WINES OF THE WORLD I Week Seven Champagne & Sparkling Wines.
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Transcript of WINES OF THE WORLD I Week Seven Champagne & Sparkling Wines.
WINES OF THE WORLD I
Week Seven
Champagne & Sparkling Wines
CHAMPAGNE & SPARKLING
Questions Did the French invent it?
Champagne and Sparkling? Is there a difference?
How do we get the bubbles?
Why is it so expensive? Or is it?
Can you really use a sabre to open a bottle?
CHAMPAGNE & SPARKLING
Questions Can I open it warm?
Do I evaluate it the same way as I do a wine?
What’s the best glass?
Why do I giggle and feel light headed after a few glasses?
How do I preserve the bubbles in an open bottle?
SPARKLING WINE METHODS
Traditional
Transfer
Tank
Carbonation
AC WINE REGIONSOF FRANCE
N
0 100 200 km
0 100 Miles
CHAMPAGNE
ALSACELOIRE VALLEY
BURGUNDY
JURA
SAVOIE
BORDEAUX
RHONE
PROVENCELANGUEDOC
ROUSSILLON
MEDITERRANEANSEA
ATLANTICOCEAN
©WSET®2003
Other AC Regions
46N
48N
50N50N
48N
46N
44N44N
42N42N
R. G
aron
ne
R. Dord
ogne
R. Tarn
R. CharenteR
. Allier R
. Lo
ire
R. R
hô
ne
R. Loire
R. Doubs
R. Saône
R. Seine
R. Seine
R. Marne
R. R
hin
e
R. M
ose
lle
CHAMPAGNE “King of Wines, Wine of Kings”
Northern Continental climate
Vintage variation
Chalky soils
Rarely single variety, but most often blends or cuvée
Hand-picked in small bins
Pressed quickly
Traditional Method perfected here – Dom Perignon
CHAMPAGNE Ageing requirements for all levels
House style – grape blend percentages and reserves, aging, sweetness; rare to see oak influence (before blending)
AOC is sparkling only
Grand Cru is the highest classification
Usually for special occasions like weddings, celebrations and New Year’s Eve
So versatile with food that you could easily use only sparkling wines for your entire meal
CHAMPAGNE Grapes – each one brings to the
cuvée: Chardonnay – acid, floral, citrus,
fine bubbles
Pinot Noir – body, length, backbone
Pinot Meunier – early ripening, fruity
Location and quality of vineyards is very important since most Houses don’t own a lot of vineyards important
CHAMPAGNE METHOD
Traditional Method – “best method”
1. First Fermentation – high acid, lower alcohol, release CO2
2. Blending/Assemblage – cuvee consistency year
3. Liqueur de Tirage – base wine, sugar, yeast nutrients and clarifying agent
4. Bottling – plastic cup and crown cap
5. Second Fermentation – bubbles captured!
CHAMPAGNE METHOD
Traditional Method – “best method”
6. Aging – autolysis
7. Riddling – by hand or gyropalette; clear glass may have inspired Veuve Clicquot
8. Disgorgement – when to remove?; frozen plug; wine level in bottle lowers
9. Dosage – sweetness levels vary by House
10. Dressing – few months later, cork, cage and foil are added
CHAMPAGNE DOSAGE
Doux – SweetestDemi-Sec – “Off-dry”Sec – “Dry”Extra Dry – Little drierBrut – Very DryExtra Brut – Bone dry
50+ g/l33-50g/l17-35g/l12-20g/l
15 g/l0-15g/l
SPARKLING WINE METHODS
Traditional – many steps, time, labor, space, etc.
