Sparkling wine
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Sparkling wine is a
The sparkling quality of these wines comes from its carbon dioxide content and may be the result of natural
In
History
The tendency of still wine from the Champagne region to lightly sparkle was noted in the Middle Ages but this was considered a
The British were the first to see the tendency of wines from Champagne to sparkle as a desirable trait and tried to understand why it produced bubbles. Wine was often transported to England in
Semi-sparkling wine
Fully sparkling wines, such as Champagne, are generally sold with 5 to 6
Red sparkling wine
While the majority of sparkling wines are white or
Production
The
The primary
Secondary fermentation
There are several methods used to carry out this secondary fermentation. The most well known is the
In the methode ancestrale (ancestral method), the disgorgement step is skipped and the wine is sold with the lees still present as sediment in the wine. In the 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 litre jeroboam and small split sizes used on airlines.[1] Numerous quality producers worldwide use the "Traditional" method to make their sparkling wines.
The
Bubbles
An initial burst of effervescence occurs when the sparkling wine contacts the dry glass on pouring. These bubbles form on imperfections in the glass that facilitate nucleation.
Nucleations are needed to stimulate the formation of bubbles because carbon dioxide has first to diffuse from the wine solution before it can rise out of the glass and into the air. A poured glass of sparkling wine will lose its bubbliness and carbon dioxide gas much more quickly than an open bottle alone would.
According to the wine academic, Graham Harding, the average bottle of champagne contains enough carbon dioxide to potentially produce 49 million bubbles.
Putting a spoon in an open bottle of sparkling wine to keep it bubbly is a myth. A proper stopper is much more effective.[10][11]
Sweetness
The amount of sugar (dosage) added after the second fermentation and aging varies and will dictate the sweetness level of the sparkling wine. Wines produced within the European Union must include the sweetness level on the wine label. For wines produced outside the EU, the sweetness level is not required but if it is included on the label the terms used must conform to EU guidelines.[2]
- Brut Natural or Brut Zéro (fewer than 3 grams of sugar per litre)
- Extra Brut (fewer than 6 grams of sugar per litre)
- Brut (fewer than 12 grams of sugar per litre)
French sparkling wine
The most well-known example of sparkling wine is that of Champagne from the
Champagne
Champagne is produced at the far extreme of viticultural circumstances, where the
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,
Crémant
Sparkling wines designated Crémant ("creamy") were originally named because their lower carbon dioxide pressures were thought to give them a creamy rather than fizzy mouth-feel. Though they may have full pressures today, they are still produced using the traditional method, and have to fulfill strict production criteria.[12] In France, there are eight appellations for sparkling wine which include the designation Crémant in their name:
- Crémant d'Alsace
- Crémant de Bordeaux
- Crémant de Bourgogne
- Crémant de Die
- Crémant du Jura
- Crémant de Limoux
- Crémant de Loire
- Crémant de Savoie[13]
There are also Crémant designations outside France:
- Crémant de Luxembourg
- Crémant de Wallonie (Belgium)
French appellation laws dictate that a Crémant must be
As noted above, the designation Crémant was previously used for sparkling wines from the Champagne region which were produced with slightly less carbon dioxide and somewhat lower bottle pressure (typically 2–3 atmospheres instead of 5–6).
