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WHERE DOES CHAMPAGNE COME FROM
CHAMPAGNE
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TRADITIONAL METHODE HARVEST USUALLY BY HAND TO.....X2
- 1,ENSURE WHOLE HEALTHY BERRIES
- 2, MINIMIZE PHENOLIC EXTRACTION AND OXIDATION
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QUALITY SPARKLING WINE GRAPE CHARACTERISTICS.....X4
- 1, NO UNRIPE GREEN FLAVOURS
- 2, LOW SUGAR
- 3, HIGH ACID
- 4, YEILD IS NOT PARAMOUNT
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PRESSING STYLE
WHOLE BUNCH
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PRESSING WITH STEM ALLOWS
GENTLE AND EASIER FLOW OF THE JUICE
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IDEAL BASE WINE CHARACTER IS
LOWER IN ALCOHOL 10.5 - 11 ABV
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FIRST FERMENTATION IS USUALLY RAPID AND WARMER THAN MOST WHITE WINE TO PREVENT
ESTERS (CHEMICAL COMPOUND DERIVED FROM ACID) SHOWN BY THE ESSENCE OF BANANA AND PEARDROP
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FIRST FERMENTATION TAKES PLACE IN
STAINLESS OR OAK FOR VARYING PERIODS DEPENDING ON PRODUCERS
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MALOLACTIC FERMENTATION IS USUALLY USED TO .....X2
- 1, REDUCE ACID
- 2, PROVIDE CERTAIN FLAVOUR PROFILES
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MALOLACTIC FERMENTATION IS USED TO
TURN HARSHER MALO ACID INTO SOFTER LACTIC ACID
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MALO BUTTERY NESS CAN SHOW IN
CHARDONNAY AND SPARKLING WINES
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BLENDING CAN BE OF X 5
- 1, DIFFERENT VINEYARD PARCELS
- 2, DIFFERENT STORAGE METHODS
- 3, FERMENTATION METHODS
- 4, MALO OR NOT
- 5, VARIETIES
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BLENDING ASSISTS
CONTINUITY IN HOUSE STYLES OF NON VINTAGE WINES
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BOTTLING AND TIRAGE, TIRAGE IS
THE ADDITION OF SUGAR, YEAST, YEAST NUTRIENTS TO INDUCE FERMENTATION AND RIDDLING AGENTS
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VEGAN RIDDLING AGENTS
- CARBON
- KAOLIN AND BENTONITE CLAYS
- LIMESTONE
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PERLAGE SYSTEM IS FOR
PRESERVING SPARKLING WINE IN THE BOTTLE
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BIDULE
CAPTURES THE YEAST SEDIMENT DURING REMUAGE/RIDDLING
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PUPITRE
RIDDLING STRUCTURE
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PERLAGE
THE FINE LINE OF BUBBLES IN A CHAMPAGNE GLASS
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VOLUME OF SUGAR REQUIRED IN TIRAGE
ABOUT 24g PER LITRE
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SUGAR SOURCE FOR TIRAGE
CANE, BEET OR GRAPE BASE
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SELECTED YEASTS ARE USED TO X 4
- 1, MINIMIZE OFF AROMAS
- 2, PROVIDE CONSISTENCY IN LESS FAVOURABLE FERMENTATION CONDITIONS
- 3, WORK IN THE ALCOHOL AND SULPHUR LEVEL REQUIRED
- 4, FUNCTION IN LOW PH AND TEMP IN SECONDARY FERMENTATION
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SECOND FERMENTATION X2
- 1, TAKES 4 TO 8 WEEKS AT LOW TEMPS, 10 DEGREES
- 2, CO2 FORMED DISSOLVES INTO THE WINE
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CO2 PRESSURE AND ALCOHOL ADDED DURING SECONDARY FERMENTATION
5-6 ATMOSPHERES AND 1.2-1.3 % ALCOHOL IS CREATED
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LENGTH OF LEES AGEING
MINIMUM OF 9 MONTHS
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YEAST AUTOLYSIS TAKES PART CREATING
TOASTY AND BREADY FLAVOURS AND REDUCES THE RISK OF OXIDATION
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GYROPLATE RIDDLING CAN BE ACHIEVED IN
3 DAYS
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DISGORGING X 3
- 1, USUALLY DONE MECHANICALLY
- 2, BOTTLE NECK FROZEN IN BRINE
- 3, POPPED OUT
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DOSAGE, ALSO KNOWN AS
LIQUEUR D' EXPEDITION
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DOSAGE IS............AND DETERMINES
SUGAR SYROP AND WINE AND DETERMINES THE FINAL CHARACTER OF THE WINE
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TRANSFER METHOD X5
- 1, SAME AS TRAD UPTO LEES AGEING
- 2, EMPTIED INTO A TANK
- 3, CHILLED AND FILTERED
- 4, DOSAGE ADDED
- 5, RE BOTTLED UNDER PRESSURE
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USED IN CHAMPAGNE FOR
ANYTHING LARGER THAN JEROBOAMS AND MOST QUARTER BOTTLES
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FIRST 3 BOTTLE SIZES
- Half-Bottle
- Holds 375 ml or one half of the standard bottle size.
