How are Sparkling Wines Classified?
Sparkling wines and Champagnes are categorized as Extra Brut, Brut (pronounced "broot"), Extra dry, Sec and Demi-sec depending on their sugar levels.
Sparkling Wines ... save the bubbles ...
Wines with bubbles are associated, for many people, primarily with festivities and celebrations.
Sparkling Wines
There's a popular fund raising game where you guess the number of candies or coins that are in a large jar. For an interesting variation, have your guests estimate the number of bubbles in a bottle of sparkling wine.
SPARKLING WINES
A general term for all carbonated wines, whether natural sparkling or not. Includes French Champagnes as well as effervescent wines from other parts of the world.
SPATBURGUNDER
A German term for Pinot Noir.
Sparkling wines
Production of sparkling wine like Sovetskoye Shampanskoye ('Soviet Champagne') is increasing. Most of the sparkling wine is produced around large cities like Kiev, Artemivsk, Lviv, Odessa, and Kharkiv.
Sparkling wines should be served at 9C, white wine at 12C, rose at 11C and red wine at 17C.
Sparkling wines range in sweetness from very dry to very sweet, but how they are categorized is somewhat different. In fact, a syrupy-sweet sparkling wine is called "Demi-Sec" which, translated from French, means "partly dry".
Sparkling wines produced by the traditional method - méthode champenoise - undergo a second fermentation, whereby sugar and yeast is added to bottles of wine that are then sealed.
Sparkling wines. Refers to all effervescent wines outside those from the Champagne region of France, vinified using the Méthode Champenoise (correctly known elsewhere are Méhode Traditionelle).
Still wines. wines without carbonation.
Sparkling wines produced in South Africa by means of classic method have Méthode Cap Classique as well as "Wine of Origin" stated in the label, the latter term can also appear written in local language as Wyn van Oorsprong.
American Sparkling wines.or can you say Champagne?
Perhaps the question I heard most frequently working in a sparkling winery was this.
Demi-sec
Sparkling wines that are moderately sweet to medium sweet.
Depth
The characteristic of fine wines that gives the impression of having layers of taste, rather than being one-dimensional.
Dessert & Sparkling Wines
Late Harvest Wines
Grapes are harvested late in the season to ensure high levels of sugar. The resultant wines are high in sugar and low in alcohol. Acidity levels vary, but the wines are usually rich and viscous.
Life in Italy: Sparkling Wines of Italy
Photo Credit
green grape image by spectator from Fotolia.com ...
Compared to other sparkling wines, Prosecco is low in alcohol, about 11 to 12 percent by volume. The flavor of prosecco has been described as intensely aromatic and crisp, bringing to mind yellow apple, pear, white peach and apricot.
As for Champagnes, sparkling wines, and most dessert wines (with the exception of port), colder is usually better. Colder temperatures tend to keep the bubbles livelier and seem to make these wines taste sharper.
If you always drink sparkling wines alone, you might not understand the acidity - until you start popping hors d'oeuvres in your mouth.
The French term for sparkling wines that are "creamy," in that they have about half of the bubbles of traditional Champagne (3-4 atmospheres instead of 6).
In bottle-fermented sparkling wines, a small amount of wine (usually sweet) that is added back to the bottle once the yeast sediment that collects in the neck of the bottle is removed.
Drying Out ...
ChampagneRefers to sparkling wines made from grapes grown in the Champagne region of France and vinified using the Méthode Champenoise winemaking process.
It is primarily used with sweet wines and sparkling wines, but may be added to table wines which exhibit difficulty in maintaining clarity after fining. Also see Sodium Benzoate and Wine Stabilizer.
Autolysis is also the process which results in the yeasty characters in bottle fermented sparkling wines.
backward:A wine that is developing in bottle at a slower than expected rate, and as a result are usually predicted to age slowly.
Liqueur d'expédition sugar-based liquid used to top up sparkling wines after disgorging. Its composition will determine whether the final product is brut, demi-sec, or sec.
Chateau des Charmes Wines--Family-owned estate winery, in Niagara on the Lake; producers of Chardonnay, Cabernet Sauvignon, Pinot Noir, Sparkling wines and Riesling Icewine.
Château Haut-Brion--One of four original 1855 Premier Grand Cru.
Indicates a wine whose foam is less strong than that of the sparkling wines.
PETIT (SMALL)
It says itself of a wine either disappointing, or pleasant and familiar.
PETIT VERDOT ...
Deguelle - The disgorging process used for sparkling wines. Called "Degorgement" in French.
Dorado - a fortified wine made in the Rueda region with the Verdejo grape.
Dulce - sweet
Enologia - Winemaking ...
There are, of course, other regions of Europe which turn out some excellent sparkling wines.
When we were young, we were fond of the late Hanns Kornell's Sehr Trocken, one of a handful of sparkling wines he made at his California winery.
Cava - The term used in Spain for sparkling wines produced with the traditional method used in the Champagne region of France. Cavas may come from some villages in the provinces of La Rioja and Alava (parts of D.O. Rioja), of Navarra (parts of D.
Specialty wines such as dry Sherries, sparkling wines, dessert and after dinner wines are not as easy to assess using this method: Sherries because of their general low pH and low TA; ...
