Dried lemon peel, musty straw, cantaloupe rind. Bruised apple, baked cashew, crunchy underripe nectarine…
The wine region of Champagne, located about an hour east of Paris, France, is one of the few wine regions in the world that is known specifically for sparkling wine production. Their wine is so well known that Champagne has become an ubiquitous term for sparkling wine worldwide. Champagne is one of the most strictly regulated regions in the world and everything from vine height to fruit yields is tightly controlled. Wine here is produced through a very intricate and lengthly process that includes multiple fermentations and extended aging. The grapes are first harvested and gently pressed, and the juice undergoes a primary fermentation to become a still wine. After some aging in barrel or tank the wine is bottled and a secondary fermentation is initiated in the bottle by adding additional yeast and sugar. Once the bottle has had time to mature it goes through a process called remuage, more commonly known as riddling, which allows the yeast (commonly known as lees) to gather at the top of the bottle. The neck of the bottle is then frozen which solidifies the lees and allows them to be removed. A cork is quickly placed back in the bottle to retain carbon dioxide and the wine is essentially finished. After a bit more aging it is ready to pop and enjoy!
Dried lemon peel, musty straw, cantaloupe rind. Bruised apple, baked cashew, crunchy underripe nectarine…