Welcome to bottle2glass a blog about what I love...... Wine
Champagne is not only for that special occasion! It can be enjoyed for everyday accomplishments; you name it and I am sure it deserves a glass or two of Champagne. Why not open a bottle and enjoy before dinner with friends. I am guessing it is
the price that is making you open it only for that "Special Occasion
or Celebration". Like a new birth, 30 years of marriage, or winning the
Grand Prix!! Well Technically at the Grand Prix they get sprayed with the
champagne... what a waste of a fine beverage!!
Champagne can only come from
the region in France with the same name. It must be produced using the
"traditional method" (Méthose Champenoise) from which the bubbles occur. There are eight
varietals that are permitted in the production of this wine. The most common
varietals that are used are Pinot Meunier, Chardonnay and Pinot Noir. All
grapes will be harvested by hand so they will not be damaged before they are
pressed. Once harvested they are rushed to the press.
Here is what it takes to make a bottle of
Champagne. So the next time you open that bottle you will be able to reflect on
how they got those tiny fine bubbles into that fine glass of Champagne.
Pressing
- As soon as the grapes are brought into the pressing room they will be pressed. A basket
press will often be used of which will extract the juice slowly. Two pressings will take place with the first called "Cuvee" which is considered
high quality juice. The second is called the "taillies (or tails) which
is of a lesser quality. To confuse things more there are regulations to the
volume of juice from each pressing that can be included in the final product.
Here is an example, if 100 hectoliters of Champagne was to be produced, the
regulations state that 80 hectoliters would need to be "cuvee” press and
20 hectoliters would need to be "tailles" or from the second press.
First
Fermentation – This fermentation is key, since it is
quick and warm. The idea is to produce a neutral wine that is high in acidity.
A neutral wine could interfere with the flavor and autolytic development that
will occur mostly in the secondary fermentation and ageing process. The high
acidity will give it acidic structure to engage the second fermentation and
extend the lees. The first fermentation
usually takes place in large temperature controlled stainless steel vats.
Blending
(assemblage) – This is what sets Champagne apart from
other wine producing regions. This process is an art in itself where the
blender wants to achieve consistency in the wine they produce. Put his signature on the style of the
champagne. To help achieve consistency each year a proportion of the
production may be stored as a reserve wine for use in future blends. So
maintaining a stock of wine to blend can add to the cost of the bottle. As they
need to hold back some of what they produce. If “vintage” is stated on the bottle of Champagne, 100 percent of the
base wine has to come from that year. (The date will usually be stamped into the bottle)
Did I lose you yet? Well hang in there we still have
few steps.
Second
Fermentation – Now that the “champagne house” has completed the blend. It is now time for a
small proportion of sugar, yeast and a clarifying agent (also known as liqueur de triage) to be added. This will get the
second fermentation and the bubbles started. The bottle is then closed with a temporary seal, which is
usually a crown cork. (Looks like a beer bottle cap). The bottles are then laid
horizontally in stacks to rest. During this time the yeast works on the sugar which
creates the following – second fermentation, alcohol, and CO2 . As the wine ferments the gas is unable to escape
and will dissolve into the wine creating BUBBLES!
Lees
Aging – Simply put this is where the wine begins aging
in the bottle. The wine interacts with the dead yeast cells (lees) and this will contribute to the
wines flavor. Usually the flavor
characteristics you find in Champagne like yeast, toast, biscuit, bread and roasted nuts. This process lasts between four to five
years or even longer. The longer the wine spends on its lees the finer the
quality. Non-vintage Champagne has to be a minimum of 15 months and vintage
Champagne at least three years. This is the law!
Riddling
- This process involves moving the bottle from the
horizontal position to vertical (upside-down). This process is also known as ‘remuage”. This will help get all the
deposits to the neck. This is all done over time and slowly so the champagne is
not disrupted. This process can be
done in one of two ways by hand or by machine. By hand it will take several
months and can be expensive. The most popular and commonly used process is by
machine (gyro palette). Once all
the bottles are standing on there necks the wine ages for a while longer. Also
known as sur pointe.
