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Showing posts with label CHAMPAGNE. Show all posts
Showing posts with label CHAMPAGNE. Show all posts

Friday, March 1, 2024

How the Glassware enhances the experience of enjoying a beverage?

 Glassware can elevate the enjoyment of a beverage in several ways, going beyond simply being a container:

1. Enhanced Aroma and Taste: The shape of the glass plays a crucial role in influencing the aroma and taste of your drink.

  • Wine Glasses: The classic tulip shape of wine glasses concentrates the delicate aromas towards your nose, allowing you to appreciate the full complexity of the wine.
  • Snifter Glasses: For spirits like cognac or brandy, the snifter's wide bowl and narrow rim trap the aroma, intensifying the flavor experience with each sip.

2. Improved Comfort and Functionality: Different glasses are designed for specific purposes, enhancing their functionality and comfort:

  • Stemware: The stem of a wine glass allows you to hold the glass without affecting the temperature of the wine. This is particularly important for red wines, which are best enjoyed at room temperature.
  • Mug Handles: Mugs with comfortable handles allow you to hold hot beverages like coffee or tea without burning your hands.

3. Elevated Presentation: The right glassware adds a touch of sophistication and aesthetics to the presentation of your beverage.

  • Cocktail Glasses: From the sleek martini glass to the playful margarita glass, different styles complement the visual appeal of various cocktails.
  • Frosted Glasses: Frosted beer mugs not only look appealing but also help keep the beverage chilled.

By choosing the right glassware for each drink, you can unlock a more complete and enjoyable sensory experience, allowing you to fully appreciate the taste, aroma, and aesthetics of your beverage.


My YouTube Channel:

https://www.youtube.com/channel/UCtEmIqoo7SW9iqEG1nM1s6w


www.tanzcrafts.com

Visit the website to order handcrafted packaging for your wine bottles, Whisky bottles, and miniatures

Thursday, February 29, 2024

The French Wine Classification system in detail.

 

Understanding the French Wine Classification System

The French wine classification system helps navigate the vast array of wines produced in different regions, offering insights into their quality, origin, and production methods. Here's a breakdown of the current system, implemented in 2012:

1. Vin de France (VdF):

  • This is the base category, replacing "Vin de Table."
  • Grapes can come from anywhere in France.
  • Labels may mention grape varieties and vintage but offer minimal information about origin or production methods.
  • Generally considered entry-level wines.

2. Indication Géographique Protégée (IGP):

  • Formerly known as "Vin de Pays" (country wine).
  • Represents a step up from VdF, indicating a specific geographic origin (region or department).
  • Allows for more grape variety flexibility than AOC wines.
  • Offers some quality control, but regulations are less stringent than AOC.

3. Appellation d'Origine Protégée (AOP):

  • The top tier, replacing the former "AOC" (Appellation d'Origine Contrôlée).
  • Represents the strictest regulations and highest quality standards.
  • Wines originate from a precisely defined geographic area (often smaller than IGP zones).
  • Specific grape varieties, yields, and winemaking practices are tightly controlled.
  • AOP wines generally command higher prices due to stricter quality control and potential prestige associated with the appellation.

Additional complexities:

  • Within some AOPs, further classifications exist, denoting superior quality or specific vineyard sites. Examples include "Grand Cru" and "Premier Cru" in Burgundy and Bordeaux.
  • The system can be intricate, with various sub-categories and exceptions. However, understanding the basic structure (VdF, IGP, and AOP) provides a solid foundation for navigating French wines.

Understanding "Terroir":

Beyond the classification system, the concept of "terroir" plays a crucial role in French wine. Terroir refers to the unique combination of factors influencing a wine's character, including:

  • Climate: Sunshine, rainfall, temperature variations
  • Soil: Composition, drainage, fertility
  • Grape variety: Specific characteristics like flavor profile and aroma
  • Vineyard practices: Pruning, yield control

French winemakers often emphasize the influence of terroir on their wines, believing it contributes to their unique identity and quality.

By understanding the classification system and the concept of terroir, you'll be better equipped to explore the diverse and exciting world of French wines!

My YouTube Channel:

https://www.youtube.com/channel/UCtEmIqoo7SW9iqEG1nM1s6w


www.tanzcrafts.com

Visit the website to order handcrafted packaging for your wine bottles, Whisky bottles, and miniatures

Monday, October 30, 2023

What are the criteria based on which sparkling wine can be labeled as a Champagne?

 In order for a sparkling wine to be labeled as "Champagne," it must meet specific criteria and adhere to strict regulations that are primarily governed by French law. The term "Champagne" is legally protected, and only wines produced in the Champagne region of France can be called Champagne. Here are the key criteria for a sparkling wine to be labeled as Champagne:


Geographic Origin: Champagne can only be produced in the Champagne region of France. This region is located in northeastern France and includes specific towns and vineyards.


