How to make sparkling wine ferment

Sparkling wine is a popular choice for celebrations and special occasions. The effervescence and crispness it offers make it a delightful choice for toasts and festivities. Have you ever wondered how sparkling wine gets its bubbles? It all comes down to the fermentation process. In this article, we will explore how to make sparkling wine ferment.

1. Choosing the Grapes
The first step in making sparkling wine is selecting the right grapes. The most commonly used grape varieties include Chardonnay, Pinot Noir, and Pinot Meunier. These grapes have the ideal combination of acidity, sugar content, and flavor profile necessary for sparkling wine production.

2. Harvesting
Timing is crucial when it comes to harvesting grapes for sparkling wine production. Grapes for sparkling wine are typically harvested before reaching full maturity. This ensures a higher acidity level, which is necessary for the fermentation process.

3. Primary Fermentation
After harvesting, the grapes are gently pressed to extract the juice. This juice is then transferred to stainless steel tanks for fermentation. The primary fermentation process converts the sugar in the juice into alcohol. Yeast is added to the juice to kickstart the fermentation process. As the yeast consumes the sugar, it produces alcohol and carbon dioxide.

4. Blending
Once the primary fermentation is complete, the winemaker has the option to blend different grape varieties to achieve the desired flavor profile and characteristics. This blending process allows for the creation of a cuvée, which is a blend of different wines.

5. Secondary Fermentation
This is where the magic happens. The secondary fermentation is what creates the bubbles in sparkling wine. The wine is transferred to individual bottles, and a mixture of wine, yeast, and sugar, known as liqueur de tirage, is added. The bottles are then sealed with a crown cap or a temporary closure.

During the secondary fermentation, the yeast consumes the added sugars and produces carbon dioxide. Since the bottle is sealed, the carbon dioxide dissolves into the wine, creating the desired bubbles. This process typically takes several weeks to several months, depending on the desired level of effervescence.

6. Aging on Lees
After the secondary fermentation, the bottles are stored horizontally for aging on lees. The yeast cells that remain in the bottle after fermentation are known as lees. Aging on lees enhances the flavors and complexity of the wine. This process can last anywhere from a few months to several years, depending on the style of sparkling wine being produced.

7. Riddling and Disgorgement
Once the wine has aged, it is time to remove the lees from the bottle. This is done through a process called riddling. The bottles are gradually rotated and tilted to gather the lees in the neck of the bottle. The necks are then frozen, and the temporary closure is removed. The pressure in the bottle pushes out the frozen plug of lees.

8. Dosage
After disgorgement, the winemaker has the opportunity to adjust the sweetness level of the wine through a process known as dosage. This involves adding a mixture of wine and sugar, known as the dosage, back into the bottle. The amount of sugar added determines the sweetness level of the final product.

9. Corking and Aging
The final step is corking the bottles. Each bottle is sealed with a cork and secured with a wire cage. The wine then undergoes further aging to allow its flavors to integrate and develop. The length of aging depends on the style of sparkling wine, with some requiring a minimum of 15 months and others aging for several years.

And there you have it – a sparkling wine ready to be enjoyed. Making sparkling wine is a labor-intensive and time-consuming process, but the end result is a delightful and celebratory beverage that brings joy to many occasions.