1. Sparkling Wine

2. “I drink it when I’m happy and when I am sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it…unless I am thirsty.” Madame Bollinger

3. Overview Champagne vs. Sparkling wine Champagne vs. Sparkling wine Champagne - The Region Champagne - The Region Winemaking - 3 Basic Methods Winemaking - 3 Basic Methods Coming to Terms Coming to Terms Food & Wine Pairing Food & Wine Pairing Champagne vs. Sparkling wine Champagne vs. Sparkling wine Champagne - The Region Champagne - The Region Winemaking - 3 Basic Methods Winemaking - 3 Basic Methods Coming to Terms Coming to Terms Food & Wine Pairing Food & Wine Pairing

4. Champagne vs. Sparkling wine What’s in a name? What’s in a name? – Cremant – USA laws must include place What’s in a name? What’s in a name? – Cremant – USA laws must include place

5. Champagne vs. Sparkling wine ‘Sparkling wine’ ‘Sparkling wine’ – CO 2 from 2 nd ferm. – Spain – Germany – Italy ‘Sparkling wine’ ‘Sparkling wine’ – CO 2 from 2 nd ferm. – Spain – Germany – Italy CavaSektSpumante

6. Champagne The Region 84,000 acres 84,000 acres $1.2 mil/acre $1.2 mil/acre 25 mil cases 25 mil cases 84,000 acres 84,000 acres $1.2 mil/acre $1.2 mil/acre 25 mil cases 25 mil cases

8. 5 Districts: Aube Cote des Blancs Cote de Sezanne Montagne de Reims Vallee de la Marne

9. Champagne The Region Epernay Epernay – Moet & Chandon – Perrier-Jouet Reims Reims – Krug – Piper-Heidsieck – Roederer – Veuve Cliquot Epernay Epernay – Moet & Chandon – Perrier-Jouet Reims Reims – Krug – Piper-Heidsieck – Roederer – Veuve Cliquot

10. Champagne Geography Climate Climate – Latitude 49 o – July mean 66 o – Rainfall 25 inches ACID! ACID! Soil Soil – Chalky – Cellars – Drainage / moisture – Vines rich in nitrogen Climate Climate – Latitude 49 o – July mean 66 o – Rainfall 25 inches ACID! ACID! Soil Soil – Chalky – Cellars – Drainage / moisture – Vines rich in nitrogen

11. Champagne History Dom Perignon Dom Perignon – “I see stars!” – French ‘perfected’ the process 1500’s – Submerging semi-fermented must… Dom Perignon Dom Perignon – “I see stars!” – French ‘perfected’ the process 1500’s – Submerging semi-fermented must…

12. Winemaking 3 methods Champagne Method Champagne Method – ‘Methode Champenoise’ – Labor intensive – Highest quality – All in Champagne region Champagne Method Champagne Method – ‘Methode Champenoise’ – Labor intensive – Highest quality – All in Champagne region

13. Winemaking 3 methods Transfer Method Transfer Method – 2nd fermentation in bottle – Filtered in tank – Rebottled under pressure Transfer Method Transfer Method – 2nd fermentation in bottle – Filtered in tank – Rebottled under pressure

14. Winemaking 3 methods ‘Charmat’ or bulk method ‘Charmat’ or bulk method – Inferior grapes – No sur lie aging – 2nd fermentation in pressure sealed tank – Filtered in tank – Rebottled under pressure ‘Charmat’ or bulk method ‘Charmat’ or bulk method – Inferior grapes – No sur lie aging – 2nd fermentation in pressure sealed tank – Filtered in tank – Rebottled under pressure

15. Winemaking Methode Champenoise

16. Harvest Grapes Grapes – Pinot Noir – Pinot Meunier – Chardonnay Sept/Oct Sept/Oct – 18 to 20 o Brix Direct to press! Direct to press! Grapes Grapes – Pinot Noir – Pinot Meunier – Chardonnay Sept/Oct Sept/Oct – 18 to 20 o Brix Direct to press! Direct to press!

