『121. How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics』のカバーアート

121. How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics

121. How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics

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Episode 121: How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics Host: Joanne Close Episode Length: 11:33 Release Date: July 23rd, 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle The traditional method is a core topic at WSET Level 2, and the steps of the process are exactly the kind of detail that shows up in multiple choice questions on exam day. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your knowledge before you sit. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description This is the final episode in the WSET Summer Classics series, and Joanne closes it out with one of her favorite topics: how traditional method sparkling wine is made. It is a process she describes as pure magic, and once you understand how the bubbles get into the bottle and what happens to the wine along the way, it is hard to disagree. Joanne walks through the full traditional method step by step, from the base wine through to the final cork and wire cage. She covers yeast autolysis and lees aging, the riddling process and the invention of the Gyropallette, disgorgement and the frozen lees popsicle, and the dosage that determines whether the finished wine is brut or demi-sec. It is a thorough and entertaining explanation of a production method that shows up at both Level 2 and Level 3. Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter. What You'll Learn in This Episode The Two Broad Methods for Making Sparkling Wine Tank method: second fermentation occurs in a sealed tankBottle fermentation method: second fermentation occurs in a sealed bottleThe traditional method falls under the bottle fermentation method The Traditional Method Step by Step The Base Wine: An already-fermented wine, lower in alcohol than usual (around 10 to 11%) because a second fermentation will increase alcohol by approximately 1.5%Can be a blend of different years, grapes, plots of land, and villages Bottling and Second Fermentation: Base wine is bottled in a thick-walled sparkling wine bottle designed to withstand the pressure that builds upYeast and sugar are added to trigger the second fermentation, then the bottle is sealed with a crown capCO2 produced during fermentation is trapped in the bottle, creating the bubblesFlavour compounds also develop during this fermentation Lees Aging and Yeast Autolysis: Once the yeast has consumed all the sugar it dies and falls to the side of the bottle as lees (dead yeast cells)The lees undergo yeast autolysis, developing aromas and flavours described in the WSET textbook as biscuit and breadJoanne describes these as pastry shop aromas including lemon tart and apricot danishThe longer the wine rests on the lees, the more of these flavours developMinimum lees aging requirements vary by region: Champagne requires a minimum of 12 months, Crémant a minimum of 9 monthsIn practice, producers often far exceed these minimums Riddling: The process of gradually tilting and rotating the bottle to move the lees down into the neckTraditionally done by hand by cellar workers, one small movement at a time over weeksNow mostly done by a machine called the Gyropallette, which can riddle bottles in a matter of daysHand riddling still occurs but is in the minority Disgorgement: The neck of the bottle is dipped into a freezing solution, causing the lees to freezeWhen the crown cap is removed, the frozen plug of lees is expelled from the bottleThe result is a star bright, clear wine Dosage (Liqueur d'Expédition): A small amount of wine and sugar is added to replace the volume lost during disgorgementThe winemaker uses the dosage to determine the sweetness level of the final wineBrut: dry; Demi-Sec: noticeably sweetThe bottle is then sealed with a cork and secured with a wire cage to contain the pressure Examples of Traditional Method Sparkling Wines Champagne (France)Crémant (France)Cava (Spain)Sparkling wines from South Africa, California, Australia, and New Zealand Episode Highlights and Quotes "The traditional method is pure magic. How they discovered this and how wines are made in this way is absolutely remarkable to me. It is like fairy dust magic." "The lees laying down at the bottom of the bottle go through this process called yeast autolysis, where they develop rather gorgeous aromas and flavours. Your book describes it as biscuit and bread. My description is if you were walking into the pastry shop." "It took them some time to figure out the thickness level of the glass, and there was lots of drama, lots of explosions in the cellar, lost wine, and lost lives. Really sort of dramatic stuff." Quick Reference: The Traditional Method at a Glance StepWhat Happens Base wine Low alcohol still wine, often a ...
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