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34 Cards in this Set
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Champagne AC |
- One appellation covers all wines. - 44 rated premier cru, 17 rated grand cru. - Rating system is called echelle des crus. - This system the whole village is rated and not just the vineyard site.
- 5 main areas of major vineyard concentration: - Montagne de Reims - Vallee de la Marne - Cote des Blancs - Cote de Sezanne - Cote des Bar
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Champagne - Climate |
- Cool continental climate - Average temperature in growing season is 16C. - Hazards include winter freeze and spring frost and inclement weather. - Because of cold climate, acidity in grapes remains high and sugar low. |
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Champagne - Viticulture |
- Most soils are chalk but Cote des Bar is dominated by Kimmeridgian Clay. - Chalk provides drainage but retains adequate water. - Rainfall averages at 650mm a year (lower then Bordeaux). - Soils are low in nutrients so require regular fertiliser application. - To lower frost damage, vineyard are on slopes and Taille Chablis is used for Chardonnay and Cordon de Royat for Pinot Noir which both include spur pruning meaning there is a lot of permanent wood but makes it easier to grow second crop after frost destroys first bud. |
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Champagne - Grape Varieties |
- Chardonnay is the most widely planted grape in the Cote des Blancs and Cote de Sezanne and gives higher acidity than in Burgundy.
- Pinot Noir is most common variety in Montagne de Reims and Cote des Bar. - Structural backbone to most blends. More body and length than Chardonnay.
- Meunier dominates the Vallee de la Marne. Buds late protecting it from spring frosts. |
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Traditional Method - Harvest and Pressing |
- Grapes are harvested and taken to be pressed as quickly as possible - not destemmed or crushed. - Machine harvesting is prohibited. - Pressing is done as gently as possible to avoid skin contact, reducing chance of extracting on any colour or tannins. - Modern pneumatic presses are now more commonly used rather than the traditional Coquard Press. - To maintain quality, only 102 litres can be pressed from 160kg of grapes. - First 82 litres called the cuvee and the last 20 called the taille. Best Champagnes are made from the cuvee. |
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Traditional Method - Primary Fermentation |
- Usually carried out in temperature controlled steel vats but occasionally oak casks are still used. - Best producers store the taille and the cuvee separately from each grape variety and village. - Before fermentation, clarification is carried out by sedimentation to minimise the non fruit characteristics. - Resulting wine is moderate in alcohol, very neutral flavour with high acidity. Most wines undergo MLF. - Most of the wines are used to make the vintage wine the following year but some are stored in inert vessels and reserved for future blends. |
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Traditional Method - Blending |
- Wines are blended from different villages and vintages. - Expresses a particular style or characteristic of particular village or vineyard. - Reserve wines are used to smooth out the variation and adds complexity to a blend. - The more reserve wine a producer has, the easier it is to achieve a particular style. |
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Traditional Method - Secondary Fermentation |
- Once the blend is made up, small amount of liqueur de tirage is added then it is bottled up. - Liqueur de tirage is a combination of yeast, yeast nutrients, sugar, water, wine and a clarifying agent. - Bottle is closed with a crown cap with a plastic insert inside the lid. - Bottles are stacked horizontally in cellars for 6 to 8 weeks and kept at a temperature between 10-12C. - Slow fermentation encourages flavour development, alcohol raises by 1.5-2% and CO2 created by yeast gives the wine a sparkle. |
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Traditional Method - Yeast Autolysis |
- Once fermentation has finished, yeast dies and form sediment of lees in the bottle. - Cells break down and release proteins and other chemical compounds (process: yeast autolysis). - This contributes to the flavours in the wine (bread, biscuit, toast etc). - Autolysis lasts for about 4-5 years but has been known to last up to 10 years. - After disgorement, wines mature very quickly. |
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Traditional Method - Riddling |
- Riddling involves moving the bottle from a horizontal position, very slowly, to an inverted vertical position. - Lees slowly settle to the plastic insert under the crown cap seal. - Traditionally, Remueur's were hired to do the job while bottles were in A framed racks called pupitres taking roughly 8 weeks. - Now, it is mainly mechanical in bulk using gyropalette (cage holding 500 bottles on hydraulic arm over 8 days. |
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Traditional Method - Disgorgement and Corking |
- Once bottle is horizontal, the neck of the bottle is frozen in brine solution then inverted to upright position. - Frozen wine holds the sediment in place and pressure in bottle ejects the plastic insert connecting the sediment to it. - Liqueur d'expedition (wine and cane sugar solution) is used to top up the wine. - Bottle is then sealed with cork and secured with a wire cage. - Process is now fully mechanical in matter of seconds so less wine and pressure is lost and oxidation risk is reduced. - Amount of sugar in liqueur d'expedition, known as the dosage, determines the level of sweetness of the final wine as all the sugar from the liqueur de tirage is consumed by the yeast in secondary fermentation. - Dosage level is used to balance the acidity and adds to flavour development. - Brut nature means there is no dosage at all. - Brut champagne rarely receives the full amount of dosage permitted (12 g/l).
