar) is added. The technique is referred to as the Ancestral Method because it’s assumed
that this is one of the earliest forms of sparkling winemaking.

59. Forced Carbonation
a.k.a. Gas Injection, Industrial Method

60. Forced Carbonation
a.k.a. Gas Injection, Industrial Method
-simple injection of carbon
dioxide (CO2) into the tank,
the process used in soft
drinks, and cheap shit
wines (Andre)

61. Forced Carbonation
a.k.a. Gas Injection, Industrial Method
-simple injection of carbon
dioxide (CO2) into the tank,
the process used in soft
drinks, and cheap shit
wines (Andre)

62. FINISH UP YOUR GLASS: Other notes
Quality often tied to bubble formation and length of lines of
bubbles, and bubble size: the traditional method, or any
“natural” method that allows for a long, stable formation of the
co2 in solution produces more quality
Traditional method: has the yeasty character due to extended
time contact with lees; the longer the time, the more of those
flavors:
Charmat/Tank method: more fruit forward, fresh and lively, as
yeasty components are not as prominent, or perhaps don’t exist
at all
Future regions of sparkling note: UK, Canada…Russia?
Red sparkling wines of note?

63. red sparkling wines of note
Lambrusco
Lambrusco, an effervescent red wine from Italy’s
Emilia region, has a bad rap. That’s mostly due to
the offensively sweet, mass-produced examples that
flooded the U.S. market in the 1970s and 80s. But
now it’s now easier than ever to come by carefully
made lambruscos of merit.
Styles: Dry to totally sweet: ‘Secco’ to ‘Semisecco’
to ‘Amabile’ to ‘Dolce’
Bubbles: Frizzante aka semi-sparkling

64. red sparkling wines of note
Brachetto d’Acqui
Brachetto d’Acqui is possibly the best chocolate pairing red wine
because a) it’s sweet, and b) it’s low alcohol, meaning a glass won’t
send you towards a sugar and alcohol hangover. The
word Brachetto is actually the grape variety from Piedmont with rich
floral aromatics and a delicate candied flavor. While many
producers make gobs of low quality Brachetto, there are some
excellent examples if you seek them out. Expect to spend a little
less than $20 for a great bottle.
Styles: Sweet! The best darn red wine to pair with chocolate
Bubbles: Frizzante aka semi-sparkling

65. red sparkling wines of note
Sparkling Shiraz
A sparkling Shiraz is a keen choice for drinking at breakfast or
pairing with sweet tangy BBQ. You’ll find these wines to be darn
cheap because most are produced inland in South
Australia where grape growing is accomplished in a massive
scale. Things to watch out for:
Over drinking Sparkling Shiraz is easy to do because of the
higher alcohol level.
Some are dry and some are sweet but they won’t be labeled, so
do your research.

66. Sparkling Red Wine: Other More Rare Options
Here are a few other types of sparkling red wines that are much harder
to find. The majority of red bubbly appears to come from Italy:
-Aglianico Spumante Rosso: Sweet Floral and Raspberry flavors.
(Campania & Basilicata)
-Barbera Frizzante: Sweet Raspberries, Licorice and Fennel. (Italy)
-Freisa di Chieri: Sweet Violets and Raspberries. Freisa is found in
Piedmont and often blended with Brachetto. (Piedmont, Italy)
-Sangue di Giuda dell’Oltrepo Pavese: Sweet grapey and soda-like.
This is a blend of the local varieties including Barbera, Croatina, Uva
Rara and Pinot Noir among others. (Lombardy, Italy)
-Bonarda dell’Oltrepò Pavese Frizzante: Plum and Peppery and is
sometimes quite dry. (Lombardy, Italy)
-Zweigelt Sekt: cherry, plum and herbs with a slightly bitter finish.
(Austria)