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Chapter 9 – Champagne (NXPowerLite)
- 1. 1 CHAPTER 9 –CHAMPAGNE
- 2. 2 CHAPTER 9 –CHAMPAGNE Contents • Overview • Geography • Terroir • Harvest & Pressing • Fermentation • Blending & Ageing • Riddling & Disgorgement
- 3. 3 CHAPTER 9 –CHAMPAGNE Grapes Must• Harvest • Pressing Wine • Fermentation (s) Champagne • Blending • Maturation Bottle • Riddling • Disgorgement Overview - producing champagne
- 4. CHAPTER 9 –CHAMPAGNE EQUATOR 49th parallel South . . . . .. .. . . .. ... . . ........... ... ... ... . . .. . . .. 49th parallel North Geographical position
- 5. 5 CHAPTER 9 –CHAMPAGNE Château Thierry Épernay Reims Pinot Noir Pinot Meunier Chardonnay Bar/Aube Map of Champagne
- 6. 6 CHAPTER 9 –CHAMPAGNE Chalk - regulates water cycle and temperature - offers optimum minerality for local grape varieties Champagne Terroir: the soil
- 7. 7 CHAPTER 9 –CHAMPAGNE •East or South-East aspect (exposure) •Canopy management optimising sunshine exposure Champagne Terroir: Aspect
- 8. 9 CHAPTER 9 –CHAMPAGNE Continental climate with oceanic influence Average yearly temperature : 10.5 °C (54°F), frequent frost periods, low rainfalls, favourable summer and fall Champagne Terroir: the climate
- 9. 10 CHAPTER 9 –CHAMPAGNE Pinot Noir Black Grape, Clear Pulp Montagne de Reims Pinot Meunier Black Grape, Clear Pulp Vallée de la Marne and Montagne Ouest Chardonnay White Grape, Clear Pulp Côte des Blancs Grape varieties
- 10. 11 CHAPTER 9 –CHAMPAGNE Grape varieties, Crus and even blocks are kept separate Grapes are all hand-harvested Harvest
- 11. 12 CHAPTER 9 –CHAMPAGNE Minimum time between harvesting and pressing Juice fractions : "cuvée" and "taille" are kept separate Limited extraction : 2550 litres/4000 kgs ("marc"), or 1,2 kg for 1 bottle Pressing
- 12. 13 CHAPTER 9 –CHAMPAGNE Sugar + Yeast = Alcohol From the grape juice Selected strains added The must turns into wine + CO2 Escapes in the air Alcoholic fermentation
- 13. 14 CHAPTER 9 –CHAMPAGNE Malic Acid + Bacteria s = Lactic Acid Strong Acid from the grape juice Selected strains added Milder acid Malo-lactic Fermentation
- 14. 15 CHAPTER 9 –CHAMPAGNE Blending different grape varieties, Pinot Meunier for fruitiness, roundness, Pinot Noir for body, structure, length, Chardonnay for freshness, finesse, delicacy coming from different crus and several vintages. Blending
- 15. 16 CHAPTER 9 –CHAMPAGNE Daily tastings from November to January Several hundreds of wines tasted to create the different "cuvées" Blending
- 16. 17 CHAPTER 9 –CHAMPAGNE Once the blends have been made, wines are bottled for the 2nd alcoholic fermentation Ageing
- 17. 18 CHAPTER 9 –CHAMPAGNE Allows to eliminate the dead yeast sediment Riddling
- 18. 19 CHAPTER 9 –CHAMPAGNE Ejection of the dead yeast sediment Disgorgement
- 19. 20 CHAPTER 9 –CHAMPAGNE Brut nature Extra Brut Brut Extra Dry Dry ou Sec Demi Sec Doux Grammes of added sugar per liter 0 5 10 15 20 25 30 35 40 45 50 The Final Touch for a Champagne Dosage
- 20. 21 CHAPTER 9 –CHAMPAGNE Corking and muzzling
- 21. 22 CHAPTER 9 –CHAMPAGNE From Quarter bottle to … Nebucchadnezzar (20 bottles) Quarterbottle Halfbottle Magnum Bottle Jeroboam Mathuselem Salmanazar Nebuchadnezzor Balthazar Labelling
- 22. 23 CHAPTER 9 –CHAMPAGNE Recommended temperatures : - Brut NV : 8 to 10°C (46/50 °F) - Vintages : 10 to 12°C (50/54°F) Tasting and serving champagne
- 23. 24 CHAPTER 9 –CHAMPAGNE • The style is defined by the fundamental elements that characterize all the different champagnes made by a given House, and which recur year after year. • It is perceptible through: – Effervescence & foam – Colour – Structure on the palate – Texture – Taste Style
- 24. 25 CHAPTER 9 –CHAMPAGNE `In victory, you deserve Champagne, in defeat, you need it.` Napoleon Bonaparte
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