Disgorgement
– Now that the wine has rested and the sediment is on the inside of the crown
cork. It is now time to remove the sediment and the dead yeast. The necks are
dipped in a brine solution to freeze the sediment and dead yeast. The crown cap
is removed at which time the plug is ejected with the sediment, dead yeast and
a small amount of wine. This is a fast process and is usually done by
automation.
Dosage
– This is where the wine that was lost during disgorgement is topped up with a
cane sugar solution, known as liqueur
d’expedition. The amount used
will determine the sweetness level. Also known as “dosage”. Here is a
list of how some Champagne’s can be finished:
Brut Nature/Brut Zero = bone dry (most sparkling wines are naturally very dry); Extra Brut = Very dry; Brut = very dry - dry; Extra-Sec/Extra Dry = off-dry to medium-dry; Sec/Trocken = medium to dry;
Brut Nature/Brut Zero = bone dry (most sparkling wines are naturally very dry); Extra Brut = Very dry; Brut = very dry - dry; Extra-Sec/Extra Dry = off-dry to medium-dry; Sec/Trocken = medium to dry;
Demi-Sec/Semi-Dulce = Sweet; Doux/Sweet = Luscious
Re-Corking
- Believe it or not we are
almost at the end! Now that the dosage is
complete it is time to add the final touches. The cork is added with a wire “muzzle” to secure the cork. Depending on the producer the wine will
either sit a few months (or years) to allow the liqueur d’expediton to blend into the wine. Some producers will
give the wine a vigorous shake to blend the liqueur
d’expedition and then rest the wine for a few weeks or months. FINALLY the
bottle is dressed with the foil around the neck and shipped to a shop near you!
Now that you have an idea of what has to go into making a bottle of Champagne! The next time you pick up a bottle hopefully the sticker shock will not be as bad.
Here is a list of some Champagne and Sparkling wines I have had the pleasure to enjoy!
The three I have listed below are made by using the traditional method (Méthose Champenoise).
The three I have listed below are made by using the traditional method (Méthose Champenoise).
Pol Roger – Champagne Brut 1999
This was one fine Champagne! Nose – Popcorn, burnt toast, butter and yeast; Palate – some stone fruit, little smoke, toast with a nice smooth finish with very fine bubbles! The sign of a great wine.
This can most likely be found at a BCLS (BC Liquor Store). The price on this one is steep at $95.00. Worth the price as long as you are not going to spray it at someone for winning a race!
Segura Viudas - Heredad Brut Reserve
I reviewed this Cava back in November 2012. In Spain they use the following grapes Macabeu, Parellada, and Xarel-lo. Some producers are also now using Chardonnay and Pinot Noir. This wine is very good and a reasonably priced wine. You may be able to find it at most BCLS for $33.99.
Paul Zinck Cremant d'Alsace
Here is another example of a Sparkling wine made in the "Traditional Method" without the high price. In making the Cremant d'Aslace the following grape varietals are permitted - Rielsing, Pinot Gris, Pinot Blanc Pinot Noir and Auxerrois (this grape is grown extensively in Alsace). Nose - pear with citrus (lemon and grapefruit) and a hint of apple; Palate - biscuit, pear, citrus with fine bubbles. Another good Sparkling wine made in the "traditional Method" for $23.99. Check out the BCLS web site to find a store that carries this one.
I listed bottles of Sparkling wine and Champagnes I have tried above. The list does not stop here as there are many other options for sparkling wine; Prosecco is an affordable option. Here is one you can try Ogio Prosecco which can be found at Marquis Wines; German Sekt can be an easy drinking choice. If your stuck give BC Sparkling wine a try. Blue Mountain Brut Gold Label I have tried this one over the summer at the winery. This one may be found in a private store or order from the winery.
If you find a Sparkling wine or Champagne that you enjoyed leave me a note I love trying WINE!
Ciao for now!
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