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Discover the various methods of making sparkling wine, from Charmat to Carbonation, along with key Champagne styles and regions. Learn about the different bottle sizes, terminology, and classifications, such as Grand Cru and Premier Cru. Explore Spanish, California, Italian, and German sparkling wine traditions.
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Sparkling Wine Methods • Charmat - Secondary fermentation in large sealed interconnected tanks A.K.A. Bulk Process, Cuvee Close (Fr.), Metodo Charmat(It.), Autoclave(It.), Granvas (Sp.), método continuo (Po.) • Transfer - The secondary fermentation takes place in a bottle, the wine is then transferred to a pressurized tank where it passes through a filtration system to remove sediment. A.K.A. bottle fermented, fermented in the bottle, transfer method • Carbonation - CO2 is injected into the wine as in soft drinks.
Methode Champenoise • Use of Chardonnay, Pinot Noir, and Pinot Meunier grapes • Limited juice extraction from grapes (26.4gal/350lbs of grapes) • Primary alcoholic fermentation in stainless steel followed by malo-lactic fermentation. • Blending of base wine and reserve wines. • Cuvee is bottled with cane sugar & yeast. • Secondary fermentation takes place in bottle. • Riddling (Remuage) • Disgorging (Degorgement) • Dosage • Aging (1yr for non-vintage, 3 for vintage) • Release
Grand Cru: 100% rating • Ambonay • Avize • Ay • Beaumont-sur-Vesle • Bouzy • Chouilly - Cotes du Blanc • Cramant - Cotes du Blanc • Louvois • Mailly • Les Mesnil sur Oger • Oger - Cotes du Blanc • Oiry • Puisieulx • Sillery • Tours-sur-Marne • Verzanay • Verzy • Premier Cru: 90-99% rating • 41 Villages • Other: 80-89% rating • 142 Villages Reims Montagne de Reims Chateau Thierry Epernay Vallee de la Marne Chalons-en-Champagne Cotes des Blanc Champagne Bar-sur-Aube Bar-sur-Seine
Champagne Styles • Brut Nature or Brut Zero- Champagne with no dosage added, the driest style. • Brut – Very dry; <1% liqueur added. • Extra Sec – Extra Dry; 1-3% liqueur added. • Sec – Dry; 3-5% liqueur added. • Demi-Sec – Slightly Dry; 5-8% liqueur added. • Doux – Sweet; 8-15% liqueur added.
Bottle Sizes • Split – ¼ bottle; 187 ml • Half – ½ bottle; 375 ml • Full – 750 ml • Magnum – 2 bottles; 1.5 L • Jeroboam – 4 bottles; 3.0 L • Rehoboam – 6 bottles; 4.5 L • Methuselah – 8 bottles; 6 L • Salmanazar – 12 bottles • Balthazar – 16 bottles • Nebuchadnezzar – 20 bottles; 15 L
RM: Recoltant-Manipulant • NM: Negociant-Manipulant • CM: Cooperative de Manipulation • MA: Marque Auxiliaire
Spanish Sparkling Wine • CAVA • MetodoTradicional • Paralleda, Xarel-lo, Macebeo Chardonnay • Monastrell, Garnacha and Pinot Noir. • Penedes • Largest producer of Sparkling Wine • Yield is according to a fixed formula and is based on grape tonnage—12 tonnes per hectare of white and 8 tonnes per hectare of red grapes are allowed, with a maximum of 100 litres of must per 150 kg of grapes.
CALIFORNIA SPARKLING WINE • The French Connection • Classic Methods, Classic Varieties • MethodeChampenois • California Champagne
ITALIAN SPARKLING WINE • Spumante - Frizzante • Piemonte • Asti Spumante • Muscat • Brachettod’Acqui • Moscatod’Asti • ProseccodiConegliano - Valdobbiadene • Bellini • DOC vsProsecco • Franciacorta • DOCG • MetodoClassico
German Sparkling Wine • Sekt • Perlwein • Schaumwein
Assemblage Blanc de Blanc Blanc de Noir Cava CMCV (classic method/classic varieties) Cremant Cuvee Prestige Grand Marques Gyro Palettes Liqueur de tirage Liqueur d’expidition MetodoClassico Prise de mousse Pupitres Remuauge Tirage Rose Glossary of Sparkling Wine Terms
