S PA R K LIN G W IN ES

Sparkling wine is a wine with significant levels of carbon dioxide in it, making it
fizzy. The classic example of a sparkling wine is champagne, which is exclusively
produced in the Champagne region of France. Most sparkling wine is white or ros
but there are examples of red sparkling wines such as the Italian Brachetto,
Australian sparkling Shiraz, and Azerbaijani "Pearl of Azerbaijan" made from Madrasa
grapes. The sweetness of sparkling wine can range from very dry "brut" styles to
sweeter "doux" varieties (from the French words for 'raw' and 'sweet', respectively). [1]
The sparkling quality, of sparkling wine, comes from its carbon dioxide content and
may be the result of natural fermentation , either in a bottle, as with the
traditional method , in a large tank designed to withstand the pressures involved (as
in the Charmat process), or as a result of simple carbon dioxide injection in some
cheaper sparkling wines.
In most countries the word "champagne" is reserved only for the specific type of
sparkling wine from the Champagne region of France. The French terms "Mousseux"
or "Crmant" are used to refer to sparkling wine not made in the Champagne region,
such as Blanquette de Limoux produced in Southern France. Sparkling wines are also
produced in other regions of France as well as other countries around the world.
These sparkling wines are often referred to by their local name or region, such as
Espumante from Portugal, Cava from Spain, Franciacorta , Trento DOC, Oltrep Pavese
Metodo Classico and Asti from Italy (the generic Italian term for sparkling wine being
spumante) and Cap Classique from South Africa. Sparkling wine have also been
produced in Central and Eastern Europe since the early 19th-century. "Champagne"
was further popularised in the region, late in the century, when Jzsef Trley started
production in Hungary using French methods, learned as an apprentice in Reims.
Trley has since become one of the largest European producers of sparkling wine.
The United States, is also a significant producer of sparkling wine today, with
producers in numerous states. Recently production of sparkling wine have started in
the United Kingdom again, after a long hiatus since some of the earliest examples of
sparkling wine was produced there

Process O fFerm entation

here are several methods used to carry out this secondary fermentation. The most well

known is the Traditional or "Champagne method" where the base cuvee is bottled with a
mixture of sugar and yeast. The introduction of a fresh yeast and food source (the sugar)
triggers the fermentation process in the bottle that the wine will eventually be sold in.
Through the process of riddling and eventually disgorgement, the dead yeast cells (lees)
are removed from the wine while still maintaining the dissolved carbon dioxide gas. A
dosage mixture of fresh wine and some sugar syrup is used to adjust the sweetness level of
the wine after it has been disgorged.
In the methode ancestrale the disgorgement step is skipped and the wine is sold with the
lees still present as sediment in the wine. In the Sparkling wine production#transfer
method, after the wines have gone through the traditional method including riddling and
disgorgement, the bottles are emptied into a large tank where they are then transferred to
small and large format wine bottles such as 3 liter jeroboam and small split sizes used on
airlines.[1] Numerous quality producers worldwide use the "Traditional" method to make
their sparkling wines.
The Charmat method takes place in stainless steel fermentation tanks that are pressurized.
The fresh yeast and sugar mixture is added to the wine which rapidly stimulates
fermentation in the pressurized environment. The wine is then cooled, clarified and bottled
using a counter pressure filler. The process of carbon injection (or carbonation), the method
used to make soda pop fizzy, does not involve initiating a secondary fermentation but
rather injecting carbon dioxide gas directly into the wine. This method produces large
bubbles that quickly dissipate and is generally only used in the cheapest sparkling wines. [1]

D iff
erence b/w Sparkling W ines and
Cham pagne
The style of winemaking which produces sparkling wine is practiced all over the

world. With differing emphasis on fruitiness, bubble size, and methods, each
country is home to a distinct version of itsown. Some popular varieties from
different regions are:
Sekt: This German version of sparkling winecan vary in sweetness and dryness
and is typically less alcoholic than Champagne. During the signing of the Treaty of
Versailles, France was given ownership of the classification Champagne.
Germanys sparkling wine has been known as Sekt ever since.
Prosecco: This popular Italian sparkling wine has large bubbles and a fruity aroma

making it a common choice for mixed drinks like mimosas or bellinis. Made
withGlera grapes as well as Bianchetta Trevigiana, this is most often adry or very
dry sparkling wine.
Cava: A Spanish sparkling wine made fromMacabeu grapes, this variety is said to
haveverysimilarflavor to Champagnes.
French sparkling wine: Sparklingwines can come from France (outside of the
Champagne region) and are made in a variety of sweet, dry and ros varieties.
American sparkling wine:From blends using traditional Champagne grapes to
vintages with a completely different recipe, there are endless flavors to discover in
sparkling wines.

iM A ge
S

Cham pagne
Champagne is produced at the far extreme of viticultural circumstances, where the

grape struggles to ripen in a long drawn out growing season. Cool climate weather limits
the varieties of grape, and the types of wine that can be made, but it is in this region that
sparkling wine has found its standard bearer. The limestonechalk soil produces grapes
that have a certain balance of acidity, extract and richness that is difficult to replicate in
other parts of the world. The Champenois vigorously defend use of the term
"Champagne" to relate the specific wine produced in the Champagne wine region. This
includes objection to the term "Champagne style" to refer to sparkling wines produced
outside the Champagne region. Since 1985, use of the term methode champenoise has
been banned in all wines produced or sold in the European Union. [2]
Blending is the hallmark of Champagne wine, with most Champagnes being the
assembled product of several vineyards and vintages. In Champagne there are over
19,000 vineyard owners, only 5,000 of which are owned by Champagne producers. The
rest sell their grapes to the various Champagne houses, negociants and co-operatives.
The grapes, most commonly Chardonnay, Pinot noir and Pinot meunier, are used to make
several base wines that are assembled together to make Champagne. Each grape adds
its own unique imprint to the result. Chardonnay is prized for its finesse and aging ability.
Pinot noir adds body and fruit while Pinot meunier contributes substantially to the aroma,
adding fruit and floral notes. The majority of Champagnes produced are non-vintage (or
rather, multi-vintage) blends. Vintage Champagne, often a house's most prestigious and
expensive wine, is also produced, but only in years when the producers feel that the
grapes have the complexity and richness to warrant it. [2]