спарклинг вино что значит
sparkling wine
Смотреть что такое «sparkling wine» в других словарях:
Sparkling wine — Frizzante redirects here, for the racehorse, see Frizzante (horse). A glass of Champagne. Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in … Wikipedia
sparkling wine — noun effervescent wine • Hypernyms: ↑wine, ↑vino • Hyponyms: ↑champagne, ↑bubbly, ↑cold duck * * * noun : an effervescent table wine usually white but occasionally red containing on the average 12 percent alcohol by volume and carbonated by… … Useful english dictionary
sparkling wine — putojantis vynas statusas Aprobuotas sritis alkoholis apibrėžtis Produktas, gaunamas pirminio ar antrinio alkoholinio fermentavimo būdu iš šviežių vynuogių, vynuogių misos, stalo vynui gauti tinkamo vyno, stalo vyno, tam tikrame regione pagaminto … Lithuanian dictionary (lietuvių žodynas)
sparkling wine — noun Any wine that is effervescent because of dissolved carbon dioxide; either because of fermentation in bottle or by physical carbonation. See Also: sparkling apple cider, sparkling ice cider … Wiktionary
sparkling wine — игристое вино this wine seems rather good это вино как будто бы неплохое wine with a dash of water вино, слегка разбавленное водой to overindulge in wine злоупотреблять вином, много пить he pantomimed drinking wine он изобразил, как пьют вино the … English-Russian travelling dictionary
sparkling wine — champagne, type of wine with bubbles, carbonated wine … English contemporary dictionary
sparkling wine — spar′kling wine′ n. vin a wine that is naturally carbonated by a second fermentation • Etymology: 1690–1700 … From formal English to slang
sparkling wine — noun Date: 1565 an effervescent table wine … New Collegiate Dictionary
sparkling wine — a wine that is naturally carbonated by a second fermentation. [1690 1700] * * * … Universalium
sparkling wine — /spaklɪŋ ˈwaɪn/ (say spahkling wuyn) noun a wine that is naturally carbonated by a secondary fermentation. Usage: See note at champagne … Australian-English dictionary
Sparkling wine production — All production methods for sparkling wines have one thing in common: they have the purpose of introducing enough carbon dioxide in the wine to make it effervescent … Wikipedia
sparkling wine
Смотреть что такое «sparkling wine» в других словарях:
Sparkling wine — Frizzante redirects here, for the racehorse, see Frizzante (horse). A glass of Champagne. Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in … Wikipedia
sparkling wine — noun effervescent wine • Hypernyms: ↑wine, ↑vino • Hyponyms: ↑champagne, ↑bubbly, ↑cold duck * * * noun : an effervescent table wine usually white but occasionally red containing on the average 12 percent alcohol by volume and carbonated by… … Useful english dictionary
sparkling wine — putojantis vynas statusas Aprobuotas sritis alkoholis apibrėžtis Produktas, gaunamas pirminio ar antrinio alkoholinio fermentavimo būdu iš šviežių vynuogių, vynuogių misos, stalo vynui gauti tinkamo vyno, stalo vyno, tam tikrame regione pagaminto … Lithuanian dictionary (lietuvių žodynas)
sparkling wine — noun Any wine that is effervescent because of dissolved carbon dioxide; either because of fermentation in bottle or by physical carbonation. See Also: sparkling apple cider, sparkling ice cider … Wiktionary
sparkling wine — игристое вино this wine seems rather good это вино как будто бы неплохое wine with a dash of water вино, слегка разбавленное водой to overindulge in wine злоупотреблять вином, много пить he pantomimed drinking wine он изобразил, как пьют вино the … English-Russian travelling dictionary
sparkling wine — champagne, type of wine with bubbles, carbonated wine … English contemporary dictionary
sparkling wine — spar′kling wine′ n. vin a wine that is naturally carbonated by a second fermentation • Etymology: 1690–1700 … From formal English to slang
sparkling wine — noun Date: 1565 an effervescent table wine … New Collegiate Dictionary
sparkling wine — a wine that is naturally carbonated by a second fermentation. [1690 1700] * * * … Universalium
sparkling wine — /spaklɪŋ ˈwaɪn/ (say spahkling wuyn) noun a wine that is naturally carbonated by a secondary fermentation. Usage: See note at champagne … Australian-English dictionary
Sparkling wine production — All production methods for sparkling wines have one thing in common: they have the purpose of introducing enough carbon dioxide in the wine to make it effervescent … Wikipedia
How Sparkling Wine is Made
Learn the primary methods used for sparkling wine production including the traditional Champagne method and the tank method (used for Prosecco).
