Wine bubbles: classic & Charmat method to effervesce

Wine bubbles: classic & Charmat method to effervesce

Wine effervesce mystery: classic & Charmat method to add spry bubbles

Sitting in front of a glass of golden-hued to pale yellow-colored sparkling wine and looking at the sprightly effervescence if you have ever wondered about how these lively bubbles are being made, then the article written below will sketch a brief description on the method.

The Classic Way

It is the most traditional way to effervesce a bottle of delectable sparkling wine. This method involves a number of steps and takes a long time to reach completion.

  • Firstly, the base wine is made with barely ripe grapes to preserve a high level of acidity.
  • The second step is commonly known as Liqueur di Tirage where sugar and yeast are mixed with the fermented liquor and carbon-di-oxide starts emitting as the yeast reacts with sugar molecules. Having found no free place to be released, the CO2 stays trapped inside the bottle.
  • The third step is called riddling. As the flecks of dead yeast cells are accumulated on the floor of the bottle, in order to separate these from the fermented wine, the bottle of a sparkling wine is held upside down and rotated at a regular interval.
  • When all of the crud is collected into the neck of the bottle, the neck is frozen in liquid nitrogen bath by putting it headfirst inside and the cube of frozen lees is disgorged after popping the crown cap open. With the lees gone all that is left is a bottle of sparkling wine.
  • A final addition of sugar with alcohol is done after this process known as liqeuer d’ expedition.

The Charmat Way

This method of adding bubbles is also known as tank method. It involves lesser time and fewer manual laborers. In this process, the first and second fermentations are done in a pressurized tank and the fermented liquor is bottled under pressure in a continuous way.

Even though, Charmat method has been found to be less time-consuming and easier than the classic way of effervescing a wine, the bubbles created through this process are bigger and less refined and do not produce a lasting effervescence. The flavor from sitting on the lees is also less apparent in this process. A glass of Prosecco di Conegliano is an example of sparkling wine being made following Charmat.

On the other hand, the bubbles created following classic method are finest and delicate in quality and stay with you till the last drop of it touches your lips. Wines like Lo Sparviere Franciacorta Brut Cuvèe or Franciacorta Extra-Brut Millesimato are the two very elegant wines with long-lasting effervescence created following the classic way.


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