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103-682: In 2008, Grüner Veltliner plantations in Austria stood at 17,151 hectares (42,380 acres), and it accounts for 32.6% of all vineyards in the country, almost all of it being grown in the northeast of the country. Thus, it is the most-planted grape variety in Austria. Some is made into sparkling wine in the far northeast around Poysdorf . Along the Danube to the west of Vienna , in Wachau , Kremstal and Kamptal , it grows with Riesling in terraces on slopes so steep they can barely retain any soil. The result

206-518: A "high end" table wine or wine cellar, and comes from the Latin word "cava" which means cave in English. Caves were used in the early days of Cava production for the preservation or aging of wine. Today Cavas have become integrated with Catalan and also Spanish family traditions and is often consumed at any kind of celebrations (baptism, marriages, banquets, dinners and parties). The sparkling wine of Cava

309-471: A century. Local experts were not able to determine the variety of the vine. Only when it was threatened to be ripped out in 2005 additional samples were taken and later analyzed at Klosterneuburg . Genetic analysis in the following years by Ferdinand Regner was able to determine that St. Georgener-Rebe is a parent variety to Grüner Veltliner. St. Georgener-Rebe was once known under the synonym Grüner Muskateller but appears to have no direct relationship to

412-521: A designation for the traditional method, the term Crémant was given its present definition. This meant that the use of "Crémant" in the Champagne region was discontinued and additional French Crémant AOCs were created from 1990, starting with Bordeaux and Limoux. Since the designation Crémant is not reserved exclusively for French use (as a result of it replacing méthode champenoise ), it may also be used by producers in other EU countries which fulfill

515-918: A few US wineries have started to grow and bottle Grüner Veltliner, including wineries and vineyards in Massachusetts , Blenheim Vineyards in Charlottesville, Virginia, at Hazy Mountain's Little North Mountain Vineyard in Swoope , Virginia ( Shenandoah Valley AVA )), Oregon , Maryland , the North Fork of Long Island AVA and Finger Lakes AVA regions of New York State , Napa Valley , Clarksburg AVA , Monterey AVA and Santa Ynez Valley AVA in California , Ashtabula County , Ohio , Southern New Jersey 's Bellview Winery , Pennsylvania, and along

618-619: A link between the grape and the Italian commune. The grape is likely indigenous to Austria. The current name appeared in a document for the first time in 1855; before that time it was known as Weißgipfler . Only by the 1930s was Grüner Veltliner established as the standard name of the grape. Until the Second World War , it was regarded as just another Austrian grape, but after the introduction of Lenz Moser 's Hochkultur system of vine training , it expanded quickly in plantation from

721-399: A long hiatus. Effervescence has been observed in wine throughout history and has been noted by Ancient Greek and Roman writers, but the cause of this mysterious appearance of bubbles was not understood. Over time it has been attributed to phases of the moon as well as both good and evil spirits . The tendency of still wine from the Champagne region to lightly sparkle was noted in

824-628: A minimum of 15 months on their lees for non-vintage, 24 months for vintage, and 36 for riserva. Minimum alcohol content must be of 11.5%, or 12% for riserva. Trento DOC wines are distinguished by their straw-yellow color. Prosecco is made in both fully sparkling ( spumante ) and lightly sparkling ( frizzante ) styles. The wine is produced in the cool hills around the town of Valdobbiadene and are generally dry but sweeter examples are produced. v.f.q.p.r.d. (Vini frizzanti di qualità prodotti in regioni determinate): quality vini frizzanti made within defined regions are generally labeled as such. Sekt

927-421: A mixture of sugar and yeast. The introduction of a fresh yeast and food source (the sugar) triggers the fermentation process in the bottle that the wine will eventually be sold in. Through the process of riddling and eventually disgorgement , the dead yeast cells (called lees ) are removed from the wine while still maintaining the dissolved carbon dioxide gas. A dosage mixture of fresh wine and some sugar syrup

1030-470: A similarity to Chardonnay produced in Burgundy. And, like Chardonnay, the variety can be made in an overly oaky and "fat" style. Unoaked examples can exhibit a minerality similar to Riesling. Master of Wine Jancis Robinson notes that Grüner Veltliner is usually produced dry with spicy, peppery notes. It is often full-bodied and with age can take on aromas and flavors similar to white Burgundies. Over

1133-505: A term and spelling in 1805 (see Weltsekttag ) and from the late 18th century onwards begins to appear in technical manuals published for the use of wine merchants, vintners and oenophiles in general. The 1919 Treaty of Versailles forbade Germany the use of this name, long before European Union regulations prohibited its use outside the Champagne region. Sekt was initially an informal German name for sparkling wine, coined in Berlin 1825, but

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1236-475: A traditional Champagne grape, Chardonnay was not used in the production of Cava until the 1980s. Espumante ( Portuguese pronunciation: [ɨʃpuˈmɐ̃tɨ] ) is the Portuguese version of a sparkling wine. Unlike Cava, which is produced solely in northern climates, Espumante is not only produced in the northern wet region of Vinho Verde, but also throughout Portugal all the way to the southern region of

