Sparkling – Bubbles on the Rise! Celebrate the everyday by popping open a bottle of VQA sparkling! Ontario’s cool climate and limestone soils produce some of the world’s best sparkling wines. Ontario VQA bubbly is incredibly versatile, so it’s easy to match with any cuisine.
TRADITIONAL METHOD • One of the most celebrated methods of sparkling wine production • Secondary fermentation takes place in the bottle > delicate bubbles, bright acidity • Aged on the lees (dead yeast cells) > bread-like or fine brioche aromas • Aged in the bottle > complexity and depth
KEY FLAVOURS Citrus Brioche Mineral
CHARMAT/CUVE CLOSE METHOD • Produces sparkling wines that are fresh, vibrant and fruit forward • Secondary fermentation takes place in large steel tanks • CO2 is produced from this reaction and released into the tank > crisp bubbles before the wines are bottled
TRENDY EFFERVESCENTS • Often called Pét-Nat or Méthode Ancestrale
KEY FLAVOURS Peach Strawberry Citrus
• Bubbles usually have light and fizzy mouthfeel • Sometimes cloudy as unfiltered is typical • Usually lower in alcohol and sweeter due to naturally unfermented sugars
SWEETNESS SCALE BRUT NATURE*/BRUT
EXTRA DRY (Extra Sec) 15 – 25g/L
0 – 15g/L
> 0
* 0 sweetener in the dosage
DRY (Sec) 25 – 35g/L
MEDIUM DRY (Demi Sec) 35 – 50g/L
SWEET (Doux) > 50g/L
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15
25
35
50
