CHAMPAGNE

Champagne is the Wine of Kings and the King of Wines! The name alone conjures an image of celebration, of
romance .The name is derived from the Latin term Camania.. The sparkling wine which is produced in the
delimited region of Champagne is Northern France is called Champagne.
AREA OF PRODUCTION OF CHAMPAGN
1. Vallee de la marne
2. Montagne de reims
3. Cote de blancs
4. Aube
Area of the vineyards are 27000 acres
No of growers are 16000
Total production is 3850000 to 11000000 gallons per annum.
WHITE GRAPES- 28% OF THE AREA
RED GRAPES- 72% OF THE AREA
THE MAIN PRODUCERS OF HOUSES OF CHAMPAGNE ARE
1. REIMS
2. EPERNAY
3. AY
GRAPE VARIETIES
The most popular and commonly used grape varieties are:
1. Pinot Noir (Black) 35%
2. Pinot Meunier(Black) 40%
3. Chardonnay(White) 25%
4.
PRODUCTION OF CHAMPAGNE
1. Picking or harvesting
2. Epluchage (grading and weighing )
3. PRESSING:- 4000 kg of grapes at a time which produces 2666 litres of must.
FIRST PRESSING:- it comprises ten pressing which produces 205 liters of must. So the output is 2050 liters of
must known as vin de cuvee
SECOND PRESSING:- It comprises 2 pressing so output is 410 liters Known as premier taille
THIRD PRESSING:- 1 pressing produces 206 litres of must
Anything produced after this is known as rebeche used to make very cheap quality brandy know as marc.
4. DEBOURBAGE:- Resting period is given ti the must so that all the residue settle down and the must is
transferred to the fermentation tank

5. FIRST FERMENTATION: - Goes on for two weeks

METHODE CHAMPENOISE
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1. Selecting the cuvee:- wines from different vineyards and different grapes and different grapes are
blended to form the cuvee. Wine from the vintage year is also blended.
2. Liqueur d Tirage :- Sugar + Yeast + Yeast Nutrients + wine
3. Bottling :- Tirage is put in a thick walled glass bottle and sealed with a bottle cap under pressure.
Slow fermentation produces alcohol and CO. Bottle is sealed, CO cant escape and hence the
sparkle.
4gm/lt gives 1 bar pressure
24gm/lt gives 6 bar pressure, the champagne is known as mousseux
12gm/lt gives 3 bar pressure, the champagne is known as cremant.
4. Corking :5. Secondary fermentation:- it goes on for a period of 3 to 6 month. Temperature is around 10 to 12 d
Celsius
Bubbles are called as mousse. Vin mousseaux means fully sparkling and cremant means partially
sparkling
6. Ageing:- after the fermentation gets over the bottles are allowed to lie horizontally in huge piles for
a period of 3 to 6 years. During this period the dead yeast comes in contact with the wine.
7. Riddling(Le Remuage):- it is process of giving slight weight to the bottle and tilting it a little( 75 d)
To the front when the bottle is twisted the dead yeast gets disturbed and along with the sediments it
get deposited at the neck of bottle which is further removed in degorgement. The riddler typically
handles around 20000 to 30000 bottles a day.
8. Degorgement:- it is of two types
a)A la vole
b) a la glace:- necks of the bottle are refrigerated by placing in a of brine solution to about 5 cm
below the cork for the 10 to 20 minutes. The sediments along with some wine also get frozen.
Some amount of wine also get frozen Around 2% wine is lost in this process with 1 atm pressure
from the bottle.
9. Liqueur d expedition:- to compensate the loss of wine fresh wine is added of same blend as in
tirage.
10. Recorking
11. Resting
12. Labelling
ALTERNATIVE METHODS
1. Charmat Method
2. Transfer Method :3. Impregnation method.
Sparkling wines of france
Vouvary
Ruilly

SWEETNESS IN CHAMPAGNE
Sugar content is added for a second fermentation will determine wines style and relative sweetness
Champagne are labeled by their sugar content as follows:1. Brut : Most popular type of champagne with 6 to 15 Grams of sugar and is very dry.
2. Extra dry, Extra sec : Sweetened, with 12 TO 20 grams sugar / ltr of champagne. Goes well with
desserts and wedding cakes.
3. Sec : Means dry in French. Pertaining to Champagne it means moderately dry or slightly sweet 17
to 35 grams sugar per ltr.
4. Demi Sec : Distinctively sweet or medium sweet. Contains 33 grams to sugar /ltr.
5. Doux : Sweetest style of Champagne. Very sweet and is more of a dessert style wine. Min. of 50
gram sugar /ltr.

CHAMPAGNE BOTTLES
Quarter bottle
185 ml
Half bottle
375 ml
Bottle
750 ml
Magnum
2 bottles
Jeroboam
4 bottles
Rehoboam
6 bottles
Methuselah
8 bottles
Salmanazar
12 bottles
Balthazar
16 bottles
Nebuchadnezzar
20 bottles

STYLES OF CHAMPAGNE
Blanc de Blanc : Champagne made from white grapes only.
Blanc de Noir : Champagne made using red grapes only.
Vintage Champagne : Wine made from 1 yrs produce declared vintage by authorities
Non-Vintage Champagne : judicious (balanced)blending of wines from diff yrs maintaining quality.
Pink Champagne : Referred as Champagne Rose.

Brands name of champagne

Ayala
Bollinger
Deutz & geldermann
Hiedsick & Co.
Moet et Chandon
G.H. Mumm

Indian sparkling wine

cool cat
blue duck
san bendetta