1339-554: Is Hauersekt . German production of sparkling wines dates back to 1826, when G. C. Kessler & Co. was founded in Esslingen am Neckar by Georg Christian Kessler (1787–1842), who had previously worked at the Champagne house Veuve Clicquot from 1807 to 1826. The names used by the German producers for their sparkling wines in the 19th century were "Mousseux", "Sect" or "Champagne" (or Champagner ), although "Sekt" already appears as

1442-538: Is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne , European Union countries legally reserve that word for products exclusively produced in the Champagne region of France. Sparkling wine is usually either white or rosé , but there are examples of red sparkling wines such as the Italian Brachetto , Bonarda and Lambrusco , and

1545-492: Is a German term for some sparkling wine. The majority of Sekt produced (around 95%) is made by the Charmat method with the remaining premium Sekt being made according to the méthode traditionnelle . Cheap sparkling wine made with CO 2 injection must not be called Sekt, but rather Schaumwein (German for sparkling wine, literally "foam wine"), while semi-sparkling wine is called Perlwein . According to CJEU (Court of Justice of

1648-559: Is a half sibling of Rotgipfler and is either a grandchild or a half-sibling to Pinot noir which has a parent-offspring relationship with Savagnin. The nature of this relationship is unclear since DNA profiling has not yet determined between Pinot and Savagnin which grape is the parent and which grape is the offspring. Despite having the name Grüner Veltliner , the grape has no known connection to other Veltliner grapes including Roter Veltliner and Frühroter Veltliner . The grey-berried vine Grauer Veltliner (also known as Veltliner Grau)

1751-696: Is a very pure, mineral wine capable of long aging, that stands comparison with some of the great wines of the world. In recent blind tastings organized by the Austrian Wine Marketing Board, Grüner Veltliners have beaten world-class Chardonnays from the likes of Mondavi and Maison Louis Latour . Outside of Austria, Grüner Veltliner is the second most widely grown white grape variety in the Czech Republic, encompassing approximately 2,120 hectares (5,200 acres) and resulting in approximately 11% of Czech wine production. In recent years

1854-403: Is aged for nine months. As noted above, the designation Crémant was previously used for sparkling wines from the Champagne region which were produced with slightly less carbon dioxide and somewhat lower bottle pressure (typically 2–3 atmospheres instead of 5–6). These wines were rare in comparison to regular, full-pressure Champagne. The Crémant designation was also used for sparkling wines from

1957-570: Is home to some small plantings of Grüner Veltliner due to the cool climate and proximity to the glacially formed Finger Lakes which help mitigate excessive cold in the early spring and the winter. Lamoreaux Landing is one of a few notable Finger Lakes wineries that produces Grüner Veltliner. Additional American plantings of Grüner Veltliner are found in Maryland , Virginia , in the Outer Coastal Plain AVA of New Jersey and in

2060-473: Is home to the largest segment of Italian sparkling wine production. Made predominately from Chardonnay and Pinot bianco , sparkling wine labeled under the Franciacorta DOCG is permitted to include no more than 15% Pinot nero. Both vintage and non-vintage Franciacorta sparkling wines are made which require 30 and 18 months, respectively, of aging on the lees. Franciacorta Satèn, a Blanc de blancs ,

2163-529: Is known as Veltlinske Zelené in Slovakia where it is the most widely planted white grape variety in the country. The grape's 3,805 hectares (9,402 acres) represent almost one-fifth of all grape plantings in the country. Across the border in the Czech Republic, the local synonym for Grüner Veltliner is similar, Veltlinské zelené , with 1,713 hectares (4,233 acres) in production as of 2011. In Trentino-Alto Adige/Südtirol wine region of north east Italy , along

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2266-630: Is made at least partially from imported wines from Italy , Spain and France . Sekt labeled as Deutscher Sekt is made exclusively from German grapes, and Sekt b.A. ( bestimmter Anbaugebiete , in parallel to Qualitätswein b.A. ) only from grapes from one of the 13 quality wine regions in Germany. Some of the premium wines are often made using the Riesling , Pinot blanc , Pinot gris and Pinot noir grapes, with much of it drunk locally rather than exported. These Sekts are usually vintage dated with

2369-409: Is not the case. In recent decades, Ms Robinson has observed that this white pepper characteristic has become less noticeable and nowadays, more often than not, is absent in many classic examples of this variety. According to wine expert Tom Stevenson , Grüner Veltliner is often lightly fruity with noticeable spice and characteristic white pepper note. Well-made examples from favorable vintages can have

2472-436: Is often used to fill out the remaining parts of the blend. The Languedoc wine Crémant de Limoux is produced in the forty one villages around the village of Limoux in the south of France. The wine is composed primarily of the indigenous grape Mauzac with some Chenin blanc and Chardonnay. The wine must spend a minimum of nine months aging on its lees. The sparkling Blanquette de Limoux is composed predominately of Mauzac and

2575-480: Is one of the first known accounts of understanding the process of sparkling wine and even suggests that British merchants were producing "sparkling Champagne" before the French Champenois were deliberately making it. Fully sparkling wines, such as Champagne, are generally sold with 5 to 6 standard atmospheres (73 to 88  psi ; 510 to 610  kPa ) of pressure in the bottle. This is more than twice

2678-488: Is only distantly related. A first DNA analysis in the late 1990s secured Savagnin (Traminer) as one parent of Grüner Veltliner, but was not able to identify the other parent among the candidates studied. The other parent was later found to be an originally unnamed variety of which only a single, abandoned, very old and weakened vine was found in Sankt Georgen am Leithagebirge outside Eisenstadt in Austria. The grape