- Bottle
- Holds 750 ml - the standard size.
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MAGNUM AND DOUBLE MAGNUM
2 bottles = Magnum
4 bottles = DOUBLE Magnum
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Jeroboam (DOUBLE MAGNUM)
- Sparkling 4 BOTTLES = Jeroboam
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- Still 6 BOTTLES = Jeroboam
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Rehoboam (CHAMPAGNE ONLY)
AND IMPERIAL (USUALLY BORDEAUX SHAPED)
6 BOTTLES Champagne = REHOBOAM
8 BOTTLES = IMPERIAL
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METHUSELAH (USUALLY BURGUNDY SHAPED)
8 BOTTLES = METHUSELAH
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SAMLMANAZAR AND BALTHAZAR
12 bottles SALMANAZAR
16 bottles = BALTHAZAR
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Nebuchadnezzar
20 bottles = NEBUCHADNEZZAR
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TANK METHOD ALSO KNOWN AS THE.......X3
- CHARMAT METHOD
- MARTINOTTI
- CUVEE CLOSE
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TANK METHOD PROCESS IS
SAME AS TRADITIONAL TILL BOTTLING AND TIRAGE
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THE SECOND FERMENTATION TAKES PLACE IN TANK WHICH........
THE TANK RETAINS CO2 PRESSURE. TIRAGE IS OBVIOUSLY APPLIED IN THE TANK
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ONCE THE SUITABLE PRESSURE OF 5 ATMOSPHERES IS REACHED IT IS THEN.........
COOLED TO -5 DEG, DOSAGE IS ADDED AND THE WINE IS BOTTLED UNDER PRESSURE
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THE CHARACTER OF THIS WINE
RETAINS MORE FRUIT FLAVOURS ALTHOUGH SOME STIR THE LEES TO ADD YEASTY ATTRIBUTES
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TANK METHOD IS........X3
- CHEAPER
- FASTER
- LESS LABOUR INTENSIVE
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ASTI METHOD - A VARIATION ON THE TANK METHOD
THE MUST IS .............
STORED AT 0 DEG UNTIL REQUIRED TO RETAIN FRESHNESS
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FERMENTATION TAKE PLACE AS A BATCH IS REQUIRED BY............X4
- 1, RAISING THE TEMP
- 2, INITIALLY CO2 IS ALLOWED TO ESCAPE, THEN SEALED TILL ALC LEVEL OF 7 DEG AND 5-6 ATMOSPHERES REACHED
- 3, SOME RESIDUAL SUGAR IS RETAINED
- 4, YEAST FILTERED OFF UNDER PRESSURE
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CARBONATION METHOD............X2
- 1, CO2 IS PUMPED INTO A TANK OF STILL WINE
- 2, WINE MUST BE CLEAR AND STABLE AND THEN BOTTLED
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CARBONATION PLUS POINTS X2
- 1, CHEAPEST METHOD
- 2, CAN RETAIN AROMATIC FRUIT FLAVS
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ROSE - BLENDING X5
- A RED WINE IS PRODUCED AND BLENDED WITH THE BASE WHITE WINE
- THE RED HAS SHORT SKIN CONTACT TO ABOUT 6%
- TAKEN OFF SKINS, RETAINING COLOUR AND LITTLE TANNIN
- WINE FERMENTED TILL DRY
- BLENDED TO PREFERENCE
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NB YEAST CAN ABSORB COLOUR BUT CAN BE COMPENSATED AT 1? USING THE 2?
- 1, 2ND FERMENTATION
- 2, LIQUEUR D EXPEDITION
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HISTORICALLY TILL 2009 ONLY CHAMPAGNE ALLOWED TO USE THIS METHOD.
HOWEVER X2
FEW EUROPEANS USE IT
NEW WORLD CAN AND DOES
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ROSE-MACERATION METHOD for colour release and few tannins x4
- Red must left on skins for a short time
- Pressed
- Fermented
- It is permitted to add red wine when useing this method
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EU sweetness levels and labelling terms
Rest of the world uses these terms but only needed when importing to the EU
Residual sugar 0-3 g/l
no dosage allowed
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EXTRA BRUT/EXTRA HERB
BRUT/ BRUTO/HERB
0-6 G/L
0-12 G/L
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EXTRA SEC/EXTRA DRY/EXTRA TROCKEN
SEC/SECCO/DRY/TROCKEN
12-17 G/L
17-32 G/L
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DEMI SEC/MEDIUM DRY/ABBOCCATO/HALBTROCKEN
32-50 G/L
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