Ever wonder what makes champagne champagne? What makes champagne bubble?
It’s wine isn’t it? Well here is another champagne fact for you.
Champagnes starts its life out just like any other wine growing in the
vineyards waiting on the harvest. Things begin to change in its life
path as soon as the first fermentation of the wine begins.
There are three processes that are used to make champagne. The first;
Méthode Champenoise, is the oldest process and is used by the finest
brands. It is also a law in France that if producers do not use this
process they are not allowed to use the Champagne name and hence have to
label it as sparkling wine or under some other distinction. As you can
see, in where what makes champagne bubble – not all bubbles are created
equal.
There are two main methods for adding bubbles to wine; well there are
actually three that are most commonly used. The third I will just
mention at the end as it is not a method used for any of the champagne
me, my friends or you and yours should be drinking.
What Makes Champagne Bubble – The Champenoise (shahm-peh-NWAHZ Method
This is the traditional method of making sparkling wine and has been
used for centuries. The first fermentation of the wine is done in the
regular manor and once the winemaker decides the cuvee has reached the
desired levels the wines are blended. The wine is then given a bottling
dosage of special yeast and sugar and bottled.
The first bottling is not what you expect as it is meant to be
temporary. No corks yet, just a simple soda pop like top that will be
removed later.
The addition of the bottling dosage is to create a second
fermentation which produces additional alcohol and adds carbon dioxide
gas within the bottle… Yes, this is what makes champagne bubble. The
process also produces sediment so as it does not end up in your glass
the bottles are put through a process called riddling (or rémuage). By
positioning bottles pointing downward at a 45° angle in special racks
called pupitres the sediment begins to settle into the neck of the
bottle. Every 3 or 4 days the bottles are given a slight shake and a
slight turn, and placed back onto the rack, increasing the degree of
angle until it is fully upside down. A process that varies in time from
producer to producer, but usually takes from 6 to 8 weeks.
Once the process has been completed the bottles are carefully opened
and the sediment removed in a process called disgorging. After this has
been accomplished the champagne is tested by the winemaker and a
shipping dosage is formulated adding some of the original cuvee and
sugar to add to the sweetness and then it is bottled into its final
format.
Adding Bubbles In Tanks
As the consumption of champagne rose producers kept looking for
quickes ways to “McDonaldize” the process. Hence, producers started
making champagne in pressurized tanks where yeast and sugar are added to
the wine before bottling. Once the vintner decides that the champagne
has reached the specifications they were looking for the champagne,
bubbles and all is bottled and sent out or aged a while longer in the
bottle.
Pump Method
Okay I told you I would let you know about the other method sometimes
used. If you like really cheap champagne then maybe you have had some
created in this manor.
The pump method is just like it sounds. Champagne bubbles are
literally pumped into the wine at bottling much like they do when they
make soda. It certainly saves time, it certainly saves money, and it
certainly makes winemakers cringe, but I guess it has its place. Just
not in my place!
Know you understand what makes champagne bubble now lets get down to what makes champagne great…