2781-470: Is part of an extensive effort of Adelaide Hills grower, chaired by Henschke 's viticulturist, Prue Henschke, to make Grüner Veltliner a signature variety for the region. Here the region's large diurnal temperature variation allow the grape to build sugar levels during the warm days but maintain a balance of acidity during the cool nights. The first varietal bottling of Grüner Veltliner in Australia

2884-577: Is planted with Riesling. The grape is also found in the Donauland (now known as the Wagram region) and in the Wachau region of Lower Austria . Along the Danube river warm air currents come in from the Pannonian Basin to the east and blow westward, warming the vines. This area tends to produce more full bodied wines with peach flavor notes. The Weinviertel region in the northeast, along

2987-523: Is produced in varying levels of dryness of the wine which are: brut nature, brut (extra dry), seco (dry), semiseco (medium) and dulce (sweet). Under Spanish denominación de origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle and uses a selection of the grapes Macabeu , Parellada , Xarel·lo , Chardonnay , Pinot noir , and Subirat . Despite being

3090-417: Is produced with the reduced 4.5 atmospheres of pressure instead of 6 for an expression of softness. Trento DOC is an appellation for white and rosé sparkling wines made according to the méthode traditionnelle. Chardonnay, Pinot noir, Pinot blanc and Pinot Meunier grapes are used. There is a maximum vine yield of 150 q.l. per hectare for all varietals, and a maximum grape yield of 70%. The wines must rest for

3193-652: Is responsible for about 8% of worldwide sparkling wine production with many other regions emulating the "Champagne style" in both grapes used (generally Chardonnay , Pinot noir and Pinot Meunier ) and production methods—sometimes referred to as the "Champagne method". French sparkling wines made according to the Champagne method of fermentation in the bottle, but sometimes use different grape varieties, are known as Crémants and are governed under their own Appellation d'origine contrôlée (AOC) regulations. Another style of sparkling wine found in France are those made according to

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3296-414: Is taken to avoid tannins and other phenolic compounds with many premium producers still choosing to harvest by hand rather than risk mechanical harvesting which may split the berries and encourage maceration between the skins and juice. The press house is often close by the vineyard to where the grapes can be quickly pressed and separated from their skins. Red wine grapes like Pinot noir can be used in

3399-545: Is the cheapest and lowest level of sparkling wine, made by injecting the wine with CO 2 . Top-quality Espumantes can be found in Bairrada region and in Távora-Varosa sub region – Murganheira is an example of high-quality Espumante from this region. According to etymological sources, the term spumante was not used in a wine context until 1908, more than 40 years following the first Italian sparkling wine using

3502-552: Is the grape behind the historic Hansenwein produced in the village of Plochingen located outside Stuttgart in the Württemberg wine region. In France , the grape is not permitted in any Appellation d'origine contrôlée (AOC) wine however there are a few hectares of Grüner Veltliner being cultivated on an experimental basis in the country. There is 1,439 hectares (3,560 acres) of Grüner Veltliner planted in Hungary where

3605-583: Is the name of a type of Spanish (mostly in Catalonia but also in other regions such as Valencia , La Rioja , Aragon , Extremadura ) white or pink sparkling wine produced mainly in the Alto Penedés in Catalonia, 40 km to the south west of Barcelona, with the méthode champenoise but grape varieties different from grapes used in Champagne making. Cava is a Greek term that was used to refer to

3708-501: Is therefore referred to as St. Georgener-Rebe or "St. Georgen-vine". Grüner Veltliner has a reputation of being a particularly food-friendly wine and is a popular offering on restaurant wine lists . It is made into wines of many different styles - much is intended for drinking young in the Heuriger (bars serving new wine) of Vienna , a little is made into sparkling wine, but some is capable of long aging . The steep vineyards of

3811-427: Is through the initiation of a secondary fermentation that distinguishes sparkling wine production and gives the wine its characteristic bubbles. One of the by-products of fermentation is the creation of carbon dioxide gas. While this is able to be released during the first fermentation, efforts are taken during the second fermentation to retain the gas and have it dissolve into the wine. This creates high pressure within

3914-582: Is used to adjust the sweetness level of the wine after it has been disgorged. In the methode ancestrale (ancestral method), the disgorgement step is skipped and the wine is sold with the lees still present as sediment in the wine. In the transfer method , after the wines have gone through the traditional method including riddling and disgorgement, the bottles are emptied into a large tank where they are then transferred to small and large format wine bottles such as 3 litre jeroboam and small split sizes used on airlines. Numerous quality producers worldwide use

4017-555: Is very susceptible to the viticultural hazards of downy and powdery mildews as well as infestation from a species of rust mites that feed on grape leaves. While Grüner Veltliner can grow on a variety of vineyard soils , wine expert Oz Clarke notes that the grape tends to thrive on soils with high loess content. While newer vineyards have been experimenting with a variety of vine training systems , in Austria Grüner Veltliner has been historically trained in

4120-402: The methode ancestrale which skips the process of disgorgement and produces wines with slight sweetness and still containing the particles of dead yeast matter in the form of lees in the bottle. The regions of Gaillac , Limoux and Clairette de Die are the most well-known producers of methode ancestrale wines. Champagne is produced at the far extreme of viticultural circumstances, where