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Traditional Method - Permitted Sugar Levels |
- Brut Nature - Dry - 0-3g/l - Extra Brut - Dry - 0-6 g/l - Brut - Dry to off-dry - 0-12 g/l - Extra-Sec - Off-dry to medium - 12-17 g/l - Sec - Medium-dry - 17-32 g/l - Demi-Sec - Sweet - 32-50 g/l - Doux - Luscious - 50+ g/l |
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Traditional Method - Bottle Ageing |
- Quality conscious producers will age their wines in the bottle to allow the liqueur d'expedition to integrate. - Once released, generally ready to drink. - Yeast character continues to develop after disgorgement. - Wines with dosage, the sugar reacts with the proteins released during yeast autolysis; more biscuit, honey and walnut flavours. - Wines without dosage still develop but as it's a more modern style of wine, it is not as well understood how they change. - Because of the development after disgorgement, it is important to know the date it happens. Some producers to state the date of disgorgement on the label. |
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Styles of Champagne - Non-Vintage |
- Most commercially important wine. - Based on current vintage with reserve wines added. - Must be aged for a minimum of 15 months with at least 12 months on lees. - Vary in style from light and crisp to full bodied and yeasty. - Rarely benefits from extended ageing. |
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Vintage |
- Only made in the best years. - Only 80% of that years harvest can be used to produce vintage wines; This ensures there is sufficient reserve wines held by producers. - Must spend a minimum of 3 years on lees. Most benefit from further ageing in the bottle also. - Some producers keep them on their lees for much longer and sell them as late-disgorged wines under a different label. |
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Rose |
- Only rose wines in the EU that are made by blending a red and a white wine. - Can be blended at anytime up to the addition of liqueur de tirage. - Delicate red fruit flavours that fade with age. - Rarely benefit from extended ageing. - Can be Vintage or Non-Vintage. |
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Blanc de Blancs |
- 100% Chardonnay. - Young they are light bodied with high acidity and restrained citrus with green apple fruit character. - With bottle age, they develop rich buttery character. - Vintage and Non-Vintage. |
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Blanc de Noirs |
- Only made from Pinot Noir and Meunier. - More structured with more red fruit character. - Vintage and Non-Vintage. |
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Prestige Cuvee |
- Catch all term for super premium wines from the very best parcels producers have. - Vintage and Non-Vintage. - Growing number of single vineyard wines. - Expressed the house style, vintage or vineyard. - Made in very small quantities. |
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Other Sparkling Wines - The Transfer Method |
- Gets the qualities of secondary fermentation taking place in the bottle. - Avoids expense and complication of riddling and disgorgement. - Up to the point of riddling, process is the same as Traditional Method. - At this point, all the contents of the bottle are disgorged into a tank, filtered in bulk then bottled into a fresh bottle. - Advantage of consistent quality and cost effective way to give good quality wines but can be of detriment to bubble persistence, pressure and longevity. - Label sometimes will distinguish between Traditional (Fermented in this bottle/methode traditionalle) and Transfer (Bottle fermented). - Most common method in new world sparkling wines, particularly Australia. |
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The Tank Method/cuve close/Charmat Method |
- Most inexpensive sparkling wines use this method. - Secondary fermentation takes places in sealed tank. - Base wine is mixed in with sugar, yeast and clarifying agent in the tank. - Resulting sediment is removed by filtration before bottling under pressure. - Advantages include considerably low production. - Disadvantages: none of the flavours gained from yeast autolysis as wine does not spend much time on its lees. - Ideal method for wines with varietal character e.g. Muscat, Riesling, Prosecco. - Autolytic character can be added by stirring the sediment with paddles. - Quality of base wine and care taken during production are particularly important as it accounts for quality and style of final wine. |
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The Asti Method |
- No production of still base wine. - Grapes are harvested and pressed and must is stored close to freezing point until needed. - When must is needed, it is warmed and fermented. CO2 is allowed to escaped until wine reaches 6% abv at which point the CO2 is retained. - Fermentation continues to about 7-7.5% abv and pressure reaches close to 5 atmospheres. - Fermentation is stopped by chill filtration and wine is bottle for immediate sale. - Variations are used in Asti DOCG and Moscato d'Asti. Latter has lower alcohol and pressure but higher residual sugar. |
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Carbonation |
- CO2 produced from fermentation is not used, instead, CO2 is injected to the wine to make it sparkle. - Does not produce quality wine. - Cheapest method. |
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Other European Sparkling Wines - Cremant |
- 7 French AC's. The 4 most important are: - Cremant de Loire - Chenin Blanc, Chardonnay, Cabernet Franc - Cremant d'Alsace - Pinot Blanc, Riesling, Chardonnay - Cremant de Bourgogne - Chardonnay, Pinot Noir - Cremant de Limoux - Mauzac, Chardonnay, Chenin Blanc
- Traditional method used. - 100 litres from 150 kg. - 9 months on lees. - Aromatic varieties such as Muscat and Gewurztraminer are not allowed. |
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Other EU Sparkling Wines - Saumur and Vouvray |
- Saumur AC - Chenin Blanc, Cabernet Franc - Vouvray AC - Chenin Blanc
- Sparkling reds occasionally made in Saumur from Cabernet Franc. - Chenin Blanc does not absorb autolytic flavours as well as Chardonnay or Pinot Noir but when present tends to be more toasty.
