fermented, Champagne or traditional method’ on the bottle, it has
probably been made this way. The yeast and sugar are still added
to start another fermentation but it happens in a tank. Once the
fermentation is complete the wine is usually filtered and bottled
under pressure. This process is quicker and takes months rather
than years; the bubbles are generally larger and the wine less toasty
and yeasty, with fresher flavours that showcase the fruit it is made
from. Again, the final style will depend on the amount of sugar
added to the wine. Moscato wines are usually made with a variation
of the tank method where the first fermentation takes place in a tank
and is stopped, leaving sugar and bubbles in the wine.- Carbonation
The most cost-effective way to make sparkling is by carbonation,
which is very similar to a SodaStream machine. Carbon dioxide is
infused into the wine in the pressure tank and there is no secondary
fermentation. Wines made this way are usually fresh, fruity and vary
in sweetness.
Disclaimer – I’ve had some fun experiments with my SodaStream
but if you do try this at home please don’t fill the bottle, it will end
in tears!2017 Zerella Wines “La Gita” Moscato
Fresh, floral and so easy to drink. This is a moscato that gives a
huge nod to its original Italian counterparts, with the perfect amount
of sweetness to balance the soft acidity. Off dry, rather than sweet,
and full of blossom – white peach, nectarine and pear with tangy
citrus fruits, lifted musky florals – it has a creamy texture with a
refreshing light sherbet fizz. Serve Moscato nice and cold with
buttery croissants, meringues, berry fruits, light salads, Thai or
Vietnamese foods. At around 8% ABV it’s a versatile wine that can
go from breakfast to sunset.Uncorked
Wine reviews by Gill Gordon-Smith CSW FWS
There are a few different ways to get those bubbles in the bottle.
Knowing the basics of how it happens and a few of the terms that
indicate style and technique on the bottle can really help you find the
perfect drop for you. At the end of the day, it comes down to what
you like to drink and presto, that’s the best one for you!
Sparkling wines are produced all over the world and can be made
in different styles and levels of sweetness, from easy drinking and
uncomplicated to stunning, complex examples. The most prestigious
and famous, of course, is Champagne. Only sparkling made in that
region can legally be called Champagne. All other sparkling wines
made this way must use another term to tell us they have been made
in a similar way.- Methode traditionelle, Traditional method, Bottle fermented
All of these terms on a label will indicate the wine has undergone a
second fermentation in the bottle. A measured amount of yeast and
sugar are added to an already-fermented still wine and the bottle
capped. Carbon dioxide is a bi-product of fermentation and instead
of escaping into the air, the gas stays in the wine and, when it is
opened, we have bubbles. The wine spends time sitting on the yeast
cells which give toasty, bready, yeasty characters to the wine. This
can be from nine months to three or more years. The yeast lees are
then removed in a process called disgorgement. A little sweetened
wine is usually added – this is called the ‘dosage’. The pressure
that builds in the bottle is usually around six atmospheres, roughly
enough to fill a truck tyre, so be careful when opening! The wine is
usually sold in the same bottle that it was fermented in but for some
wines and larger format bottles, it may be transferred into another. - Tank fermented
A more economical way to sparkle is by allowing the second
fermentation to take place in a sealed tank instead of a bottle.
This is called Charmat or tank method. If it doesn’t say bottle
FOOD & WINE