Sparkling wine might just be the most technical of all wines in the world–even if it is so easy to drink! The reason most sparkling wine is so complex is because of the need for two fermentations; one to make wine and the other to make bubbles. Since sparkling wines were first introduced (starting in the mid 1500’s), several processes have been developed and each result in a unique sub-style of sparkling wine. Take a look at the major sparkling wine production methods and which wines are made with each technique.
How Sparkling Wine is Made
There are 6 major methods by which sparkling wines are produced, each resulting in a different carbonation level and, ultimately, a different style of bubbly! We’ll discuss all the styles, but the two worth paying attention to the most are Traditional Method (used for Champagne, etc) and Tank Method (used for Prosecco, etc).
Champagne crud a.k.a. “lees” source
Under Pressure
Sparkling wines have different pressure levels which affect our perception of their taste. The higher the pressure, the more fine the bubbles. Here are some accepted terms for sparkling wine in terms of bubble pressure:
Tank Method
a.k.a. Charmat Method, Metodo Italiano, Cuvée Close, autoclave
Examples: Prosecco, Lambrusco
Bottle Pressure: 2–4 atmospheres (ATM) 30–60 psi
The tank method came about during the industrial advancements made in the early 20th century and is the main process used for Prosecco and Lambrusco wines. The major difference between the tank method and the traditional method is the removal of the individual bottle as the vessel used to turn a still wine into a sparkling one. Instead, base wines are added together with the sugar and yeast mixture (Tirage) into a large tank. As the wine has a second fermentation, the CO2 released from the fermentation causes the tank to pressurize, whereafter wines are then filtered, dosed (with Expedition liqueur) and bottled without aging.
Tank method sparkling wines have a much more freshly made character with stronger secondary (yeasty) flavors. Some may argue that the tank method is not as high-quality of a production method as the traditional method of sparkling wine. While the process is more affordable (and thus is popular with lower quality wines), it is still used for fine sparkling winemaking.
Transfer Method
a.k.a. Transversage
Examples: Small format (187 ml) and large format (3L+) Traditional Method sparkling wines
Bottle Pressure: 5–7 atmospheres (ATM) or
This method is identical to the Traditional method except that wines need not be riddled and disgorged in the same manner. Instead, the bottles are emptied into a pressurized tank and sent through pressurized filters to remove the dead yeast bits (lees). Then, the wines are bottled using pressurized fillers. You’ll find this method used most commonly for non-standard sized bottles (splits or jerobaum and above).
Ancestral Method
a.k.a. Méthode Ancestrale, Méthode Rurale, Pétillant Naturel (a.k.a. “Pet-nat”)
Examples: Loire, Jura,
Bottle Pressure: 2–4 atmospheres (ATM) or 30–60 psi
This method of sparkling wine production uses icy temperatures (and filteration) to pause the fermentation mid-way for a period of months and then wines are bottled and the fermentation finishes, trapping the CO2 in the bottle. When the desired level of CO2 is reached, wines are chilled again, riddled and disgorged just like the traditional method, but no expedition liqueur (sugar) is added. The technique is referred to as the Ancestral Method because it’s assumed that this is one of the earliest forms of sparkling winemaking.
Méthode Diose Ancestrale: This variant of the Ancestral Method empties the wines into a pressurized tank and filters instead of riddling and disgorging.
Carbonation
The carbonation method simply takes a still wine and carbonates in a pressurized tank. While it’s possible that this method has benefits, at the moment the only carbonated wines are lower quality bulk wines. Still, if you’ve ever drank New Age on the rocks, while sitting outside in the sun, you might feel it was quite alright after all (BTW, New Age is a carbonated sweet white wine blend of Torrontés and Sauvignon Blanc).
Continuous Method
The Russians may have it with the strangest sparkling wine production method yet! The process gets the name from a continual addition of yeast into pressurized tanks thereby making it possible to increase the total pressure to 5 atmospheres (or as much as most Champagne). Wines are then moved into another tank with yeast enrichments (sometimes wood shavings) which the dead yeast bits attach to and float around in the wine. This gives the wines a similar-tasting autolytic character to the traditional method. Finally, the wines move into the last set of pressurized tanks where the yeasts and enrichments are settled out, leaving the wine relatively clear.