Since the designation Crémant is not reserved exclusively for French use (as a result of it replacing méthode champenoise), it may also be used by producers in other EU countries which fulfill the production criteria. Although such usage is rare, for example in
Sula Vineyards produce "Sula Brut Crémant de Nashik" (up To 80% Chenin Blanc, the remainder Riesling and Viognier) and "Sula Brut Tropicale Crémant de Nashik" (60% Chenin Blanc, 40% Shiraz, Viognier) in India, which they differentiate from their "Méthode Classique" and "Méthode Traditionnelle" products.[17]
Other French sparkling wine
There are also some other French appellations for sparkling wines, which do not carry the name Crémant. Some of these are exclusively sparkling wine appellations, and some are appellations allowing both still and sparkling wine to be made. The term Mousseux is French for "sparkling" and can refer to a sparkling wine made using methods other than the méthode champenoise such as the Charmat method,[18] while Crémant can only be used for wines that have been made using the méthode champenoise.[19]
Sparkling-only are:
- Anjou mousseux AOC
- Blanquette de Limoux AOC
- Blanquette méthode ancestrale AOC
- Bourgogne mousseux AOC
- Clairette de Die AOC
- Saumur mousseux AOC
- Touraine mousseux AOC
Either still or sparkling are:
- Gaillac AOC
- Saint-Péray AOC
- Vouvray AOC
- Montlouis AOC
Other European sparkling wine
Cava
Cava is the name of a type of Spanish (mostly in
Cava is produced in varying levels of
Portuguese sparkling wine
Espumante (Portuguese pronunciation: [ɨʃpuˈmɐ̃tɨ]) is the Portuguese version of a sparkling wine. Unlike Cava, which is produced solely in northern climates, Espumante is not only produced in the northern wet region of Vinho Verde, but also throughout Portugal all the way to the southern region of the Alentejo, known for its extreme temperatures and arid climate.
While Spain has one regulating body, DOC Cava, spread across several different political regions, quality Espumante is produced solely in DOC Bairrada, located just south of Vinho Verde. In order for a wine to be certified as a quality Espumante from DOC Bairrada, it must be made in the traditional champagne (indicating the year of harvest) and stamped with the VEQPRD (Vinho Espumante de Qualidade Produzido em Região Determinada) certification.
VFQPRD is a regional sparkling wine made in the traditional champagne, charmat or transfer method in one of the following determined regions:
VQPRD is a sparkling wine that can be made by injecting the wine with gas in the traditional champagne, charmat, transfer method anywhere in Portugal.
Espumoso is the cheapest and lowest level of sparkling wine, made by injecting the wine with CO2.
Top-quality Espumantes can be found in
Italian sparkling wine
According to etymological sources, the term spumante was not used in a wine context until 1908, more than 40 years following the first Italian sparkling wine using the méthode champenoise produced by Carlo Gancia which was then sold as "Moscato Champagne".[22]
Sparkling wines are made throughout Italy but the Italian sparkling wines most widely seen on the world market are the
Asti is a slightly sweet wine made from the Moscato grape in the province of Asti. The wine is noted for its low alcohol levels around 8% and fresh, grapey flavors. Moscato d'Asti is a frizzante style slightly sparkling version of Asti;[23] it is sweeter and contains even less alcohol, typically around 5.5%.
The Franciacorta region, located northwest of Brescia, is home to the largest segment of Italian sparkling wine production. Made predominately from Chardonnay and Pinot bianco, sparkling wine labeled under the Franciacorta DOCG is permitted to include no more than 15% Pinot nero. Both vintage and non-vintage Franciacorta sparkling wines are made which require 30 and 18 months, respectively, of aging on the lees.[22][24] Franciacorta Satèn, a Blanc de blancs, is produced with the reduced 4.5 atmospheres of pressure instead of 6 for an expression of softness.[22]
Trento DOC is an appellation for white and rosé sparkling wines made according to the méthode traditionnelle. Chardonnay, Pinot noir, Pinot blanc and Pinot Meunier grapes are used. There is a maximum vine yield of 150 q.l. per hectare for all varietals, and a maximum grape yield of 70%. The wines must rest for a minimum of 15 months on their lees for non-vintage, 24 months for vintage, and 36 for riserva. Minimum alcohol content must be of 11.5%, or 12% for riserva. Trento DOC wines are distinguished by their straw-yellow color.
Prosecco is made in both fully sparkling (spumante) and lightly sparkling (frizzante) styles. The wine is produced in the cool hills around the town of Valdobbiadene and are generally dry but sweeter examples are produced.[25]
v.f.q.p.r.d. (Vini frizzanti di qualità prodotti in regioni determinate): quality vini frizzanti made within defined regions are generally labeled as such.
