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84-788: The municipality lies in Rhenish Hesse about 9 km west of the Rhine , between Mainz and Worms . It belongs to the Verbandsgemeinde Rhein-Selz . In 766, Wintersheim had its first documentary mention in the Lorsch codex . On 17 June 766, a man named Hairdin made the first gift to the Lorsch Abbey of a vineyard that yielded 4 Ohm – about 160 L – of wine. Following over the next 40 years were 17 further donations of vineyards. Winegrowing , therefore, must have played an important rôle in

168-509: 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

252-454: A cowshed with vaulting resting on columns, from the mid 19th century can be found at Eimsheimer Straße 11. The Evangelical church was built in 1896 and 1897 by August Ermel, Worms. It is a Gothic Revival “room” church built of hewn stone with a three-sided apse and a hipped roof with a flèche . The Wintersheimer Weinwandertag (“Wintersheim Wine Hiking Day”) is now a firm part of the kermis (church consecration festival, locally known as

336-516: 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

420-459: A large number of specialities, with Weck, Worscht un Woi , not least through the Mainz carnival , has achieved supra-regional fame. Rhine Hesse is the largest of 13 regions producing German wine . Outside Germany, it is best known as the home of Liebfraumilch . Most is made from white varieties such as Riesling , Silvaner , Müller-Thurgau , Kerner , and Scheurebe . The best-known white wine area

504-628: 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

588-421: 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

672-501: 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

756-469: 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

840-545: 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

924-487: 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

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1008-756: Is a region and a former government district ( Regierungsbezirk ) in the German state of Rhineland-Palatinate . It is made up of territories west of the Upper Rhine river that were part of the Grand Duchy of Hesse and its successor in the Weimar Republic , the People's State of Hesse from 1816 to 1945. The hilly countryside is largely devoted to vineyards, comprising the Rheinhessen wine region. Rhine Hesse stretches from

1092-403: 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

1176-465: 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 ,

1260-620: 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

1344-436: 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

1428-472: 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

1512-557: Is practised on a large scale. The region comprises the cities of Mainz – the Rhineland-Palatinate capital – and Worms , surrounded by the administrative districts of Mainz-Bingen and Alzey-Worms . Other towns include Bingen , Alzey , Nieder-Olm , Ingelheim , Nierstein , Oppenheim , and Osthofen . Many inhabitants commute to work in Mainz or Wiesbaden and Frankfurt in the neighbouring state of Hesse . The importance of

1596-515: 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

1680-417: 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

1764-648: 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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1848-414: 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

1932-561: Is the Rhine Terrace near Oppenheim and Nierstein . Some red varieties are grown, particularly around Ingelheim and Gundersheim , including Pinot noir , Blauer Portugieser , Dornfelder , and the recently established Regent . Sparkling wine Sparkling wine 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

2016-533: 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

2100-567: 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

2184-427: 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

2268-582: 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

2352-402: 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

2436-627: 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 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

2520-624: The Kerwe ) in September. The winegrowers offer tours guided by the experts. Wine and Sekt sampling takes place right in the vineyards. Easy hiking routes (2½ to 3 hours) and wonderfully lovely views make this “Wine Hiking Day” into an adventure. The tours are run wholly on paved pathways, so that hiking can be done even after rainy weather. Likewise, tours through the wineries are offered. Rhenish Hesse Rhenish Hesse or Rhine Hesse ( German : Rheinhessen , pronounced [ʁaɪnˈhɛsn̩] )

2604-781: The Upper Rhine Plain on the west bank of the Rhine up to the Nahe and Alsenz rivers in the west and down to the mouth of the Isenach in the south. The region borders on the Rhineland in the northwest, on the Palatinate in the southwest, and on South Hesse beyond the Rhine. The Rhenish-Hessian Hills along the Selz river, also called the "land of the thousand hills", reach up to 358 m (1,175 ft) at

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2688-442: 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

2772-509: 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

2856-411: 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),

2940-534: 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

3024-591: 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

3108-616: The Champagne region, such as Blanquette de Limoux produced in Southern France. Sparkling wines are produced around 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

3192-513: The Dätwyl winery and is still used today as the estate's public house. The former palatial estate of the Barons of Frayss is a complex whose yard is fully enclosed by buildings, a building form called a Vierseithof (“four-side-yard”) in German . The manor house with its hip Mansard roof comes partly from 1618 (the portal). In the first half of the 18th century it was given a Baroque makeover. Adjoining

3276-626: 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

3360-505: 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

3444-745: The Rhine Hessian lands increased when they were allotted to King Louis the German by the 843 Treaty of Verdun . The region was part of the core territory of Rhenish Franconia . It comprised the Imperial Cathedrals of Worms and Mainz which were erected in the High Middle Ages . The Worms Synagogue and the Jewish Cemetery count among the oldest in Europe. Devastated by the Thirty Years' War ,

