285:
507:. Typically, however, the majority of the wine is from the current year but a percentage is made of reserve wine from previous years. This serves to smooth out some of the vintage variations caused by the marginal growing climate of Champagne, which is the most northerly winegrowing region in France. Most Champagne houses strive for a consistent house style from year to year (largely for reasons related to price-setting and successful marketing), and this is arguably one of the hardest tasks of the house winemaker.
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39:
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367:
343:
slight tap, pushing sediments toward the neck of the bottle. In 10 to 14 days (8 to 10 weeks for
Champagne), the position of the bottle is straight down, with the lees settled in the neck (this time can be shortened by moving the bottle more than once a day, and by using modern, less sticky strains of yeast). Manual riddling is still done for some
525:
Even experts disagree about the effects of ageing on
Champagne after disgorgement. Some prefer the freshness and vitality of young, recently disgorged Champagne, and others prefer the baked apple and caramel flavours that develop from a year or more of bottle ageing. In 2009, a 184-year-old bottle of
510:
The grapes to produce vintage
Champagne must be 100% from the year indicated (some other wines in the EU need only be 85% to be called vintage, depending on their type and appellation). To maintain the quality of non-vintage Champagne a maximum of half the grapes harvested in one year can be used in
469:
determines the sweetness of the
Champagne, the sugar previously in the wine having been consumed in the second fermentation. Generally, sugar is added to balance the high acidity of the Champagne, rather than to produce a sweet taste. Brut Champagne will only have a little sugar added, and Champagne
180:
The first fermentation begins in the same way as any wine, converting the natural sugar in the grapes into alcohol while the resultant carbon dioxide is allowed to escape. This produces the base wine. This wine is not very pleasant by itself, being too acidic. At this point the blend, known as the
342:
that hold them at a 35° angle, with the crown cap pointed down. Once a day (every two days for
Champagne), the bottles are given a slight shake and turn, alternatively on right then left, and dropped back into the pupitres, with the angle gradually increased. The drop back into the rack causes a
327:
485:
Champagne's sugar content varies. The sweetest level is 'doux' (meaning sweet) and then, in increasing dryness, 'demi-sec' (half-dry), 'sec' (dry), 'extra sec' (extra dry), 'brut' (raw), 'extra brut' (very raw), 'brut nature/brut zero/ultra brut' (no additional sugar).
511:
the production of vintage
Champagne ensuring at least 50%, though usually more, is reserved for non-vintage wines. Vintage Champagnes are the product of a single high-quality year, and bottles from prestigious makers can be rare and expensive.
381:
in French), traditionally a skilled manual process where the crown cap and lees are removed without losing much of the liquid, and a varying amount of sugar added. Before the invention of this process by
502:
The majority of the
Champagne produced is non-vintage (also known as mixed vintage or multivintage), a blend of wines from several years. This means that no declared year will be displayed on the bottle
263:
During the secondary fermentation, the carbon dioxide is trapped in the wine in solution. The amount of added sugar determines the ultimate pressure in the bottle. To reach the standard value of 6
696:
386:
in 1816, Champagne was cloudy. Modern automated disgorgement is done by freezing a small amount of the liquid in the neck and removing this plug of ice containing the lees.
653:
619:
218:
at the time and
Perignon devoted much effort trying to eliminate it from the wines of Champagne. The process of secondary fermentation was first described by
256:(AOC), NV (non-vintage) Champagne is required to age for 15 months to develop completely. In years where the harvest is exceptional, a vintage (
226:, which included his observation that this could be encouraged by adding sugar to the wine before bottling. Concurrent improvements in
671:
206:
in the late 17th century, the phenomenon of bottle fermentation was not unique to the
Champagne region; it had already been used in
98:
to restrict the use of that term within the EU only to wines produced in
Champagne. Thus, wines from elsewhere cannot use the term "
966:
311:
252:
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in Champagne, but has otherwise been largely abandoned because of the high labour costs. Mechanised riddling equipment (a
642:
615:
149:
602:
573:
145:
144:
As the traditional method is both labour intensive and costly, it is only viable for high-end sparkling wines. The
70:. It is also the method used in various French regions to produce sparkling wines (not called "Champagne"), in
277:) is regulated by the European Commission (Regulation 1622/2000, 24 July 2000) to be 0.3 gram per bottle. The
992:
227:
418:(Champagne brands) claim to have secret recipes for this, adding ingredients such as old Champagne wine and
997:
459:
334:
After ageing, the lees must be consolidated for removal. The bottles undergo a process known as riddling (
330:
Le Remueur: 1889 engraving of a man engaged in the laborious daily task of turning each bottle a fraction
530:
was opened and tasted, still drinkable, with notes of "truffles and caramel", according to the experts.
