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    Champagne

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    Annete Azalia
    Champagne is a sparkling wine produced by a traditional method in the champagne region. Grape vines were first planted in the area by monks from the local abbeys. Legend has it that the Benedictine monk, Dom perignon, invented champagne.

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    Champagne

    Uploaded by

    Annete Azalia
    102 views1 page
    Champagne is a sparkling wine produced by a traditional method in the champagne region. Grape vines were first planted in the area by monks from the local abbeys. Legend has it that the Benedictine monk, Dom perignon, invented champagne.

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    Champagne is a sparkling wine produced by a traditional method in the champagne region. Grape vines were first planted in the area by monks from the local abbeys. Legend has it that the Benedictine monk, Dom perignon, invented champagne.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    102 views1 page

    Champagne

    Uploaded by

    Annete Azalia
    Champagne is a sparkling wine produced by a traditional method in the champagne region. Grape vines were first planted in the area by monks from the local abbeys. Legend has it that the Benedictine monk, Dom perignon, invented champagne.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Champagne (wine)

    Champagne (wine), sparkling wine produced by a traditional method in the Champagne region around Reims and pernay in northeastern France. The word is derived from the Latin campagna, meaning countryside, a name for this area of France since the Middle Ages. Although other French wine-producing regions claim to have made sparkling wine earlier, this area was the first place to produce it in significant quantities. Grape vines were first planted in the area by monks from the local abbeys. At first, the only wines produced there were still (not sparkling) table wines. In the late 17th century, however, clerical winegrowers made the transition from still to sparkling wines. Legend has it that the Benedictine monk, Dom Prignon, invented champagne. Although Dom Prignon was an important figure in the development of viticulture (the cultivation of grapes) and wine-making, sparkling wine probably emerged gradually as part of a regional style. It may also have emerged by default as the cold winters in northern France caused table wine to stop fermenting and start up again in the spring, producing bubbles in the bottle. It was not until the first half of the 19th century that a thriving commercial business sprang up to produce champagne, when such famous champagne houses as Veuve Clicquot, Krug, Bollinger, and Mot et Chandon were established. The method of production used by them remains the same today: the first fermentation produces still, acidic wine. Before this is bottled, a small measure of wine, sugar, and yeast is added (known as the liqueur de tirage) and the bottle is sealed. The liqueur de tirage triggers a second fermentation inside the bottle, and the carbon dioxide bubbles are trapped inside. The bottle is tilted upside down and turned at regular intervals to shake the yeasty deposits down into the neck. At the end of this process, known as remuage, the neck is frozen and the bottle opened to allow a plug of icy lees (sediment) to shoot out (dgorgement). The bottle is then topped off with a small amount of still wine and sugar solution (called liqueur

    dexpdition) and resealed. The amount of sugar used at this point determines whether the
    champagne is Brut (very dry), Sec (off-dry), or Demi-Sec (medium-sweet). Classic champagne characteristics produced by this labor-intensive method are a toasty or yeasty scent, high acidity, elegant fruit character, and a complex depth of flavor. This process of making sparkling wine has been copied by wine-makers in many other parts of the world. These producers may put the words mthode traditionnelle on bottles to indicate that the champagne method has been used, but they may not use the words champagne or mthode

    champenoise. While defined as a white sparkling wine, there are varieties of champagne. The
    three grapes used in champagne production are white Chardonnay and the red varieties Pinot Noir and Pinot Meunier. Wine-makers must be careful to acquire clear juice from the red grapes for standard champagne. To make ros champagne, a small proportion of still red wine made from Pinot vines is usually added after first fermentation. Ros champagne tends to have a more fruity character. Champagne labeled blanc de blancs is made only from Chardonnay grapes, blanc de

    noirs from red grapes alone. Vintage champagne comes from the wine of a single year only;
    nonvintage can be a blend of wines from different years. Microsoft Encarta 2007. 1993-2006 Microsoft Corporation. All rights reserved.

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