{"id":6004,"date":"2019-01-02T12:28:10","date_gmt":"2019-01-02T10:28:10","guid":{"rendered":"http:\/\/www.dresden-magazin.com\/?p=6004"},"modified":"2020-10-20T16:43:24","modified_gmt":"2020-10-20T14:43:24","slug":"sparkling-wine-wackerbarth-comes-out-on-top","status":"publish","type":"post","link":"https:\/\/dresden-magazin.com\/en\/indulgence\/sparkling-wine-wackerbarth-comes-out-on-top\/","title":{"rendered":"Sparkling wine"},"content":{"rendered":"\n

\u201cWhether Riesling, Traminer, Burgundy, Scheurebe or Kerner, no other estate in Germany offers such a large variety of Sekt (sparkling wine) at such a high standard,\u201d said the 13-member panel of judges. The verdict also reflects the sheer variety of vines cultivated on these south-facing slopes of the Elbe Valley.<\/p>\n\n\n\n

However, the success of the estate is not solely due to the quality of its grapes. The other major factor is the elaborate processes that are followed in the production of Wackerbarth sparkling wine, of which there are quite a few.<\/p>\n\n\n\n

The most valuable of these was brought to L\u00f6ssnitz in 1836 by cellar master Monsieur Joseph Mouzon from Reims, namely the m\u00e9thode champenoise<\/em> (champagne method). In that very same year, no fewer than 37,000 bottles of sparkling wine were produced by the Actienverein zur Herstellung moussierender Weine (literally \u2018Company for the Production of Effervescent Wines\u2019). From 1899, they were marketed under the brand name \u2018Bussard\u2019.<\/p>\n\n\n\n

\"\"
At Wackerbarth Castle, tradition is writ large. \u00a9 Schloss Wackerbarth<\/figcaption><\/figure>\n\n\n\n

Schloss Wackerbarth in Radebeul not only upholds the Bussard tradition but adheres strictly to the classic m\u00e9thode champenoise<\/em>, in which the second fermentation takes place in the bottle itself \u2013 the typically bulbous Sachsenkeule<\/em>.<\/p>\n\n\n\n

The first stage takes place in the cool, dark cellars with the addition of yeast to the cuvee which is then left to ferment for a couple of months. Next comes the so-called remuage<\/em>: the corked bottle is rotated daily by a few degrees and gradually tilted forward in the rack so that the yeast collects in the bottleneck, from which it can now be removed \u2013 the German term is Enthefung<\/em>, literally \u2018de\u2011yeasting\u2019. The bottle neck is frozen at a temperature of around -20\u00b0C, and the cork is eased out. The pressure drives out the yeast plug.<\/p>\n\n\n\n

To the cuv\u00e9e is added the dosage<\/em>, a mixture of wine and sugar which gives the champagne its final taste notes and determines how dry it will be. The Latin word for \u2018dry\u2019 \u2013 siccus \u2013 is the origin of the German name for sparkling wine, Sekt.<\/p>\n\n\n\n

75 estates and producers entered around 500 sparkling wines for the 2018 Deutscher Sekt Award. Schloss Wackerbarth\u2019s 2016 Traminer and 2015 Scheurebe received awards in the Sekte mit Rests\u00fcsse (Sekt with Residual Sweetness) category, while the Cuv\u00e9e Tradition brut came third in the Grosse Vielfalt (Grand Variety) class. Yet another reason to pop the corks!<\/p>\n\n\n\n

\"\"
Schloss Wackerbarth cellar master J\u00fcrgen Aum\u00fcller is delighted to have won multiple plaudits at the German Sparkling Wine Award. \u00a9 S\u00e4chsische Staatsweing\u00fcter<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Schloss Wackerbarth was voted Germany\u2019s best sparkling wine producer this year by the trade magazine Vinum. We extend our congratulations!<\/p>\n","protected":false},"author":18,"featured_media":6095,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false,"_links_to":"","_links_to_target":""},"categories":[8],"tags":[],"class_list":["post-6004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indulgence"],"acf":[],"yoast_head":"\nSparkling wine - Dresden Magazin<\/title>\n<meta name=\"description\" content=\"Schloss Wackerbarth was voted Germany\u2019s best sparkling wine producer this year by the trade magazine Vinum. 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