268:
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192:
47:
230:
also permitted the making of more robust wine bottles to contain the effervescence without exploding.
1007:
897:
383:
31:
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1002:
781:
616:"Décret n° 2010-1441 du 22 novembre 2010 relatif à l'appellation d'origine contrôlée " Champagne ""
539:
273:
892:
141:
or even "Champagne" on labels for products not exported to the EU, but this usage is decreasing.
17:
565:
559:
203:
63:
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The blended wine is put in bottles along with yeast and a small amount of sugar, called the
667:
394:
Immediately after disgorging but before final corking, the liquid level is topped up with
8:
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922:
874:
774:
307:
137:. Some wine producers in countries outside the EU may disregard EU labeling laws and use
43:
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will have no sugar added at all. A cork is then inserted, with a capsule and wire cage (
219:
126:
866:
813:
718:
647:
598:
569:
306:
Non-vintage Champagne wine is legally unsellable until 15 months' in-bottle aging on
271:) inside the bottle, it is necessary to have 18 grams of sugar; the amount of yeast (
87:
284:
301:
527:
199:
in Champagne) and bottling, a second alcoholic fermentation occurs in the bottle.
1012:
833:
745:
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79:
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earlier, when sugar levels are lower and acid levels higher. Except for pink or
902:
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187:, is assembled, using wines from various vineyards, and, in the case of non-
38:
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is often used instead, in the production of cheaper sparkling wines, while
130:
83:
71:
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in French). In this stage, the bottles are placed on special racks called
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987:
950:
494:
426:(1873), Maumené lists the additional ingredients "usually present in the
419:
348:
247:
211:
119:
102:" on products sold in the EU, and instead the term "traditional method" (
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856:
846:
797:
697:"Pointage, Reumage, et DĂ©pointage (Pointing, Riddling, and Depointing)"
504:
315:
264:
243:
215:
202:
Although known as the Champagne method and associated with the name of
51:
818:
447:
431:
67:
366:
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183:
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260:) is declared and the wine must mature for at least three years.
188:
75:
165:
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443:
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207:
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Genuine classical Champagne riddle rack, 60 bottles each side
318:, but most top producers hold bottles on lees for 6–8 years.
281:
is then a mixture of sugar, yeast and still Champagne wine.
94:, but the Champagne producers have successfully lobbied the
451:
370:
Equipment for effecting dosage through the addition of '
210:, south western France since 1531 for the production of
62:
for producing sparkling wine is the process used in the
557:
314:
also requires vintage Champagnes age 3 years before
643:"How much pressure is there in a champagne bottle?"
250:horizontally for a second fermentation. Under the
168:sparkling wines, the juice of harvested grapes is
42:A bottle of undisgorged Champagne resting on the
1048:
424:Traité théorique et pratique du travail des vins
398:, commonly a little sugar, a practice known as
377:The lees removal process is called disgorging (
354:Many stores sell riddling racks for decorative
50:is still in the bottle, which is closed with a
782:
288:Bottles of Champagne aging in the cellars of
743:
246:or another temporary plug, and stored in a
789:
775:
691:
689:
668:"Autolysis - and its effects on Champagne"
489:
608:
558:McCarthy, Ed; Ewing-Mulligan, M. (2001).
719:"MĂ©thode Champenoise (Champagne Method)"
589:
587:
585:
493:
365:
325:
283:
37:
967:Clarification and stabilization of wine
686:
14:
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233:
214:. Effervescence in wine was seen as a
770:
582:
172:off quickly, to keep the wine white.
640:
622:from the original on 10 January 2014
106:) or the local language equivalent (
191:wine, various years. After primary
24:
406:is a mixture of the base wine and
25:
1073:
752:from the original on 5 March 2016
746:"World's oldest Champagne opened"
725:from the original on 7 March 2016
656:from the original on 4 June 2021.
597:. p. 176–181. Bantam Press 2010.
595:1000 Years of Annoying the French
295:
1030:
699:. Union des Maisons de Champagne
674:from the original on 17 May 2016
514:
253:appellation d'origine contrôlée
175:
46:. The yeast used in the second
796:
744:Julian Joyce (20 March 2009).
737:
711:
660:
634:
551:
13:
1:
993:Glossary of viticulture terms
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410:, plus 0.02 to 0.03 grams of
361:
155:
90:. The method is known as the
998:Glossary of winemaking terms
564:. Wiley Publishing. p.