All in all, the process takes about a month. At the moment, there aren’t many producers who use the continual method save for a couple of large companies in Germany and Portugal (and Russia).
The Difference Between Sparkling Wine and Champagne
Courtesy of Unsplash | Tristan Gassert
Don’t let the bubbles fool you. Although sparkling wine and Champagne both possess a refreshing effervescence and a similar trademark “pop” when uncorked, there are a few main reasons why the two labels display different names. We’re helping to decode the differences between these two bubbly beverages, so you’ll be more informed the next time you pop that bottle and click glasses (this New Year’s Eve, perhaps?).
True Champagne Comes From France
Courtesy of Global Heritage Travel
Champagne, the wine, is named after the region where it is grown, fermented, and bottled: Champagne, France. Nestled in the country’s northeastern corner, near Paris, the only labels that are legally allowed to bare the name “Champagne” are bottled within 100 miles of this region (according to European Law). Outside of the Champagne region, French sparkling wine is known as Crémant.
Sparkling winemaking in Champagne dates to the 1700s, and today, vineyards span 84,000 acres throughout the hillsides and plains of its five main growing regions: Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, and The Aube.
Champagne’s Grapes
Courtesy of Live Share Travel
In addition to location, Champagne also receives its distinguished name because of the grapes used to produce it (and the distinct flavors that result from grapes grown in Champagne’s cooler climate and chalky, mineral-rich soils). Only a handful of grapes across Champagne are allowed to be used for its base or “cuvée” (a blend of the first and most concentrated extraction of juices from pressed grapes).
Grapes allowed in Champagne production:
Although the ratios vary, about 90% of all blended Champagnes use 2/3 red and 1/3 Chardonnay mixes. This is based on the structure, fruitiness, body, aroma, delicacy, freshness, and complexity of the grapes. The best cuvees offer a harmonious combination of all of these revered characteristics.
Champagne Making Practices
Courtesy of Wine Jump
The process in which Champagne is made is called Méthode Traditionnelle, formerly known as the Méthode Champenoise, which is also referred to as “The Classic Method”. In a nutshell, Champagne gets its sparkle from a second fermentation that takes place in the bottle, but the entire process is very technical and labor intensive:
Champagne making is also controlled strictly by the Appellation d’Origine Controlée (AOC). From dictating how one may grow the grapes to how they may be harvested and processed, the rigorous standards distinguish Champagne. For instance, all grapes that are used in Champagne must be hand picked and pressed in a covered environment. They may only be pressed twice, once to make the ultra concentrated cuvée (which is high in sugar and acid) and the second time to make the taille (sugary, lower in acid, and higher in minerals and pigment). A Champagne may be classified as vintage or non-vintage—respectively—when wines are made with grapes of one year’s harvest or a mix of grapes from different years.
“All Champagne is sparkling wine, but not all sparkling wine is Champagne”
Courtesy of Unsplash | Nico Jacobs
When determining whether a wine is truly Champagne or sparkling, one only needs to identify the region where it was produced. While true Champagnes can only be made in the Champagne region of France, from seven distinct grapes and in the Méthode Traditionnelle, sparkling wines aren’t held to the same restrictions. Sparkling wine may be made with the exact same grapes as Champagne or an entirely different blend, and can be made using the Classic Method, the “Tank Method” (a more affordable process where the second fermentation happens in tank), or the Ancestral Method aka Pétillant Naturel (a method that uses icy temperatures to pause fermentation and then wines are bottled to finish the fermentation later).
While most Champagnes are Brut, or dry in style, both Champagne and sparkling wine are made in a vareity of styles, from Brut Zero (bone dry with no added dosage) to Doux (the sweetest style of bubbly).
Sparkling Wine Across the World
Courtesy of J Vineyards
Champagne Vs. Sparkling Wine Pricing
Courtesy of Unsplash | Artem Kniaz
The most expensive Champagnes can cost thousands, while sparkling wine is often much more affordable. This all comes down to the grape quality as well as the methods used to produce the sparkling wine. While most sparkling wines do implement the labor intensive Méthode Traditionnelle, others cut costs, increase speed of getting products into the market, and up production numbers by creating tank wine. When choosing a sparkling wine or Champagne, it’s important to determine what you’d like to get out of it. If it’s quality and care, a Champagne or higher quality sparkling would make an excellent choice. If your budget is something to consider or the sparkling wine is going to be mixed into other juices, a less expensive and lower quality sparkling is perfectly fine.
