How is champagne made?
Champagne is a sparkling wine produced from grapes grown in the Champagne region of France following rules that demand secondary fermentation of the wine in the bottle to create carbonation. Some use the term champagne as a generic term for sparkling wine, but the legally defined and protected designation in many countries is Champagne. In the EU, only sparkling wines that come from the Champagne region can be labelled as champagne.
The grapes for Champagne are picked early, usually around the end of September, and pressed within 24 hours of picking. The first fermentation takes place in stainless steel tanks and lasts about a month. The wine is then transferred to another tank where the yeast dies and sediment falls to the bottom. The wine is clarified and might undergo cold stabilization, a process that removes potential crystal formation.
The second fermentation is the key step in the production of Champagne. This fermentation takes place in the bottle and is responsible for the formation of carbon dioxide gas, which gives Champagne its bubbles. The wine is bottled with a small amount of sugar and yeast, which kicks off the second fermentation. The bottles are stored in temperature-controlled rooms and are frequently turned so the sediment falls to the neck of the bottle. After two to three years of aging, the bottles are placed in a freezing solution, which causes the sediment to form a cake at the neck of the bottle. The necks of the bottles are cut off, and the wine is given a final dosage of sugar and wine before being corked.
Sparkling wine has been produced for centuries, but the modern process of Champagne-making was developed in the early 19th century by Dom Pérignon, a Benedictine monk. The first recorded sparkling wine was made in 1531 in the Champagne region, although it was more likely a fluke than anything else. The Champagne region was plagued by early frosts, which killed the grapes that were meant for still wines. To avoid wasting the grapes, the wine producers decided to try their hand at sparkling wine. The results were so positive that they continued production even after the frosts subsided.
The popularity of Champagne increased rapidly in the 18th century, and it became the drink of choice for the aristocracy and royalty. In the 19th century, production methods were improved and Champagne became more affordable, which resulted in even greater popularity. Today, Champagne is produced all over the world, although the vast majority of it still comes from France.
What is the difference between brut and extra brut champagne?
When it comes to champagne, brut refers to the dryness of the wine. Extra brut champagne is even drier than brut champagne. The sweetness of the wine is determined by the amount of sugar added during the fermentation process. Brut champagne has less than 12 grams of sugar per liter, while extra brut champagne has less than 6 grams of sugar per liter.
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