 The method as described above that is in use in Champagne for producing sparkling wines is referred to as "traditional method". It was formerly known as the "methode champenoise", but this phrase is no longer used, in order to avoid confusion between champagne and other sparkling wines.
Several other sparkling wines are also made using this method. Cava is one example, made in the champagne method but with different grapes (Xarel-lo, Macabeo, Parellada). These grapes give a taste to the wine that is very different from champagne.
Traditional method wines are also produced from Pinot Noir and Chardonnay in Italy, especially Franciacorte (Ca' del Bosco, for example). These wines are known as Talento. The best are delicious, although some tasters feel they lack the same acid balance as champagne.
In Germany, the best Sekt, or sparkling wine, is made in the champagne method, but most are made by the Charmat method (in vat). Australia, NZ and CA all make wide range of quality by all methods.
Traditional methods sparklers in California are referred to as CM/CV, or Classic Methods/Classic Varieties.
Sparkling wine made in other French regions, including Crémant de Bourgogne, de Loire, etc and Mousseux are all made in the methode traditionelle.
 Until recently, most serious Lambrusco was also made using the traditional method. Now most is made using the Charmat system, while some is made with carbonation.
Important factors that separate Champagne from other sparkling wine methods are soil, climate, selection of blending material and length of aging (as described above). It is also the unique legislation in Champagne limiting the amount pressed from each load of grapes that contributes to the delicacy and elegance of this wine.
 An alternative to the Traditional Method is the transfer method. Here the base wine is mixed with yeast and sugar and bottled. At the end of the second fermentation, the wine is transferred to pressurized tanks, filtered, dosed and bottled under pressure. This method is widely used for Sekt and in France and Italy. For some styles such as Asti, the fermentation is halted while the wine still has some residual sugar to eliminate the need for dosage.
 In the Charmat method, the secondary fermentation takes place in a pressurized tank. It is chilled to stop the fermentation when the pressure from the second fermentation reaches 5 atmospheres, filtered and bottled. This method is easier and less labor intensive than the traditional methods. Currently, most of the Lambrusco on the market is made using this method, as is prosecco and much of the Sekt and Asti on the market is also made this way.
In the continuous method (Russian), the wine passes through a series of interconnected tanks, where the secondary fermentation takes place as the wine moves through the system. This process requires 4 – 6 weeks.
A certain proportion of the least expensive sparkling wines are produced by carbonation, or the direct injection of CO2. This method gives the least satisfactory mousse.
 Wines made with the methode ancestrale are bottled before the primary fermentation has finished. The wine is filtered through a machine fitted with long cotton filters called manches. After this partial filtration, the fermentation continues in the bottle. The wine is sweeter than Champagne and has less mousse. Sometimes the sediment is removed and the wine is rebottled under pressure. This is the method used in Gaillac with Mauzac, in Limoux with Blanquette, in Die in the Rhone valley with Clairette, and some wines in Savoie.
Sparkling wines are judged in part on the finesse (size) and number of bubbles. The Traditional Method is the most successful in developing a fine, persistent sparkle in the wine. In addition to the advantages that Champagne enjoys because of its climate, soil, grape blend, pressing techniques and length of aging, the quality of the mousse or sparkle is due to the use of this method.
|
Wine Regions of the World