Sekt
Sekt is a German term for some sparkling wine. The majority of Sekt produced (around 95%) is made by the Charmat method with the remaining premium Sekt being made according to the méthode traditionnelle. Cheap sparkling wine made with CO2 injection must not be called Sekt, but rather Schaumwein (German for sparkling wine, literally "foam wine"), while semi-sparkling wine is called Perlwein. According to CJEU (Court of Justice of the European Union) regulation, Sekt and the Term „Qualitätsschaumwein“ (German for quality sparkling wine) are the same. Quality sparkling wine is defined by means of precise specifications, including at least 10 per cent alcohol content and 3 bars (44 psi) pressure in the bottle, among other things. For quality sparkling wines PSR (produced in specified regions), additional geographical regions (storage sparkling wine) and vintage specifications (vintage sparkling wine) are permitted. Around 90 percent of Sekt is made at least partially from imported wines from
Some of the premium wines are often made using the Riesling, Pinot blanc, Pinot gris and Pinot noir grapes, with much of it drunk locally rather than exported. These Sekts are usually vintage dated with the village and vineyards that the grapes are from.[29] Premium Sekt b.A. produced in smaller lots is often referred to as Winzersekt (winegrower's Sekt), since it is typically produced by a producer which has vineyards of his own, rather than by the large Sekt-producing companies (Sektkellereien) which buy grapes or base wine on a large scale for their production. In Austria, the corresponding term is Hauersekt.
German production of sparkling wines dates back to 1826, when G. C. Kessler & Co. was founded in Esslingen am Neckar by Georg Christian Kessler (1787–1842), who had previously worked at the Champagne house Veuve Clicquot from 1807 to 1826. The names used by the German producers for their sparkling wines in the 19th century were "Mousseux", "Sect" or "Champagne" (or Champagner), although "Sekt" already appears as a term and spelling in 1805 (see Weltsekttag) and from the late 18th century onwards begins to appear in technical manuals published for the use of wine merchants, vintners and oenophiles in general.[30] The 1919 Treaty of Versailles forbade Germany the use of this name, long before European Union regulations prohibited its use outside the Champagne region. Sekt was initially an informal German name for sparkling wine, coined in Berlin 1825, but was in common use by the 1890s. Germany long attempted to have the name Sekt reserved for sparkling wine from countries with German as an official language, but these regulations were annulled by the European Court of Justice in 1975. Another legal decision in the 1970s abolished the large producers' monopoly on Sekt production, allowing winemaking cooperatives and individual winegrowers to produce and sell their own sparkling wines. Together, these two decision produced the situation of the name Sekt being possible to apply to sparkling wines of varying quality level.
Sekt typically comes with a
Germans also call some similar foreign wines Sekt, like Krimsekt (often red) from Crimea.
In Austria, Sekt is often made in the méthode champenoise with the
The first Austrian producer of sparkling wine was
The first facility to produce Sekt following the original French recipe was founded in 1825 in
Pezsgő
The
Sovetskoye Shampanskoye
In the Soviet Union, sparkling wine was produced under the name Soviet Champagne, or Sovetskoye Shampanskoye. Most of this variety is sweet. This designation continued to be used for sparkling wine produced in several countries formerly part of the Soviet Union, including Georgia, Armenia, Belarus, Moldova, Russia and Ukraine. Most likely, the name has stuck since Sovetskoye Shampanskoye was one of the few products or brands of the Soviet era which were seen as luxurious.[citation needed] Often the names have been altered to fit the exact country, e.g. Georgian Champagne. Nowadays, it is more common to encounter Sovetskoye Shampanskoye produced in a dry or semi-dry style. The products have some international popularity, thus Russian made dry and semi-dry versions can be found in the European markets and Moldovan made semi-sweet version from Muscat grapes has been regularly available in the United States.
