Champagne & Sparkling Wine

1. Champagne & Sparkling Wine

2. Sparkling Wine Methods • Charmat - Secondary fermentation in large sealed interconnected tanks A.K.A. Bulk Process, Cuvee Close (Fr.), Metodo Charmat(It.), Autoclave(It.), Granvas (Sp.), método continuo (Po.) • Transfer - The secondary fermentation takes place in a bottle, the wine is then transferred to a pressurized tank where it passes through a filtration system to remove sediment. A.K.A. bottle fermented, fermented in the bottle, transfer method • Carbonation - CO2 is injected into the wine as in soft drinks.

3. Methode Champenoise • Use of Chardonnay, Pinot Noir, and Pinot Meunier grapes • Limited juice extraction from grapes (26.4gal/350lbs of grapes) • Primary alcoholic fermentation in stainless steel followed by malo-lactic fermentation. • Blending of base wine and reserve wines. • Cuvee is bottled with cane sugar & yeast. • Secondary fermentation takes place in bottle. • Riddling (Remuage) • Disgorging (Degorgement) • Dosage • Aging (1yr for non-vintage, 3 for vintage) • Release

4. Grand Cru: 100% rating • Ambonay • Avize • Ay • Beaumont-sur-Vesle • Bouzy • Chouilly - Cotes du Blanc • Cramant - Cotes du Blanc • Louvois • Mailly • Les Mesnil sur Oger • Oger - Cotes du Blanc • Oiry • Puisieulx • Sillery • Tours-sur-Marne • Verzanay • Verzy • Premier Cru: 90-99% rating • 41 Villages • Other: 80-89% rating • 142 Villages Reims Montagne de Reims Chateau Thierry Epernay Vallee de la Marne Chalons-en-Champagne Cotes des Blanc Champagne Bar-sur-Aube Bar-sur-Seine

5. Champagne Styles • Brut Nature or Brut Zero- Champagne with no dosage added, the driest style. • Brut – Very dry; <1% liqueur added. • Extra Sec – Extra Dry; 1-3% liqueur added. • Sec – Dry; 3-5% liqueur added. • Demi-Sec – Slightly Dry; 5-8% liqueur added. • Doux – Sweet; 8-15% liqueur added.

6. Bottle Sizes • Split – ¼ bottle; 187 ml • Half – ½ bottle; 375 ml • Full – 750 ml • Magnum – 2 bottles; 1.5 L • Jeroboam – 4 bottles; 3.0 L • Rehoboam – 6 bottles; 4.5 L • Methuselah – 8 bottles; 6 L • Salmanazar – 12 bottles • Balthazar – 16 bottles • Nebuchadnezzar – 20 bottles; 15 L

7. RM: Recoltant-Manipulant • NM: Negociant-Manipulant • CM: Cooperative de Manipulation • MA: Marque Auxiliaire

8. Spanish Sparkling Wine • CAVA • MetodoTradicional • Paralleda, Xarel-lo, Macebeo Chardonnay • Monastrell, Garnacha and Pinot Noir. • Penedes • Largest producer of Sparkling Wine • Yield is according to a fixed formula and is based on grape tonnage—12 tonnes per hectare of white and 8 tonnes per hectare of red grapes are allowed, with a maximum of 100 litres of must per 150 kg of grapes.

9. CALIFORNIA SPARKLING WINE • The French Connection • Classic Methods, Classic Varieties • MethodeChampenois • California Champagne

10. ITALIAN SPARKLING WINE • Spumante - Frizzante • Piemonte • Asti Spumante • Muscat • Brachettod’Acqui • Moscatod’Asti • ProseccodiConegliano - Valdobbiadene • Bellini • DOC vsProsecco • Franciacorta • DOCG • MetodoClassico

11. German Sparkling Wine • Sekt • Perlwein • Schaumwein

12. Assemblage Blanc de Blanc Blanc de Noir Cava CMCV (classic method/classic varieties) Cremant Cuvee Prestige Grand Marques Gyro Palettes Liqueur de tirage Liqueur d’expidition MetodoClassico Prise de mousse Pupitres Remuauge Tirage Rose Glossary of Sparkling Wine Terms