As a rule, white and sparkling wines are best served well-chilled (40 to 55 degrees Fahrenheit), with sparkling wines and lighter whites at the lower range of the scale and fuller-bodied, richer whites, such as Chardonnay, at the upper range.
This is especially true in Champagne and Sparkling Wines. Sur lies can turn a good wine into a superb one because the yeast contact takes place inside a sealed bottle where oxidation is impossible.
Thankfully, today even most of the more casual dining restaurants offer a decent selection of white wines, reds, and even sparkling wines by the glass.
Try sparkling wines, ice wines and dessert wines as well. Try wines that aren't just from Italy, France and the Napa Valley. Try wines from New Zealand. For American wines, try South Dakota or Idaho.
Wines that bubble like Champagne, but are made somewhere else, are called "sparkling wines," even if they are made by the méthode champenoise. Sparkling wines are often less expensive than true Champagnes.
Champagnes and sparkling wines range in style from very dry (Natural), dry (brut) and slightly sweet (extra Dry) to sweet (sec and Demi-Sec).
Bulk (process): a method of producing sparkling wines that is both inexpensive and quick; ...
On sparkling wines, indication recent secondary fermentation. Aroma of warm bread or brioche. Yeasts are micro-organisms which convert or ferment sugar into alcohol.
In general, white and sparkling wines should be served chilled to around 42-52F. Red wines are usually best between 55-65F. Useful tip: An ice/water bucket is the quickest way to cool wine.
Fizzante: An Italian word meaning semi-sparkling wines.
Fragrant: A fragrant wine is very aromatic and flowery. Common wine fragrances are floral, spice, and fruit aromas such as pineapple, blackberry, peach, apricot, and apple.
Muscat is a versatile grape also used in the cultivation of sparkling wines and simple table wines. Muscat dessert wines are rich and full in the mouth, redolent of honey, apricot and pears with a distinctive perfume.
is French for "Champagne method," referring to the production of sparkling wines in Champagne.
Clairette is used for some "muscats" and for sparkling wines such as the famous Clairette de Die in the Drome. It happens to be associated to other varieties in the white wines of Provence and, even in the red wine of Châteauneuf du Pape.
Brut: Dry, usually applied to sparkling wines. Commercial brut styles now have a small amount of liquoring added to sweeten the wine somewhat, hence the growth of the term brut-de-brut, suggesting that the wine is fully dry.
cava
The term used for bottle-fermented sparkling wines from Spain.
cedary or cigar box
A cedar aroma is associated with the oak barrels used for aging wine. This term is most often applied to red wines, particularly Cabernet Sauvignon.
Sparkling wines, including French Champagnes as well as effervescent wines from other parts of the world;
3. Fortified wines, such as Sherry and Port, which have been augmented with a dose of Brandy or other spirit; and
4.
Is a descriptor used to talk about wines, usually chardonnays or sparkling wines, that display the aromas and flavours of toasted bread, imparted by maturation in oak barrels.
Disgorge: The process by which final sediments are removed from traditionally made sparkling wines prior to the adding of the dosage.
And yes - this is champagne because it was made from grapes grown in Champagne, France. All other sparkling wines NOT made in Champagne are called sparkling wines, NOT Champagne. Okay, sorry, I needed to get that off my chest.
Yeasty Aromas and flavours reminiscent of yeast. Sparkling wines are often described as yeasty, due to extended aging in the presence of yeast lees.
Zesty Used when a wine has the lift and flavour intensity associated with citrus zest.
Flat: Wine lacking a refreshing slightly sour taste and sparkling wines that have lost most of their carbon dioxide.
Fortified wine: A wine in which the alcohol content has been increased by the addition of wine, spirits, or brandy.
Demi-sec - Moderately sweet to medium sweet sparkling wines.
Devatting - The process of separeting red must from pomace, which can happen before or after fermentation.
Dessert wine - Very sweet, high alcohol wines.
Dry, usually applied to Champagne and other sparkling wines; indicates less than 1.5 percent residual sugar by volume in Champagne and means greater dryness then the term "extra dry".
Butter, buttery ...
Many Champagnes and sparkling wines are non vintage.
OXIDIZED: Describes wine that has been exposed too long to air and taken on a brownish color, losing its freshness and perhaps beginning to smell and taste like Sherry or old apples.
Brut: french term used to describe dry champagnes (also used for sparkling wines.)
Bung: The plug that seals the opening of a wine barrel.
Bung Hole: The opening of a wine barrel that allows wine to be added or removed.
[edit] Demi-sec Moderately sweet to medium sweet sparkling wines.
[edit] Dessert wine Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 15% alcohol.
This is the normal ageing system for sparkling wines, but it is also applied to certain still wines. 'Smelling of lees' - the term used to describe a wine that smells of lees, i.e.
Extra Dry
Champagne or sparkling wines that are have a hint of sweetness.
F
Fat
Full of body and flavor.
Body, Dry/Sweet
Produces light red, blush and sparkling wines.
Notes
Pinotage was created in the 1920s by Professor Perold at Stellenbosch University.
Pleasant scent of yeast, often noted in sparkling wines. Compare "rising bread dough."
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 See also: Sparkling, Sparkling wine, Wine, Grape, White
  
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