How Sparkling Wine is Made: The Three Main Methods

We all know that champagne is sparkling wine, but not all sparkling wine is champagne. While some of the classifications can seem nitty gritty, there are actual several different methods for getting bubbles in the bottle! Brittany talks us through the three main methods you'll find at Dedalus and how each translates in the glass.
The Three Methods:
00:49 Traditional Method
06:08 Charmat Method
08:00 Ancestral Method
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[@sommelierangelicaatristain]

Excellent presentation, very clear and precise! Thanks and congratulations!

[@tonygallo1104]

Great job explaining!

[@Oiseaux_rebelle]

Thanks for the information!

[@michelleneuman579]

Great description!

[@huilenpalau9202]

Great great video! Thank you

[@CraftyWiners]

Great video - thank you!

[@tfwall]

Excellent !

[@dedaluswine5228]

Thank you! Cheers!

[@marccunningham2]

Great info. After the disgorgement, how is the 3rd fermentation prevented when adding sugar and how does the sparking wine stay carbonated over time?

[@kyliefan7]

Why do some wines made with the Charmet method have a bitterness to them? I only make my homemade wine the traditional way but don’t do the disgorgement at the end because it’s only for my enjoyment.

[@dari564]

well presented, i'm doing ciders and using the last method with success but would like to experiment with the champagne one, but i dont know how to freeze just the neck of the bottle

[@wildrangeringreen]

use a glycol solution in a chest freezer, use a pump to circulate the solution so it doesn't separate. place a rack in the freezer so only the necks are submerged in the -10F - 0F solution.

[@remidsouza5212]

Is it possible to make good sparkling wine from Indian gooseberries as well as black currant??

[@wildrangeringreen]

the issue is that gooseberries are around 8 brix, currants are surprisingly around 15; while most cider apples are around 16, and most wine grapes are over 20brix, so the abv will be a bit low (Pure, undiluted currant juice would yield around an 8% wine; while pure gooseberry juice would be around 4%abv). There is a high skin to flesh ratio on most berries as well, so pectin haze can be an issue as well.
If you add sugar to berries, you could get a normal strength wine (don't know about how that much sugar will impact flavor however), so yes, it can be done. Good? I guess that's up to you and how the character of currants and gooseberries comes out of fermentation.

[@deeponjitbose6289]

You are so beautiful and cute Ma'am