4223-459: The Australian sparkling Shiraz . The sweetness of sparkling wine can range from very dry brut styles to sweeter doux varieties (French for 'hard' and 'soft', respectively). The sparkling quality of these wines comes from its carbon dioxide content and may be the result of natural fermentation , either in a bottle, as with the traditional method , in a large tank designed to withstand

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4326-426: The Danube (Donau) west of Vienna produce very pure, mineral Grüner Veltliners intended for laying down. Down in the plains, citrus and peach flavors are more apparent, with spicy notes of pepper and sometimes tobacco. Grüner Veltliner has been believed to date back to Roman times , with its name being derived from Veltlin (Valtellina) in northern Italy , though ampelographers and wine historians have yet to find

4429-793: The Lake Michigan Shore AVA of Southwest Michigan. Gruner Veltliner is also planted in Australia , particularly in the Adelaide Hills wine region in South Australia , as well as the Okanagan Valley of British Columbia, Canada. Some ampelographers (such as Hermann Goethe in his 1887 handbook of ampelography ) have long assumed that Grüner Veltliner is not related to the other varieties with "Veltliner" in their name (such as Roter Veltliner ), or that it

4532-630: The Lehigh Valley AVA of Pennsylvania . American Grüner Veltliners tend to be medium bodied, lightly fruity with high acidity and spice notes. In California, one of the early plantings of Grüner Veltliner was in the Diamond Mountain District AVA of Napa Valley . In 2006, the 1/3 acre planting of the grape at Von Strasser Winery in Diamond Mountain was the only recorded planting of Grüner Veltliner in

4635-579: The Muscat family of grapes . In February 2011, the single surviving vine of St. Georgener-Rebe, thought to be over 500 years old, was vandalized and severely cut in several places by an unknown assailant. The vine survived with the Austrian government designating the vine as a protected natural monument. Ampelographers are currently propagating cuttings of the vine for vineyard plantings and commercial cultivation. Through its parent, Savagnin, Grüner Veltliner

4738-714: The United States and Canada . In New Zealand, the grape was first planted in the Gisborne region on the North Island where the first commercial bottle of the wine was released by Coopers Creek Vineyard in 2008. From here plantings of Grüner Veltliner spread to the South Island wine regions of Marlborough and Central Otago . It is grown in Central by Ata Mara vineyards one of the southernmost vineyards in

4841-442: The grape struggles to ripen in a long drawn out growing season. Cool climate weather limits the varieties of grape, and the types of wine that can be made, but it is in this region that sparkling wine has found its standard bearer. The limestone – chalk soil produces grapes that have a certain balance of acidity, extract and richness that is difficult to replicate in other parts of the world. The Champenois vigorously defend use of

4944-464: The méthode champenoise produced by Carlo Gancia which was then sold as "Moscato Champagne". Sparkling wines are made throughout Italy but the Italian sparkling wines most widely seen on the world market are the Prosecco from Veneto , Franciacorta from Lombardy , Asti from Piedmont and Lambrusco from Emilia . The Trento DOC is also famous. Though Franciacorta wines are made according to

5047-411: The "Traditional" method to make their sparkling wines. The Charmat method takes place in stainless steel fermentation tanks that are pressurized. The fresh yeast and sugar mixture is added to the wine which rapidly stimulates fermentation in the pressurized environment. The wine is then cooled, clarified , and bottled using a counter pressure filler. The process of carbon injection (or carbonation),

5150-407: The 1950s to later become Austria's most planted variety. In recent years, Grüner Veltliner has seen an uptick in interest following the results of a 2002 wine tasting organized by Masters of Wine Jancis Robinson and Tim Atkin . Here Grüner Veltliner from Austria beat out several highly acclaimed white Grand cru wines from Burgundy . In 2007, DNA analysis confirmed that Grüner Veltliner

5253-545: The Alentejo, known for its extreme temperatures and arid climate. While Spain has one regulating body, DOC Cava, spread across several different political regions, quality Espumante is produced solely in DOC Bairrada, located just south of Vinho Verde. In order for a wine to be certified as a quality Espumante from DOC Bairrada, it must be made in the traditional champagne (indicating the year of harvest) and stamped with

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5356-605: The Apennine side of the Po Valley. Notable wines include Brachetto and Lambrusco . Also very well known and with rich tradition are Gutturnio , Bonarda and sparkling Barbera ; in central Italy, lesser known Red Vernaccia produces semi-sweet sparkling reds. In Australia , red sparkling wines are often made from the Shiraz grape. The viticultural and winemaking practices of making sparkling wine have many similarities to

5459-637: The European Union) regulation, Sekt and the Term „Qualitätsschaumwein“ (German for quality sparkling wine) are the same. Quality sparkling wine is defined by means of precise specifications, including at least 10 per cent alcohol content and 3 bars (44 psi) pressure in the bottle, among other things. For quality sparkling wines PSR (produced in specified regions), additional geographical regions (storage sparkling wine) and vintage specifications (vintage sparkling wine) are permitted. Around 90 percent of Sekt

