True wine connoisseurs know that, depending on the time of year, time of day, weather and mood, wine can be a pleasant addiction, inspiring us, giving us peace of mind or getting up. There are many wine classifications, once you know what there are you can expand the options, so that each moment can be accompanied by a wine. Wines can be classified according to different criteria, for example, according to the sugar level, the origin of the grapes or the alcohol content of the grapes. Today we will focus on the classification of wines by amount of gas in the wine.
According to this criterion, wines can be divided into those containing carbon dioxide Those that do contain carbon dioxide, in turn, are divided into several types: sparkling wine, semi-sparkling wine, pearl wine or pearl wine and aerated wine.
The first type is wine which itself contains an indication of absence of restlessness. Wines called quiet are those that do not have the presence of gas in wine and their alcoholic strength is less than 15o. These wines are the white, rosé and red wines. Quiet wines are more commonly consumed, which can also be known as table wines. Undoubtedly, the method of production of still wine differs according to the type of wine we want to make.
They can be; white wine which is fermented must without skins; fermented rosé wine in contact with grape skins and must in order to achieve that colour; and the red wine that is fermented next to the skins in search of polyphenols and tannins.
Sparkling wines are next in this classification in terms of carbon dioxide content. By their origin or special elaboration, these wines retain part of the carbon dioxide from its own fermentation or added sugars. This gaseous carbon dioxide is released in the form of bubbles without foam. They are usually pink or white.
It should be noted that sparkling wines are characterized by a long aging and a second fermentation in bottle, which gives them a high carbon content. The famous Spanish cava is mainly a sparkling wine. The wine that stands out in the sparkling wine list is Brut Nature Chardonnay Ecological 2018 from the Vega Tolosa winery. In an original bottle, Audrey Champ is a delicate natural brut, made with a traditional method. The wine is made from an original coupage of the best grapes, carefully grown in La Manchuela: Chardonnay, Macabeo and Sauvignon Blanc.
This wine created to delight the most demanding tastes, choosing exclusivity when sharing this bottle. It has pale yellow color with light greenish tones, it is clean and bright. It is characterized by abundant fine bubbles, with crown formation. By tasting this wine, you will feel clean, long, elegant and fruity aroma in the mouth, which is a good taste balance.
Special attention should be paid to needle failure. The semi-sparkling wines are young, non-sparkling wines. These wines should be consumed in the same year, in order to appreciate their freshness and the charm of their bubbles. Semi-sparkling wine can also be aerated. This occurs when part of the carbon dioxide which contains the semi-sparkling wine has been Added.
Although ‘needle’ wine is neither a cava nor a sparkling wine, thanks to its elaboration, this type of wine retains a small amount of gas in wine. When the time comes and you open the bottle, this gas comes out in the form of bubbles, but it does not form foam.
For the production of semi-sparkling wine, the same grape varieties are used as for the production of other types of wines. For white wines they usually use the same ones that go to the elaboration of cava, for example, Macabeo, Parellada and Xarel. For rosés are usually used Grenache, Sirach, Tempraniyo, Merlot and the like.
Therefore, wine does not require a specific grape variety. In some cases, when the wine is made with Moscatel grapes, the product is a little sweeter than that made with other grape varieties.
To really enjoy semi-sparkling wine, it should be served a little cold so that you can fully enjoy the freshness and tenderness of this drink. This wine is ideal for cooling off on a hot summer afternoon.
Pearl wine or peeled wine is a wine with carbon dioxide at a pressure slightly higher than semi-sparkling wine (between 2 or 3 atmospheres). They are sometimes included in semi-sparkling wines.
At the end of the conversation about gas in wine, it is necessary to talk about aerated wine. This wine contains carbon dioxide from sources other than wine (exogenous). But it must be borne in mind that it can also contain part of natural carbonic gas (endogenous) from fermentation. According to Vinetur, the digital wine magazine, andn Spain, aerated wine, is to which carbonic is added, regardless of whether the wine contained part of carbonic of natural origin.
In this wine the pressure is not limited, except when it is bottled in champagne form, then its minimum pressure will be 4 atmospheres at a temperature of 20o C. Its elaboration is a simplified form of the ‘Granvás’ system, where the second natural fermentation phase is replaced by the addition of CO2.
They do not resemble natural sparkling wines from an organoleptic point of view. The only thing that makes it related to natural sparkling wine is the presence of carbon dioxide. However, in the case of this wine, the gas is less integrated into the wine, so the size of the bubble is larger and its persistence in the glass is smaller.
Behind all these characteristics there is a wonderful world of quality wines, whose choice will be successful in any case. You just have to find a worthy excuse to taste these wonderful wines.
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