How Sparkling Wine is Made

There are three methods that may be used toyeast being added, alcohol and carbon dioxide are
make sparkling wine. These methods are: theproduced. Due to carbon dioxide formation and
Transfer Method, Charmat Bulk process andpressures up to 90 pounds per square inch,
Methode Champenoise. Methode Champenoise isbottles for Champagne and sparkling wine must
the most labor-intensive and costly ofbe thicker than regular wine bottles. During the
these.Before we get into how sparkling wines aresecond fermentation, temperature plays an
made, we should first make a distinction betweenimportant role. Cooler temperatures produce finer
sparkling wine and champagne. Champagne isbubbles. Once the second fermentation is
sparkling wine, but sparkling wine is not necessarilycomplete, dead yeast cells begin to break down
champagne. True champagne is produced in theand form a sediment in the wine. This process is
Champagne region of France by using thecalled autolysis. The winemaker decides how long
Methode Champenoise and is produced from ato allow for the autolysis process and this in turn
high quality grape. In many circles in the Unitedhas an impact on the final taste of the wine. The
States, the term "champagne" has become asediment must then be removed without losing
general term to include any sparkling wine. Thesethe carbon dioxide and sparkle. The first step in
are frequently made from inferior grapes throughdoing this is riddling or remuage. In years past, this
bulk processing and are often sweetened towas done by inserting the neck of the wine bottle
mask their inferior quality. They are not trueinto a rack, called a pupitres, that would hold it at
Champagnes.Sparkling wines are made from botha 45 degree angle so the dead yeast cells would
white and red grape varieties. The quality of thesettle into the neck where the bidule was
fruit is critical to the outcome of the finishedattached. Then every few days, a trained person,
product. In the Champagne region of France,called a remuer, would give each of the bottles a
Chardonnay, Pinot Noir or Pinot Meunier are used.quick shake and increase the angle of the bottles
But in other internationally recognized sparklinguntil they were eventually positioned completely
regions, like Asti, other varieties such as Muscatdownward, thereby collecting all the sediment in
Blanco may be used. The grapes are harvestedthe neck. Today, the riddling process is
earlier than those picked for still (table) wine.automated. Next the sediment is removed by
There are several reasons for this earlydisgorgement. This is where the bottle is placed
harvesting. One reason is to obtain a lower alcoholneck down in an icy brine to freeze the sediment
level in the cuvee (wine made from the initialinto a solid plug. The cap is then removed and the
fermentation, also called "base" wine). During thepressure inside the bottle causes the frozen
fermenting process the sugar is converted tosediment to be expelled. Then a "dosage" is
alcohol, therefore the lower the sugar content ofadded. This dosage is a small amount of wine
the grapes, the lower the alcohol content of themixed with sugar and sometime brandy and it
finished product. The reason for the lower alcoholdetermines the sweetness or dryness of the
content in the base wine is that the wine will gosparkling wine. The bottle is then corked and
through another fermentation process that willsecured with a wire hood.The Transfer Method of
increase the alcohol level. Another reason formaking sparkling wine is similar to the Methode
harvesting grapes while at a lower sugar level isChampenoise except that instead of riddling to
to produce a higher total acidity and lower pHremove the sediment, the wine is transferred to
rating. This adds longevity and crispness to thea pressurized tank where the sediment is filtered.
wine.Now lets take a look at the three differentIt is then bottled, corked and secured with a wire
methods vintners may use to make sparklinghood in preparation for sale to the public.The
wines. Methode Champenoise is a moreCharmat Bulk Process is the quickest and least
labor-intensive and expensive method than theexpensive method of making sparkling wine. With
other two methods of producing sparkling wine.this process, instead of the wine going through
After harvesting the fruit, the juice is pressed andthe second fermentation in the bottle, the base
put into containers for the first fermentation.wine is placed in a temperature-controlled,
These containers are either stainless steel vats orpressurized tank to which sugar and yeast is
oak barrels. When the first fermentation isadded. The secondary fermentation takes place in
complete, various lots of wine are blendedthis tank without the release of any carbon
together to produce an assemblage (the finaldioxide. This tank acts like a very large bottle.
blend of varieties for the finished wine). Then aOnce the fermenting is complete, the wine is
mixture of yeast and sugar, called a triage, isfiltered under counter pressure and bottled using a
added to the base wine. The wine is bottled withcounter-pressure filler. Because the wine has not
a small plastic cup that fits in the neck of thespent the same amount of time in contact with
bottle and collects any sediment. This small plasticthe carbon dioxide, the bubbles tend to be larger
cup is called a "bidule" The second fermentationand dissipate more quickly.Marcia Parks is a wine
takes place in the bottle and due to the sugar andreviewer and publisher of a wine review web site.