5562-472: The Lenz Moser style developed in the 1920s. Known as the "high culture" or Hochkultur method because of how relatively high (1.3 metres (4.3 ft)) the vine trunk is allowed to grow, the goal is to reduce vine density by spacing the vines in wide rows that are 3.5 meters (11.5 ft) apart. Grüner Veltliner is most closely associated with Austria where it is the most widely planted grape variety in

5665-516: The Loire valley, in the form of Crémant de Saumur and Crémant de Vouvray , without being defined as separate appellations. In 1975, Crémant de Loire was given formal recognition as an AOC, and was followed by Crémant de Bourgogne (1975) and Crémant d'Alsace (1976). When in the late 1980s lobbying by Champagne producers led to méthode champenoise being forbidden within the European Union as

5768-557: The Middle Ages but this was considered a wine fault and was disdained in early Champagne winemaking although it was the pride of other historic sparkling wine production areas like Limoux . Dom Pérignon was originally charged by his superiors at the Abbey of Hautvillers to get rid of the bubbles since the pressure in the bottles caused many of them to burst in the cellar. Later, when deliberate sparkling wine production increased in

5871-502: The Neusiedlersee-Hügelland "hill country" on the west side. Here some sweet Auslese and botryized Trockenbeerenauslese styles of Grüner Veltliner can be produced. In Krems-Hollenburg , located just east of Krems an der Donau , one of the oldest vineyards in Austria still being used for commercial wine production is home to old vines of Grüner Veltliner that are more than 150 years old. Grüner Veltliner

5974-566: The VEQPRD (Vinho Espumante de Qualidade Produzido em Região Determinada) certification. VFQPRD is a regional sparkling wine made in the traditional champagne, charmat or transfer method in one of the following determined regions: Douro , Ribatejo , Minho , Alentejo or Estremadura . VQPRD is a sparkling wine that can be made by injecting the wine with gas in the traditional champagne, charmat, transfer method anywhere in Portugal. Espumoso

6077-449: The assembled product of several vineyards and vintages. In Champagne there are over 19,000 vineyard owners, only 5,000 of which are owned by Champagne producers. The rest sell their grapes to the various Champagne houses, négociants and co-operatives. The grapes, most commonly Chardonnay, Pinot noir and Pinot meunier, are used to make several base wines that are assembled together to make Champagne. Each grape adds its own unique imprint to

6180-444: The average size and consistency of the bubbles, can vary depending on the quality of the wine and the type of glass used. According to the wine academic Graham Harding, the average bottle of champagne contains enough carbon dioxide to potentially produce 49 million bubbles. Wine expert Tom Stevenson puts the number at 250 million. The bubbles initially form at 20 micrometers in diameter and expand as they gain buoyancy and rise to

6283-430: The base wines are then blended to form a cuvée . While there are examples of varietal sparkling wines, such as blanc de blancs (white of whites) made from 100% Chardonnay , most sparkling wines are blends of several grape varieties, vineyards and vintages . Producers with wide access to grapes will use wines from several hundred base wines to create a blend that reflect the "house style" of their non-vintage wine. It

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6386-604: The border with Austria, virtually any grapevine with Veltliner in its name (particularly Veltliner bianco ) is likely to be Grüner Veltliner. At one point Frühroter Veltliner was planted in old vineyards of the Alto-Adige but most of those vines have been uprooted and replaced with other varieties. Grüner Veltliner is a permitted variety in the Denominazione di origine controllata (DOC) wines of Valdadige DOC and Valle Isarco DOC . In Germany , Grüner Veltliner

6489-493: The border with the Czech Republic and Slovakia , is home to more than half of all Austrian Grüner Veltliner with 8,529 hectares (21,080 acres) reported in 2012. Here the grape can achieve very high yields (up to 100 hectoliters/hectare or 5.7 tonnes/acre) and can produce simple, quaffing wines with fresh acidity and crisp fruit as well as base wine for sparkling sekt . But in vineyards on favorable locations where

6592-506: The city of Saumur and are a blend of the Chardonnay , Chenin blanc and Cabernet franc . AOC laws do allow cuvées with Sauvignon blanc , Cabernet Sauvignon , Pinot noir , Gamay , Côt , Pineau d'aunis and Grolleau but those grapes are rarely used in a significant amount. In Burgundy , AOC laws require that Crémant de Bourgogne be composed of at least thirty percent Pinot noir, Chardonnay, Pinot blanc or Pinot gris . Aligoté

6695-488: The country, covering almost a third of all Austrian vineyards, with 17,034 hectares (42,092 acres) in cultivation in 2012. The grape is authorized in five Districtus Austriae Controllatus (DAC) regions—the Weinviertel where it is the only permitted grape variety; Leithaberg where it can be made as a varietal or blended with Pinot blanc , Chardonnay and Neuburger ; Traisental , Kremstal and Kamptal where it

6798-439: The designation Crémant in their name: There are also Crémant designations outside France: French appellation laws dictate that a Crémant must be harvested by hand with yields not exceeding a set amount for their AOC . The wines must also be aged for a minimum of one year. The Loire Valley is France's largest producer of sparkling wines outside of the Champagne region. The majority of these Crémant de Loire are produced around

6901-471: The early 18th century, cellar workers would still have to wear a heavy iron mask that resembled a baseball catcher's mask to prevent injury from spontaneously bursting bottles. The disturbance caused by one bottle's disintegration could cause a chain reaction, with it being routine for cellars to lose 20–90% of their bottles to instability. The mysterious circumstance surrounding the then unknown process of fermentation and carbonic gas caused some critics to call

