Champagne is a kind of sparkling wine exclusively produced in the champagne
region of France. It is a typical kind of wine where a secondary fermentation
takes place after bottling which induces in the production of carbon dioxide,.
which is responsible for the formation of bubbles. The term champagne has been.
used by many sparkling wine producers all over the world. But Champagne is what.
actually comes from the Champagne region of France. Most of the countries,.
therefore have limited the usage of the term "Champagne" for the sparkling.
wines produced in their country.
Champagne is made from the Pinot Noir grapes. The grapes are carefully plucked.
and grapes that are unripe will be separated. The grapes are then taken for.
crushing. The skin will be removed immediately to prevent the coloring of.
juice. Cuvee will be separated from other juices by transferring them into a.
different container. The fine juice obtained from the initial stage of crushing.
is called cuvee. The juice will be transferred in to a separate barrel and will.
be allowed to ferment for a day until it reaches the normal temperature. During.
this time the solid matter gets settled at the bottom.
The cuvees stored in the stainless steel vats are allowed to ferment at a.
temperature of 18-20C. The fermentation process continues for several weeks.
Some of the Champagne producers may also put the wine for a malolactic.
fermentation process with a view to reduce acidity of the Champagne.
Then the wines of different crushing will be blended to acquire the desired.
taste. With the help of machines, the blended wine will be mixed thoroughly.
These blended wines are bottled perfectly and sealed tightly with the help of.
cork. This is done in order to prevent the escape of carbonic acid from the.
bottle. Then the wines are allowed for ageing. The Champagne should be allowed.
for ageing for at least a year. Then only it will be fit for drinking.
During the aging process, the bottles will be turned to keep the sediments to.
settle at the bottom. The bottom will be twisted daily by the skilled workers.
At the beginning of the aging period, bottles will be kept in the horizontal.
position where as at the end of the aging period the bottles will be kept.
vertical with the neck facing the floor so that the sediments will be collected.
at the top of the bottled and can be easily removed. This process is known as.
remuerurage or racking.
The neck of the bottle will be inserted into a freezing liquid in order to.
freeze the champagne present at the neck of the bottle. The cork will be.
carefully removed and the ice ejects along with the sediment. This process of.
removing the sediment is called dégorgement.
A mixture of reserve wines, brandy and sugar is added to the champagne bottles.
to attain the desired sweetness. The bottle is then corked and labeled.
Champagne has to be stored at a temperature of 55F, in a dark location. The.
bottle has to be kept horizontally in order to prevent the cork from drying.
out. The Champagne should be served chilled. Do not store your Champagne in.
fridge continuously for many days.
Champagne should be served in flutes, tall and narrow-necked glass. Do not.
serve champagne in wide-brimmed glasses as it leads to quick loss of both.
flavor and bubbles.
Champagne is broadly classified into four categories- Brut, Extra dry, Sec and.
Demi Sec. Brut is the driest, and the standard one. , if you want to have great.
Champagne, choose Brut. When compared to Brut, Extra-dry is less dry. If you.
want to have a sweet champagne, then go for Sec. Demi Sec is even sweeter than.
The wines are allowed for ageing. The Champagne should be allowed.
The Champagne should be served chilled. Do not store your Champagne in.
Champagne, choose Brut.