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Ch. 42 Sparkling Wine of the World - Coggle Diagram
Ch. 42 Sparkling Wine of the World
Champagne AC
15 months on the lees
44 Premier Cru
17 Grnad Cru
Reims
Montagne de Reims
Epernay
Vallee de La Marne
Cotes des Blancs
Sezanne
Cote de Sezanne
Cote des Bar
Climates & Grape Growing
Cool Continental Climate/ Spring Frost/ Rainy/ Cloudy weather
Low Sugar Level/ High Acid Level
Slopes
Chalk: good drainage after rain storms but retains sufficient quality of water in dry period.
Grape Varities
Chardonnay: Cotes de Blancs/ Cotes de Sezanne
Lighter body/ high acidity w/ floral and citrus fruit character
Pinot Noir: Montagne de Reim/ Cote de Bar
Greater body/ structural backbone/ red fruits character
Meunier: Vallee de la Marne
To protect from the rain frost, it buds late.
fruity flavour, especially important for wines that are made for enjoying young.
Winemaking
Traditional Method: hand pick: to keep whole, healthy bunches
Cuvee: the first press, the purest juice for the best champagne
Taille: the second press
NV: 15 months aging, at laest 12 months on teh lees. Lighter body w/ fresh fruit aromas/ Vintage: 36 months maturation, more toasty & biscuity notes from longer lees aging
high acidity/ autolytic flavour
The best Champagne: balance aromas from autolysis w/ subtle fruity red fruits
Blanc de Blanc: light-medium-bodied w/ citrus primary fruit
Blanc de Noir: fuller bodied w/ more red fruit flavours
Prestige Cuvee: the finest
Cremant: 9 months on the lees
Cremant de Bourgogne
Cremant de Loire
Cremant d'Alsace
Saumur & Vouvray: 9 months in the lees
Cava: 9 months on the lees
Major: Sant Sadurni d'Anoia Catalan
Navarra, Rioja,Valencia
Grape Varities
W:Macabeo(Viura)/ Xarel-lo/ Parellada
R:Garnacha/ Monastrell
dry, medium acidity, some character from yeast auolysis
NV, Lower acidity than champagne,approachable, easy drinking
Asti: Piemonte
Muscat Blanc a PetitsGrains/ Asit Method
All sweet, low acidity 7% without any autolytic character,
No aging
drink young
The best is to have prounced, fruity aroma of peach, grape and floral notes.
Prosecco
Procescco DOC: Veneto & Friuli
Conegliano-Valdobbiadene DOCG: Conegliano & Valdobbiadene
Limestone hills north-west of venice
Gelar: Gartizze & Rive (Varity)
tank method
medium acidityw/ fresh aromas of green apple and melon
burt/ Extrat-Dry/ Dry
(any residual sugar is a result of interrupting fermentation of chilling and filtering)
Made to drink youngand Fresh
Sekt: tank method
Deutscher Sekt: grown in Germany: best from Riesling
Deutscher Sekt bA: from AOC Region
traditional method
Australia
cool & Moderate regions: Yarra Valley/ Adelaide Hill/ Tasmania
complex, elegant, traditional
chardonnay & Pinot Noir
NV/ V/ Rose/ BB/ BN
Warm Regions: Riverina. Tank Method/ Carbonnation: fruity w/ levels of sweetness
Sparkling Reds:Shiraz/ Cabernet Sauvignon/ Merlot
New Zealand: high quality Traditional Method
Marlborough highest volumes
Sparkling SB carbonation Methodor tank method to retain the intenes aromas and flavours
除了奧克蘭(溫暖潮濕)皆可生產氣泡
South Africa: Methode Cap Classique 12 month/ Cap Classique 9 months
Western Cape
Chardonnay/ Pinot Noir
Warm Climate
hillside slopes facing south east / near the coast
USA: California
Coor location: Los Carneros AVA/ Anderson Valley AVA
Premium: Traditional Method/ Pinot Noir/ Chardonnay
Extra aging on the lees(5Ys+)
*Inexpensive wines: Tank Method or Carbonation
Fruity/ Medium Sweet
warmer, high-yielding like Central Valley