There are few other types of alcohol as associated with celebration and special occasions as Champagne. It is a drink steeped in history, but also one that continues to innovate and evolve. In this blog post, we look at the production process of Champagne and the methods used to make it. Whether you’re a connoisseur or have never tried it before, you’ve likely heard of Champagne: the sparkling wine from France that is traditionally consumed after dinner on New Year’s Eve. Deliciously tart and dry, there’s no denying that drinking a glass of Champagne makes us feel fancy. But how exactly does it become that way? And what about all those other fizzy wines called “Champagnes” that are produced all over the world? Where does the word even come from in the first place? Read on to find out everything you ever wanted to know about this unique alcoholic beverage!
What is Champagne?
Champagne is a sparkling wine that comes from the Champagne region in France. It is produced using the méthode champenoise, which is a specific method of wine production involving the use of a secondary fermentation process. Not all sparkling wines produced in the Champagne region are therefore Champagne; they are instead labelled as “sparkling wines from Champagne”. There are numerous factors that are unique to Champagne, including the way that the grapes are grown, the use of specific grape varieties, and the fact that the wines are typically fermented twice.
The History of Champagne
The history of Champagne is as long and rich as the history of France itself. The first ever Champagne vines were planted in the late 16th century, and the drink has been an integral part of French culture ever since. The Champagne region in France is where the sparkling wine most commonly known as Champagne comes from. This is a product of the méthode champenoise, a specific method of wine production involving the use of a secondary fermentation process. Some of the most widely held beliefs about Champagne are that it was created by the Romans, that it was invented by British monks, or that it was created by French monks. None of these stories are true, although champagne did originate in France. While Champagne has not always existed as a separate beverage, sparkling wine has been around for thousands of years. Archaeologists have found evidence of sparkling wine in the remnants of ancient celebrations, including the remains of an ancient Egyptian party.
How Is Champagne Made?
The process to make sparkling wine is slightly different than for still wine: the grapes are pressed and fermented for two weeks, and then the wine is put in bottles and left to ferment again so that carbon dioxide bubbles are produced. The first step in the process is to harvest the grapes when they are ready, usually between the end of August and early September. The grape harvest can vary from one year to the next depending on the weather, and it is a very tricky and meticulous process. The grapes are then transported to the winery and squeezed in a large tank called a press. The juice that is extracted is then left to ferment in a large tank so that ethanol is produced and the sugar is turned into alcohol. Due to the high level of sugar in the grape juice, the alcohol content is not sufficient to prevent carbon dioxide from forming inside the container. This causes the wine to be “ready to explode,” which is where the idea of sparkling wine comes from.
Why Is There Bubbling in Champagne?
The bubbles in sparkling wine like Champagne come from the process of fermentation and the addition of sugar and yeast. During the first part of the two-week winemaking process, sugar, yeast, and the grape juice are fermented in large tanks to produce alcohol and carbon dioxide. This carbon dioxide then creates the bubbles in the sparkling wine. The second fermentation process — when the bubbles form — is done in the bottles by adding a certain amount of sugar. If not enough sugar is added, the carbon dioxide will not remain in the liquid, and the sparkling wine will not show any bubbles when opened. While Champagne is one of the most well-known sparkling wines, there are many other kinds of sparkling wine produced all over the world — the United States, Australia, and South America, among other places.
Addition of Distilled Vinegar During Production
During the second fermentation process, the Champagne can take on a vinegary taste as a result of the yeast naturally occurring in the wine. To avoid this, a distilled vinegar is added to the wine to kill off the yeast. The level of vinegar added is carefully monitored to ensure the flavour does not become too strong. The distilling process for vinegar is often described as a “killing” process, as the vinegar kills off the yeast. There are a few different varieties of vinegar that are used to halt the yeast growth in Champagne, including acetic acid and ethyl acetate. When the fermentation process is complete, the vinegar is taken out and the wine is put into bottles.
Filtering and Step-Maturation Process
An important part of the final process of making Champagne is filtering the wine to remove any impurities such as yeast and sediment. There are two kinds of filtration methods used: cold sedimentation and pressure filtration. The time it takes for the wine to be filtered depends on the type of filtration method used, but it usually takes a few weeks. The next step in the process is a step-maturation process during which the wine is left in the bottle for around nine months. This allows the wine to age and develop a richer flavour. During this time, the carbon dioxide that was created during the fermentation process is left to slowly evaporate until there is no more gas left.
Key Takeaway
Champagne is a sparkling wine from France that is made with a specific method known as the méthode champenoise. The grapes are pressed and fermented for two weeks, and the wine is then put in bottles and left to ferment again so that carbon dioxide bubbles are produced. The bubbles in sparkling wine come from the fermentation process and the addition of sugar and yeast. They are then filtered and left to mature so that the carbon dioxide can evaporate. While Champagne is one of the most well-known sparkling wines, there are many other kinds of sparkling wine produced all over the world.