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Question 1

Why are cool climates good for growing grapes for sparkling wines?

Answer 1

Grapes struggle to ripen in cool climates which means they can get ripe enough in terms of flavour, but retain the required acidity for sparkling wines

Question 2

What is base wine ABV for typical sparkling wines?

Answer 2

9-11%

Question 3

How much does the secondary fermenation increase the ABV?

Answer 3

1-2%

Question 4

What areas are grapes for sparkling wines grown?

Answer 4

• High latitudes (Champagne, Tasmania, England)
• Near cooling influences (Sonoma)
• high altitudes (Trentodoc)

Question 5

How does Chardonnay respond to autolysis?

Answer 5

It becomes creamier

Question 6

How does Xarel-lo respond to autolysis?

Answer 6

It becomes toasty and smokey

Question 7

What temperature is typical for base wine fermentation?

Answer 7

14-20C

Question 8

What factors within the grape variety influence the style of the wine?

Answer 8

• Intensity of aromas (ie aromatic or neutral)
• Ability to retain acidity while ripening
• How the base wine responds to autolysis (if applicable)

Question 9

Why are grapes for sparkling wines grown at higher yields than still?

Answer 9

• High yields achieve the desirable characteristics:
  
  • High acidity
  • Low potential alcohol
  • Delicate flavours

Question 10

What does early (vs still wines) harvesting achieve?

Answer 10

• High acid/low potential alcohol
• Less likely to be on vine as rainy Autumn weather starts

Question 11

Although low potential alcohol and high acidity is desirable, what is not, and why?

Answer 11

Unripe flavours, it is thought they become more prominent as wine matures.

Question 12

What yeasts are often used and why?

Answer 12

Cultured yeasts.

• The low pH and high acid of environment is quite stressful.
• A neutral yeast that does not enhance thiols and esthers in the wine can be better for autolytic styles of wine.
• During second fermentation, the yeast must be able to start fermenting in alcoholic (10-11%) conditions.

Question 13

Describe MLF in sparkling wines

Answer 13

• Reduces acidity in excessively acidic wines
• Can enhance texture
• Can add creaminess

Question 14

Do sparkling wines that go through MLF have buttery flavours and why/why not?

Answer 14

No. Diacatyl, which gives the buttery flavour in wines that have gone through MLF is metabolised during the second fermentation.

Question 15

What are reasons for blending base wines?

Answer 15

• Balance - body/acidity
• Consitency - NV house styles
• Style - Ripe NV or less aging and higher acidity to age
• Rose wines - When red and white is blended
• Complexity - Range of flavours from varietals/sites/vintages
• Minimise Faults - can blend faulty batches with sound
• Volume - small vineyards can increase volume
• Price - blending in cheaper (ie Meunier) into premium can reduce cost.

Question 16

What is added to the base wine for the second fermentation and what does it include?

Answer 16

• Liqueur de tirage
  
  • Wine/must
  • Sugar
  • Yeast
  • Yeast Nutrients
  • Clarifying agent (ie Bentonite/alginate)

Question 17

How much sugar is in the liqueur de tirage?

Answer 17

Depends on the detgree of effervescence required, but for fully sparkling wines, usually 24g of sucrose per litre. (about 1.5% ABV increaes)

Question 18

For the second fermentation, what temperature are the bottles typically held? How long?

Answer 18

10-12C - 4-6 weeks (temp dependant)

Question 19

After autolysis, why are some wines kept on their lees?

Answer 19

• The anti-oxidative qualities of the yeast cells protext wine from oxidation compared to disgorged wines of the same age.
• The longer it is held in this state, the faster the evolution once the wine is disgorged

Question 20

What are the EU sweetness levels?

Answer 20

• Brut Nature - 0-3g/L
• Extra Brut 0-6g/L
• Brut - 0-12g/L
• Extra-Sec/Extra Dry 12-17g/L
• Sec - 17-32g/L
• Demi-Sec/Semi-Seco/Medium Dry 32-50g/L
• Doux/Dolce - 50g/L+

Question 21

What is the transfer method?

Answer 21

• Similar to traditional method, up to secondary fermenation
• After secondary fermentation, no riddling, wine is opened and poured into pressurised tanks, filtered and rebottled.
• Riddling does not take place so no fining agents need adding.
• Still used in Champagne to fill bottles smaller thatn 375ml and larger than 3L as they are difficult to riddle.

Question 22

What is the tank method?

Answer 22

Cheaper method for large volumes of sparkling wine.

• Preferred when want to preserve primary aromas as no autolytic characteristics.
• Good for fruity (Glera) or aromatic (Muscat)
• First fermentation 16-18C
• Sugar and yeast added, rapid second fermentation in pressurised tan, arrested by cooling
• May or may not be lees aged (tying up tanks for months can lose economic advantages)