WINE 101 | SPARKLING WINE

Wine containing bubbles of carbon dioxide gas is a loose definition of sparkling wines. What makes these wines unique and distinguishable is how the bubbles are achieved.

Methode Champenoise is the most traditional form of sparkling wine production originating in the Champagne region of France. In brief, a sweet mixture of sugar and wine is blended with still wine and selected alcohol and pressure tolerant yeasts; this mixture (the cuvee) is immediately bottled and capped. The process of introducing the yeast and syrupy mixture to the still wine is known as Dosage . Secondary fermentation takes place inside the bottle with regular by-products of alcohol and carbon dioxide gas. The carbonation is induced into the wine directly as a result of the fermentation process; since the bottle is capped, no gas can escape. The sediments thrown off by the fermentation process are then removed by riddling and disgorgement.

Riddling racks are the inverted v-shaped racks in which we display sparkling wine in our stores. The sediment from fermentation gathers in the neck of the bottle. During the riddling process, rotation of the wine bottle within the riddling rack causes the sediment to collect into the neck of each bottle.

Once riddling is complete, the next stage in traditional methode champenoise production is known as disgorgement. Once all of the sediment has settled into the neck of the bottle the bottle neck is frozen and the plug of yeast and lees is removed.

The wine is then topped up and sealed with a proper champagne cork. The wine is then cellared on its side until it reaches its potential. During the disgorgement process winemakers may use wine or in some special cases cognac or brandy to top up.

Wines produced in the traditional Methode Champenoise style are considered to be premium beverages and their cost will typically reflect the labour intensive manner in which they are produced. Corners may be cut in the riddling process often by using large mechanically operated cages so that many bottles can be handled at once. Typically, more expensive champagne is processed entirely by hand in smaller batches. Less expensive champagnes are usually riddled in large cages rather than individually.

Another methode champenoise shortcut is known as the transfer method . The riddling and disgorgement are replaced by a pressurized filtration prior to bottling.

Sparkling wines produced in large tanks and bottled under pressure are known as charmat method or cuvee close wines. The more moderately priced sparkling wines on our shelves are produced using these methods.

Cheap, commercial sparkling wine is produced by simply injecting still wine with carbon dioxide gas and then bottling it under pressure.

Other sparkling wine terms you may encounter:

Blanc de Blancs: In French “white from whites”, Methode champenoise style produced exclusively from Chardonnay grapes or white grapes.

Blanc de Noirs: In French “white from red”. In this case white wines are made entirely from ‘black' grapes such as Pinot Noir or Pinot Meunier. Grapes are delicately pressed hence, the delicate onion skin colour most of these wines exhibit.

Brut: Very dry, unsweet. Less than 1.5% residual sugar.

Extra Brut: Very, very dry. 0 to .6% residual sugar.

Extra Dry: Off-dry, 1.2 to 2% residual sugar.

Sec: Lightly sweet, 1.7 to 3.5% residual sugar.

Demi Sec: Quite sweet, 3.3 to 5% residual sugar.

Doux: Sweet, more than 5% residual sugar.

Cava: The official name for methode champenoise style wine produced in Spain .

Cremant: French term for the finest dry methode champenoise wines produced outside of the official Champagne region.

Prosecco: A white grape variety grown primarily in the eastern part of the Veneto region. Prosecco wines are typically dry, crisp aperitif style beverages.

Spumante: Italian for sparkling wine. Often used with the source of the grapes such as Asti Spumante.

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