|Sparkling Wine by Michelle McEwen on Unsplash
|Champagne tasting at Möet et Chandon
- First alcoholic fermentation: A still wine is first made and bottled.
- Second (or secondary depending on your perspective) alcoholic fermentation: Add more yeast, sugar, and wine (the mixture is called liquer de triage) in bottles of still wine.
- Aging: The bottles are then aged for at least 15 months on the remaining lees.
- Riddling or remuage: The bottles are placed on special wooden racks called pupitres or the machinery-equivalent at 35° angle and then gradually shaken and rotated in the rack at an increasing angle.
- Dégorgement: When the bottles are virtually upside down, the remaining lees that have now settled in the bottleneck will then be frozen and removed.
- Final Touch: The bottles are then topped up with base wine, sucrose, and sulfur dioxide (the mixture is called liquer d’expédition) to balance and stabilize the wine before being secured with a cork and a wire cage (muselet). The amount of sweetness added is also known as the dosage.
And Everywhere in Between
|Prosecco by Lisanne van Elsen on Unsplash