Some Key Terms Used in the Production of Sparkling Wines

A Riddling Rack Used in the Production of Sparkling Wines (Photo by Claudio Schwarz on Unsplash)

Méthode Traditionnelle: This is the traditional method for making sparkling wine. With this process, the secondary fermentation takes place inside the bottle, creating the bubbles. The process begins with the addition of a liqueur de tirage (see below) to a bottle of still wine. This starts second fermentation inside the bottle. This results in the production of carbon dioxide and spent yeast cells, or lees, that settle in the neck of the bottle during the riddling process (see below). The lees are then “disgorged” (see Disgorgement below) from the neck of the bottle, and replaced with the “Dosage” (see below) that gives the sparkling wine its sweetness. All Champagne and most high-quality sparkling wines are made using this process. Note: This process is also known as méthode Champenoise or méthode classique.

Liqueur de Tirage: This is a solution of wine, sugar and yeast that is added to a bottle of still wine. The addition of the liqueur de tirage starts the secondary fermentation which gives sparkling wine its bubbles.

Secondary Fermentation: The process that creates the bubbles in sparkling wine. As the wine is bottled, a small amount of yeast and sugar is added before the bottle is temporarily sealed. The yeast ferments the sugars and creating both alcohol and carbon dioxide (CO2). The CO2 gas cannot escape and instead gets dissolved into the wine.

Riddling: This is the process of removing the sediment that remains in the bottle from the second fermentation. The bottle is placed in a rack at an angle with the neck down. The sediment begins to collect on the side of the bottle. As the bottles are riddled, or given a quarter-turn daily and gradually tilted fully upside-down, the sediment falls to the neck of the bottle.

Disgorgement: This technique is used to remove sediment from the neck of the bottle after the second fermentation. Through the riddling process (see below), the sediment settles in the bottle’s neck. The neck of the bottle is then dipped into cold brine and which causes the sediment to quickly become frozen. The bottle is turned upright and the temporary seal is removed. The plug of frozen sediment is popped out by the pressure of the built-up carbon dioxide.

Dosage (doh/zahzh): This is a small amount of wine (usually mixed with sugar) that is added back to the bottle once the yeast sediment is disgorged. This is also known as liqueur d'expedition.

Residual Sugar (RS): Unfermented sugar in the finished wine.

Styles of Sparkling Wine:

• Brut Nature - This style is bone dry meaning it has little or no residual sugar (0–3 g/L RS).

• Extra Brut - This style is also very dry but it can have 0–6 g/L RS

• Brut - This is the most common style having 0–12 g/L RS

• Extra Dry - This style is sweeter with 12–17 g/L RS

• Dry - Even higher sweetness of17–32 g/L RS

• Demi-Sec - Very sweet (32–50 g/L RS)

• Doux - This one, while very rare to find, is really sweet (50+ g/L RS).

Ever Wonder About Italian Wine Blends?

Much like France, Italy has a long tradition of wine. In the 1960s, Italy formalized their wine appellation system modeled after the French system. Under this system, each wine region in Italy was required to operate under strict rules for the types of grapes they were allowed to grow and how their wines were to be produced.

Under this system, native Italian grapes were required to be used in Italian wines. These native grapes included Sangiovese, Barbera, Nebbiolo, and Montepulciano.

These regulations were quickly criticized as being overly restrictive and led small groups to push-back against them. By the end of the 1960s, these groups were producing wine blends with non-native grapes such as Cabernet Sauvignon, Merlot and Syrah.

Unfortunately, these producers of wines using non-native Italian grapes and/or blends of different grapes were forced to bottle their wines using the generic title of Vino da Tavola (Table Wine) that is associated with Italy’s lowest-quality wines. Instead of settling for this, they chose to unofficially call their wines “Super Tuscans” so as to distinguish them from inexpensive table wines.

Finally, in 1992, the Italian government created a new wine classification called “Toscana Indicazione Geografica Tipica” or “Toscana IGT” which is permitted on any wines, including wine blends, produced in any of Tuscany's ten provinces.

The Toscana IGT continues to be used to distinguish Super Tuscans. So, look for Toscana IGT on the label of these unique Italian wines. Cheers!

Ever Wonder? What is Wine Body?

The wine world will refer to a wine’s body, saying things like the wine is light-bodied, medium-bodied or full-bodied. And, while describing a wine’s body is common, it is not always well understood. So, what does wine body mean exactly and why should you care?

To sum it up in a few words, a wine’s body is a description of how bold or rich the wine tastes. And, this “simple” term is really associated with several characteristics of the wine:

• The Grape Variety Used in the Wine - Grape varieties produce different bodied wines (see the examples below).

• The Climate Where the Grapes are Grown: Typically, grapes grown in warm climates produce more full-bodied wines. These warm climates allow the grapes to become well-ripened, which means lots of natural sugar in the grapes.

