Champagne Production

Most Champagne is white, and may be made from any combination of the Pinot Noir, Pinot Meunier and Chardonnay grapes (the first 2 being black grapes). The pulp and juice of the two black grapes is actually white (the colour of red wine comes from the skins), so a white wine is obtained form these grapes by gentle pressing and removal of the skins before they have had time to impart any colour.

Méthode Champenoise

Méthode Champenoise is the traditional method by which champagne is produced.

1. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle, which is induced by adding several grams of yeast (usually Saccharomyces cerevisiae) and rock sugar. This mixture is known as liqueur de triage.

2. The wine is sealed with a crown cap similar to that used on beer bottles, and left to mature for a minimum of 18 months. In exceptional years, a millesimé (vintage) is declared, which means that the champagne has to mature for at least 3 years.

3. During the aging process, the yeast will ferment the added sugar, producing alcohol and carbon dioxide. This produced gas is held under pressure and eventually dissolves in the wine, producing the wine's characteristic bubbles. The lees (dead yeast cells) will impart richness to the wine.

4. After ageing, the bottle is manipulated (either mechanically or manually) in a process called remuage (or riddling), so that the lees settle in the neck of the bottle.

5. The bottles are chilled, and the neck is dipped in freezing brine to produce a frozen plug of wine, containing the dead yeast cells.

6. The cap removed and the pressure in the bottle forces out the plug (known as dégorgement).

7. The bottle is topped up with a dosage of syrup to maintain the level within the bottle, and then quickly corked to keep the carbon dioxide in solution.