Updated on Sunday, July 20, 2008 11:11:38 PM
Wine
Adventure!
Volume 1, Issue
3
December 10, 1998
A Tour of Silver Lake Sparkling Cellars
Sparkling wines are among the most difficult to produce. On an informative tour of Silver Lake Sparkling Cellars in Woodinville, Washington, Ileene managed to make the long and complicated process sound easy.
Silver Lake's sparkling wines are made using the traditional méthode champenoise. The individual lots of grapes are kept separate during crush and fermentation, which takes place at their Bothell facility. The lots of still wine are tasted and blended (assemblage) to develop the precise recipe for the final product. A small amount of liqueur de tirage (a liquid mixture of champagne yeast and sugar) is added to the blend, and the mixture is placed in the same bottle that the consumer will ultimately purchase. The yeast consumes the sugar, releasing carbon dioxide, which is trapped in the wine as millions of bubbles. The sparkling wine is then moved to the Woodinville facility for several years of aging on the yeast sediment (sur lees) to develop additional flavor and complexity.
When the winemaker decides the wines are ready, the slow process of riddling (remuage) begins. For 24 days, the wines are turned by hand a 1/4 turn, once in the morning and once in the evening, gradually working the sediment down the neck of the bottle. For disgorgement, the bottles are moved to a coolant-filled table that freezes the sediment into a plug in just a few minutes. The cap is removed, allowing the pressure from the carbon dioxide to force out the frozen sediment plug. The dosage (a mixture of still wine and cane sugar) is added, with the amount of sugar determining the degree of sweetness in the final sparkling wine. The bottles are topped off with sparkling wine from another bottle and are quickly recorked. Next, the wire cage (muselet) is installed, and the foil pressed on. The sparkling wine is ready to drink as soon as it is bottled.
Silver Lake's '94 Willamette Valley Blanc de Blanc (white wine from white grapes) is available at Lakewood Marketplace for just $11.99. Blanc de Blanc sparkling wines are made from Chardonnay grapes and tend to be lighter with more fresh fruit flavors than Blanc de Noirs (white wines from black grapes). Blanc de Noir sparkling wines are made with Pinot Noir and/or Pinot Meunier, and are usually heavier with more complexity and more assertive flavors. Silver Lake also offers a Brut, which is a blend of Pinot Noir and Chardonnay.
For directions to Silver Lake's tasting room, give them a call at 1-800-318-WINE (9463). They are located at 17721 132nd Ave. NE in Woodinville. The tasting room hours are from Noon to 5 PM Daily.
Sparkling Wines- Frequently Asked Questions
Champagne and sparkling wines are among the most romantic and beautiful of all wines. The right sparkling wine can make any occasion memorable.
To assist you in finding the right sparkling wine, I answered some questions that customers frequently ask.
What is the difference between Champagne and sparkling wines? True Champagne is only from a specific area in Northern France (see the map, above.) Wines with bubbles, but made in places such as California and Australia are usually called sparkling wines, but some producers outside of Champagne will call their sparkling wines Champagne. Champagne from France is clearly labeled as such. Sparkling wines are often less expensive than Champagne in part because Champagne must follow strict quality standards that are established by law.
How do you know how sweet or dry a particular sparkling wine is? Extra-Brut is the driest (least sweet), Brut is dry and the most common, Extra Dry is slightly sweet, Sec is sweet, and Demi Sec is very sweet. There are exceptions so use this as a general guide.
What is the difference between non-vintage and vintage Champagne? Vintage Champagne is only made in exceptionally good years. Non-vintage Champagne is made every year from a blend of different vintages, and is intended to be a consistent-tasting product that represents the winemaking style of the Champagne house. Vintage Champagne and sparkling wines are usually more expensive than their non-vintage counterparts.
What is the best way to chill a sparkling wine? The easiest way is to chill it in the bottom shelf of your refrigerator for 3 to 4 hours. If you're looking for a bit more romance, try 30 to 40 minutes in an ice bucket with a mixture of ice and water.
What type of glasses should I use? Use clean tulip shaped or tall flute glasses. Shallow-bowled glasses should be avoided because they allow the aromas and bubbles to dissipate too quickly.
