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Sparkling Wines: The different ways to make bubbles (Part II)
Crémant
This is how all, other than Champagne, sparkling wines produced in France are called. They are made with the traditional method but each region has its own set of rules with regards to ageing and permissible grape varieties. Many such as Crémant de Bourgogne and Crémant d’Alsace are excellent alternatives to Champagne at a more affordable price, and others have their own personality, such as Crémant de Loire being made with Chenin Blanc.
Credit photo Canva
The “Charmat” or “Methodo Italiano” or “Tank Method”
As the name suggests this method was partly developed in Italy. It was and still is used to produce Prosecco, the fruity, fresh sparkling wines from Veneto. In this method, wine makers make the base wine but instead of the second fermentation happening in the bottle, it is done in a big pressurised stainless steel tank and then bottled under pressure. The pressure in the tanks is less than it is in a bottle of Champagne, thus Prosecco has lighter froth and its bubbles don’t last as long. The “Tank Method” is great if the goal is to make fresh and fruity wines because there is far less influence from the yeast. It is also way cheaper and not as labour intensive as the traditional method. As a result, tank method sparkling wines are way more affordable than traditional method wines.
Prosecco
Prosecco is the main type of wine being made using the “Tank Method”. The grape variety used to make Prosecco is Glera, a grape variety that makes wines with fresh fruit and flower aromas. Because wines age in large tanks with less pressure, Prosecco has lighter, frothy bubbles that don’t last as long. Still, the aromas in Prosecco smell fabulous. Fine examples of Prosecco especially those made in the Conegliano – Valdobbiadene regions have aromas of white flowers, apple, pear, cream and honey.
Pét Nat/ Méthode Ancestrale
A small number of sparkling wines are made with just one fermentation. These are called Pet Nat, (Petillant Naturel) and are very fashionable at the moment. This form of fermentation actually pre-dates the Champagne method and that’s why it is called Méthode Ancestrale or ancestral method. These wines are bottled half-way through the initial fermentation without any additives (sugar/yeast). They are low in alcohol and have a gentle carbonation. They could be dry or off-dry and you can find them in France in appellations like Montlouis-sur-Loire AOC, Gaillac AOC, Limoux OAC and Bugey-Cerdon AOC but also around the world especially in the East Coast wine regions of the US.
If all these talk about bubbles made you thirsty for more I have three plus one superb recommendations to quench your thirst.
http://www.kairos-products.ch/
Champagne Eliane Delalot – Les Dionysiaques. A beautiful grower Champagne from organic, hand picked grapes. They produce champagne in very limited quantities from an estate that is barely more than 1 hectare. Their micro-cuvées of only 1,000 bottles are carefully handled and numbered manually. Drinking this Champagne is a true luxury! Pinot Meunier is dominant in this blend giving a lively, expressive wine with green fruit and notes of toasted brioche and hazelnuts. A very gastronomic wine, with great finesse that will pair beautifully with foie gras and Ossau Iraty cheese but can rise to every occasion.
credit photo Vivino website
Champagne Pierre Baillette Coeur de Craie. Pierre Baillette is a small, family-owned winery located just south of Reims. Fruit for ‘Coeur de Craie’ comes from a small lieu-dit called ‘Les Champs Chauds,’ which was planted in 1977. This is a Blanc de Noirs (white sparkling wine made from red grapes) with enticing red-fruit aromas, and bright, tasty bubbles. Perfect as an aperitif.
Credit photo Vivino website
Raventos Blanc de Blanc 2017 This is superb Cava marked by the typicity of its place of origin, the Vinya del Llac, a vineyard over 40 years’ old. It is a complex sparkling wine with fresh citrus, green apple, pear and yeasty aromas, reminiscent of Champagne. An excellent pairing wine to shellfish and seafood paella or as an aperitif.
http://www.kairos-products.ch/
Gaec Balivet – Cuvee Gamay – Bugey Cerdon – 2018 This is a demi-sec sparkling wine made with the methode ancestral from Gamay grapes. A superb sparkling rosé that is bubbly and joyful, fresh and delicious. A glassful of fresh sweet strawberries and cherries and with alcohol at only 8% is the perfect summer refreshment. Serve it well chilled on its own or with a slice of chocolate cake, Eton Mess or strawberry tart.
If you have missed Part I please click here.
About the author:
Maria was born in Greece but spent most of her life living abroad. She studied Political Science and Media and Communication at the London School of Economics and worked alongside the Greek Minister of Finance for 3 years. However, it was wine that captured her heart and became her passion. She is passionate about making wine accessible to everyone and loves teaching about it through fun yet informative seminars. She holds the WSET Level 3 certification and will be starting the WSET Diploma soon. In April 2019, she founded the Geneva Wine Society. She organises wine tastings and wine events in Geneva as well as online. Maria has lived and worked in various countries over the past 20 years and is a proud mom of a very active 3 year old boy.
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