Champagne Flashcards
What are the three varieties that are allowed in Champagne?
Chardonnay, Pinot Noir and Pinot Meunier
When are grapes harvested for Champagne?
Early harvest when grapes aren’t overly ripe
Why are cooler regions better suited for Champagne?
The cool climates retain acid
Why does Champagne appear white in colour even though 2/3s of the grapes used are black?
The grapes are lightly pressed so no tannin enters the wine only the wine juice
What is considered the best ‘cut’ when pressing grapes for Method Traditionale?
The first press is considered the best ‘cut’
What happens after the wine has had it’s primary fermentation in Method Traditionale?
Sugar and yeast are added into the base wine, and then put into bottles. Wine is sealed with a crown top!
How long does the process of secondary fermentation take?
6-8 weeks until bubbles form
How much does the alcohol content increase after secondary fermentation?
Roughly 1.5% increase of alcohol content
Is the wine ready to drink after 6-8 weeks in secondary fermentation?
No, it still needs to mature in terms of flavour and texture
What is left in the wine bottle after the secondary fermentation process has completed?
Lees (dead yeast cells)
What is ‘riddling’?
A process of turning the bottles in an A-framed wooden structure
What happened to the wine when consumed before Method Traditionale was introduced in 1600s?
Champagne was a cloudy drink which contained dead yeast cells. While there was an effort to pour out the lees, it wasn’t always successful
How long does the riddling process take?
6 weeks by hand
What is ‘maturation’ in Method Traditionale?
Leaving the bottle to sit and mature for 1-3 years
What is a ‘plug’?
A collection of lees at the neck of the bottle. The bottle is turned upside down
