The Art of Bubbles

All Sparkling wine is made in one of the six methods listed below, though you are really only likely to see two of these methods. Sparkling wines can range from light and delicate to full-bodied and complex and may come in white, rosé and yes, red. They can range from bone dry to sweet, though the vast majority on the market are dry to off dry. In the end, there is a wide range of sparkling wines that are sure to offer something for everyone.

The Methods

Traditional Method (aka Méthode Champenoise):

First let’s start by saying that only wine from Champagne can be labeled as such and likewise only wines from this region may use the term Méthode Champenoise. All other producers may refer to this as the Traditional Method or, in the case of South Africa, create their own term (Method Cap Classique or MCC).

This method is considered to produce the highest quality wines. In this method the base wine is made and blended to fit the house style. This base wine is then bottled and the ‘liquer de tirage’ is added (a mixture of wine, sugar and yeast), then sealed. The wine then undergoes a secondary fermentation in the bottle, capturing the CO2 and is then left to age on the lees for a period of time that is determined based on whether the wine is a vintage dated or non-vintage wine. In preparation for removal of the lees, a process known as riddling takes place, which collects the lees in the neck of bottle. For dégorgement, the neck of the bottle is generally frozen and turned upright causing the pressure to expel the frozen lees and the closure. The wine is then quickly adjusted for sweetness depending on the style by a process known as dosage before the bottle is corked and caged and aged for a further amount of time that is determined by the designation of the wine before it is then ready for release. The bubbles produced in this method will generally be small, fine and bountiful. Charmat Method:

AKA the tank method. This method is cheaper, faster and less labor intensive than the Traditional Method. Almost all Prosecco and Asti DOCG are produced using this method. After the wine undergoes its primary fermentation the wine is placed in large pressurized tanks and the liquer de tirage is added, spurring a second fermentation in tank. The wine is then filtered and then bottled, usually with a dosage. The bubbles produced by this method will be larger and less consistent than the Traditional Method.

Transfer Method: This method borrows pieces from both the Charmat and Traditional Methods. These wines undergo secondary fermentation in bottle, as in the Traditional Method, and then transferred into pressurized tanks where any lees or sediment are filtered out before the wine is then transferred to new bottles. This method can save the expense and time that goes into riddling. Also, this method can be used for large format or smaller bottles including Champagne.

Continuous Method:

Developed in the USSR. Similar to the tank method, but the wine is moved through a series of interconnected tanks, some of which contain oak chips or shavings. Liquer de tirage is continuously added to the wine while undergoing the secondary fermentation. This allows for more interaction with lees than the tank method. This is not a common method outside of German Sekt.

Méthode Ancestrale:

This is the oldest and most rudimentary method of making sparkling wine. Alcoholic fermentation is started in tank before being transferred to bottles before the fermentation is complete, leading to the wines’ sparkle. No dosage is allowed in this style and the wines are generally disgorged, filtered and rebottled prior to release.

Carbonation:

This method is the cheapest method of making sparkling wines. The wine is injected with carbon dioxide to give it the bubbles, much like soda. The bubbles in this method tend to be abrasive and do not integrate into the texture of the wine. The bubbles dissipate quickly upon opening. This is not a method used on any quality wine.

Sweetness Levels for Champagne

Designation Residual Sugar

Brut Nature/Non-Dosé 0-3 grams per liter, no added dosage

Extra Brut 0-6 grams per liter

Brut 0-12 grams per liter

Extra Dry 12-17 grams per liter

Sec 17-32 grams per liter

Demi-Sec 32-50 grams per liter

Doux 50+ grams per liter