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Daniel Pambianchi TRADITIONAL (AND NOT) SPARKLING WINEMAKING SPARKLING WINEMAKING

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Daniel Pambianchi TRADITIONAL (AND NOT) SPARKLING WINEMAKING SPARKLING WINEMAKING Daniel Pambianchi TRADITIONAL (AND NOT) SPARKLING WINEMAKING MAY 15-16, 2009 Napa Valley, CA 1 Copyright © Daniel Pambianchi 2009 Electrical Engineer – 20 years in telecom Founder/President of Cadenza Wines Inc. GM of Maleta Winery in Niagara-on-the- Lake, Ontario (Canada) Contributing Author to & Technical Editor of WineMaker magazine since 2000 Author of Techniques in Home Winemaking (Véhicule Press, 2008) & Kit Winemaking (Véhicule Press, 2009) 2 Copyright © Daniel Pambianchi 2009 Making sparkling wine using the méthode traditionelle Non-traditional method o Charmat (bulk) method Home winemaking methods o Kits o Dialysis tubing o Carbonation 3 Copyright © Daniel Pambianchi 2009 It’s all about aromas, flavors, refreshing acidity and BUBBLES … persistent, rapid-forming, tiny bubbles! 4 Copyright © Daniel Pambianchi 2009 Method for making sparkling wine where the wine is fermented in the bottle (prise de mousse ) Method used in making champagne Can no longer be called méthode champenoise outside of Champagne o méthode traditionelle / traditional method o méthode classique / classical method o fermented in this bottle 5 Copyright © Daniel Pambianchi 2009 6 Copyright © Daniel Pambianchi 2009 Grapes o Harvest at lower SG/Brix, higher TA o Shoot for ~11.0% PA o Bottle fermentation will add ~1.5% o Whole -bunch pressing o Chardonnay – Blanc de Blancs o Pinot Noir – Blanc de Noirs Cuvée should be clarified & cold stabilized; low free SO 2; no sorbate 2–4% cuvée or similar wine set aside for dosage 7 Copyright © Daniel Pambianchi 2009 Prepare & acclimatize yeast culture Use a strong yeast; for example, o Lalvin EC-1118 o Red Star Premier Cuvée o White Labs Champagne o Wyeast Pasteur Champagne 8 Copyright © Daniel Pambianchi 2009 3.78 L in 1 gal ( 4 for approximation) 454 g in 1 lb or 2.2 lb in 1 kg 1 oz in 28 g (approx) 9 Copyright © Daniel Pambianchi 2009 Need 2.5 L for 50 L of cuvée o 3–5 days in advance of inoculating the cuvée o Rehydrate 2 5-g packets in 50 mL of water o Prepare 500 mL of 50% sugar solution o Add 37.5 mL of sugar solution to the rehydrated yeast suspension o Add 62.5 mL of water o Add 2.5 g of yeast nutrients o Let acclimatize & ferment at 20ºC (68ºF) for ~24 hrs or until SG reaches 1.000 10 Copyright © Daniel Pambianchi 2009 Add 150 mL of suspension and 200 mL of 50% sugar solution to 2.15 L of cuvée Ferment at 20ºC (68ºF) for 2–4 days or until SG reaches 1.000; stir once daily Lower temp to 13ºC (55ºF) & let SG reach 0.995 11 Copyright © Daniel Pambianchi 2009 Allow cuvée to reach 18º–21ºC (65º–70ºF) Add sugar: 20–25 g/L, or 2¾–3½ oz per gallon o This will produce ~1.5% alc/vol, o and 6 bars (90 psi) of pressure !! Add riddling aid: 0.2 g/L 12 Copyright © Daniel Pambianchi 2009 Bottle immediately in sparkling-wine bottles Leave 7 cm (2¾ in) headspace for disgorging Stir cuvée regularly, e.g. every 10 mins Stopper bottle with bidule and crown cap 13 Copyright © Daniel Pambianchi 2009 Bottles placed sur lattes Let ferment at 13ºC (55ºF) Top view (cage) Side view (bin) 14 Copyright © Daniel Pambianchi 2009 Monitor fermentation progress using an aphrometer Should read 6 bars (90 psi) Should take 2 –3 mos. Let age on the lees ≥ 12 mos. o tirage o Autolysis – what gives the wine its aromas and flavors 15 Copyright © Daniel Pambianchi 2009 To channel lees down to bidule for disgorging Place bottles on a pupitre , or riddling rack 21-day riddling program 16 Copyright © Daniel Pambianchi 2009 17 Copyright © Daniel Pambianchi 2009 To remove lees … without losing too much pressure or wine Place bottles sur pointes (optional) Side view (cage) 18 Copyright © Daniel Pambianchi 2009 2 methods o Freezing the neck o À la volée 19 Copyright © Daniel Pambianchi 2009 2 methods o Freezing the neck o À la volée 20 Copyright © Daniel Pambianchi 2009 Liqueur d’exp édition – A small volume of the reserved cuvée plus sugar To balance acidity and craft house style Add to each bottle using a syringe Add 0.5–5 mL/L, or 2–20 mL/gal of 20% gum arabic to increase persistence of perlage 21 Copyright © Daniel Pambianchi 2009 Style RS (g/L) Also Known Brut de Brut (F) Extra Brut Nature (F) 0–6 Brut Non Dosage (F) Bone Dry (US) Brut 0–15 Bone Dry (US) Extra Sec (F) Extra Dry 12–20 Extra Trocken (G) Sec (F) Dry 17–35 Trocken (G) Secco (I) Demi Sec (F) Doux (F) Off-Dry Halbtrocken (G) (Semi- 35–50 Dry) Abboccato (I) Medium Sweet (US) Doux (F) Sweet 50 & over Dolce (I) 22 Copyright © Daniel Pambianchi 2009 Plastic mushroom-shaped stoppers o Easiest Champcork 30×48 mm Agglo 2 disc Grade 1 o Harder, requires special/good corker 23 Copyright © Daniel Pambianchi 2009 Corker (recommend Amez-Droz Rapid 49) 24 Copyright © Daniel Pambianchi 2009 Also known as: o Bulk or tank method o Cuve close method Second fermentation occurs in the tank Wine is transferred to bottles under a pressurized bottling line Larger bubbles 25 Copyright © Daniel Pambianchi 2009 Replicate bottle fermentation method but no disgorging – sediment left in bottles 26 Copyright © Daniel Pambianchi 2009 Replicates bottle fermentation method but with very easy disgorging – sediment are trapped in dialysis tubing 27 Copyright © Daniel Pambianchi 2009 Injects CO 2 in each bottle (largest bubbles of all techniques) 28 Copyright © Daniel Pambianchi 2009 http://TechniquesInHomeWinemaking.com http://TechniquesInHomeWinemaking.com/blog 29 Copyright © Daniel Pambianchi 2009 Pambianchi, Daniel. TECHNIQUES IN HOME WINEMAKING: The Comprehensive Guide to Making Château-Style Wines. Newly-Revised and Expanded Edition. Montréal: Véhicule Press. 2008. 30 Copyright © Daniel Pambianchi 2009.
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