17. Primary Fermentation Tank Tank – Sometimes wood Lower alc Lower alc – 9 to 11% High acid! High acid! – Sometimes ML Tank Tank – Sometimes wood Lower alc Lower alc – 9 to 11% High acid! High acid! – Sometimes ML

18. Blending Cuvee or blend Cuvee or blend – Various base wines – Various vintages – 70 different wines! Goal Goal – ‘House style’ Cuvee or blend Cuvee or blend – Various base wines – Various vintages – 70 different wines! Goal Goal – ‘House style’

19. + + Yeast = = C 6 H 12 O 6 + YEAST 2CH3CH2OH + 2CO2

20. Second fermentation Bubbles! Bubbles! – Prise de Mousse! – ‘Still wine + ‘Syrup’ Wine, sugar, yeastWine, sugar, yeast – Mixed in tank – Temporary closure – Tirage – 30 day fermentation Bubbles! Bubbles! – Prise de Mousse! – ‘Still wine + ‘Syrup’ Wine, sugar, yeastWine, sugar, yeast – Mixed in tank – Temporary closure – Tirage – 30 day fermentation

21. Aging on the Yeast Sur lie aging/ entirage Sur lie aging/ entirage – 1 to 3 years for finer wines – Autolysis – Adds to bubble longevity Sur lie aging/ entirage Sur lie aging/ entirage – 1 to 3 years for finer wines – Autolysis – Adds to bubble longevity

22. Collecting the Yeast Riddling Riddling – Madame Clicquot-Ponsardin – 1 to 12 weeks to complete – 20 to 50k bottles per day – Gyro pallet Riddling Riddling – Madame Clicquot-Ponsardin – 1 to 12 weeks to complete – 20 to 50k bottles per day – Gyro pallet

23. Removing the Yeast Disgorging Disgorging – Brine solution – CO 2 push Disgorging Disgorging – Brine solution – CO 2 push

24. Final Sweetness level Dosage Dosage – ‘Syrup’ of sugar, wine, or brandy Dosage Dosage – ‘Syrup’ of sugar, wine, or brandy

25. Aging Methode Champenoise Methode Champenoise – 2 months minimum Methode Champenoise Methode Champenoise – 2 months minimum

26. Coming to Terms Type vs Style Type vs Style Rating System Rating System Taxation Taxation Type vs Style Type vs Style Rating System Rating System Taxation Taxation

27. Type vs Style Type – blend Type – blend – Vintage – Non Vintage – Blanc de Blancs ‘white of white’ Type – blend Type – blend – Vintage – Non Vintage – Blanc de Blancs ‘white of white’

28. Type vs Style Type – blend Type – blend – Blanc de Noirs ‘white of black’ – Reserve – Tete Cuvee Type – blend Type – blend – Blanc de Noirs ‘white of black’ – Reserve – Tete Cuvee

29. Type vs Style Style - sweetness Style - sweetness – Brut – Extra Dry Style - sweetness Style - sweetness – Brut – Extra Dry

30. Type vs Style Extra Brut Extra Brut Brut Brut Extra Dry Extra Dry Sec Sec Demi-Sec Demi-Sec Doux Doux Extra Brut Extra Brut Brut Brut Extra Dry Extra Dry Sec Sec Demi-Sec Demi-Sec Doux Doux Dry Dry Slightly sweet Slightly sweet Sweet Sweet Very sweet Very sweet V V sweet V V sweet

31. Rating System Based on potential quality Based on potential quality – 321 communes Rating between 80 to 100% Rating between 80 to 100% – Grand Cru = 100% – Premier Cru = 90 – 99% – Deuxieme Cru = 80 – 89% Based on potential quality Based on potential quality – 321 communes Rating between 80 to 100% Rating between 80 to 100% – Grand Cru = 100% – Premier Cru = 90 – 99% – Deuxieme Cru = 80 – 89%

32. Taxation Higher than still wine Higher than still wine Prohibition & morality Prohibition & morality Higher than still wine Higher than still wine Prohibition & morality Prohibition & morality

33. Food & Sparkling wine The Classics: The Classics: – Caviar – Oysters on the half shell – Smoked salmon – Souffle The Classics: The Classics: – Caviar – Oysters on the half shell – Smoked salmon – Souffle

34. Food & Sparkling wine Contemporary: Contemporary: – Fried Calamari – French fries – Popcorn Contemporary: Contemporary: – Fried Calamari – French fries – Popcorn

35. Food & Sparkling wine Extra Dry : Extra Dry : – Sushi Blanc de Noirs/Roses Blanc de Noirs/Roses – Lamb, pork Demi-Sec/Doux Demi-Sec/Doux – Fruit, cheesecake, chocolate http://www.moet.com/site.php?lg=us http://www.moet.com/site.php?lg=us http://www.moet.com/site.php?lg=us Extra Dry : Extra Dry : – Sushi Blanc de Noirs/Roses Blanc de Noirs/Roses – Lamb, pork Demi-Sec/Doux Demi-Sec/Doux – Fruit, cheesecake, chocolate http://www.moet.com/site.php?lg=us http://www.moet.com/site.php?lg=us http://www.moet.com/site.php?lg=us