7004-440: The fermentation process would restart when the weather warmed and the cork-stoppered wine would begin to build pressure from carbon dioxide gas. When the wine was opened, it would be bubbly. In 1662, the English scientist Christopher Merret presented a paper detailing how the presence of sugar in a wine led to it eventually sparkling and that by adding sugar to a wine before bottling it, nearly any wine could be made to sparkle. This

7107-407: The glass that facilitate nucleation . Nucleations are needed to stimulate the formation of bubbles because carbon dioxide has first to diffuse from the wine solution before it can rise out of the glass and into the air. A poured glass of sparkling wine will lose its bubbliness and carbon dioxide gas much more quickly than an open bottle alone would. The frothiness or "mousse" of the wine, along with

7210-726: The grape is found in the American Viticultural Areas of the Chehalem Mountains, Eola-Amity Hills , Willamette Valley and Umpqua Valley . In the Umpqua Valley, Reustle Prayer Rock Vineyards is believed to be the first winery in the United States to produce a commercial Grüner Veltliner with their 2005 release. Other notable Oregon Growers include Chehalem Winery, Raptor Ridge Winery, and Illahe Vineyards. New York State's Finger Lakes AVA

7313-620: The grape is known as Zöld Veltlini . The majority of these plantings are found in the western wine regions around Lake Balaton , the northern vineyards in the foothills of the Mátra mountains and the southern wine regions of Tolna County and Kunság . Some plantings of Grüner Veltliner can also be found in Bulgaria . In recent years, plantings of Grüner Veltliner have been expanding in the New World wine regions of Australia , New Zealand ,

7416-431: The grape often shows white pepper , lentil and celery note with some examples showing citrus notes and more full bodied examples having what Clarke describes as a "honeyed weight" to them. Despite many believing that white pepper aromatics (Rotundone) is a signature feature of Gruner Veltliner, it has been regularly noted in articles by wine expert Jancis Robinson and other writers on Ms. Robinson's web pages, that this

7519-464: The grapes have the complexity and richness to warrant it. Sparkling wines designated Crémant ("creamy") were originally named because their lower carbon dioxide pressures were thought to give them a creamy rather than fizzy mouth-feel. Though they may have full pressures today, they are still produced using the traditional method , and have to fulfill strict production criteria. In France, there are eight appellations for sparkling wine which include

7622-412: The group that had the sparkling wine had 54 milligrams of alcohol in their blood while the group that had the same sparkling wine, only flat, had 39 milligrams. Putting a spoon in an open bottle of sparkling wine to keep it bubbly is a myth. A proper stopper is much more effective. The amount of sugar (dosage) added after the second fermentation and aging varies and will dictate the sweetness level of

7725-418: The method used to make soda pop fizzy, does not involve initiating a secondary fermentation but rather injecting carbon dioxide gas directly into the wine. This method produces large bubbles that quickly dissipate and is generally only used in the cheapest sparkling wines. An initial burst of effervescence occurs when the sparkling wine contacts the dry glass on pouring. These bubbles form on imperfections in

7828-484: The name Crémant. Some of these are exclusively sparkling wine appellations, and some are appellations allowing both still and sparkling wine to be made. The term Mousseux is French for "sparkling" and can refer to a sparkling wine made using methods other than the méthode champenoise such as the Charmat method, while Crémant can only be used for wines that have been made using the méthode champenoise . Sparkling-only are: Either still or sparkling are: Cava

7931-462: The pressure found in an automobile tire . European Union regulations define a sparkling wine as any wine with an excess of 3 atmospheres in pressure. These include German Sekt , Spanish Espumoso , Italian Spumante and French Crémant or Mousseux wines. Semi-sparkling wines are defined as those with between 1 and 2.5 atmospheres of pressures and include German spritzig , Italian frizzante and French pétillant wines. The amount of pressure in

8034-589: The pressures involved (as in the Charmat process ), or as a result of simple carbon dioxide injection in some cheaper sparkling wines. In European Union countries, the word "champagne" is reserved by law only for sparkling wine from the Champagne region of France. The French terms Mousseux and Crémant refer to sparkling wine not made in the Champagne region, such as Blanquette de Limoux produced in Southern France. Sparkling wines are produced around

8137-899: The production criteria. Although such usage is rare, for example in Luxembourg , Crémant de Luxembourg is a designation within the Moselle Luxembourgeoise appellation, rather than a separate appellation, but otherwise follows the same rules as French Crémant. Sula Vineyards produce "Sula Brut Crémant de Nashik" (up To 80% Chenin Blanc, the remainder Riesling and Viognier) and "Sula Brut Tropicale Crémant de Nashik" (60% Chenin Blanc, 40% Shiraz, Viognier) in India, which they differentiate from their "Méthode Classique" and "Méthode Traditionnelle" products. There are also some other French appellations for sparkling wines, which do not carry

8240-416: The production of still wine with some noted divergence. At the vineyard, grapes are harvested early when there is still high acid levels . In areas like Australia, winemakers aim to harvest the grapes at 17 to 20° brix (the sugar content of a solution). Unlike still wine production, high sugar levels are not ideal and grapes destined for sparkling wine production may be harvested at higher yields . Care

