Search results for: Méthode_Champenoise
The labor-intensive and costly process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. All Champagne and most high-quality sparkling wine is made by this process. Also known as méthode traditionnelle.
A less expensive, mass-production method for producing bulk quantities of sparkling wine. The second fermentation takes place in a pressurized tank, rather than in a bottle, decreasing lees contact and producing larger, coarser bubbles. The wine is filtered under pressure and bottled. Also known as the bulk process or tank method. Wines made this way cannot be labeled méthode Champenoise.
Spanish term for sparkling wine made using the traditional méthode Champenoise.
Indicates that the lees have been removed from a sparkling wine just prior to release. After sparkling wine has undergone the second fermentation in the bottle, the wine can remain on the lees for many years to develop additional complexity and richness.
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 sealed with a sturdy crown cap. The yeasts quickly start fermenting the sugars, producing alcohol and carbon dioxide. Since the gas cannot escape, it dissolves into the wine.
Also known as charmat, a less expensive method for making sparkling wine. The tank method is used to produce bulk quantities of inexpensive sparkling wines. The second fermentation takes place in a pressurized tank, rather than in a bottle, decreasing lees contact and producing larger, coarser bubbles. The wine is filtered under pressure and bottled. Wines made this way cannot be labeled méthode Champenoise.
Technique for making sparkling wine in which, after the second fermentation in the bottle and a short period of sur lie aging (but before riddling), the wine is transferred—with sediment—to a pressurized tank. The wine is then filtered under pressure and bottled. With the enormous savings in labor and time, the wines are slightly less intense and less creamy than those produced using the more time-consuming and expensive méthode Champenoise.
See Méthode Champenoise.
An inexpensive but risky and difficult-to-control method of producing sparkling wine, and almost certainly the oldest, in which the primary fermentation is stopped before completing, and a secondary fermentation occurs in the bottle, ending when the yeast cells deplete the supply of residual sugar. There is no dosage, or sugar addition, to kick-start the secondary fermentation, and the wine is not disgorged to remove any sediment or lees remaining afterward.