Which sparkling wines do I recommend? It always depends on what you like. We have an excellent selection of sparkling wines in all price ranges. The Domaine Ste. Michelle sparkling wines, including the non-vintage Brut, Blanc de Blanc, and Extra Dry, are excellent values at $9.99. The '95 Argyle Brut from Oregon is also a favorite of mine for $14.99.
One of the most romantic Champagnes is the Perrier-Jouët NV Champagne Grand Brut. The Wine Spectator describes it as "rich in texture and full-flavored, this packs more punch than the usual Champagne. Combines bright fruit flavors with an attractive buttery character that lingers on the finish." The 375 ml size is $16.99, and the 750 ml size is $29.99.
Pizza with Sparkling Wine Dough and Sauce
From the S. Anderson Vineyard, CA
Sparkling Wine Pizza Dough
1/4 cup warm water
1 package dry yeast
Pinch of Sugar
1/2 cup S. Anderson Brut
1/4 cup warm water (again)
1/2 teaspoon salt
1 teaspoon sugar
3 cups unbleached flour
Dissolve the yeast in the first 1/4 cup warm water with a pinch of sugar. Let sit about 10 minutes until bubbly. In the bowl of a mixer fitted with a dough hook, combine the remaining ingredients, reserving 1 cup of the flour to add gradually as needed until the dough comes away from the sides of the bowl. Knead in the machine for about 10 to 15 minutes. (If you don't have a mixer, you can certainly do this by hand, but you had better have a glass of sparkling wine to sip while you are kneading!) Put in a large oiled bowl and let rise in a warm place until doubled in bulk- a little over an hour. Punch it down and it is ready to use. (You can let it rise again if you are not ready to use it, or you can put in refrigerator for an hour or two.)
Sparkling Wine Tomato Sauce
10-12 ripe tomatoes
1/2 onion, chopped
4 cloves garlic
1/3 cup S. Anderson Brut
1 small can Italian style tomato paste
1 1/2 teaspoon anise seed, ground
Your favorite fresh herbs (basil, thyme, oregano, etc.)
Olive oil
In a food processor, puree the tomatoes, then put through strainer into a bowl and set aside. In a medium-sized saucepan over moderately high heat, sauté the onion in a little olive oil until translucent. Add the garlic, give it a stir or two, and then add the sparkling wine. Reduce this by half then add the tomato paste, stirring with a whisk to combine. Lower the heat and simmer until it is reduced to a thick sauce. Add the anise seed and herbs, simmer for a few more minutes, and then set aside until ready to use.
Assembly of the Pizza
3 Tablespoons olive oil
1 1/2 cups Kasseri or Parmesan cheese
1 1/2 cups Monterey Jack cheese (or Teleme)
Toppings of your choice (you can put whatever you like on your pizza, but even people who usually like "supreme" pizza prefer just the cheese for this recipe.)
Turn the dough out on a well-floured board and knead it a couple of times to get out the air bubbles. Cut into two pieces and form each into a ball. Roll each ball into a flat circle with a rolling pin or spread it out carefully with your fingers. Line a heavy duty baking sheet with foil and warm in the oven for at least 15 minutes, or use a pizza stone. Sprinkle with cornmeal just before you place the dough on the cookie sheet or pizza stone.
Brush the dough with olive oil, spread thinly with sauce, then sprinkle on the cheese and the other toppings.
Bake at 450°until the crust is golden brown and the cheese is bubbly. Cut into slices, pour the sparkling wine and enjoy!
Properly Opening a Sparkling Wine Bottle
Courtesy of Domaine Ste. Michelle
I
1.
Remove the outer foil wrap and untwist but do not remove the wire cage. Keep a thumb on top of the bottle to prevent an unexpected pop of the cork.2.
Cover the cork and wire cage with a cloth, holding the bottle at a 45° angle to help equalize the pressure in the bottle's neck. Gently twist the cork (with its wire cage) in one direction and the bottle in the opposite direction. The cork should ease smoothly from the bottle with a delicate pop.3.
Pour a splash of the sparkling wine slowly down the side of a tilted champagne flute. Allow the bubbles that quickly form to diminish, then slowly fill the glass. 
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