8343-706: The production of white sparkling wines because their juice is initially clear and is only later tinted red through exposure to the color pigments in grape skins. While some skin exposure may be desirable in the production of rosé sparkling wines and some blanc de noirs (white of blacks), most sparkling wine producers take extended precautions to limit the amount of skin contact. The primary fermentation of sparkling wine begins like most other wines, though winemakers may choose to use specially cultivated sparkling wine yeasts . The wines may go through malolactic fermentation , though producers wishing to make fruitier, simpler wines will usually forgo this step. After fermentation

8446-419: The result. Chardonnay is prized for its finesse and aging ability . Pinot noir adds body and fruit while Pinot meunier contributes substantially to the aroma , adding fruit and floral notes. The majority of Champagnes produced are non-vintage (or rather, multi-vintage) blends. Vintage Champagne, often a house's most prestigious and expensive wine, is also produced, but only in years when the producers feel that

8549-435: The situation of the name Sekt being possible to apply to sparkling wines of varying quality level. Sekt typically comes with a muselet (safety cage) to hold the cork in place despite its considerable CO 2 pressure. It also comes with a Schaumwein tax, which since 2005 has been €136 per hectolitre (€5.15/US gal; €6.18/imp gal), corresponding to €1.02 per 0.75-litre (25 US fl oz) bottle. This tax

8652-450: The sparkling creations "The Devil's Wine". The British were the first to see the tendency of wines from Champagne to sparkle as a desirable trait and tried to understand why it produced bubbles. Wine was often transported to England in wooden wine barrels where merchant houses would then bottle the wine for sale. During the 17th century, English glass production used coal-fueled ovens and produced stronger, more durable glass bottles than

8755-514: The sparkling wine. Wines produced within the European Union must include the sweetness level on the wine label . For wines produced outside the EU, the sweetness level is not required but if it is included on the label the terms used must conform to EU guidelines. The most well-known example of sparkling wine is that of Champagne from the Champagne wine region of France. On average, Champagne

8858-474: The state of California. In Australia , Grüner Veltliner has seen an increase of interest and plantings which has led wine expert James Halliday to speculate that the grape may be "the next big thing" in Australian wine. One of the earliest Grüner Veltliner plantings in the country was in the Adelaide Hills wine region in the state of South Australia in 2008 by Hahndorf Hill Winery . The grape planting

8961-566: The surface. When they reach the surface they are approximately 1 millimeter in size. It is speculated that the bubbles in sparkling wine may speed up alcohol intoxication by helping the alcohol to reach the bloodstream faster. A study conducted at the University of Surrey in the United Kingdom gave subjects equal amounts of flat and sparkling champagne which contained the same levels of alcohol . After 5 minutes following consumption,

9064-401: The term "Champagne" to relate the specific wine produced in the Champagne wine region. This includes objection to the term "Champagne style" to refer to sparkling wines produced outside the Champagne region. Since 1985, use of the term methode champenoise has been banned in all wines produced or sold in the European Union. Blending is the hallmark of Champagne wine, with most Champagnes being

9167-552: The traditional method, most Italian sparkling wines, in particular Asti and Prosecco, are made with the Charmat method . Asti is a slightly sweet wine made from the Moscato grape in the province of Asti . The wine is noted for its low alcohol levels around 8% and fresh, grapey flavors. Moscato d'Asti is a frizzante style slightly sparkling version of Asti; it is sweeter and contains even less alcohol, typically around 5.5%. The Franciacorta region, located northwest of Brescia ,

9270-403: The village and vineyards that the grapes are from. Premium Sekt b.A. produced in smaller lots is often referred to as Winzersekt (winegrower's Sekt), since it is typically produced by a producer which has vineyards of his own, rather than by the large Sekt-producing companies ( Sektkellereien ) which buy grapes or base wine on a large scale for their production. In Austria, the corresponding term

9373-408: The wine bottle (on average around 5 atmospheres ) and wine producers take care to package the wine in strong glass bottles. When the wine is opened and poured into a glass, the gas is released and the wine becomes sparkling. There are several methods used to carry out this secondary fermentation. The most well known is the traditional or "champagne method" where the base cuvée is bottled with

9476-462: The wine is determined by the amount of sugar added during the tirage stage at the beginning of the secondary fermentation with more sugar producing an increased amount of carbon dioxide gas and thus pressure in the wine. While the majority of sparkling wines are white or rosé , Australia, Italy and Moldova each have a sizable production of red sparkling wines. Of these, Italy has the longest tradition in red sparkling wine-making, particularly along

9579-604: The wood-fired French glass. The English also rediscovered the use of cork stoppers, once used by the Romans but forgotten for centuries after the fall of the Western Roman Empire . During the cold winters of the Champagne region, temperatures would drop so low that the fermentation process was prematurely halted—leaving some residual sugar and dormant yeast . When the wine was shipped to and bottled in England,

9682-426: The world, and are often referred to by their local name or region, such as Prosecco , Franciacorta , Trento DOC , Oltrepò Pavese Metodo Classico and Asti from Italy (the generic Italian term for sparkling wine being spumante ), Espumante from Portugal, Cava from Spain, and Cap Classique from South Africa. Sparkling wines have been produced in Central and Eastern Europe since the early 19th-century. "Champagne"

