For anyone thinking about making a Sparkling wine! I just read this
article written by Tim Vandergrift ( the spokes person fo Wine Expert
Wine Kits) Very interesting read and probably saved me a bad batch
cause I would have probably tried one of the ones not recommended.
Would never have thought of Sauvignon Blanc.
Choosing a base wine
Champagne is actually quite tart for a table wine. Next time you have a
bottle of French Brut (dry) champagne, pour a half-glass in a heatproof
measuring cup and microwave it until it boils for just a second. This
will drive off the carbon dioxide gas. Cool it immediately and taste
it. Ick! Ooh! Sour and sharp, champagne isn’t what you thought it was.
However, with the carbon dioxide from the bubbles changing the flavor,
that sharp tartness is transformed into blissful, creamy goodness.
Those fizzy bubbles scrub the palate, changing flavor perceptions and
making what would be a fairly aggressive still wine into a delicious
carbonated treat.
With this in mind, you should avoid fruity, easy-to-drink kits.
Many (al-though not all) kit Chardonnays are rather soft and fruity,
with most of the structure provided by oak powder. They may not make
the most appropriate sparkling wine. Any wine kit that comes with an
F-pack (post-fermentation sweetener) won’t be a good candidate either.
Such sweeteners usually contain enough sorbate to prevent the bottle
fermentation. If they don’t, the yeast will merrily consume all of the
sweetener, plus all of the sugar you add as well, and will
over-carbonate the wine. (Go back and read the warning above.) If you
were thinking of using an F-pack kit and leaving the pack out, be aware
that those sweetening packs often contain more than simple sugar. They
can also contain acids, grape essences and other flavor components,
without which the wine may not taste very complete. So skip those kits
and choose a dry, still wine instead.
Good candidates include Sauvignon Blanc, dry Rieslings and
anything your kit manufacturer’s literature describes as “crisp” or
“dry.” A favorite of mine for sparkling wine conversion is Ruisseau
Blanc, which mimics the famous French wine Pouilly Fuissé. Ask your
retailer for more advice, keeping in mind that the wine shouldn’t
exceed much more than 11% alcohol to start. Also, oak is a no-no as it
tastes awful in champagne. Take my word for it.
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article written by Tim Vandergrift ( the spokes person fo Wine Expert
Wine Kits) Very interesting read and probably saved me a bad batch
cause I would have probably tried one of the ones not recommended.
Would never have thought of Sauvignon Blanc.
Choosing a base wine
Champagne is actually quite tart for a table wine. Next time you have a
bottle of French Brut (dry) champagne, pour a half-glass in a heatproof
measuring cup and microwave it until it boils for just a second. This
will drive off the carbon dioxide gas. Cool it immediately and taste
it. Ick! Ooh! Sour and sharp, champagne isn’t what you thought it was.
However, with the carbon dioxide from the bubbles changing the flavor,
that sharp tartness is transformed into blissful, creamy goodness.
Those fizzy bubbles scrub the palate, changing flavor perceptions and
making what would be a fairly aggressive still wine into a delicious
carbonated treat.
With this in mind, you should avoid fruity, easy-to-drink kits.
Many (al-though not all) kit Chardonnays are rather soft and fruity,
with most of the structure provided by oak powder. They may not make
the most appropriate sparkling wine. Any wine kit that comes with an
F-pack (post-fermentation sweetener) won’t be a good candidate either.
Such sweeteners usually contain enough sorbate to prevent the bottle
fermentation. If they don’t, the yeast will merrily consume all of the
sweetener, plus all of the sugar you add as well, and will
over-carbonate the wine. (Go back and read the warning above.) If you
were thinking of using an F-pack kit and leaving the pack out, be aware
that those sweetening packs often contain more than simple sugar. They
can also contain acids, grape essences and other flavor components,
without which the wine may not taste very complete. So skip those kits
and choose a dry, still wine instead.
Good candidates include Sauvignon Blanc, dry Rieslings and
anything your kit manufacturer’s literature describes as “crisp” or
“dry.” A favorite of mine for sparkling wine conversion is Ruisseau
Blanc, which mimics the famous French wine Pouilly Fuissé. Ask your
retailer for more advice, keeping in mind that the wine shouldn’t
exceed much more than 11% alcohol to start. Also, oak is a no-no as it
tastes awful in champagne. Take my word for it.
</font>