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Other EU Sparkling Wines - Cava |
- Cava DO - Macabeo, Xarel-lo, Parellada, Chardonnay
- Traditional method. - Covers non-contiguous area across Spain. - Most comes from vineyard of Penedes in Catalan but can also be made in Navarra, Rioja and Valencia. - Requirements similar to Cremant - 100 litres from 150 kg and wine must spend 9 months on lees. - Some character from yeast autolysis. |
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Other EU Sparkling Wines - Asti |
- Asti DOCG - Muscat Blanc a Petits Grains
- Located in Piemonte. - Fruity aroma and candied orange. - Sweet, low in alcohol (7-7.5% abv) - Avoid autolytic character. - Asti method is used. |
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Other EU Sparkling Wines - Prosecco |
- Prosecco DOC - Glera (Prosecco) - Conegliano-Valdobbiandene - Glera (Prosecco)
- Prosecco DOC covers wide area of Veneto and Friuli and the higher area of Conegliano-Valdobbiandene. - Fruit for Conegliano-Valdobbiandene must be grown on steep limestone slopes north-west of Venice. - Cartizze and Rive indicate exceptional sites. - Virtually all Prosecco is produced by the Tank Method. - Medium acidity, fresh aromas of green apple and melon. - Traditionally bottled with slightly higher sugar which is what has made it popular. - To be drunk young and fresh. Does not benefit from further ageing. |
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Other EU Sparkling Wines - Sekt |
- Deutscher Sekt - Muller-Thurgau, Riesling
- Made using Tank Method. - Grapes must be grown in Germany and turned into sparkling within Germany. - Riesling produce the best. - Must come from one of the 13 Anbaugebiete so the wine can have Deutscher Sekt on the label. - Few producers use grapes from individual Einzellage and use the traditional method but it is very rare.
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New World Sparkling Wine |
- Generally, warmer climates in new world countries pose too many problems such as low acidity, high sugar resulting in too high alcohol, making the wine unbalanced. - Best sparkling wine grapes can only be grown in cooler climates. |
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Australia |
- Red, rose and white wines. - Traditional method used for high quality, small volume wines, boutique producers choice. - Tank method and the Transfer method are also popular for more moderately priced wines.
- 3 main styles: - Light, fresh simple crisp acidity - Full bodied, noticeable autolytic flavours - Sparkling reds.
- Chardonnay and Pinot Noir are the most common grapes, usually blended together. - Blanc de blancs and blanc de noirs also sometimes produced.
- Sparkling roses are made by allowing skin contact during primary fermentation (drawing off). Most are made by adding a small percentage of red wine to the blend. - Floral and red fruit characteristics.
- Ideal locations for sparkling wine production: - Tasmania - Yarra Valley - Adelaide Hills
- Sparkling reds are an Australian speciality. - 60 different sparkling reds. - Only small amount is produced (usually about 250 bottles a year). - Traditional method usually used. - Shiraz makes the best wines. - Cabernet Sauvignon and Merlot are also used. - Full bodied with cherry, red berry and spice aromas. - Sugar remains to offset the tannin and high alcohol to make the wines rich and flavoursome. - Served slightly chilled. |
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New Zealand |
- Marlborough - Hawkes Bay - Gisbourne
- High quality Traditional method wines with traditional Champagne grape varieties. - Cross regional blends because of differences in climate. - Most wines undergo 18 months of bottle maturation. - Wines have elegant high acidity and ripe fruit quality. |
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South Africa |
- Traditional method - Referred to as Cap Classique. - Pinot Noir and Chardonnay main grape types. - Cap Classique association commits its member to ageing their wines on lees for 9 months, this is soon to be increased to 12 months. - Production levels and exports remain modest. |
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USA |
- Carbonation - Charmat (Tank method) - Transfer - Traditional
- Cost of wines reflects the way it is produced.
- Washington and Oregon use traditional method but California is the hub. - Quality level is comparable to Champagne. - Fruit is sourced from cool locations. - Carneros AVA homes a lot of Chardonnay and Pinot Noir for sparkling and still wine. - Mumm, Chandon et Moet, Taittinger still have subsidiary businesses in Napa Valley. - Anderson Valley provides ideal conditions for growing due to the cool breeze from Pacific Ocean and regular fog. |
