HTM 4050 Lecture Notes - Lecture 5: Pinot Meunier, Pinot Noir, Sparkling Wine Production

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 4050
• Professor: Melissa Pulvermacher

Document Summary

Natural or artificial carbonation, depending on quality. Special reinforced bottle and corks needed to withstand minimum 5 bar pressure. Champagne is most famous, production is limited to region in france. Quality is naturally fermented in the same bottle which it is sold. Legally described as methode traditionelle for european producers outside champagne district. Methode champenoise is used to describe wines in non eu countries. Measured in atmospheres (14. 7 lb / sq inch = 1 bar. Natural carbonation makes smaller, longer lasting bubbles. Cool climate, high acid, extreme northern latitude essential to character. Individual batches of wine made from each grower and grape type. Base wines are very high in acid, low in alcohol (less than 10%) and high in varietal character. Originally out of necessity because of marginal climate wine from different vintages blended, now allows for house style". Grapes: ** know 3: pinot noir (36%, pinot meunier (38%, chardonnay (26%)