228:glass manufacture in England
82:to produce Espumante and in
7:
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465:The amount of sugar in the
321:
133:are labelled with the term
27:Champagne production method
10:
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918:Yeast assimilable nitrogen
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299:
29:
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1008:History of the wine press
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959:
931:
898:Sparkling wine production
883:
865:
832:
804:
389:
123:klassische Flaschengärung
32:Sparkling wine production
1003:Wine tasting descriptors
540:List of Champagne houses
482:) securing it in place.
414:as a preservative. Some
274:Saccharomyces cerevisiae
893:Malolactic fermentation
561:French Wine for Dummies
490:Vintage vs. non-vintage
110:in Spain and Portugal,
499:
374:
331:
292:
104:méthode traditionnelle
55:
670:. Champagne Gallery.
497:
369:
329:
287:
160:Grapes are generally
135:Methode Cap Classique
66:of France to produce
41:
467:liqueur d'expédition
428:liqueur d'expédition
416:maisons de Champagne
404:liqueur d'expédition
396:liqueur d'expédition
372:liqueur d'expédition
212:Blanquette de Limoux
923:Yeast in winemaking
875:Carbonic maceration
351:) is used instead.
234:Second fermentation
220:Christopher Merrett
204:Dom Pierre PĂ©rignon
139:méthode champenoise
127:South African wines
116:metodo tradizionale
100:méthode champenoise
92:méthode champenoise
913:Traditional method
641:Matthews, Robert.
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375:
358:of finished wine.
332:
293:
222:in a paper to the
108:método tradicional
60:traditional method
56:
1044:
1043:
814:Late harvest wine
721:. greatgrub.com.
648:BBC Science Focus
279:liqueur de tirage
242:, stopped with a
240:liqueur de tirage
118:in Italy, and in
16:(Redirected from
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302:Autolysis (wine)
64:Champagne region
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152:exist as well.
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112:metodo classico
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521:Ageing of wine
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412:sulfur dioxide
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310:. Champagne's
300:Main article:
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296:Ageing on lees
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290:Veuve Clicquot
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96:European Union
30:Main article:
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575:0-7645-5354-2
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528:Perrier-Jouët
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515:Bottle ageing
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456:tartaric acid
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40:
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19:
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885:Fermentation
754:. Retrieved
748:. BBC News.
739:
727:. Retrieved
713:
701:. Retrieved
676:. Retrieved
662:
646:
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624:. Retrieved
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316:disgorgement
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195:, blending (
193:fermentation
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176:Fermentation
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138:
134:
131:Western Cape
122:
115:
111:
107:
103:
99:
91:
88:Franciacorta
59:
57:
48:fermentation
35:
988:Wine bottle
960:Other steps
951:Wine cellar
908:SĂĽssreserve
476:zéro dosage
454:solutions,
420:candi sugar
379:dégorgement
349:gyropalette
248:wine cellar
86:to produce
74:to produce
1062:Winemaking
1051:Categories
867:Maceration
857:Wine press
847:Destemming
798:Winemaking
703:7 February
546:References
519:See also:
440:elderberry
362:Disgorging
197:assemblage
156:Harvesting
819:Noble rot
593:S Clarke
448:framboise
432:port wine
422:. In the
258:millesime
244:crown cap
129:from the
68:Champagne
52:crown cap
834:Pressing
750:Archived
723:Archived
672:Archived
654:Archived
650:Magazine
620:Archived
534:See also
340:pupitres
322:Riddling
80:Portugal
1018:Terroir
976:Related
824:Vintage
806:Harvest
480:muselet
470:called
460:tannins
408:sucrose
400:dosage.
356:storage
336:remuage
189:vintage
170:pressed
120:Germany
18:Remuage
983:Winery
946:Solera
756:17 May
729:17 May
678:17 May
626:17 May
601:
572:
472:nature
458:, and
450:wine,
444:kirsch
442:wine,
436:cognac
390:Dosage
208:Limoux
162:picked
933:Aging
505:label
267:(600
216:fault
184:cuvée
84:Italy
78:, in
72:Spain
758:2016
731:2016
705:2020
680:2016
628:2016
599:ISBN
570:ISBN
452:alum
402:The
308:lees
265:bars
166:rosé
76:cava
58:The
44:lees
941:Oak
566:222
474:or
430:":
312:AOC
269:kPa
125:).
114:or
1053::
688:^
652:.
645:.
618:.
584:^
568:.
462:.
446:,
438:,
434:,
790:e
783:t
776:v
760:.
733:.
707:.
682:.
630:.
605:.
578:.
54:.
20:)
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