All Sorts of Sparklers: How do the Bubbles get into that Bottle? - Wine Tasting by the American Wine Society (John Marshall Chapter) with Annette Schiller, ombiasy WineTours, 2023

Annette Schiller led a tasting at the American Wine Society (John Marshall Chapter) about sparkling wines from around the world: All Sorts of Sparklers: How do the Bubbles get into that Bottle?

Annette has done similar tastings with different wines twice before.  

All Sorts of Sparklers: How do the Bubbles get into that Bottle - Presentation by Annette Schiller, ombiasy WineTours, at the 2021 American Wine Society National Conference in Atlantic City

All Sorts of Sparklers: How do the Bubbles get into that Bottle? - Wine Tasting by the German Wine Society with Annette Schiller (2022)

Invitation by Doug Beakes, President, American Wine Society (John Marshall Chapter)

Annette Schiller, our local expert on French, German and Austrian wine who is also an expert on bubblies, will present different methods of making sparkling wine. Some of these are Pét-nat, traditional, transfer, tank, asti and carbonation methods. She will cover some of these and others because this list is not exhaustive. So come on to Pearmund Cellars and enjoy the weightlessness of bubblies -- perhaps you will attain the Unbearable Lightness of Being as authored by Milan Kundera -- or maybe you'll just enjoy some bubbles.

The next day is a holiday, so there are no excuses for not attending!

Summary (Annette Schiller)

It can be confusing to see all the different labels of bubblies with prices vacillating between just a few dollars per bottle for a mass-produced sparkler to close to a hundred. There is Champagne, Cava, Crémant, Prosecco, Frizzante, Sekt, Winzersekt, Secco, Pet-Nat, to name just a few. But they all have one thing in common: they have significant levels of carbon dioxide in the bottle to make them fizzy. However, there are different procedures to get the fizz into the bottle. We will taste 10 sparkling wines and will evaluate the difference in the various methods of how the CO₂ gets into the bottle.  

Tasting List

 NO SECONDARY FERMENTATION

Adding CO2:
1) NV Sparkling Rosé, Schaumwein, Weingut Markus Huber, Traisental, Austria

Adding CO2: Méthode Contemporaine
2) NV La vieille Ferme, Sparkling, Réserve Rosé, Famille Perrin

Méthode Ancestrale: Keeping the CO2 in the bottle, unfinished first fermentation
3) 2021 Pét-Nat, Andi Weigand, Franken, Germany

 SECONDARY FERMENTATION

Charmat Method, Tank Method
4) NV Prosecco, Superiore, Brut, San Boldo, DOCG, Azienda Agricola Marsuret,
Valdobbiadene, Veneto, Italy
5) NV Dr.L, Sparkling, Riesling, Extra Dry, Dr.Loosen, Mosel, Germany

Traditional Method, Bottle
6) NV Dopff & Irion, Brut Rosé, Crément d’Alsace, France
7) NV Graham Beck, Brut, South Africa
8) NV Loimer, Extra Brut, Kamptal, Austria
9) NV Pearmund Cellars, Chardonnay, Brut Reserve, Virginia, USA
10) NV Drappier, Brut Carte d’Or, Côte des Bar, Champagne, France

 

The Tasting

Power Point Presentation

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