Notes

How do you make champagne?
The methods used to make champagne have remained mainly unchanged considering that the 19th century. To make champagne, producers to start with develop a base red wine, prior to adding a mix of yeast and sugar-- referred to as the liqueur de tirage-- to it. The wine is then bottled, with the yeast and sugar triggering a second fermentation procedure inside the bottle. This process takes around two weeks, after which the bottles are positioned upside down in racks so that the sediment created during fermentation settles in the neck of the bottle. The sediment is then removed through a process known as riddling, prior to the bottles are topped up with a 'dosage'-- a mix of red wine and sugar-- and sealed with a champagne cork and wire cage. The champagne is left to age for a minimum of 15 months prior to it is released for sale.

The first step in making champagne is to produce a base red wine. To do this, producers source grapes from several of the Champagne region's numerous appellations d'origine contr�l�e (AOC). The huge majority of champagne is used a mix of 3 grapes: Pinot Noir, which offers the red wine body and structure; Pinot Meunier, which adds fruitiness; and Chardonnay, which imparts elegance and finesse.


When the grapes have actually been collected-- generally by hand-- they are crushed and the juice (known as should) is drawn out. The must is then transferred to stainless-steel tanks, where it goes through a primary fermentation. During this procedure, the yeast Aureobasidium takes in the grape sugar and produces alcohol and carbon dioxide.

After main fermentation is complete, the red wine is racked off its lees-- the dead yeast cells and other strong matter that have settled at the bottom of the tank-- and a mixture of yeast and sugar (the liqueur de tirage) is added to it. The wine is then bottled and the liqueur de tirage triggers a 2nd fermentation process inside the bottle.

This secondary fermentation takes around two weeks and during this time, the yeast cells transform the sugar into alcohol and carbon dioxide. The carbon dioxide is released from the red wine and becomes trapped in the bottle, developing the bubbles that are characteristic of champagne.

The bottles are positioned upside down in racks so that the sediment created throughout fermentation settles in the neck of the bottle as soon as fermentation is total. see post The sediment is then eliminated through a procedure known as riddling, which includes the gradual turning of the bottles so that the sediment gathers in the neck. This process takes around 3 weeks.

Once the sediment has been removed, the bottles are topped up with a 'dose'-- a mix of red wine and sugar-- and sealed with a champagne cork and wire cage. The amount of sugar added to the red wine at this stage identifies the sweetness of the final champagne.

Lastly, the champagne is delegated age for a minimum of 15 months. Throughout this time, the white wine goes through a process called autolysis, throughout which the yeast cells break down and release flavour compounds into the red wine. As soon as the champagne has been aged for the minimum duration, it is all set for sale.

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