| There are three methods that may be used to | | | | yeast being added, alcohol and carbon dioxide are |
| make sparkling wine. These methods are: the | | | | produced. Due to carbon dioxide formation and |
| Transfer Method, Charmat Bulk process and | | | | pressures up to 90 pounds per square inch, |
| Methode Champenoise. Methode Champenoise is | | | | bottles for Champagne and sparkling wine must |
| the most labor-intensive and costly of | | | | be thicker than regular wine bottles. During the |
| these.Before we get into how sparkling wines are | | | | second fermentation, temperature plays an |
| made, we should first make a distinction between | | | | important role. Cooler temperatures produce finer |
| sparkling wine and champagne. Champagne is | | | | bubbles. Once the second fermentation is |
| sparkling wine, but sparkling wine is not necessarily | | | | complete, dead yeast cells begin to break down |
| champagne. True champagne is produced in the | | | | and form a sediment in the wine. This process is |
| Champagne region of France by using the | | | | called autolysis. The winemaker decides how long |
| Methode Champenoise and is produced from a | | | | to allow for the autolysis process and this in turn |
| high quality grape. In many circles in the United | | | | has an impact on the final taste of the wine. The |
| States, the term "champagne" has become a | | | | sediment must then be removed without losing |
| general term to include any sparkling wine. These | | | | the carbon dioxide and sparkle. The first step in |
| are frequently made from inferior grapes through | | | | doing this is riddling or remuage. In years past, this |
| bulk processing and are often sweetened to | | | | was done by inserting the neck of the wine bottle |
| mask their inferior quality. They are not true | | | | into a rack, called a pupitres, that would hold it at |
| Champagnes.Sparkling wines are made from both | | | | a 45 degree angle so the dead yeast cells would |
| white and red grape varieties. The quality of the | | | | settle into the neck where the bidule was |
| fruit is critical to the outcome of the finished | | | | attached. 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 sparkling | | | | until they were eventually positioned completely |
| regions, like Asti, other varieties such as Muscat | | | | downward, thereby collecting all the sediment in |
| Blanco may be used. The grapes are harvested | | | | the 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 early | | | | disgorgement. This is where the bottle is placed |
| harvesting. One reason is to obtain a lower alcohol | | | | neck down in an icy brine to freeze the sediment |
| level in the cuvee (wine made from the initial | | | | into a solid plug. The cap is then removed and the |
| fermentation, also called "base" wine). During the | | | | pressure inside the bottle causes the frozen |
| fermenting process the sugar is converted to | | | | sediment to be expelled. Then a "dosage" is |
| alcohol, therefore the lower the sugar content of | | | | added. This dosage is a small amount of wine |
| the grapes, the lower the alcohol content of the | | | | mixed with sugar and sometime brandy and it |
| finished product. The reason for the lower alcohol | | | | determines the sweetness or dryness of the |
| content in the base wine is that the wine will go | | | | sparkling wine. The bottle is then corked and |
| through another fermentation process that will | | | | secured with a wire hood.The Transfer Method of |
| increase the alcohol level. Another reason for | | | | making sparkling wine is similar to the Methode |
| harvesting grapes while at a lower sugar level is | | | | Champenoise except that instead of riddling to |
| to produce a higher total acidity and lower pH | | | | remove the sediment, the wine is transferred to |
| rating. This adds longevity and crispness to the | | | | a pressurized tank where the sediment is filtered. |
| wine.Now lets take a look at the three different | | | | It is then bottled, corked and secured with a wire |
| methods vintners may use to make sparkling | | | | hood in preparation for sale to the public.The |
| wines. Methode Champenoise is a more | | | | Charmat Bulk Process is the quickest and least |
| labor-intensive and expensive method than the | | | | expensive 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 and | | | | the 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 or | | | | pressurized tank to which sugar and yeast is |
| oak barrels. When the first fermentation is | | | | added. The secondary fermentation takes place in |
| complete, various lots of wine are blended | | | | this tank without the release of any carbon |
| together to produce an assemblage (the final | | | | dioxide. This tank acts like a very large bottle. |
| blend of varieties for the finished wine). Then a | | | | Once the fermenting is complete, the wine is |
| mixture of yeast and sugar, called a triage, is | | | | filtered under counter pressure and bottled using a |
| added to the base wine. The wine is bottled with | | | | counter-pressure filler. Because the wine has not |
| a small plastic cup that fits in the neck of the | | | | spent the same amount of time in contact with |
| bottle and collects any sediment. This small plastic | | | | the carbon dioxide, the bubbles tend to be larger |
| cup is called a "bidule" The second fermentation | | | | and dissipate more quickly.Marcia Parks is a wine |
| takes place in the bottle and due to the sugar and | | | | reviewer and publisher of a wine review web site. |