chapter 9 – champagne (nxpowerlite)
TRANSCRIPT
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CHAPTER 9 – CHAMPAGNE
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CHAPTER 9 – CHAMPAGNE
Contents• Overview• Geography• Terroir• Harvest & Pressing• Fermentation• Blending & Ageing• Riddling & Disgorgement
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CHAPTER 9 – CHAMPAGNE
Grapes Must• Harvest• Pressing
Wine• Fermentation
(s)
Champagne
• Blending• Maturation
Bottle
• Riddling• Disgorgement
Overview - producing champagne
CHAPTER 9 – CHAMPAGNE
EQUATOR
49th parallel South
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49th parallel North
Geographical position
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CHAPTER 9 – CHAMPAGNE
ChâteauThierry
Épernay
ReimsPinot Noir
Pinot Meunier
Chardonnay
Bar/Aube
Map of Champagne
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CHAPTER 9 – CHAMPAGNE
Chalk - regulates water cycle and temperature- offers optimum minerality for local grape
varieties
Champagne Terroir: the soil
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•East or South-East aspect (exposure)•Canopy management optimising sunshine exposure
Champagne Terroir: Aspect
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Continental climate with oceanic influence Average yearly temperature : 10.5 °C (54°F), frequent frost
periods,low rainfalls, favourable summer and fall
Champagne Terroir: the climate
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CHAPTER 9 – CHAMPAGNE
Pinot Noir Black Grape, Clear Pulp Montagne de Reims
Pinot Meunier Black Grape, Clear
Pulp Vallée de la Marne
andMontagne Ouest
Chardonnay White Grape, Clear Pulp Côte des Blancs
Grape varieties
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Grape varieties, Crus and even blocks are kept separate
Grapes are all hand-harvested
Harvest
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Minimum time between harvesting and pressing Juice fractions : "cuvée" and "taille" are kept separateLimited extraction : 2550 litres/4000 kgs ("marc"), or 1,2 kg for 1 bottle
Pressing
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Sugar + Yeast = Alcohol
From the grape juice
Selected strains added
The must turns into wine
+CO2
Escapes in the air
Alcoholic fermentation
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Malic Acid+ Bacterias
= Lactic Acid
Strong Acid from the grape juice
Selected strains added
Milder acid
Malo-lactic Fermentation
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Blending different grape varieties,
Pinot Meunier for fruitiness, roundness,
Pinot Noir for body, structure, length,
Chardonnay for freshness, finesse, delicacy
coming from different crus and several vintages.
Blending
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Daily tastings from November to January Several hundreds of wines tasted to create the different
"cuvées"
Blending
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Once the blends have been made, wines are bottled for the 2nd alcoholic fermentation
Ageing
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Allows to eliminate the dead yeast sediment
Riddling
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Ejection of the dead yeast sediment
Disgorgement
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CHAPTER 9 – CHAMPAGNE
Brut nature
Extra Brut
Brut
Extra Dry
Dry ou Sec
Demi Sec
Doux
Grammes of added sugar per liter
0 5 10 15 20 25 30 35 40 45 50
The Final Touch for a Champagne
Dosage
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Corking and muzzling
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From Quarter bottle to … Nebucchadnezzar (20 bottles)
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Labelling
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Recommended temperatures : - Brut NV : 8 to 10°C (46/50 °F)- Vintages : 10 to 12°C (50/54°F)
Tasting and serving champagne
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• The style is defined by the fundamental elements that characterize all the different champagnes made by a given House, and which recur year after year.
• It is perceptible through:– Effervescence & foam– Colour– Structure on the palate– Texture– Taste
Style
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CHAPTER 9 – CHAMPAGNE
`In victory, you deserve Champagne, in defeat, you need
it.`Napoleon Bonaparte