Beginners Guide to Champagne: Part 3 of 3
By now, you have a general understanding of what Champagne is and how the grapes affect the final outcome. Now let’s take a look at the actual Champagne production process from start to finish, and learn the difference between Brut, Doux, and every flavor in between.
The Traditional Method
The traditional method (or “methode traditionnelle”) is the classic, time-honored process by which Champagne is made. In the Champagne region of France, it is known as “methode Champenoise”.This method is known for producing tiny, long-lasting bubbles through natural fermentation.
The traditional method starts with a grape harvest. The grapes are plucked while young, allowing them to retain a higher level of acid than older fruits. The juice is pressed from the grapes, and the first fermentation begins.
During this initial fermentation, yeast is added to the grape juice. The yeast feed on the natural sugars and convert them into alcohol. This is the same process used in non-sparkling wine fermentation.
Next, the Champagne maker puts together a blend of grapes from various vineyards and years. (Vintage blends use grapes from one specific year.) The Champagne is bottled and put through a second fermentation.
This secondary fermentation, which takes place in the bottle, is what sets high-quality Champagne apart from the rest. More yeast is added, along with a dose of sugar. The bottle is then stored in a cellar, lying on it side, for 1.5 to 3 years.
After the allotted time has passed, the Champagne is riddled to cause the sediment to collect in the bottle neck. Riddling is typically carried out by machine, though prestige cuvees still use the manual method.
During this time-consuming process, the Champagne bottle is repositioned on the rack to a 45-degree downward angle. It is tapped and turned a little each day, until the bottle eventually stands upside down on the rack. This process takes weeks, but results in the sediment falling to the neck of the bottle.
Once the sediment has been gathered, the bottle neck is frozen. This traps the sediment in place. Then, using a process called disgorgement, the ice plug is removed from the neck, taking the sediment with it.
Finally, the bottle is topped off with Champagne and given a variable dose of sugar to sweeten it. The bottle is quickly corked, trapping the carbon dioxide within.
This traditional method can be costly, especially if it is carried out manually. In an effort to cut costs, some sparkling wine makers have developed other production processes.
The Charmat Method
This method was invented in Italy, and is also known as “Metodo Italiano”. Italian grapes are especially suited to this method, which produces a high-quality sparkling wine on par with French Champagne.
The process is identical to the Methode Champenoise, with a couple of important differences. First, instead of undergoing a second fermentation in the bottle, the sparkling wine is placed in a steel vat to re-ferment.
The second difference is how the drinks are bottled. After secondary fermentation, the Charmat method requires the sparkling wine to be poured into a bottle and sealed under pressure. This process creates wines that are described as “more fruity” than traditional Champagnes.
The Transfer Method
The transfer method also starts out like the traditional method. The sparkling wine is allowed to ferment, then bottled to undergo a second fermentation.
After the second fermentation, the bottles are emptied into a large vat where they are carefully filtered before their final bottling. Sparkling wine enthusiasts believe that this process adds character and complexity to the drink.
The Carbon Injection Method
This method is more of a simple process than an artful production technique. Some sparkling wine producers create bubbles by using a carbonator to inject CO2 into their wine. This practice is frowned upon by experts, as it tends to produce big, short-lived bubbles like those found in sodas.
Champagne Flavors
If you’ve seen a bottle of Champagne, you might have been confused by the words on the label. What is “Brut”? What is “Sec?”
As it turns out, these words describe the relative sweetness of the Champagne. A dosage of sugar is added to Champagne before its final sealing and aging. The amount of added sugar determines how sweet a Champagne tastes.
Brut Natural, Brut Sauvage, Brut Zero
Brut Champagne is dry, which is the opposite of sweet. Champagne labeled as Brut Natural, Sauvage, or Zero contains no added sugar. Champagnes labeled Extra Brut may contain up to 6 grams of sugar per liter.
Brut
This is the most popular flavor of Champagne. While still dry, Brut may contain between 6 and 15 grams of sugar per liter. This flavor is typically used at parties, weddings, and during main dinner courses.
Extra Dry
Extra Dry Champagne is slightly sweeter than Brut, but less sweet than Sec. It contains 12 – 20 grams of sugar per liter.
Sec
Sec Champagne is fairly sweet, and would be suitable for fruit and cheese courses, or with desserts which are not too sugary in their own right. It contains between 17 and 35 grams of sugar per liter.
Demi-Sec
Demi-Sec Champagne is quite sweet, and can be drunk as a dessert beverage. It contains between 33 and 55 grams of sugar per liter.
Doux
Doux Champagne is extremely sweet, and can be used in recipes, or as a sweet finish to a meal. It contains the most sugar of all, with up to 55 grams per liter. Use it sparingly.
Hopefully, this 3-part guide has sparked your interest in Champagne. Now that you know how it’s made and how to determine the flavor, read some reviews to find a great brand that matches your taste and your budget.
And remember: Champagne isn’t just a drink for celebrations. Serve it with brunch, with dinner, or as a relaxing cocktail anytime!
