Saturday, May 06, 2006

Sparkling Wine Making: Technology

Yesterday, you've seen how the yeast settles down in the bottlenecks of the sparkling wine bottles. Now we need to get it out there. In former times, the bottlenecks got frozen so that the yeast was easy to get out as a block of ice. Nowadays, a machine like the one above on the left simply sucks out the yeast.

Then you see 2 tubes going into the bottles. Through one of them, the machine checks how much fluid is inside the bottle and adds some more sparkling wine, if necessary. The other tube is used for the refinement of the sparkling wine. Whenever you read "Cuvée" on a sparkling wine bottle, it means that it got refined with other wines. For example with some sweeter wine to give it a milder taste. But the dosage is very much the secret and the success of every good sparkling wine maker.

Once the sparkling wine is ready and refined, the bottle gets its cork in the machine on the right. The cork gets pressed into the bottle and then a metal cap is added to secure the cork.

9 Comments:

At 12:35 PM, Blogger Lisi said...

very interesting...we usually get to see the cellar and vineyard in tour but not the bottling part!

 
At 4:24 PM, Blogger Vancouver Daily Photo said...

I am enjoying this series very much!

 
At 4:28 PM, Blogger Maya said...

very interesting explanation, nicola...i never really understood the "cuvee" thing before, and now i understand what it means really :-D i do like the sweeter wine for sure...

 
At 8:03 PM, Blogger micki said...

I wonder if the freezing resulted in a different taste, and more loss of wind through accidental cracking.

 
At 2:23 AM, Blogger Sidney said...

Wow! Very high-tech. Interesting series.

 
At 4:15 AM, Anonymous outdoorexposure said...

cool machine shot:-)

 
At 1:28 PM, Blogger Kala said...

I have to wonder how you are getting to take pics of these operations - are you part owner? hmmmm

 
At 1:33 PM, Blogger Nicola said...

Thank you all for your feedback and comments!

lisi - you're right, this is usually the technical part that most people don't get to see.

maya - I'm into the sweeter wines as well. But there are some wines I also drink even though they are "dry".

micki - interesting thought. I think overall it didn't make such a big difference except in terms of time. It's a lot faster using the machine now.

 
At 2:15 PM, Blogger Nicola said...

nicholas - no, I'm not part owner, but lucky ;).

 

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