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Champagne production process
The secret behind the bubbles: The production process of champagne
Champagne, that sophisticated, effervescent beverage so synonymous with parties and special occasions, has a unique and complicated production process. This process, better known as “méthode champenoise” or “méthode traditionelle,” is what gives champagne its distinctive taste and character.
What makes champagne so special?
Champagne is produced exclusively in the Champagne region of France. The name “champagne” is protected by law and can only be used for sparkling wines produced in this specific region according to strict rules. There are three grape varieties that may be used in the production of champagne: Pinot Noir, Chardonnay and Pinot Meunier.
The start of the champagne production process: the harvest
Harvest begins in August or September, depending on that year’s climate. Everything is picked by hand to keep the grapes in perfect condition and pick only the best grapes. Once the grapes are picked, they are carefully pressed to obtain the juice, the must. This is often done on the same day as the harvest to maintain quality.
The first fermentation
Initial fermentation usually takes place in stainless steel vats, although some producers use wooden barrels to add additional flavor profiles to their wines. During this fermentation, sugar in the grape juice is converted into alcohol and carbon dioxide by yeast cells. This process takes approximately between 1 to 2 weeks.
The result of the first fermentation is a still (non-sparkling) base wine with relatively high acidity and low alcohol content. This wine is not yet ready to be drunk as Champagne – the characteristic bubbles and complex flavors of Champagne are developed during the second fermentation and aging.
Assembly: blending of wines
Assembly is the art of mixing. The winemaker, or “chef de cave,” mixes different base wines to create a blend consistent with the champagne house’s house style. This can be a combination of wines from different years, vineyards and grape varieties. Assembly is done early in the spring, about 5 months after harvest.
Second fermentation and aging: the creation of bubbles
After the assemblage, the wine is bottled with a mixture of sugar and yeast called liqueur de tirage. This second fermentation in the bottle gives champagne its effervescence. The bottles are stored in the cool cellars and continue to age there for at least 15 months for non-vintage champagne and 3 years for vintage champagne.
The ripening process
During the aging period in the bottle, the yeast cells in the wine begin to die off, a process called “autolysis. This gives champagne its unique bread-like, yeasty aromas.
Remuage and dégorgement: removing the yeast
After aging, the yeast is removed from the bottle. This process begins with “remuage,” in which the bottles are gradually tilted and rotated to bring the yeast to the neck of the bottle. This turning is done daily and this turner is called the “le remueur. Then comes the “dégorgement,” where the neck of the bottle is frozen by freezing the neck in brine. The pressure that builds up in the bottle due to freezing forces the yeast clot out.
Dosage and corkage
After dégorgement, a “liqueur d’expédition,” a mixture of wine and sugar, is added to determine the sweetness of the champagne. Finally, the bottle is sealed with a cork and a wire cage to prevent the high pressure of the carbon dioxide in the bottle from causing the cork to shoot out.
Conclusion: champagne production process
The champagne production process is a complex and time-consuming process that requires skill, patience and precision. But the end result is a fizzy drink that is admired and celebrated around the world.