Champagne Sparkling Wine Presentation by Eddie Valente Sparkling

Champagne & Sparkling Wine Presentation by Eddie Valente

Sparkling Wine Methods • Charmat - Secondary fermentation in large sealed interconnected tanks A. K. A. Bulk Process, Cuvee Close (Fr. ), Metodo Charmat(It. ), Autoclave(It. ), Granvas (Sp. ), método continuo (Po. ) • Transfer - The secondary fermentation takes place in a bottle, the wine is then transferred to a pressurized tank where it passes through a filtration system to remove sediment. A. K. A. bottle fermented, fermented in the bottle, transfer method • Carbonation - CO 2 is injected into the wine as in soft drinks. Presentation by Eddie Valente

Methode Champenoise l l l Use of Chardonnay, Pinot Noir, and Pinot Meunier grapes Limited juice extraction from grapes (26. 4 gal/350 lbs of grapes) Primary alcoholic fermentation in stainless steel followed by malolactic fermentation. l Blending of base wine and reserve wines. l Cuvee is bottled with cane sugar & yeast. l Secondary fermentation takes place in bottle. l Riddling (Remuage) l Disgorging (Degorgement) l Dosage l Aging (1 yr for non-vintage, 3 for vintage) l Release Presentation by Eddie Valente

Grand Cru: 100% rating Reims Chateau Thierry Vallee de la Marne Montagne de Reims Epernay Cotes des Blanc Champagne Chalons-en. Champagne • Ambonay • Avize • Ay • Beaumont-sur-Vesle • Bouzy • Chouilly - Cotes du Blanc • Cramant - Cotes du Blanc • Louvois • Mailly • Les Mesnil sur Oger • Oger - Cotes du Blanc • Oiry • Puisieulx • Sillery • Tours-sur-Marne • Verzanay • Verzy Premier Cru: 90 -99% rating • 41 Villages Bar-sur-Aube Bar-sur-Seine Other: 80 -89% rating • 142 Villages Presentation by Eddie Valente

Champagne Styles • Brut Nature or Brut Zero- Champagne with no dosage added, the driest style. • Brut – Very dry; <1% liqueur added. • Extra Sec – Extra Dry; 1 -3% liqueur added. • Sec – Dry; 3 -5% liqueur added. • Demi-Sec – Slightly Dry; 5 -8% liqueur added. • Doux – Sweet; 8 -15% liqueur added. Presentation by Eddie Valente

Bottle Sizes • • • Split – ¼ bottle; 187 ml Half – ½ bottle; 375 ml Full – 750 ml Magnum – 2 bottles; 1. 5 L Jeroboam – 4 bottles; 3. 0 L Rehoboam – 6 bottles; 4. 5 L Methuselah – 8 bottles; 6 L Salmanazar – 12 bottles Balthazar – 16 bottles Nebuchadnezzar – 20 bottles; 15 L Presentation by Eddie Valente

• • RM: Recoltant-Manipulant NM: Negociant-Manipulant CM: Cooperative de Manipulation MA: Marque Auxiliaire Presentation by Eddie Valente

Spanish Sparkling Wine • CAVA • • • Metodo Tradicional Paralleda, Xarel-lo, Macebeo Chardonnay Monastrell, Garnacha and Pinot Noir. Penedes Largest producer of Sparkling Wine Yield is according to a fixed formula and is based on grape tonnage— 12 tonnes per hectare of white and 8 tonnes per hectare of red grapes are allowed, with a maximum of 100 litres of must per 150 kg of grapes. Presentation by Eddie Valente

CALIFORNIA SPARKLING WINE • The French Connection • Classic Methods, Classic Varieties • Methode Champenois • California Champagne Presentation by Eddie Valente

ITALIAN SPARKLING WINE • Spumante - Frizzante • Piemonte • Asti Spumante • Muscat • Brachetto d’Acqui • Moscato d’Asti • Prosecco di Conegliano - Valdobbiadene • Bellini • DOC vs Prosecco • Franciacorta • DOCG • Metodo Classico Presentation by Eddie Valente

German Sparkling Wine • Sekt • Perlwein • Schaumwein Presentation by Eddie Valente

Glossary of Sparkling Wine Terms • • Assemblage Blanc de Noir Cava CMCV (classic method/classic varieties) Cremant Cuvee Prestige Grand Marques • • • Gyro Palettes Liqueur de tirage Liqueur d’expidition Metodo Classico Prise de mousse Pupitres Remuauge Tirage Rose Presentation by Eddie Valente