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3528-557: 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

3612-508: The Wintersheim municipal area in the 8th century. In 1467, Landgrave Hesso von Leiningen -Dagsburg died. His holdings fell to his sister Margarethe von Leiningen-Westerburg. Her brothers, who were styled von Leiningen-Hartenburg, raised fierce opposition to this, and Margarethe had to call on Elector Palatine Friedrich I for help. She promised the Elector in a partition agreement in 1471 half of

3696-567: The adoption of the Act of German Confederation, Wintersheim passed with the third province, later known as the Province of Rhenish Hesse ( Provinz Rheinhessen ), to the Grand Duchy of Hesse . Samuel Dettweiler became Wintersheim's first mayor in 1836. The founding of the Dorn-Dürkheim-Wintersheim savings and load association followed in 1872, and of the consumer association in 1873. In 1875 came

3780-840: The area became a patchwork of possessions of the Catholic Electorate of Mainz and the Prince-Bishopric of Worms as well as of the Protestant Electoral Palatinate . Rhine Hesse was occupied by the First French Republic in 1792, during the War of the First Coalition . At the Congress of Vienna in 1814–15, Grand Duke Louis I of Hesse was obliged to give up his Westphalian territories. In compensation, he received

3864-449: 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

3948-444: 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

4032-430: 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

4116-500: 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

4200-406: The complex is a walled garden. An estate complex that includes a small house with “shield gables” (that is, gables that form part of the façade) from about 1600 together with outbuildings stands at Seilenbachgasse 2. The Town Hall is found in a former school from 1829. It is built with Late Classicist plasterwork with flèches. Rheinhessische Weingewölbe (“Rhenish-Hessian Wine Vaulting”), that is,

4284-439: 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

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4368-533: The disputed 19 villages for his successful support. After Margarethe's death, her son Reinhard I of Leiningen sold Elector Palatine Philip “the Upright” a share of the villages in question. Among the sold villages was Wintersheim, which thereby became Palatine. Wintersheim received in 1589 a court and village charter. It can be found in the Hessian State Archive, Darmstadt ( Hessisches Staatsarchiv Darmstadt ) in

4452-549: The district on the left bank of the Rhine. Because of this addition, he amended his title to Grand Duke of Hesse and by Rhine and the name of the region was created. In Allied-occupied Germany , the Rhine Hessian lands were incorporated as a district into the newly established state of Rhineland-Palatinate in 1946. Each region has developed its own cuisine dependent on geography, climate, soils, seasons and wealth. These vary from plain home cooking with simple dishes to culinary specialities for festive occasions. Rhine Hesse also has

4536-471: 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

4620-529: The early 19th-century. "Champagne" 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

4704-440: 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

4788-575: The founding of the singing club Einigkeit (“Unity”) Thomas Bischmann is the Ortsbürgermeister , elected in May 2019. The municipality's arms might be described thus: Azure a windmill's windshaft and four sails attached thereto in saltire argent. A former late mediaeval tower house made of quarrystones comes from the 15th century. In the 18th century it was converted and given a Mansard roof . The tower's cellar dates from 1754. The complex stands at

4872-407: 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

4956-464: 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

5040-412: 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

5124-418: 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

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5208-484: 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

5292-462: 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

5376-875: 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

5460-416: 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

5544-706: 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

5628-531: The result of natural fermentation , either in a bottle, as with the traditional method , in a large tank designed to withstand 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

5712-419: 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

5796-435: 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

5880-450: 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

5964-504: 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

6048-635: The summit of the Kappelberg and about 330 m (1,080 ft) in Rhenish-Hessian Switzerland . The Mainz Basin , a Cenozoic marine basin , covered the area about 38 to 12 million years ago. The landscape is characterised by large Loess and Marl deposits. Due to the favourable climatic conditions of Rhenish Hesse, agriculture covers most of the region. As the Hunsrück and Taunus ranges protect it from cold winds, wine and fruit production

6132-553: 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,

6216-401: 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

6300-547: 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 ,

6384-403: 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

6468-408: 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

6552-462: 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

6636-586: 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,

6720-467: The “Weistümer” collection under the number 118. In the framework of the Napoleonic Wars , there came the first invasion by French Revolutionary troops. The end of Electoral Palatinate rule came after 1796. Wintersheim was assigned to the canton of Oppenheim. Wintersheim, Eimsheim and Dolgesheim were united in 1801 at the lowest level of French administration and were given a common mayoralty. With

6804-570: 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

6888-535: 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

6972-560: Was noted in 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

7056-437: Was restarted by United Kingdom winemakers after 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

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