Natural Sparkling wines
The sparkling wine is a wine whose characteristics and methods of manufacture were imported from France.
Natural sparkling wines is part of the most famous of all drinks, the Champagne.
However, in Portugal we have good sparkling wine, especially in areas of Lamego, Bairrada and Azeitão.
Definition
The sparkling wine is a wine whose effervescence results from a second alcoholic fermentation in the bottle or other closed containers produced by classical technological processes and allowed by law.
Manufacturing process
The natural sparkling may be prepared by three processes:
1 champagne method or Method Classic - originally used in the Champagne region but also used by most sparkling producers with fermentation takes place in the bottle.
2 Charmat method - one whose fermentation takes place in closed tanks.
3 Continuous method - one whose fermentation will be operating in the passage from one to the next several deposits.
In this process, yeast is added to the wine twice.
This process is the latest in Portugal, brought by JM da Fonseca firm, to produce the sparkling Lancer's.
The alcohol content varies between 10.5 and 13 degrees.
The CHAMPAGNE
Usually they classify it as the "King of Wines".
It is one of the most delicious drinks in the world.
No major celebration in which the champagne is not present, it is the wine of holidays par excellence.
A summary of its history
Champagne is a sparkling wine produced in the region with the same name in France.
The Romans attributed to the fact that they planted vines in the region, although there are historical documents proving that the vine culture comes from much earlier, as the famous writer then Pliny, who wrote already the famous wines and vineyards of this region, and the Romans should be the start of production of sparkling wines in France.
Don Perignon - with the appearance of this character, who was a Benedictine monk of Hautvillers Abbey, in 1670 there was a "revolution" in the production of champagne.
The Don Perignon, a genius and always insatifeito student of the subject, should the discovery of the 5 key elements that contributed greatly to the champagne as it is today:
- A mixture of different wines of the region, thereby achieving a more harmonious product.
- Separation and pressing separately from black grapes predominate in Champagne, thus obtaining a crystalline grape juice.
- The use of thicker glass bottles to better permit the pressure of the 2nd fermentation in the bottle.
- The use of cork stoppers, Spain way which allowed to replace the previous system, hemp chopsticks soaked in oil.
- The excavation of deep wine cellars, today galleries several kilometers long and used by all producers, to allow rest and aging of champagne at a constant temperature.
Areas and Varieties
Champagne is produced exclusively in 5 areas, properly grouped:
- La Marne, with its 20,000 hectares in production, produces a greater quantity of grapes Pinot Meunier grape and also the Chardonnay.
- L'Aub, 6,000 ha approximately, produces higher amounts of Pinot Noire.
- L'Aisne, approximately 2,500 ha, which produces Pinot maunier in larger quantities.
- Haut-Marne - 40 ha.
- Seine-Marne - 30 ha.
They are involved in this huge production of champagne around 18,000 wine producers grouped in the Syndicat Général des Vignerons (General Union of Wine Producers).
The body that oversees the production of champagne is the Committee Interprofissionnel du Vin de Champagne (CIVC).
It is this body that determined that the only grape varieties permitted in the production of champagne are as follows:
- Chardonnay - White Grapes;
- Pinot Noir - Black grapes;
- Pinot Meunier - grapes Black.
Manufacturing process
Champagne is prepared according to the champagne method (used in Champagne) whose second fermentation takes place in the bottle.
The champagne goes through the following phases:
- Crushing
This phase has a duration of about four hours.
The first crush (4,000 kg = 2,050 lt) gives the "base wine", also called "vin de cuvée". The only type of wine used in good quality champagne.
The second crushing obtained 410 liters or pressing are obtained wine "first taille", used in lower quality champagne.
In the third crushing (205 liters) is extracted from the wine "second taille".
The fourth crushing originates the so-called "rebêches", used to produce the famous "Marc" (French marc), some producers also use the wine of the 3rd crushing.
Purification Process (Debourgage)
This purification process that takes 10 to 12 hours, consists in separating the pips, grape skins and other impurities settle to the bottom of the vat.
- Fermentation
The first alcoholic fermentation takes place in three weeks.
At the end the wine is ready and clarified. This final product is called "Still Wiene"
The second fermentation is carried out in spring and occurs in the bottle.
Operating Drawing: Cuvée wine is added to the circulation of liquor (consisting of sugar cane and champagne) as well as special yeast, which will provide the 2nd fermentation.
Traffic jams and seal: the bottles are corked, provisionally, with cork stoppers or metal.
Then placed in a horizontal position in pupitres and underground galleries stage for a minimum of one year.
In some cases there may remain for two or three years.
Champagne Vintage requires about three years of rest, the galleries at a temperature ranging between 12º and 15º.
The bottles are placed in appropriate media "pupitres" with the neck down.
In this position the gas exerts great pressure in the bottle, especially the neck.
This position allows the impurities (pellet) concentrate around the neck.
Remuage
This is to slightly shake the bottle and turn it 1/4 turn to the impurities do not adhere to the walls of the same.
This increases the inclination of the bottle so that the impurities will stay in the hole in the temporary stopper.
Degorgement
Immerse the bottle neck a cold brine at about 20 negative.
Formed a small ice pack where they come from clinging impurities stand on the bottleneck.
This operation is lost about 5 to 4 cl of liquid.
This liquid is offset by the so-called expedition liqueur, composed of crystallized sugar and high quality wine, or wine only, as the desired type of champagne.
Sometimes it can be used a small portion of spirit (Brandy) to avoid possible fermentation.
The proportion of sugar used depends on the type of champagne that will market: raw, dry, semi-dry, extra-dry and sweet.
After this operation the bottles are corked with stoppers definitive, that the background should be mentioned the word "champagne" and age.
All bottles are shaken slightly in order to do a good mix of expedition liqueur.
The bottles remain in a rest least six months.
Champagne Categories
Classic vintage and non-vintage.
- Champagne Rosé
- Blanc de Blanc (made only with white grapes)
- Noir Blanc (made only with black grapes)
- Champagne gross / Zero. (This does not take champagne expedition liqueur).
- Still champagne
This champagne is popularly known as "coteaux champenois" and also called "natural wine of Champagne".
This designation is given to non-sparkling wine from the Champagne region.
Types of champagne
- BRUT zero - popular in the 80s, has no sugar
- BRUT - may have 0-15 grams of sugar
- EXTRA-CENTURY. - 12 to 20 grams of sugar per liter
- CENTURY. - 17 to 23 grams of sugar per liter
- Demi-CENTURY. - Added sugar is between 33 and 50 g sugar per liter
- DOUX - About 50 grams per liter and production almost nonexistent.
Ideal age
The minimum age for the good champagne is as follows:
- Non Vintage or common: three years
- Vintage: four years
- Coteaux Champenois: one year.
How to Serve Champagne
Champagne should always be served chilled.
Serve in a tall glass, slim, with foot (flut) or a glass of champagne.
The recommended temperature is 4 to 6 (not less).
To chill a bottle of champagne in a rapid manner while maintaining this temperature should put up a crushed ice layer in a frappe (1/3). After placing the bottle throwing a handful of salt on the ice. Throw new layer of ice and another handful of salt.
Cover with ice to above. The salt function is to keep the ice longer.
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