How is Champagne made?

Posted by Nick Gaskin on July 21, 2015

An infographic demonstrating how Champagne is made, credit: jellederoeck.tumblr.com

The key process that distinguishes the ‘Champagne Method’ from other Sparkling wines is the secondary fermentation which creates the effervescence or bubbles.

These are the 8 key steps in the traditional, or Methode Champenoise:

1. Selecting the base wine: The cuvee, or base wine is the wine selected to make the Champagne. The most expensive Champagnes are produced using fruit from Grand Cru vineyards within the Champagne region. Champagne can be made using Chardonnay (Blanc de Blancs), Pinot Noir (Blanc de Noir) or Pinot Meunier as well as a blend of 2 or all 3 grape varieties.
2. Assemblage: This is the French term used for blending still white wines to create the base of the Champagne. This is the very core of the Chef de Cave’s (Winemaker) or ‘House style’
3. Tirage: This is the term used for secondary fermentation. Sugar, yeast and yeast nutrients are added and the entire concoction is placed in the bottle and a bottle cap is placed to seal the end. The bottle is stored in a cool cellar and allowed to ferment slowly, creating alcohol and carbon dioxide.
4. Aging: As the fermentation happens, yeast cells die and after several months, secondary fermentation is complete. The Champagne continues to age and is left in the cellar for several years or even decades resulting in the hallmark yeasty, toasty characters of a well made, well aged Champagne. During this time the yeast cells break open and spill which creates these complex flavors. This is where the term ‘Resting on the lees’ comes from when you read a Champagne note and the author mentions aging on the lees or yeast lees.
5. Riddling: After the aging process is complete the dead yeast cells are removed through a process known as riddling (Le Remuage). The Champagne bottle is placed upside down in a holder at a 75 degree angle. Each day the riddler comes through the cellar and turns the bottle 1/8th of a turn while keeping it upside down. This procedure forces the dead yeast cells into the neck of the bottle where they are subsequently removed. A riddler typically handles 20,000 to 30,000 bottles per day.
6. Disgorging: The Champagne bottle is kept upside down while the neck is frozen in an ice-salt bath. This procedure results in the formation of a plug of frozen wine containing the dead yeast cells. Finally, the bottle cap is removed and the pressure of the carbon dioxide gas in the bottle forces the plug of frozen wine out (“disgorging”) leaving behind clear Champagne.
7. Dosage: At this point the “Dosage”, a mixture of white wine, brandy and sugar is added to adjust the sweetness level of the wine and to top up the bottle.
8. Corking: The bottle is then corked and a wire cage placed over the top to contain the pressure of the Champagne within.

Want to know more? Here are 10 Interesting Facts about Champagne;

1. There were only 11,000ha of vines in Champagne in the 1950's, by the 1980's there was more than 24,000ha

2. There are more than 260,000 separate plots with an average size of just 1.5ha

3. There are 15,000 growers which make 90% of the fruit in the Champagne region, yet they make up only 20% of sales

4. The biggest Champagne Houses account for 90% of exports (Veuve Clicquot, Moet & Chandon, Louis Roederer, Nicolas Feuilatte etc)

5. There is growing concern amongst the growers as to the shortage of grapes and the pricing levels

6. Production levels are approximately 300 million bottles per year

7. Reserve wine kept by the houses can help alleviate the pressure of one poor vintage, however if there are two in a row there would be a crisis

8. In the mid 2000's demand for Champagne began to outstrip supply, and in 2008 an enquiry in to the revision of the Champagne area (appellation) started

9. The same enquiry has made recommendation for 2 villages be stripped of their status with 40 new villages to be added to the Champagne appellation.

10. The Comité Interprofessionnel du vin de Champagne (CIVC) is a body that organises and governs the Champagne region. One of their principle activities is to protect the trademarked name of Champagne and if it is used without authorisation they will pursue litigation against the offending party.

Champagne is a protected designated origin and the name and it’s associated trademark is incredibly valuable.

Originally published at www.perthchampagneclub.com.