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Champagne presentation
- 1. Champagne
- 2. Champagne is a sparkling wine produced exclusively within the Champagne region of France, from which it takes its name. On the other hand, sparkling wines produced from other areas are named: Germany – Sekt Italy – Asti and Proseco Spain – Cava In other regions of France – Cremant Rest of the World – Sparkling wine What is champagne?
- 4. Champagne producing regions Climate • Continental, cool winter, sunny summer Soil • Chalk; usually in the shape of a crayon. SUB-DISTRICTS • Montagne de Reims • Pinot Noir • Pinot Meunier • Vallee de la Marne • Pinot Meunier & Others • Cote des Blancs • Chardonnay
- 5. Grape varieties Chardonnay - provides freshness and elegance Pinot Meunier - brings fruitiness and aromas Pinot Noir - gives body and structure
- 6. History of Champagne •Oldest sparkling wine in record is Blanquette de Limoux invented by Benedictine monks in 1531 •English scientist recorded the discovery that addition of sugar and yeast start the second fermentation in finished wine in1652 •"verre anglais”, the English made bottles were needed to produce the first champagne by Dom Perignon
- 7. History of Champagne • Dom Perignon developed blending grapes, harvesting the grapes earlier stage, and pressing the grapes three times (third press is now banned). • Madam Clicqout invented riddling or pupitre and proper dossage.
- 8. How is it made? WHITE WINE RED & ROSE WINES White Grapes Red Grapes Crusher Crusher Fermentation Vat Grape Skins Press Juice absorbs colour from grape skins Juice run off after a few hours to produce Rose Wines Press Fermentation Vats Maturation Maturation Maturation Bottling YEAST SUGAR ALCOHOL CARBON DIOXIDE (CO2)
- 9. What are the types of sparkling? • The Méthode Champenoise (Traditional) - in the bottle in which the champagne is sold • Transfer Method - the second fermentation is done in large bottles emptied into tank, filtered and re-bottled in regular bottles • Tank method - the sugar and yeast is added in the tank to the wine. This process creates coarser, larger bubbles and simpler flavours than bottle fermentation.
- 10. Methode Champenoise – the traditional method of producing Champagne • Pressing • First Fermentation • Assemblage • Addition of Liqueur de tirage • Second Fermentation • Maturation • Remuage • Degorgement • Dosage • Corking and dressing Methode Champenoise
- 11. Other Sparkling Grape varieties • Champagne: • Pinot Noir, Pinot Meunier, Chardonnay • Loire: • Chenin Blanc (AC), Chardonnay,(Cremant) • Alsace: • Pinot Blanc, Riesling, Chardonnay • Burgundy: • Pinot Noir, Chardonnay, Aligote • Cava: • Parellada, Xarel-lo, Macabeo (the viura of Rioja), Chardonnay, Pinot noir • Asti: • Moscato • Deutscher Sekt: • Muller-Thurgau, Riesling • New world: best quality, Chardonnay & Pinot Noir
- 12. THE STILL CHAMPAGNE ASSEMBLAGE” • This is a process of blending wines. About 40-45 wines can be blended together. • Ensures consistent quality ( proportion of previous wine used in the process) • The wine again undergoes cold stabilisation & is clarified & racked for the third time
- 13. THE METHODE CHAMPENOISE Liqueur de Tirage” …….STAGE I • a mixture of reserve wine,sugar & selected yeast culture • used to engender a second alcoholic fermentation • sugar, because the base wine is dry • type & amount of yeast will vary according to the type of the champagne
- 14. Remouage” Remouage”………STAGE II – removal of the sediments of the secondary fermentation – bottles transferred to racks called “ Pupitre” – allows the movement of the bottles from a horizontal to a vertical position – done by”remueurs” – attributed to the Widow Cliquot c.1800
- 15. Riddling Racks
- 16. MATURING MATURING up to 5 years flavours enhanced by contact with the lees disgorgement delayed as long as possible
- 17. DISGORGING & DOSAGE….STAGE III the neck of the bottle is immersed in chilled brine & the frozen plug removed by pressure Loss of liquid needs to be topped up. Acidity needs to be neutralised . Done with the “Liqueur d’expedition”(wine & sugar) Amount added is called the “ dosage
- 20. OTHER SPARKLING WINES Spanish- Cava wines largest producers are Cordoniu & Friexenet Italian- Asti Spumante German Sekt French Sparkling wines: Burgundy & Alsace make Cremants , also in the Loire Valley
- 21. SERVICE OF CHAMPAGNE When…..For celebrations any time,as an aperitif, very occasionally with light meals,with dessert( sweet ‘demi-sec’ only) How…..7 to 10 degrees centigrade for inexpensive types & up to 13 degrees for fine mature ones InWhat …….In a tulip or a flute. Pour slowly into a slightly tilted glass How much…..3/4th of a glass What to Look For……Plenty of pressure behind the cork, total clarity & indefinite “mousse”
- 22. Bottle sizes • Split 160ml • Half 375ml • Bottle 750 ml • Magnum 1.5lit • Jeroboam 3 lit • Methuselah 6 lit • Salmanazar 9 lit • Balthazar 12 lit • Nebuchadnezzar 15lit
- 23. Labels Blanc de blanc 100% chardonnay Vintage – 90% of wine comes from a Particular year Blanc de noir made with black grapes Non Vintage – blend of reserve wines from different years
- 24. Champagne and Food Pairing Champagne can be paired with all kind of food from aperitif to the dessert, but classic partners are luxury foods like oysters, caviar, foie gras and chocolate.
- 25. Opening a Champagne Bottle •Present the bottle to the host •Remove the foil •Hold the bottle 45o angle from your body •keep the cork pointed away from the guest •keep the thump firmly on the cork & untwist the wire •Enclose the cork and wire together hold the bottle firmly with other hand twist it in opposite directions •Mark of a professional is release the cork with a sigh not a bang