Champagne & Sparkling Wine Prof. Karen Goodlad, HMGT 2402, Wine & Beverage Management employed to make sparking wine using wine industry terminology --Explain the factors that affect the taste of sparkling wine --Identify geographical regions where sparkling wine is produced
Objectives Mthode Champenoise
Harvest Press Fermentation Assamblage/Blending Liqueur de tirage o Capped o Transferred to pupitres/racks o Sit on Lees (age)
Rmuage/Riddling Dgorgement/Disgorging Liqueru dExpdition/Dosage Cork/Cage/Seal Age Mthode
Champenoise: Press Mthode Champenoise: Assemblage http://www.champagne.us/en/champagne/the-keys-facts-about-champagne-wine/the-blending Mthode Champenoise: Liqueur Addition of de Tirage _______________ and _______________
with the result of _______________ Mthode Champenoise: Remuage/Riddling http://www.champagne.fr/en/from-vine-to-wine/wine-making/maturation-on-lees Gyropalettes Mthode Champenoise: Dgorgement Transfer Method
Modified Mthode Champenoise o Mthode Champegnoise techniques but wine is transferred into a large vat then filtered into individual bottles Charmat (Tank) Method
Still wine placed in sealed pressurized tank Sugar and yeast are added Sparkling wine is filtered and bottled o Result is light and fruity o Retains grape characteristics o Used for inexpensive wine Champagne, France
Champagne House (44 houses) o Long distinguished brands of particular style o Specialty: blending and producing wine o Purchase almost all grapes Growers o Own an average of 1.5 Hectares (1 hectare: 2.471acres) o Grow/harvest grapes
Trend: Growers Champagne o Single estate grown and bottled, shows terroir 2009 Extension of Region o 40 more villages on perimeter of Champagne Champagne: Rating System
Comit Interprofessionnel des Vins de Champagne (CIVC) o Producers, Growers & INAO govern wine production o chelle de crus: village rating system, updated 1985 Soil climate relationship Until 1990 village rating determine price of grapes Grands Cru (17) Premier Cru (~32) Cru
Champagne: AOC Laws (CIVC) Chardonnay, Pinot Noir, Pinot Meunier Yields in both the vineyard &
pressing are limited Defined pruning, height, spacing & density Harvest by hand in small baskets Aging: 15 months for cuve, 3 years for vintage Styles of Champagne
Non Vintage Blanc de Blancs Blanc de Noirs Vintage Ros Cuve de Prestige
Sugar Content o Extra Brut o Brut o Extra Dry o Sec o Demi-Sec o Doux Types of Producers
Appellations Montagne de Reims Valle de la Marne Cte des Blancs Cte de Szanne
Cte de Bar Geography & Climate o Chalky Soil o Cold, snow Italy, Piedmont Asti, DOCG, & Moscato d Asti, DOCG o Region: Peimonte, Italy o Grape: Moscato Bianco o Predominately made in the Charmat
Method o Spumanti & Frizzante (respectively) Italy, Vento Prosecco, DOC o Region: Veneto, Italy o Grape: Glera o Charmat Method and Tradtional Method
Prosecco Superiore, DOCG o established in 2009 o delineates the area between the towns of Valdobbiadene in the west and Conegliano in the east. Italy, Lombardy
Franciacorta, DOCG o Chardonnay, Pinot Noir, Pinot Bianco o Traditional Method Germany Sekt: Produced using Charmat method Riesling, some Pinot Blanc or
Pinot Gris Spain: Cava Peneds Mthode Champenoise Traditional Grape Varietals o Parellada o Macabeo
o Xarel-lo Freixenet, Cordon Negro Brut o Popular Producer Cordoniu o Most Popular Sparkling Wine in the world
North America Washington State o Predominately Chardonnay o Leading Producer: Domaine St. Michele Method Champagnoise 323,000 Cases in 2006 California
o Kluge Estate, Mumm, Domaine Chandon, Gloria Ferrer, Soter Vineyards, Laetitia, Roederer Estate, Schramsberg, Domaine Carneros, J Opening a bottle of Sparkling Wine Le Saberage o Releasing the cork using a sword DO NOT TRY THIS ON YOUR OWN, THIS IS A
DIFFICULT TECHNIQUE THAT REQUIRES TRAINING Traditional Method Oz Clarke & James May in Champagne
https://youtu.be/qcc_Jnel4s0 Chalk, Greensand, Clay Cool coastal influences north of the 51 parallel Warm September
Grape Varieties: Chardonnay, Pinot Noir, Pinot Meunier, Pinot Blanc, Pinot Gris https://daily.sevenfifty.com/why-you-should-start-paying-attention-to-english-sparkling-wine/ Photo Credit: http://londoncosmopolitan.blogspot.com/2011/07/west-sussex-wine-trail.html PDO Quality English Sparkling Wine Sugar allowed in the production of the cuvee (still wine), not to exceed additional 3% alcohol from naturally occurring sugar Cuvee can not be less than 9% alcohol, final Sparkling wine can not be less than 10% and the
tirage liqueur may not increase total alcohol by more than 1.5% De-acidification of cuvee is allowed Sweetening of cuvee is not permitted Traditional Method 9 months aging in lees (12-24 is common) Source: Retrieved from http://www.ukva.org.uk/wp-content/uploads/2017/03/DEFRA-GUIDANCE-PDO-ENGLIS H.pdf Terms to Know
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