Transfer – less costly and messy; riddling eliminated; quicker; filtered and rebottled; less yeasty; “fermented in the bottle”, not “this bottle”
Tank – Cuvee Close or Charmat Bulk; quicker and less costly; second fermentation in a tank; lose autolysis aromas and flavor, but good for fruity sparklers; bigger bubbles that dissipate
Carbonation – add quickly like a soda/pop
INTERNATIONAL SPARKLERS
Sparkling wines – cooler regions may have more success Crement and Mousseaux – France Cava – Spain Prosecco – Veneto, Italy; grape Asti – Piedmont, Italy; region Sekt – Germany California – wide variety in style and
price; may even have French ownership
Others – Australia, New Zealand, South Africa, Argentina and more
SPARKLING WINE TERMS
Blanc de Blancs
Blanc de Noirs
Non-vintage
Vintage
Tête de Cuvée
Bottle sizes
NORTH SPAIN Other D.O. Regions
Santander
Leon
Madrid
Pamplona
Tarragona
Valencia
R. Duer
oR. Ebro
R. Tajo
A T L A N T I C O C E A N
MEDITERRANEANSEA
P O R T U G A L
F R A N C E
©WSET®2003
SOMONTANO
ANDORRA
COSTERS DEL SEGRE
PRIORATO
TARRAGONA
PENEDÈSBarcelona
MALLORCAVALENCIA
UTIEL-REQUENA
LA MANCHA
CARIÑENA
NAVARRARIOJARIBERA
DEL DUEROTORO
RUEDA
RIASBAIXAS
CAVA Spain, but Champagne
influence and cellars Traditional method by
law Local grapes + 4 pointed star on cork Not considered a longer-
term aging sparkler
SEKT Germany, but not tied to one region
The first to do sparkling?
Different methods can be used, but tend to emphasize fruit over autolysis
Grapes Riesling is star, but can use others
Can bring grapes from outside the country, but Deutscher Sekt uses only German-grown grapes
Difficult to find exported because they drink so much of it themselves
NORTH-WESTITALY
Turin
Milan
Pavia
Como
Bergamo
Brescia
Cremona
Parma
Genoa
Alba
Asti
Lago diComo
LagoMaggiore
Lagod’Iseo
R. Adda
R. Adda
R. Ticino
R. Po
R. Po
R. Tanaro
EMILIA-ROMAGNA
TOSCANA
LIGURIA
VALLE
D’AOSTA
Rivie
ra L
igure
di P
onente
CinqueTerreL I G U R I A N
S E A
SWITZERLAND
FRANCE
LOMBARDIA
PIEMONTE
GATTINARACarema
GAVIBAROLO
BARBARESCO
ASTI
VALTELLINA
Franciacorta
Oltrepó Pavese
©WSET®2003
ASTI City in
Piedmont/Piemonte region of Italy
Moscato – very aromatic Tank method, but
variationDOCG wine, but soft
bubbles, fruity and sweet fun!
OPENING AND PRESERVATION
Preparation Temperature
Cloth
Glasses – clean, polished and proper shape
Ice bucket – 50/50 of ice and water
OPENING AND PRESERVATION
Demonstrate Foil
Cloth
Wire cage
Angle bottle to about 45 degrees
Twist bottle not cork
Quiet pop
Hold at angle after opening until the gas dissipates
Serve!
SPARKLING EVALUATION
Appearance
Pale straw, yellow, gold or salmon
Clear
Bubbles – size Quantity – everywhere, streams,
mousse
Rate – slow and lazy or intense and rapid
Duration – may be there still even if not visible
SPARKLING EVALUATION
Nose
Swirl?
Fruit – apple, citrus
Autolysis – method, aging Yeasty
Spicy
Nutty
Caramelized
Aged – mushroom
Oxidized
SPARKLING EVALUATION
Taste
Mouth-feel – bubble (soft or harsh), acidity
Fruit – bruised apple, lemon, pear
Autolysis – method, aging
Yeasty – bread, biscuit, B vitamins
Spicy – nutmeg, ginger, anise
Nutty – popcorn, grains, hazelnut, almond
Caramelized – honey, smoky, chocolate
Aged – mushroom
Oxidized – sherry
Finish