Thank you so much for sharing your wine knowledge and making & posting these videos. You Sir, are a GEM. Currently, I'm preparing for the introductory course (Jan 5/6) but will hopefully be on track for the next step soon after. I've been listening to your content as I progress through my workbook and you cover the information marvelously. Thank you again for your time, effort and energy! I wish you the happiest of holidays and that perhaps some day our paths cross and I can thank you in person. Cheers 🥂
Awesome video! I like the fact that you have added some animation into it aswell as the graphic designs. Really makes the visual experience great for the viewer. I love showing ppl the difference between traditional and tank method. When they taste a glass of say Champagne and Prosecco, they always get the "aha moment" after explaining that it's two different styles of wine. Instead of putting them into the same category. Champagne = Taste of Technique and Autolyse. Charmat = Clean fruit taste and natural essence of the grapes character. Thumbs-up up dude!! 🍷👍
Thanks, man! As always, I appreciate the feedback. Love your "Champagne=" vs. "Charmat=" analysis. Great way to express the point I was hoping to make in a nutshell; wish I'd thought of such a clear expression for my cast. Thanks again and cheers!
Wow. Excellent presentation. Your style of teaching is tremendous. Concise, precise, and you bring it together with practical applications. Really enjoyed the last portion, as you analyzed the advantages vs disadvantages between the traditional and tank methods. Well done, thank you so much.
ALL the Prosecco bottles are made from charmat method. The product regulations of Prosecco says you MUST use the charmat method if you want to use the wording "Prosecco". Otherwise it's not a Prosecco. The only talian sparking wines that are TM are the Franciacorta DOCG, Alta Longa DOCG, Trento DOC and Oltrepò Pavese DOCG.
Great video! Q1: After disgorging, when adding sugar to the dosage - will this cause a 3rd fermentation in the bottle, or does disgorging prevent the wine from fermenting again? Q2: After topping off, how does the sparkling wine keep its carbonation and how long will the sparkling wine stay carbonated?
Regarding Q2, this is something I was trying to find out the other day. As far as I can tell, the answer is that hardly any CO2 bubbles form during disgorgement. This seems to be due to a combination of things: low temperature, very high saturation of CO2 in the wine, and very delicate handling. So once topped off and sealed, the bottle retains its pressurisation and the bubbles won't actually precipitate until you uncork it and release the pressure. Please note, I'm neither a wine maker nor a chemist.
Any grape may be used, depends on the country/region. California may use Thompson seedless or Colombard, Russia will use Rkatsiteli, Germany may use Muller Thurgau, Riesling or Sylvaner or any other. Depends what the winemaker wants to use.
Hi. It may take me some time to get to the other methods, but I'll put them in the queue. As for the quantity of the dosage, that would depend on how sweet (or dry) the winemaker wants her finished wine as well as on the volume of wine in the tank to begin with. Prosecco follows the same sweetness designations (brut, dry, extra dry, etc.) as TM sparklers, so the winemaker would decide in advance how sweet or not to make the wine and add an amount of sugar that would get the number of grams per liter required for that sweetness. Hope that helps!
Thank you so much for sharing your wine knowledge and making & posting these videos. You Sir, are a GEM. Currently, I'm preparing for the introductory course (Jan 5/6) but will hopefully be on track for the next step soon after. I've been listening to your content as I progress through my workbook and you cover the information marvelously. Thank you again for your time, effort and energy! I wish you the happiest of holidays and that perhaps some day our paths cross and I can thank you in person. Cheers 🥂
Awesome video! I like the fact that you have added some animation into it aswell as the graphic designs. Really makes the visual experience great for the viewer.
I love showing ppl the difference between traditional and tank method. When they taste a glass of say Champagne and Prosecco, they always get the "aha moment" after explaining that it's two different styles of wine. Instead of putting them into the same category. Champagne = Taste of Technique and Autolyse. Charmat = Clean fruit taste and natural essence of the grapes character.
Thumbs-up up dude!! 🍷👍
Thanks, man! As always, I appreciate the feedback. Love your "Champagne=" vs. "Charmat=" analysis. Great way to express the point I was hoping to make in a nutshell; wish I'd thought of such a clear expression for my cast. Thanks again and cheers!
I'm studying for WSET 3 and your casts are so informative thank u so much
Thanks! I'm glad they're helpful. Good luck on the WSET. Cheers!
So am I. This year has been hard studying via Zoom and having to buy my own wines for tasting. These you tube videos have been SO much support.
Informative, thanks.
Wow. Excellent presentation. Your style of teaching is tremendous. Concise, precise, and you bring it together with practical applications. Really enjoyed the last portion, as you analyzed the advantages vs disadvantages between the traditional and tank methods. Well done, thank you so much.
Thank you for both watching and taking the time to comment. I'm always glad to hear that the casts are helpful. Cheers!
Great content, excellent explanations. You are helping me a lot with my wset 3 studies!!
Thank you for this video! I am looking for the prosecco process to teach to Thais.
Great videos dude! I'm a big fan! It would be great to get some videos on soil properties and the resulting wine :)
Well done!
Thanks and thanks for watching!
ALL the Prosecco bottles are made from charmat method. The product regulations of Prosecco says you MUST use the charmat method if you want to use the wording "Prosecco". Otherwise it's not a Prosecco. The only talian sparking wines that are TM are the Franciacorta DOCG, Alta Longa DOCG, Trento DOC and Oltrepò Pavese DOCG.
Cool vid thanks
thanks nice class!!!
Thanks for watching and commenting! Cheers!
Great video!
Q1: After disgorging, when adding sugar to the dosage - will this cause a 3rd fermentation in the bottle, or does disgorging prevent the wine from fermenting again?
Q2: After topping off, how does the sparkling wine keep its carbonation and how long will the sparkling wine stay carbonated?
No, because there is no yeast aded.
Regarding Q2, this is something I was trying to find out the other day. As far as I can tell, the answer is that hardly any CO2 bubbles form during disgorgement. This seems to be due to a combination of things: low temperature, very high saturation of CO2 in the wine, and very delicate handling. So once topped off and sealed, the bottle retains its pressurisation and the bubbles won't actually precipitate until you uncork it and release the pressure.
Please note, I'm neither a wine maker nor a chemist.
Quick question:5.Which grapes tend to made sparkling using the Charmat Method?
Any grape may be used, depends on the country/region. California may use Thompson seedless or Colombard, Russia will use Rkatsiteli, Germany may use Muller Thurgau, Riesling or Sylvaner or any other. Depends what the winemaker wants to use.
sir will u plz tell me d quantity of dosage?n plz explain ancestral, transfer, continuous n carbonation methods,I hope u ll Co_operate as usual 😄
Hi. It may take me some time to get to the other methods, but I'll put them in the queue. As for the quantity of the dosage, that would depend on how sweet (or dry) the winemaker wants her finished wine as well as on the volume of wine in the tank to begin with. Prosecco follows the same sweetness designations (brut, dry, extra dry, etc.) as TM sparklers, so the winemaker would decide in advance how sweet or not to make the wine and add an amount of sugar that would get the number of grams per liter required for that sweetness. Hope that helps!
As long as Cava exists I will never buy a Prosecco.