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Snippet of Wine 101: How Wine Gets Bubbly, Traditional Metod Vs. Charmat Method

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Listen now to a snippet of “How Wine Gets Bubbly, Traditional Metod Vs. Charmat Method” as Wine 101 discusses the scientific processes behind sparkling wine.

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But let's talk about how is this made? How is this stuff made? Keith, No matter what style of sparkling one you make and no matter what part of the world, you make it in whether no matter what, it all comes down to that second fermentation. And this idea comes about from all that danger and accident I was talking about. Imagine this pre, You know, pre modern technology you have. The glass bottle is invented at this point and you're a winemaker and you make wine you're in. You're in a region where it gets cold in the winter. So, you know, September comes around, you harvest your grapes, you crush, you ferment, you make your wine. And this is pre modern stabilization technology. So you have to rack your wine. That's kind of what you got. You rack wine. You siphon your rack, you siphon. You try to get us much organic junk out of the wine is you. Can you bottle it and you lay it down for the winter? Cool. Then you have a winter. Fine. Great. Awesome. Enjoy your winter. The winter comes to an end. You've been going down to the cellar every once while checking on the bottles, everything looks fine. It's getting warm outside, and then one night you're sleeping and down in that wine cellar or wherever they wherever you keep your wine. That why that area is getting a little bit warmer because it's getting a little bit warmer outside. And as those bottles starts with warm up a little bit, you know what wakes up? All those little yeast cells that are still kind of floating around in that bottle. And when a yeast cell wakes up, what does it want to dio? I'm hungry. It starts looking for sugar, and it finds it, and then it eats it, and it converts the sugar into a little bit of alcohol in a lot of carbon dioxide. Now what happens here is as the carbon dioxide is produced and when we're making wine usually flies off into the air in the winery. But here it's trapped inside of a bottle, so the carbon dioxide goes back into the wine and dissolves into the wine to the point where it can't dissolve into the wine anymore, and when it can no longer dissolve into the wine, it keeps producing co two. It creates more and more pressure, and that bottle edges of bursts and the bursting of that bottle hits another bottle in that bottle burst. And then that bottle burst and all these bottles start bursting and you wake up in the middle of night and you go to see where your winds at it. Oh, my God. All you have is broken glass everywhere and all this damage property. And what happened? Sparkling wine happened. This is how humans started understanding sparkling wine. They got so bad at one point somewhere, I don't know if it was in champagne or somewhere. They started calling this the devil's wine because it would just burst apart like demons inside the bottle or something. But this is the thing. Somebody, somewhere was like. You know what, guys? This is actually kind of delicious. I don't know what their understanding what acidity was, but it heightens that acidity. It heightens the whole perception of acidity, and the wind is a little bit more refreshing. So I can imagine at some point humans were like, we gotta figure out how to make this work, and then it happened. And then the first documentation was in the 16th century. You know, the monastery in the mood was like, You know what? We're running us down. But in French, the thing is like human started, kind of trying to figure this thing out because as it became more and more popular and, as you know, wine tastes and perceptions changed. This whole idea of a sparkling wine in the bottle turned into this sort of more of an elegant thing and in doing so had to kind of clean itself up a little bit. So what it comes down to is there are two major ways to make sparkling one. There are two ways to capture that second fermentation. The first one is called The Traditional Method, which is basically drawn from that original story of Ah happy, dangerous accident. And this being is old is this method is it has a bunch of names. It's the traditional method. It's the classical method. It's the classical traditional method in French. It's method traditional or method classic. So if you see that on any bottle, that's what we're talking about. The other method is called the Charmant Method, but we'll get to that in a sec