Sparkling Wine Information

Sparkling Wines

When grape juice is fermented, sugar is converted into alcohol and Carbonic gas. For still wines, this gas is allowed to be released during fermentation. However if you prevent the release of the gas by using a cap or cork you trap the gas which dissolves into the wine. When the wine is opened the gas is released in the form millions of tiny bubbles.

There are four main styles/types or procedures for producing sparkling wines, each will vary the quality of the product.

1) Method Champenoise.
This term indicates a sparkling wine that has undergone a 2nd fermentation in the bottle in which it is sold.

2) Bottle Fermented.
This term indicates that the wine has undergone a second fermentation in bottle but not necessarily in the bottle in which it was sold.

3) Cuve Close or Tank Method.
Normally used in the production of bulk or inexpensive sparkling wines. The 2nd fermentation is done in a tank before being filtered and bottled under pressure.

4) Carbonation.
By far the cheapest method of putting bubbles into wine. Injecting CO2, in the same way that lemonade is made.

Champagnes.
Whilst many sparkling wines and Champagnes are produced in a similar way, the main points of difference are the types of yeast used and fermentation and maturation of the base wine in wood. Also, the terms – Remuage, Degorgement & Dosage.

These 3 terms are the principals and techniques by which a Champagne house encourages the dead yeast cells used for the second fermentation to fall to the neck of the bottle, the removing of those cells and the small additional top up after removing the cells.

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