Grape Varieties: Champagne is typically made from specific grape varieties, including Chardonnay, Pinot Noir, and Pinot Meunier. Other grape varieties are allowed but to a limited extent.


Production Methods:

a. Méthode Champenoise (Traditional Method): Champagne must undergo a secondary fermentation in the bottle. This involves adding a mixture of yeast and sugar (liqueur de tirage) to the base wine and sealing it with a crown cap. The secondary fermentation in the bottle creates the bubbles.

b. Aging: Champagne must be aged for a minimum period of time, which varies depending on the specific style. For example, non-vintage Champagne must be aged for a minimum of 15 months, while vintage Champagne requires at least 3 years of aging.


Appellation d'Origine Contrôlée (AOC) Status: Champagne producers must adhere to the regulations set by the Comité Interprofessionnel du Vin de Champagne (CIVC) and obtain AOC status, which guarantees that the wine meets the quality and production standards.


Yield Restrictions: There are limits on the amount of grapes that can be harvested from each vineyard, which helps maintain the quality and character of the grapes.


Alcohol Content: Champagne must have a minimum alcohol content of 10% by volume.


Pressing and Fermentation: The grapes must be pressed and fermented according to specific guidelines, and the juice from the initial pressing, known as the cuvée, is usually of higher quality.


Bottle Pressure: Champagne must reach a specific pressure in the bottle due to the carbon dioxide produced during fermentation. This pressure contributes to the wine's effervescence.


Labeling: Only bottles produced in the Champagne region and adhering to these strict criteria can bear the Champagne label.


It's important to note that there are other sparkling wines produced in various parts of the world using the traditional method, but they cannot be labeled as Champagne unless they meet these specific criteria and are produced in the designated region of Champagne, France.


My YouTube Channel:

https://www.youtube.com/channel/UCtEmIqoo7SW9iqEG1nM1s6w


Wednesday, October 18, 2023

How the soil in the Champagne region of France help in determining the quality of the Champagne?

 The soil in the Champagne region of France plays a crucial role in determining the quality of Champagne. The unique combination of soil composition, climate, and grape varieties in this region contributes to the distinct character and flavor profile of Champagne. Here are some key ways in which the soil influences Champagne quality:


Chalky and Limestone Soil: The Champagne region is known for its chalky and limestone soils, particularly in areas like the Côte des Blancs and the Montagne de Reims. These soils have several advantages for grape cultivation:


Drainage: Chalk and limestone soils have excellent drainage properties. This helps prevent waterlogged roots, which can lead to disease and poor grape quality.


Reflective Properties: The reflective properties of these soils help to amplify sunlight and heat, promoting ripening in the grapes. The chalky subsoil also stores heat, which is gradually released during the night, helping to maintain a more stable and moderate temperature.


Mineral Content: Chalk and limestone soils impart minerality to the grapes, which can add complexity and finesse to the wine.


Terroir Expression: The concept of terroir, which encompasses the unique combination of soil, climate, and human influence on a particular vineyard, is especially important in the Champagne region. The chalky and limestone soils in different areas of Champagne give each vineyard a distinct terroir that influences the taste and aroma of the grapes.


Grape Varieties: The Champagne region primarily grows three main grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. The soil composition can have a significant impact on how these grape varieties express themselves. For example, Chardonnay grown in the chalky soils of the Côte des Blancs tends to produce wines with bright acidity and mineral notes, while Pinot Noir from the Montagne de Reims may exhibit more robust and fruity characteristics.


Acidity and Structure: The high acidity in Champagne grapes, partly due to the soil and climate, is crucial for the freshness and aging potential of the wine. The soil helps maintain the necessary acidity level, which is essential for the wine's structure and longevity.


Site-Specific Flavors: Different terroirs within the Champagne region can produce unique flavors and aromas in the grapes. For example, the chalky soils in the Aube region may contribute to richer and fruitier Champagne, while the limestone soils in the Côte des Blancs may produce more delicate and citrusy notes.


In summary, the soil in the Champagne region of France, with its chalky and limestone composition, plays a vital role in shaping the character and quality of Champagne. It influences the vineyard's terroir, grape varieties, acidity, and overall flavor profile, resulting in the world-renowned sparkling wines that Champagne is celebrated for.



My YouTube Channel:

https://www.youtube.com/channel/UCtEmIqoo7SW9iqEG1nM1s6w

Monday, October 16, 2023

Why Champagne is so expensive?

 Champagne is often considered an expensive and luxurious beverage for several reasons:


Labor-Intensive Production: Champagne is made using the traditional method, also known as the méthode champenoise, which involves a labor-intensive and time-consuming process. The grapes are harvested by hand, and the wine undergoes multiple fermentations, with careful monitoring and handling at each stage. This manual labor significantly increases production costs.


