Award in Wines & Spirits WSET® Level 2 Award in Wines & Spirits Session 8: Sparkling Wines

Sparkling Wine Production AIM: CO₂ created by fermentation is trapped and dissolved in wine Bottle Fermentation Fermentation takes place in special strong bottles. Traditional Method Transfer Method Tank Method Fermentation takes place in a sealed tank.

(riddling/gyropalettes) Bottle Fermentation Traditional Method base wine sugar + yeast added second fermentation yeast autolysis (lees) disgorge (riddling/gyropalettes) dosage

Bottle Fermentation Transfer Method base wine sugar + yeast added second fermentation yeast autolysis (lees) emptied into tanks under pressure filtered dosage & re-bottled

Bottle-Fermented Sparkling Wines France Champagne Pinot Noir Chardonnay Meunier Crémant Saumur Chenin Blanc Spain Cava local varieties Champagne Loire Valley FRANCE Catalunya SPAIN

Bottle-Fermented Sparkling Wines California South Africa Australia & New Zealand

Sparkling Wines labelling terms Brut Non-Vintage/Vintage Traditional Method/ Méthode Traditionnelle/ Bottle-fermented Méthode Cap Classique

Tank Method Dry Sparkling Wines dry base wine sealed pressurised tank yeast + sugar added second fermentation filtered under pressure bottled under pressure Dry Sparkling Wine

Tank-Fermented Dry Sparkling Wines Prosecco grape: Glera medium-bodied, dry/off- dry, delicate stone fruit fully sparkling (spumante) or lightly sparkling (frizzante) ITALY Veneto Sekt Germany dry or medium, light- bodied, floral, fruity

Tank Method Sweet Sparkling Wines grape juice sealed pressurised tank yeast added first fermentation ferment interrupted (chilling) filtered under pressure bottled under pressure Sweet Sparkling Wine

Tank-Fermented Sweet Sparkling Wines Asti DOCG grape: Muscat sweet, fruit, light-bodied intense floral, fruity (peach, grape, rose) Moscato d’Asti Piemonte ITALY

Opening a Bottle of Sparkling Wine remove foil and loosen cage securely hold the cork in place tilt the bottle at a 30° angle, gripping the cork. Use other hand to grip the base of the bottle turn the bottle holding the cork steady, ease it slowly out of the bottle the gas pressure should be released with a quiet ‘phut’

Level 2 Systematic Approach to Tasting Wine® APPEARANCE Clarity clear – hazy Intensity pale – medium – deep Colour white rosé red lemon – gold – amber pink – salmon – orange purple – ruby – garnet – tawny NOSE Condition clean – unclean light – medium – pronounced Aroma characteristics e.g. fruits, flowers, spices, vegetables, oak aromas, other PALATE Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin Body light– medium – full Flavour Characteristics e.g. fruits, flowers, spices, vegetables, oak flavours, other Finish short – medium – long CONCLUSIONS Quality faulty – poor – acceptable – good – very good – outstanding