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WHAT IS SPARKLING WINE? |
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Sparkling wine, the effervescent elixir that adds sparkle to any occasion, is a fascinating world of craftsmanship and tradition. From the charming Charmat method to the classic Champagne method, each production technique lends its own unique character and flavour profile to the wine. Whether you prefer the fruity freshness of tank-fermented sparklers or the toasty complexity of bottle-fermented wines, there's a sparkling wine to suit every palate and celebration. So, as warmer weather beckons and the wedding season approaches, we thought we’d give you a rundown on the basics of the sparkling wine world.
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THE METHODS OF PRODUCING SPARKLING WINE |
Most sparkling wines go through two fermentations: one to turn the grape juice into still wine without bubbles (called a base wine) and a subsequent one to turn the base wine into bubbly wine. The winemaker instigates the second fermentation by adding yeasts and sugar to the base wine. The added yeasts convert the added sugar into alcohol and carbon dioxide (CO2) bubbles.
When yeasts convert sugar into alcohol, carbon dioxide is a natural by-product. If fermentation takes place in a closed container, it prevents this carbon dioxide from escaping into the air. With nowhere else to go, the CO2 becomes trapped in the wine in the form of bubbles.
Beginning with the second fermentation, the longer and slower the winemaking process, the more complex and expensive the sparkling wine will be. Some sparkling wines are ten years in the making; others are produced in only a few months. The slow-route wines can cost more than $100 a bottle, while bubblies at the opposite end of the spectrum can sell for as little as $4.
Let's begin with the basic vessel options for fermentation and then we'll give you a rundown on the method naming conventions that you will find on a bottle label and what they mean.
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TANK VS. BOTTLE FERMENTATION METHODS |
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Tank fermentation |
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The quickest, most efficient way of making a sparkling wine involves conducting the second fermentation in large, closed, pressurized tanks. This method is called the bulk method, tank method, cuve close (meaning closed tank in French), or Charmat method (after a Frenchman named Eugene Charmat, who championed this process).
Sparkling wines made in the Charmat (pronounced shar mah) method are usually the least expensive because they’re usually made in large quantities and are ready for sale soon after harvest. The whole process can take just a few weeks. Also, the grapes used in making sparkling wine by the Charmat method (Chenin Blanc, for example) are usually far less expensive than the Pinot Noir and Chardonnay typically used in the traditional or champagne method.
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Bottle fermentation |
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The more traditional method of producing sparkling wines is to conduct the second fermentation in the individual bottles in which the wine is later sold. In Europe, the conducting second fermentation in the bottle is called the classic or traditional method; in the United States, it’s called the champagne method or méthode champenoise.
Champagne has been made this way for over 300 years and, according to French regulations, can be made in no other way. Many other French sparkling wines produced outside of the Champagne region use the same process but are allowed to use the term crémant in their names rather than champagne.
Bottle fermentation is an elaborate process in which every bottle becomes its own fermentation tank. Including the aging time at the winery before the wine is sold, this process requires a minimum of fifteen months and usually takes three years or more. Invariably, bottle-fermented sparkling wines are more expensive than tank-fermented bubblies.
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What is the difference in taste? |
The two different methods of producing sparkling wines result in different tastes:
Tank-fermented: the sparklers tend to be fruitier than traditional-method sparkling wines. This difference occurs because the route from grape to wine in tank fermentation is shorter and more direct than bottle fermentation. Some winemakers use the Charmat, or tank method because their goal is a fresh and fruity sparkling wine. Asti, Italy’s most famous sparkling wine, is a perfect example. You should drink Charmat-method sparklers young when their fruitiness is at its max.
Bottle fermentation: these sparklers tend to be less fruity than Charmat-method wines. As the wine develops, chemical changes take place that diminish the fruitiness of the wine and contribute more savoury and deep aromas and flavours such as toastiness, nuttiness, caramel, and yeastiness. The texture of the wine can also change, becoming smooth and creamy. The bubbles tend to be tinier and feel less aggressive in your mouth than the bubbles of tank-fermented wines.
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SPARKLING WINE PRODUCTION METHODS |
To keep it simple, we are referring to 3 of the major sparkling wine methods:
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Traditional Method |
Classic method, Champagne Method, Méthode Champenoise
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Ancestral Method |
Similar to the Traditional Method but wine is bottled before fully completing its first fermentation, predates the Champagne Method
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Charmat Method |
Second fermentation in tank
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WHAT DOES THAT LABEL MEAN? |
Pétillant Naturel, or Pét-Nat, for short: sparkling wines made in the ANCESTRAL METHOD, most commonly the bubbles are more frizzante but can also be big bubbles, quite often bottles are not disgorged so they can be cloudy.
Champagne: France, TRADITIONAL METHOD made Champagne, can be completely dry but most commonly has residual sugar, and fine bubbles, made with 100% varietal or blends of chardonnay, pinot noir, and pinot meunier.
Crémant: sparkling wines made in France outside of Champagne in the TRADITIONAL METHOD, made with all kinds of grapes depending on region, fine bubbles.
Prosecco: Italy (DOCs and DOCGs are in northern Italy spanning provinces in Veneto and Friuli), CHARMAT METHOD, some residual sugar, large bubbles, most commonly 100% Glera but can also be blended with other varietals.
Cava: Spain, TRADITIONAL METHOD, the most used varietal is xarel-lo but often blended with macabeu & parellada.
Lambrusco: Italy, Emilia Romagna (but it pops up in Australia and Argentina), CHARMAT METHOD most often but we’ve brought in ANCESTRAL METHOD Lambrusco as well, Lambrusco is the name of the sparkling wine and also the name of the variations of the grape, anywhere from bone dry to sweet, light pink to deep red, bubbles range from frizzante to large bubbles.
Asti Spumante: Italy, CHARMAT METHOD, the most commonly used grape is Moscato, with significant residual sugar, creamy fine bubbles, considered aperitif or dessert wine.
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SOME BONUS DEFINITIONS |
Liqueur d’expedition: starts secondary fermentation (expedition liquor = something that has yeast & sugar in it)
Dosage: after disgorging and temp cap, decide if you want to add sugar to balance acidity
Zero dosage aka brut nature, no sugar added
The world of sparkling wine is as diverse as it is delightful, offering an array of styles and flavours to tantalize the taste buds. Whether you're sipping on a crisp Prosecco or indulging in a luxurious Champagne, each glass is a celebration in itself. So, here's to the timeless allure of sparkling wine and the moments of joy and connection it brings to our lives. Cheers!
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