Wine ยท Sparkling and fortified
How sparkling and fortified wines are made
Both families start as ordinary wine. What happens next explains their bubbles, strength and style.
Sparkling wine
Bubbles are carbon dioxide trapped in the wine. The main methods differ in where the second fermentation happens.
- Traditional method: a base wine is bottled with sugar and yeast, and the second fermentation takes place in the bottle. The wine then ages on its lees, which adds bready, toasty flavours. Used for Champagne, Cava and many crémants.
- Tank (Charmat) method: the second fermentation takes place in a large pressurised tank, which keeps fresh fruit aromas and lowers cost. Used for Prosecco.
- Transfer method: a bottle-fermented wine is moved to a tank, filtered and re-bottled.
- Ancestral method: a single fermentation finishes in the bottle, often giving a cloudy, lightly sparkling wine.
Champagne in brief
Champagne is made from Chardonnay, Pinot Noir and Pinot Meunier by the traditional method. Non-vintage Champagne must age for at least 15 months and vintage Champagne for at least three years before release. Sweetness runs from Brut Nature to Doux.
Fortified wine
Fortified wines have grape spirit added, which raises alcohol. The timing decides sweetness.
- Port (Douro, Portugal): spirit is added during fermentation, which stops it and leaves natural sugar. Ruby styles are fruity; tawny styles age longer in barrels and taste nutty.
- Sherry (Jerez, Spain): usually fermented dry and then fortified. Fino and Manzanilla age under a layer of yeast called flor and taste fresh and tangy; Oloroso ages with air contact and tastes rich and nutty.
- Madeira (Portugal): heated during ageing, which gives it a distinctive baked, nutty character and great durability.
- Marsala (Sicily): fortified wine used in drinking and cooking, from dry to sweet.
Check yourself
- Which method keeps the most fresh fruit aroma, and why?
- Why is Port sweet but Fino Sherry dry?
- What is flor?
Note: this is a general study guide written in our own words, not WSET's syllabus. For what is examined, always check WSET's published specification and your course provider.
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