How Sparkling Wine is Made
Learn the primary methods used for sparkling wine production including the traditional Champagne method and the tank method (used for Prosecco).
Sparkling wine might just be the most technical of all wines in the world–even if it is so easy to drink! The reason most sparkling wine is so complex is because of the need for two fermentations; one to make wine and the other to make bubbles. Since sparkling wines were first introduced (starting in the mid 1500’s), several processes have been developed and each result in a unique sub-style of sparkling wine. Take a look at the major sparkling wine production methods and which wines are made with each technique.
How Sparkling Wine is Made
There are 6 major methods by which sparkling wines are produced, each resulting in a different carbonation level and, ultimately, a different style of bubbly! We’ll discuss all the styles, but the two worth paying attention to the most are Traditional Method (used for Champagne, etc) and Tank Method (used for Prosecco, etc).
Champagne crud a.k.a. “lees” source
Under Pressure
Sparkling wines have different pressure levels which affect our perception of their taste. The higher the pressure, the more fine the bubbles. Here are some accepted terms for sparkling wine in terms of bubble pressure:
Tank Method
a.k.a. Charmat Method, Metodo Italiano, Cuvée Close, autoclave
Examples: Prosecco, Lambrusco
Bottle Pressure: 2–4 atmospheres (ATM) 30–60 psi
The tank method came about during the industrial advancements made in the early 20th century and is the main process used for Prosecco and Lambrusco wines. The major difference between the tank method and the traditional method is the removal of the individual bottle as the vessel used to turn a still wine into a sparkling one. Instead, base wines are added together with the sugar and yeast mixture (Tirage) into a large tank. As the wine has a second fermentation, the CO2 released from the fermentation causes the tank to pressurize, whereafter wines are then filtered, dosed (with Expedition liqueur) and bottled without aging.
Tank method sparkling wines have a much more freshly made character with stronger secondary (yeasty) flavors. Some may argue that the tank method is not as high-quality of a production method as the traditional method of sparkling wine. While the process is more affordable (and thus is popular with lower quality wines), it is still used for fine sparkling winemaking.
Transfer Method
a.k.a. Transversage
Examples: Small format (187 ml) and large format (3L+) Traditional Method sparkling wines
Bottle Pressure: 5–7 atmospheres (ATM) or
This method is identical to the Traditional method except that wines need not be riddled and disgorged in the same manner. Instead, the bottles are emptied into a pressurized tank and sent through pressurized filters to remove the dead yeast bits (lees). Then, the wines are bottled using pressurized fillers. You’ll find this method used most commonly for non-standard sized bottles (splits or jerobaum and above).
Ancestral Method
a.k.a. Méthode Ancestrale, Méthode Rurale, Pétillant Naturel (a.k.a. “Pet-nat”)
Examples: Loire, Jura,
Bottle Pressure: 2–4 atmospheres (ATM) or 30–60 psi
This method of sparkling wine production uses icy temperatures (and filteration) to pause the fermentation mid-way for a period of months and then wines are bottled and the fermentation finishes, trapping the CO2 in the bottle. When the desired level of CO2 is reached, wines are chilled again, riddled and disgorged just like the traditional method, but no expedition liqueur (sugar) is added. The technique is referred to as the Ancestral Method because it’s assumed that this is one of the earliest forms of sparkling winemaking.
Méthode Diose Ancestrale: This variant of the Ancestral Method empties the wines into a pressurized tank and filters instead of riddling and disgorging.
Carbonation
The carbonation method simply takes a still wine and carbonates in a pressurized tank. While it’s possible that this method has benefits, at the moment the only carbonated wines are lower quality bulk wines. Still, if you’ve ever drank New Age on the rocks, while sitting outside in the sun, you might feel it was quite alright after all (BTW, New Age is a carbonated sweet white wine blend of Torrontés and Sauvignon Blanc).
Continuous Method
The Russians may have it with the strangest sparkling wine production method yet! The process gets the name from a continual addition of yeast into pressurized tanks thereby making it possible to increase the total pressure to 5 atmospheres (or as much as most Champagne). Wines are then moved into another tank with yeast enrichments (sometimes wood shavings) which the dead yeast bits attach to and float around in the wine. This gives the wines a similar-tasting autolytic character to the traditional method. Finally, the wines move into the last set of pressurized tanks where the yeasts and enrichments are settled out, leaving the wine relatively clear.
All in all, the process takes about a month. At the moment, there aren’t many producers who use the continual method save for a couple of large companies in Germany and Portugal (and Russia).