How do those bubbles get there?
Print Edition
Most people have tasted champagne or sparkling wines, but few know the process that puts those titillating bubbles in a bottle. Here’s a quick explanation.
Although eight grape varieties are permitted in the production of French champagne, the most widely used are Pinot Noir, Chardonnay and Pinot Meunier. The grapes are harvested by hand and gently pressed.
Then the first fermentation takes place, producing a wine high in acidity. Most of this fermentation takes place in stainless steel.
After that, the blending process begins. Vintners select from multiple vintages in the region to create their signature brands.
Then comes the second fermentation. The wine is bottled, with added sugar and yeast. As the yeast consume the sugar, they produce carbon dioxide Ð the bubbles in the wine. The second fermentation takes between one and two months.
Following that, the wine begins a period of aging to allow it to interact with the dead yeast, or “lees.” This part of the process, called “autolysis,” greatly influences the flavor and texture of the finished champagne. Aficionados often liken the flavors produced to those of baked bread or roasted nuts. In France, vintage champagnes must age a minimum of three years on the lees.
The last step is called “riddling.” It removes the dead yeast cells and sediment at the bottom of each bottle. That can either be done by hand, by slowly turning the bottle a little bit every day until it is vertically upside down, or it can be done automatically by machine. By hand, the process can take two months; by machine, about one week. Once the wine bottles are upside down, the yeast in the neck is disgorged by submerging the bottleneck in cold brine, thus quickly freezing the dead yeast matter. When the cap is removed, pressure from the dissolved carbon dioxide explodes out the yeast plug.
Before the champagne bottle is corked, a measured amount of aged champagne and cane sugar are added to the wine. This so-called “dosage” determines the final sweetness level and distinctive style of the champagne.
The champagne, now fermented, blended, fermented, aged, riddled, disgorged and dosaged, is ready for final bottling. After a cork is inserted, a protective wire cap is placed over the bottle to help secure the cork and bottle. The wine is then shaken vigorously to help integrate the wine. The finished wine then rests anywhere from several weeks to several months or even longer before it is sent out to wine shops and restaurants.
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