Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of wine to effect carbonation. It is produced exclusively within the Champagne region of France, from which it takes its name. While the term "champagne" is used by some makers of sparkling wine in other parts of the world, numerous countries limit the use of the term to only those wines that come from the Champagne appellation. In Europe, this principle is enshrined in the European Union by Protected Designation of Origin (PDO) status. Other countries, such as the United States, have recognized the exclusive nature of this name, yet maintain a legal structure that allows longtime domestic producers of sparkling wine to continue to use the term "Champagne" under specific circumstances.
Wines from the Champagne region were known before medieval times. Churches owned vineyards and monks produced wine for use in the sacrament of Eucharist. French kings were traditionally anointed in Reims and champagne wine was served as part of coronation festivities.
The first commercial sparkling wine was produced in the Limoux area of Languedoc about 1535. Around 1700, sparkling Champagne, as we know it today, was born. English scientist and physician Christopher Merret documented a second fermentation by the addition of sugar at least 30 years before the work of Dom Perignon who, contrary to legend and popular belief, did not invent sparkling wine. Merrett presented the Royal Society with a paper in which he detailed what is now called methode champenoise in 1662.
Although the French monk Dom Perignon did not invent champagne, it is true he developed many advances in the production of this beverage, including holding the cork in place with a wire collar to withstand the fermentation pressure. It is believed champagne was created accidentally, yet others believe that the first champagne was made with rhubarb but was changed because of the high cost.
Methode Champenoise is the traditional method by which Champagne (and some sparkling wine) is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually Saccharomyces cerevisiae, although each brand has its own secret recipe) and several grams of rock sugar. According to the Appellation d'Origine Controlee a minimum of 1.5 years is required to completely develop all the flavor. For years where the harvest is exceptional, a millesime is declared. This means that the champagne will be very good and has to mature for at least 3 years. During this time the champagne bottle is sealed with a crown cap similar to that used on beer bottles.
After aging, the bottle is manipulated, either manually or mechanically, in a process called remuage (riddling, in English), so that the lees settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed. The pressure in the bottle forces out the ice containing the lees, and the bottle is quickly corked to maintain the carbon dioxide in solution. Some syrup is added to maintain the level within the bottle. The process described above is the industrial one, the manual one is in fact no more used, it relied on the skills of the wine maker able to get rid of the lees what had accumulated just under the cap with as little wind as possible.
For more information, courtesy of Wikipedia, click here: Champagne
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