CHAMPAGNE

F&B
Champagne
• Geography of
Champagne
• Champagne region is
located East of Paris,
along the Marne, Vesle
and Aisne rivers. The
wine region starts 120
kilometers (75 miles) from
Paris, around the city of
Meaux and stretches
along the Marne river to
the city of Epernay.
 Champagne
• Champagne spreads on 3 districts:
Marne, Aube and Aisne. The heartland of
the Champagne region is Marne which
can be separated into 3 areas: Montagne
de Reims, Vallée de la Marne and Cote
des Blancs.
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• Weather is quite special in Champagne. Winter
is cool, summer and fall are sunny. The average
temperature in the region is around 11° to 12° C
(52 to 53.5 F). Champagne is the most up north
wine region in France. Sparkling wine usually
come from areas where grapes don't have
enough sun to ripe according to other wine
standards.
• The soil is chalky which is what is needed for
Champagne wine
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• Winemakers use 3 types of grape to produce
Champagne.
• Chardonnay is a white grape. Chardonnay is
the typical grape used in great Burgundy white
wines.
• Pinot Noir is a red grape traditionally used in
Burgundy to make their famous red wines.
• Pinot Meunier is a red grape mostly used in
Champagne.
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• Chardonnay provides freshness and
elegance
• - Pinot Meunier brings fruitiness and
aromas
• - Pinot Noir gives body and structure
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• The three main areas in Champagne are:
• - Montagne de Reims: south of Reims
city, where the best Pinot Noir grow
• - Cote des Blancs: south of Epernay city,
where the best Chardonnay grow
• - Vallée de la Marne: west of Epernay city,
where the best Pinot Meunier grow
 Methode Champenoise
• 1) Harvesting: Takes place about 100 day
after the flowering, generally in 2nd half of
September.
• Exact moment for harvesting is decided by
lab test of sugar content and acidity
• Grapes plucked, undergo sorting
(epluchage), filled in baskets called
Mannequins-containing about 150 pounds
of grapes
Mannequins
 CHAMPAGNE
• 2) Pressing- Conversion of grape fruit into
juice is a delicate process. Care to be
taken that juice obtained from black
grapes does not get tainted.
• Hence, pressing is carried out with speed
• Usually, about 2,666 lts of grape juice is
obtained from 4,000 kgs of grapes
Grape Press
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• 3) First Fermentation-also called “Boiling
up”, takes place in oak barrels or steel
enamel or stainless steel tanks at temp of
20 degree C to 22 degree C.
• After about 3 weeks, wine is carefully
racked and exposed to colder
temperatures, causing any sediment to be
precipitated, leaving the wine clear and
stable
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• 4) Blending- soon after fermentation, lab
tested by experts to find out combination
of different.
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• (cuvée
[koo-VAY]
Term derived from the French CUVE (which
means vat) that denotes the "contents of a vat."
In France's CHAMPAGNE region it refers to a
blended batch of wines. In Champagne the large
houses create their traditional (and very secret)
house-style cuvées by blending various wines
before creating the final product via MÉTHODE
CHAMPENOISE.)
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• This special merit of champagne is that
the qualities of each CRU complement
and improves those of the other
component CRUS, to give unequalled
bouquet of champagne
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• 5) Bottling- to introduce the sparkle, Liqueur de
Tirage
• (A syrupy mixture of sugar and wine that's added
to CHAMPAGNE and other SPARKLING WINE.
A dosage is used in a couple of ways. A bottling
dosage (dosage de tirage or liqueur de tirage)
plus yeast is added to a CUVÉE (a blend of still
wines) in order to cause a SECONDARY
FERMENTATION in the bottle.
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• 6) Secondary fermentation- transformation
from still wine to sparkling wine happens
here. Should take place slowly to obtain a
great champagne.
• During this stage, bottles are given a little
shake from time to time (RIDDLING)
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• Remuage- bottles placed neck downwards
on racks arranged ( PUPITRES).
Sediment thus slides down to the cork.
Degorgement or Disgorgement-
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• 9) Dosage- small quantity of wine lost is
compensated by addition of wine of the
same cuvee and a few liqueur made of old
champagne of the best years and
proportion of best quality cane sugar
known as liqueur de expedition.
• Portion of sugar depends on type of
champagne required-brut, sec, demi sec
or doux
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• 10) corking- champagne which has
undergone the dosage is finally corked
with the traditional corks and labelled