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    Champagne Basic Knowledge

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    Padu Rasa
    The key process in producing Champagne wine is a second fermentation that occurs in the sealed bottle to create carbonation. There are 8 steps: 1) selecting high quality grape varieties and vineyards for the cuvée, 2) blending the still wines, 3) adding sugar and yeast for the second fermentation in the bottle in cool cellars, 4) aging the wines for several years to develop complex flavors, 5) riddling to remove dead yeast cells by gradually turning each bottle upside down over weeks, 6) disgorging to remove the frozen plug of dead yeast cells, 7) adding dosage to adjust sweetness, and 8) corking and wiring the bottle to contain the carbonation.

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    Champagne Basic Knowledge

    Uploaded by

    Padu Rasa
    158 views1 page
    The key process in producing Champagne wine is a second fermentation that occurs in the sealed bottle to create carbonation. There are 8 steps: 1) selecting high quality grape varieties and vineyards for the cuvée, 2) blending the still wines, 3) adding sugar and yeast for the second fermentation in the bottle in cool cellars, 4) aging the wines for several years to develop complex flavors, 5) riddling to remove dead yeast cells by gradually turning each bottle upside down over weeks, 6) disgorging to remove the frozen plug of dead yeast cells, 7) adding dosage to adjust sweetness, and 8) corking and wiring the bottle to contain the carbonation.

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    Champagne basic knowledge

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    The key process in producing Champagne wine is a second fermentation that occurs in the sealed bottle to create carbonation. There are 8 steps: 1) selecting high quality grape varieties and vineyards for the cuvée, 2) blending the still wines, 3) adding sugar and yeast for the second fermentation in the bottle in cool cellars, 4) aging the wines for several years to develop complex flavors, 5) riddling to remove dead yeast cells by gradually turning each bottle upside down over weeks, 6) disgorging to remove the frozen plug of dead yeast cells, 7) adding dosage to adjust sweetness, and 8) corking and wiring the bottle to contain the carbonation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    158 views1 page

    Champagne Basic Knowledge

    Uploaded by

    Padu Rasa
    The key process in producing Champagne wine is a second fermentation that occurs in the sealed bottle to create carbonation. There are 8 steps: 1) selecting high quality grape varieties and vineyards for the cuvée, 2) blending the still wines, 3) adding sugar and yeast for the second fermentation in the bottle in cool cellars, 4) aging the wines for several years to develop complex flavors, 5) riddling to remove dead yeast cells by gradually turning each bottle upside down over weeks, 6) disgorging to remove the frozen plug of dead yeast cells, 7) adding dosage to adjust sweetness, and 8) corking and wiring the bottle to contain the carbonation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Champagne The key process in producing Champagne is a 

    second fermentation that occurs in a


    sealed bottle - it creates the carbonation. The key steps are described below.

    Step 1: Selecting the Cuvée: The cuvée is the base wine selected to make the Champagne. The most
    expensive Champagnes are made from cuvées from Grand Cru vineyards in the Champagne region.
    Cuvées can be from a pure grape variety, such as Chardonnay or Pinot Noir, or can be a mixture of
    several grape varieties. Chardonnay is a white grape variety with white juice, Pinot Noir a red grape
    variety with WHITE juice. Pinot Meunier, a red grape, is a relative of Pinot Noir, also used extensively.

     Blanc de noirs means "white of blacks". It is a white wine produced entirely from black grapes
    (another name for red grapes). Pinot Noir, Pinot Meunier  are the only two black grapes permitted
    within the Champagne AOC.

     Blanc de blancs means "white of whites", and is used to designate Champagnes made


    exclusively from Chardonnay grapes.

     Rosé wines (also known as Pink Champagne) are produced either by leaving the clear juice of
    black grapes to macerate on its skins for a brief time or, more commonly, by adding a small
    amount of still Pinot noir red wine to the sparkling wine cuvée.

    Step 2: Assemblage is the French art of blending still white wines to create the base wine for
    Champagne. Assemblage is at the core of all fine Champagne.

    Step 3:  Tirage (the second fermentation): Next sugar, yeast and yeast nutrients are added, and the
    entire concoction, called the “tirage”, is put in a thick walled glass bottle and sealed with a bottle cap. The
    tirage is placed in a cool cellar (55-60 F) and allowed to slowly ferment, producing alcohol and carbon
    dioxide.

    Step 4 Aging: As the fermentation proceeds, yeast cells die and after several months, the fermentation is
    complete. However, the Champagne continues to age in the cool cellar for several more years resulting in
    a toasty, yeasty characteristic. During this aging period, the yeast cells split open and spill into the
    solution imparting complex, yeasty flavors to the Champagne. The best and most expensive Champagne
    is aged for five or more years. This completes the second fermentation.

    Step 5: Riddling: After the aging process is complete the dead yeast cells are removed through a
    process known as riddling (Le Remuage). The Champagne bottle is placed upside down in a holder at a
    75 degree angle. Each day the riddler comes through the cellar and turns the bottle 1/8th of a turn while
    keeping it upside down. This procedure forces the dead yeast cells into the neck of the bottle where they
    are subsequently removed. A riddler typically handles 20,000 to 30,000 bottles per day.

    Step 6: Disgorging: The Champagne bottle is kept upside down while the neck is frozen in an ice-salt
    bath. This procedure results in the formation of a plug of frozen wine containing the dead yeast cells.
    Finally, the bottle cap is removed and the pressure of the carbon dioxide gas in the bottle forces the plug
    of frozen wine out (“disgorging”) leaving behind clear Champagne.

    Step 7:  Adding the Dosage: At this point the “Dosage”, a mixture of white wine, brandy and sugar is
    added to adjust the sweetness level of the wine and to top up the bottle.

    Step 8: Corking: The bottle is then corked and the cork wired down to secure the high internal pressure
    of the carbon dioxide. The sweetness levels of Champagne range from very dry (ultra brut) to very sweet
    (doux), with brut being the most common.

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