How to Make a Champagne?

Introduction:

Champagne is the beverage mostly associated with celebrations of high society.

This sparkling wine gets its name from the region in France where the grapes used to make it are produced, the Champagne region.

The term ‘Champagne’ is also sometimes used to refer to all sparkling wine in general, but that’s not right, it applies only to sparkling wine produced in that region.

They have pretty strict standards on what can and cannot be called Champagne, so it is pretty unique.

The main way in which Champagne differs from other alcoholic beverages is the fact that it is fermented a second time in a sealed bottle to create the carbonation and thus make it ‘sparkling’.

Champagne is mainly produced from Pinot Noir and Pinot Meunier grapes, and sometimes from Chardonnay. What’s interesting is that even though Champagne is light colored, the first two grape varieties we mentioned it is made from are actually dark grapes.

7 Steps to Make Champagne:

1. Selection of Cuvee

2. Assemblage

3. Tirage

4. Aging

5. Riddling

6. Disgorging

7. Dosage

1. Selection of Cuvee: The cuvee is basically the base wine chosen to start off the whole

process. Here, the purer the cuvee, the better the Champagne.

The best Champagne is produced from cuvees from Grand Cru vineyards in the Champagne region.

2. Assemblage: In the second step, the white wines are blended and mixed properly to

create the perfect base wine. It is then built into the sparkling deliciousness we know and love.

3. Tirage: It is also known as the second fermentation. The obtained wine is mixed

with sugar and yeast nutrients, and then sealed in a bottle.

This mixture itself is called a tirage, and is placed in a cold cellar at a controlled temperature between 12-17 degrees Celsius to ferment.

4. Aging: It is the longest part of the whole process. The tirage from the previous

step is left to age for a couple of years in the bottle so that the yeast breaks down and imparts flavor to the wine.

5. Riddling: After aging for a couple of years, the dead yeast cells have to be removed,

and this is done during the riddling process.

6. Disgorging: In this step, the Champagne bottle is kept upside down with the neck,

which is frozen in an ice salt bath.

The dead yeast cells form a separate part of the neck with the frozen wine and get removed when the bottle cap is opened because of the pressure buildup of carbon dioxide leaving clear Champagne.

7. Dosage:

It is basically a process of adding brandy, sugars and white wine to balance out the taste of the Champagne if required. It also tops up the bottle.

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Conclusion:

Finally, the bottle is corked tightly and ready to be sold! This 7 step procedure helps you know about the making process of champagne, sparkling wine in a detailed way. Enjoy the delicious flavors of Champagne!