• Alcohol Level: The amount of sugar in a ripe grape is directly related to the level of alcohol produced during fermentation. Usually, wines with 14% alcohol or higher are described as more full-bodied.

• Residual Sugar: Sugar that remains in a wine after fermentation can increase the body of a wine without actually tasting sweet. Residual Sugar (RS) levels in ‘dry’ wines are typically 1 - 10 grams per Liter (g/L).

• Oak Aging: Wines that are aged in oak are typically more full-bodied. But, this depends on the type of oak used (new, used or neutral) and the amount of time the wine is aged in oak.

A Few Examples:

• Light Bodied-White Wines - Sauvignon Blanc, Pinot Grigio (Pinot Gris), Albariño, Grenache Blanc, Vinho Verde and un-oaked Chardonnay.

• Light-Bodied Red Wines - Rosé (yes, rosé is a red wine!), Gamay, Beaujolais Nouveau

• Medium-Bodied White Wines - Gewürztraminer, Grüner Veltliner, Sémillon, Viognier and Chardonnay

• Medium-Bodied Red Wines - Pinot Noir, Grenache, Carménère, Carignan, Barbera, Cabernet Franc, Sangiovese, Zinfandel, Rhône Blends of Grenache, Syrah & Mourvèdre (GSM), Merlot, Zinfandel

• Full-Bodied White Wines - Chardonnay that is oaked and undergone Malolactic Conversion, Marsanne, Russane, Chenin Blanc

• Full-Bodied Red Wines - Cabernet Sauvignon, Syrah, Petite Syrah, Malbec, Tempranillo, Petite Verdot, Tannat

Finally, understanding wine’s body is important to knowing how to pair wines with specific foods. We’ll get to that next time. Cheers!

Wine Words - Common Wine Descriptions

Wines get described in many ways. And some of the terms even have definitions that include other common wine terms. So, let’s take a look at a few of them that may also necessitate a trip to the glossary…

Acidic - A crisp or sharp-tasting wine that can be tart or sour but, like drinking a lemonade, leaves your mouth watering due to natural saliva production

Balanced - All components are in harmony (i.e., the acidity, tannin, alcohol and the fruit flavors)

Bright - Usually having fruit flavors (citrus, tropical, cherry) that are vivid along as well as wines with pronounced acidity

Buttery - Commonly associated with Chardonnay that has been aged in oak and undergone Malolactic Conversion that results in the wine having a smooth, creamy and butter-like flavor

Clean - Fresh and free of any off-tastes

Closed - Lacking of aromas or flavors. May improve with age or aeration

Complex - Rich flavors with depth, intensity and balance

Crisp - Having higher acidity that is refreshing

Delicate - A light to medium-bodied wine with subtle flavors, lighter acidity and light tannin

Dry - Having little to no residual sugar after fermentation is complete (0.5 to 0.7 %). This term often is confused with the drying or astringent mouthfeel associated with tannic wines.

Earthy - Having aromas and flavors associated with soil or earth

Flat - Dull in flavor or, in sparkling wine, lack of carbonation

Fruity - Having pronounced aromas and flavors of fresh fruits

Full Bodied - Bold and rich wines

Harsh - Astringent (high tannin) or high in alcohol

Intense - Strong or bold flavors that may be out of balance

Length - A long or persistent set of favors that continue after swallowing the wine

Light Bodied - Wine with lighter flavors, lower acidity and low tannin

Medium Bodied - Wines with moderate levels of richness and flavor as well a moderate acidity and alcohol levels

Off-Dry - A slight sweet wine with residual sugar of 0.6 to 1.4%

Oxidized - Having been exposed to too much oxygen, wines can take on nutty notes like those expected in a port or sherry and have brown tones in their color

Pungent - Powerful or strong aromas and flavors that may be associated with high levels of volatile acids

Rich - Full fruit flavors, generally associated with red wines that are in balance with the acidity, sweetness and tannin

Round - A wine’s mouthfeel or texture that is smooth and low in tannin or astringency

Smooth - Usually lighter in tannin and acidity resulting in an easy mouth-feel without any sharpness

Soft - Wines that are low in tannin and acidity

Tannic - Wines that are high in astringent compounds from the grape’s skin, seed and stems that leaves your mouth feeling dried out

Tart - Having high acidity

Velvety - Rich favor and light tannin that results in a velvet-smooth mouthfeel

Ever Wonder? What does "Estate" Mean on a Wine Label?

There are lots of confusing terms used in the wine world and the term “Estate” is one of those.

Generally, when you see the word “Estate” on a wine label it means that the winery oversees all of the farming of the grapes. The winery may or may not own the land, but the farming is done by them.

But, “Estate bottled” wines must be produced from grapes that are farmed, fermented, aged and bottled on the winery’s property - they do everything associated with the wine in the bottle. That provides the winery with complete control of their final product.

So, keep an eye out for “Estate Bottled” wines. They are a bit more special. Cheers!