Sparkling wine
Profile 1
Louis Roederer
10 Sparkling Wines—Other Wines of the Same Type
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Other Sparkling Wine Production Methods
1. Based on the information from the text opposite and from the rest of this profile, fill in the flow chart below (A–I) with these words:
The Traditional Method for making sparkling wine generally produces the highest quality. In can be summed up in the phrase ‘Fermented in this bottle’, which appears on some labels. A completely different production method is indicated by the very similar phrase ‘Bottle Fermented’ which often indicates that the secondary fermentation took place in the bottle but that the contents of many bottles had previously been ‘transferred’ to tank, where they were clarified, given a dosage and then re-bottled. This is known as the Transfer Method. This method avoids the riddling process but does subject the wine to extra movement and often results in reduced quality. The Tank Method – also known as the Charmat Method – creates the bubbles in the wine by performing the secondary fermentation in a pressurized tank. The wine is then clarified, sweetened by the addition of a dosage liqueur and then bottled. A fourth method, carbonation, not seen on the flow chart opposite, involves injecting carbon dioxide into the wine directly. An example of this method can be seen in Wine 2 on the following page.
dosage (2×) corking 2nd fermentation in bottle transfer to tank
Reserve Wines
Base Wines
Blending
Add Sugar & Yeast
A
B
Ageing on lees
Cooling
C
D
Clariification
E
Clariification
Dosage
F
G
Bottling
H
I
Tank Method
Traditional Method
242
2nd fermentation in tank, re-bottling disgorgement ridding/remuage
Transfer Method