The Process Of Production And Aging Of Vintage Champagne And Its Types
The Champagne is a sparkling wine which has considerable amount of carbon-dioxide in it which makes it fizzy. This carbon-di-oxide result from natural fermentation and the wine is usually white or rose in color. The sweetness can range from very dry to sweeter in taste. This Vintage Champagne is produced from grapes grown in the Champagne region of France. It follows the rules which demand secondary fermentation which is a typical process in wine making in the bottle for creating carbonation. This involves a second phase of fermentation in a different vessel than what was used when this fermentation process primarily started. This Vintage Champagne is a real star which is delicate, mercurial and is made for connoisseurs.
The production of the Vintage Champagne
The special offerings of this wine are not made every year but as soon as the conditions become favourable the production of the champagne begins. In the traditional method of production, after the primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This secondary fermentation occurs by the addition of several grams of yeast and rock sugar. This requires a minimum of two years for completely developing the entire flavor.
The aging process of the Champagne
For years when the harvest is exceptional, there is a declaration of millesimĂŠ where some of the Vintage Champagne will be made and labeled as the products of a single vintage rather than the mixture of harvests in multiple years. This Champagne produced will be very good in taste and requires at least three years for maturation. The Champagne bottle is sealed with a crown cap which resembles the cap used on beer bottles during this period. After the aging process, the bottle is manipulated either mechanically or manually in a process called remuage so that the lees (the deposits of dead yeast or residual yeast and other particles that precipitate) settle in the neck of the bottle. After the bottles are chilled, the neck is frozen and the cap is
removed. The pressure in the bottle pushes the ice out containing the lees hence the bottle is corked quickly for maintaining the carbon dioxide in solution.
Types of Vintage Champagne:-
Blanc de noirs
This is a French term which literally means white from black for a white wine which is produced entirely from black grapes. These black or red grapes have white flesh and the grape juice which is obtained after minimum possible contact with the skin produces this white wine. The color of this champagne is counteracted by the very less amount of red skin pigments which turns into lighter shades of yellow and are described as white-grey, white-yellow or silvery.
Blanc de blancs
This is a French Term referred to as white from whites and designates the Champagne which are made exclusively from Chardonnay grapes.
This Pink Champagne is produced typically by leaving the clear juice of black grapes to mash on its skins for a short time. This is lighter in color and is one of the few wines which produces RosĂŠ by adding a small amount of red wine during blending. Visit Here for more information.
The Champagne is a sparkling wine which has considerable amount of carbon-di-oxide in it which makes it fizzy. This carbon-di-oxide result f...