Köpüklü Şaraplar: Her mevsim güzel, her yemekle gider.
Köpüklü şaraplar zihinlerimizde çok çeşitli çağrışımlar yaratır. Herhalde herhangi bir kutlama yapılacaksa akla ilk gelen bir şişe ‘şampanya patlatmak’ olur. Coşkunun kabına sığmamasının sanki doğal bir ifadesidir köpürerek akması.
Çok neşeli şaraplardır; kadehi yaklaştırdığınızda dudaklarınıza ve burnunuza zıplayan minicik damlacıklar sizi adeta oyun oynamaya davet eder. Ayrıca lüks çağrışımlı ürünlerdir; hemen zenginliği akla getirir, sanki yalnız parası çok olanların içebileceği, ulaşılması zor şaraplar izlenimi yaratır.
Yukarıda sıralanan özelliklerin hepsi doğrudur; zaten bu nedenle köpüklü şaraplar bütün dünyada milyonlarca şişe üretilir ve tüketilir.
Türk şarap üreticileri arasında da köpüklü şarap üretenler var. Kavaklıdere, Doluca, Vinkara, Turasan, Pamukkale uzun yıllardır köpüklü şarap üretimi yaparlarken bunlara artık Suvla, Arcadia, Vinolus gibi yeni üreticiler de katıldı. WAYANA Şarap Menüsü’nde Türk üreticilerin köpüklü şaraplarından bir seçkiye yer veriyoruz. WAYANA’nın temel yaklaşımı köpüklü şaraplarda da geçerli ve kadehle servise açık.
Köpüklü şarapların üretim biçimleri hakkındaki temel bilgileri aşağıda bulabilirsiniz. Köpüklü şarap fiyatlarının çok geniş bir yelpazeye yayılmasının sebebi, üretim süresi ve maliyetler arasındaki büyük farklardır. Ama her keseye uygun köpüklü şaraplar olduğunu da hatırlatmak isteriz.
Üretim yöntemlerine göre köpüklü şaraplar:
Dört başlıkta toplayabiliriz.
- Traditional Method
- Charmat Metodu
- The Method of Our Ancestors
- Soda Method
Traditional Method
It is the longest and most laborious method of producing sparkling wine. The first stage is classical wine production. In other words, the harvested grapes are separated from their stems and skins and squeezed, and wine is obtained by fermentation of the grape juice obtained. In the second stage, yeast, yeast food and sugar are added to this wine, and it is filled into bottles and closed with a temporary cap. At this stage, normal wine turns into sparkling wine thanks to the second fermentation in the bottle. During the fermentation, the bottles are regularly rotated around their axis in small steps and the yeast residues inside are allowed to accumulate in the mouth of the bottle. The bottles are cooled when the production manager deems it appropriate, the accumulated yeast residue is removed by opening the temporary lid, and enough wine is added to complete the bottle. The bottle is sealed and labeled with its original cork and metal mesh.
If the sparkling wines made with this method are produced in the Champagne region of France, it can use the name champagne with its spelling in our language. In Spain the name Javanese is used with similar protection. It is stated on the labels of the wines produced by this method in other geographies that they are produced with the Traditional Method. Sparkling wines produced by this method are the group sold at the highest price.
Charmat Method
It is a production method developed by an Italian manufacturer called Martinotti in 1895, and brought to the format used today by a French applicator named Charma in 1907. In the Charma method, wine is produced first. The yeast, yeast nutrients and sugar required for the second fermentation of the wine are added to the wine in the steel tank developed for this method and fermentation is monitored in a controlled manner. When the process is completed, the product is ready for sale after bottling, labeling, cork and protective metal cage installation. Prosecco of Italy and Sect of Germany are produced by this method. Production is carried out at a lower cost compared to the traditional method.
The Method of Our Ancestors
It is a form of sparkling wine that was widely used in the pre-traditional period. Production is done with two different approaches. In the first approach, the fermentation, which was started as standard wine production, is stopped by the winemaker at a certain stage before the process is completed and the product is filled into bottles. The unfinished fermentation continues in the bottle after filling, and the carbon dioxide released accumulates in the bottle and is served as a sparkling wine with gas bubbles when it meets the air. This approach is more preferred in regions with cold climates.
In the second approach, standard wine production is made and fermentation is completed. During bottling, fresh grape juice, which has not yet fermented, is added to this wine. Fermentation of this newly added grape juice takes place in the bottle and sparkling wine is obtained. Regions with a temperate climate prefer this method. Sparkling wines called Pet-Nat are produced by this method.
Soda Method
Şaraba karbondioksit gazı basılmasıyla elde edilir. En kolay ve maliyeti en düşük yöntemdir. Diğer yöntemlerle karşılaştırıldığında fiyatı en düşük olan kategoridir.