Romanian sparkling wine
In Romania, sparkling wine is mostly made in
English sparkling wine
Commercial production of bottle fermented sparkling wines from grapes grown in England started in the 1960s, although there has been a longer history of sparkling wines made in the UK from imported grapes. In the 1980s, some English winemakers started to grow the grape varieties as used in Champagne – Chardonnay, Pinot noir and Pinot Meunier – and in the ensuing decades availability of English sparkling wines made from these varieties increased. Today, there are over 100 vineyards in England producing sparkling wines with Nyetimber, Ridgeview and Chapel Down being some of the largest producers.[35] In 2010, Chardonnay and Pinot noir were the two most commonly planted grape varieties in English vineyards. Along with Pinot Meunier, the three varieties combined accounted for around 40% of vines planted, which appears to reflect a significant growth in interest in English sparkling wines. Other varietals used are Auxerrois, Seyval blanc, Müller-Thurgau, Reichensteiner, and Bacchus. To put that in context, the current yield for all types of English wine averages to around 2 million bottles annually.[36]
Ukrainian sparkling wine
In Ukraine, sparkling wine (
New World sparkling wine
American sparkling wine
Sparkling wines produced in the United States can be made in both the méthode traditionnelle and the charmat method. Lower cost sparkling wines, such as
While many top American sparkling wine producers utilize the traditional methods of production, there are distinct differences in their
Current US regulations ban the use of the term "champagne" on any wines not produced in Champagne except if the label was in use before 2006. No new labels including the term "champagne" will be approved by the US Government for wines produced outside of the Champagne region of France after 2006. Those "grandfathered labels" can only use the term on a wine label if there appears next to that name the appellation of "the actual place of origin".[40]
The growth of the
Canada
Canada's sparkling wine producers are found in Southern Ontario, British Columbia, Quebec and Nova Scotia, where growing conditions mirror that of Champagne, Provence and Languedoc of France. In particular, Ontario's appellations are emerging as strong producers of dry sparkling wines as their cooler climate conditions are very conducive to producing excellent, flavourful and not-too-ripe grapes.[42]
While traditionally aimed at the domestic market, Canadian sparkling wines have recently gained prominence internationally. In 2011, L'Acadie Vineyards won a silver medal at an international competition for sparkling wines in
An emerging sparkling wine-focused region in Ontario is Prince Edward County, Ontario. The county is noted for its Prince Edward County Wine and is the fourth and newest Designated Viticultural Area (DVA) in the Province. Like the Niagara Peninsula, Prince Edward County's terroir and micro-climate are well suited for cool climate grapes where wineries, such as The Hinterland Wine Company, specialize in the production of sparkling wines.[45]
Sparkling icewine in Ontario was first crafted by Canadian wine writer Konrad Ejbich in his home cellar in Toronto.[46] Unique to Ontario and generally referred to as Icewine Dosage, this sparkling wine is produced by topping a Traditional Method dry sparkling wine with a dosage of Icewine, which is slightly off-dry with a hint of Icewine.[42]
Australia
Australian sparkling wine production has come a long way in a very short period of time, according to Wine Australia's 2014-2015 annual report[citation needed] with several notable French Champagne houses investing in production.
Tasmania is a centre of Australian sparkling wine production. Wine commentator James Halliday states "the clear majority of the best sparkling wines are now solely sourced from Tasmania",[47] and Tyson Stelzer says "Tasmania confidently holds its place as Australia's sparkling capital"[48] with both the traditional grape varieties and method of secondary fermentation being employed.
Whilst most sparkling wine is produced from Chardonnay, Pinot noir and possibly Pinot Meuniere, an Australian speciality is
Chile
Chile produces around 12 million bottles of sparkling wine per year of which only around 1.6 million bottles are exported to overseas markets.
South Africa
Méthode Cap Classique or MCC is any sparkling wine made by the classic method of undergoing second fermentation in the bottle. There are quality standards that all producers adhere to voluntarily, apart from the minimum time on the lees (nine months) and the bars of pressure, which are mandatory in order to use MCC on the label.
See also
References
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- ^ "Sparkling Wine, Champagne & Co - Part 2". Sparkling Wine, Champagne & Co. Chemistry Europe (chemistryviews.org). 17 December 2010. Retrieved 17 April 2023.
- ^ Prof. Klaus Roth: Sekt, Champagner & Co. So prickelnd kann Chemie sein in Chemie unserer Zeit 8. Dezember 2009: Vol. 43, Issue 6, S. 418-432 doi:10.1002/ciuz.200900520
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External links
- De salubri potu dissertatio free Google ebook