9785-485: The world. The first bottle of Gruner Veltliner was produced by Ata Mara in 2013. Central Otago has a climate similar to the region of Wachau in Austria with hot day time temperatures and cool nights. In Canada, Grüner Veltliner is found in British Columbia . Across the border in the United States, the grape is planted on a small scale in California , Washington State , Oregon , Idaho, and New York. In Oregon,

9888-1993: The years Grüner Veltliner, which colloquially is sometimes referred to as GrüVe, has been known under the following synonyms: Bielospicak, Cima Biancam, Dreimänner, Feherhegyü, Feldlinger, Grauer Veltliner (in Austria), Green Veltliner, Grün Muskateller, Grüne Manhardsrebe, Grüner, Grüner Muskateler (in Austria), Grüner Muskateller (in common usage until the 1930s), Grüner Velteliner, Grüner Weissgipfler, Grüner Weltliner, Grünmuskateller, Gruner Veltliner, Manhardsrebe, Manhardtraube, Manhartsrebe, Mauhardsrebe, Mouhardrebe, Mouhardsrebe, Muskatel, Muskatel Zeleny, Nemes Veltelini, Plinia Austriaca, Ranfol bianco, Ranfol Bijeli, Ranfol Weisser, Rdeci Veltinec, Reifler Weiss, Ryvola Bila, Tarant Bily, Valtelin blanc, Valtelina vert, Valteliner, Valteliner blanc, Valteliner vert, Velteliner Grüner, Velteliner vert, Velteliner Weisser, Veltelini Zöld, Veltlin Zeleny, Veltlinac Zeleni, Veltlinec, Veltliner (in Alto Adige), Veltliner blanc, Veltliner grau (in Austria), Veltliner Grun, Veltliner Gruner, Veltliner Grün, Veltliner verde, Veltlini, Veltlinske zelené (in Slovakia), Veltlínské zelené (in Czech Republic), Veltlinski Zelenii, Veltlinsky Vert, Veltlinsky Zeleny, Vetlinac, Vetlinac Zeleni, Weisser Raifler, Weisser Reifler, Weisser Valteliner, Weisser Velteliner, Weisser Veltliner, Weissgipfler (in Austria), Weissgipfler Grüner, Yesil Veltliner, Zeleni Vetlinac (in Slovenia), Zeleny Muskatel, Zleni Veltinac, Zöld Muskotally, Zöld Muskotalynak, Zöld Veltelini (in Hungary), Zöld Velteliny, Zöldveltelini and Zold Veltelini. Sparkling wine Sparkling wine

9991-411: The yields are restricted, wine producers can make examples of full-bodied, dry Grüner Veltliner that has pepper, mineral and citrus notes that can develop Burgundian wine traits as they age. In the vineyard area around Lake Neusiedl along the border with Hungary there is 1,272 hectares (3,143 acres) of Grüner Veltliner planted along the east side of the lake and 882 hectares (2,179 acres) planted in

10094-486: Was a natural crossing of Savagnin (Traminer) and an obscure Austrian grapevine from the village of Sankt Georgen am Leithagebirge located outside Eisenstadt in the Burgenland region of eastern Austria. The vine was first found in 2000 in an overgrown part of a pasture in a location where there had not been any vineyard since the late 19th century, and is assumed to have been the last vine in this location for over

10197-575: Was created in 1872 by Josep Raventós . The vineyards of Penedés were devastated by the phylloxera plague, and the predominantly red vines were being replaced by large numbers of vines producing white grapes. After seeing the success of the Champagne region, Raventós decided to create the dry sparkling wine that has become the reason for the region's continued success. In the past the wine was referred to as Spanish Champagne (no longer permitted under EU law), or colloquially as champaña in Spanish. Cava

10300-553: Was further popularised in the region, late in the century, when József Törley started production in Hungary using French methods, learned as an apprentice in Reims . Törley has since become one of the largest European producers of sparkling wine. The United States is a significant producer of sparkling wine today, with producers in numerous states. Recently, production of sparkling wine was restarted by United Kingdom winemakers after

10403-542: Was in common use by the 1890s. Germany long attempted to have the name Sekt reserved for sparkling wine from countries with German as an official language, but these regulations were annulled by the European Court of Justice in 1975. Another legal decision in the 1970s abolished the large producers' monopoly on Sekt production, allowing winemaking cooperatives and individual winegrowers to produce and sell their own sparkling wines. Together, these two decision produced

10506-427: Was once thought to be a distinct grape variety but DNA evidence in 1996 showed that it was a color mutation of Grüner Veltliner. Grüner Veltliner is a mid-ripening grape variety that usually does not have an issue achieving physiological ripeness in most of the northern European wine regions where it is grown. The vine can be very fruitful and high yielding producing small, yellowish-green berries. Grüner Veltliner

10609-484: Was released in 2009 by the Canberra winery Lark Hill followed by Hahndorf Hill in 2010. Grüner Veltliner can be produced in a variety of styles from simple jug wine meant to be consumed soon after the vintage to ageworthy wine that can continue to develop in the bottle. According to wine expert Oz Clarke, Grüner Veltliner is usually not very aromatic in its youth, developing more tertiary aromas with age. Instead

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