Specific Grape Varieties: Champagne is typically made from three specific grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. These grapes are grown in the Champagne region of France and are subject to strict regulations regarding their cultivation and production. Limited grape availability and high demand contribute to the cost.


Aging Process: Champagne is often aged for an extended period, sometimes for several years, in underground cellars. This extended aging process requires storage space, constant monitoring, and maintenance, all of which add to the cost.


Strict Quality Control: The production of Champagne is subject to strict regulations and quality control standards, including the appellation d'origine contrôlée (AOC) designation. This ensures that Champagne maintains its high quality, but it also adds to the overall cost of production.


Limited Production: The Champagne region has specific geographical boundaries, which means there is a limit to the amount of land available for grape cultivation and winemaking. This limited production capacity, combined with high global demand, drives up the price.


Branding and Marketing: Champagne producers invest heavily in branding and marketing to maintain the exclusivity and luxury image associated with the product. This marketing effort also contributes to the overall cost.


Handcrafted Artistry: Champagne is often seen as a work of art, with skilled winemakers and cellar masters meticulously crafting each bottle. The craftsmanship involved in making Champagne adds to its perceived value and price.


Packaging and Presentation: Champagne bottles are typically made of thicker glass and feature elaborate labels, foils, and corks. The presentation of Champagne is part of the overall luxury experience and adds to its cost.


Import Taxes and Duties: In many countries, Champagne is subject to high import taxes and duties, which further increase its retail price.


Limited Editions and Prestige Cuvees: Champagne producers often release limited edition and prestige cuvées, which are even more exclusive and costly due to their rarity and unique production methods.


Overall, Champagne's high cost is a result of the combination of traditional production methods, quality control, limited supply, branding, and marketing efforts. While there are more affordable sparkling wines available, Champagne remains a symbol of celebration and luxury, making it a desirable but expensive choice for special occasions.



My YouTube Channel:

https://www.youtube.com/channel/UCtEmIqoo7SW9iqEG1nM1s6w


Tuesday, October 10, 2023

What is the standard procedure for the service of sparkling Wine?

 Serving sparkling wine involves a specific set of steps to ensure that it is presented and enjoyed at its best. Here's a standard procedure for serving sparkling wine:


Choose the Right Glassware:


Opt for a flute or tulip-shaped glass when serving sparkling wine. These glasses help maintain the effervescence and capture the aromas.

Temperature:


Sparkling wine should be served chilled, typically between 45°F to 48°F (7°C to 9°C). This temperature enhances its refreshing qualities.

Opening the Bottle:


Handle the bottle carefully to avoid shaking it. Remove the foil capsule covering the cork.

Loosen the wire cage (muselet) by untwisting the wire and keeping your thumb on top of the cork to prevent it from popping prematurely.

Safely Opening the Bottle:


Hold the bottle at a 45-degree angle, pointing away from yourself and others.

With a firm grip on the cork and the base of the bottle, slowly twist the bottle while holding the cork steady. The pressure inside will push the cork out gently with a sigh rather than a loud pop.

Pouring:


Hold the glass at a slight angle and pour the sparkling wine gently down the side of the glass. This minimizes the loss of bubbles and ensures a steady stream.

Fill the glass to about two-thirds full to allow space for the wine to aerate and release its aromas.

Presentation:


Serve the sparkling wine immediately after pouring. Present it with elegance and ensure the label is facing the guest.

Storing:


If you have leftover sparkling wine, consider using a sparkling wine stopper to maintain carbonation. Store it in the refrigerator for a short period.

Enjoyment:


Encourage guests to savor the wine slowly, enjoying the bubbles and the aromatic qualities. The effervescence and aromas are a significant part of the experience.

Remember that sparkling wine is not just for special occasions. It can be enjoyed with a variety of foods or on its own. The key is to serve it at the right temperature and handle it with care to preserve its delicate bubbles and flavors.


My YouTube Channel:

https://www.youtube.com/channel/UCtEmIqoo7SW9iqEG1nM1s6w



Friday, May 26, 2023

International Chardonnay Day

 International Chardonnay Day is a day dedicated to celebrating the Chardonnay grape variety, one of the most popular and widely planted white wine grapes in the world. Chardonnay Day is typically observed on the Thursday before Memorial Day weekend in the United States, which means the specific date may vary from year to year.


On International Chardonnay Day, wine lovers and enthusiasts around the world come together to appreciate and enjoy the unique characteristics and flavors of Chardonnay wines. It is a day to raise awareness about Chardonnay as a varietal and to explore the different styles and expressions of this versatile grape.


Many wine producers, vineyards, and wine-related establishments organize special events, tastings, and promotions to mark International Chardonnay Day. These activities often include Chardonnay tastings, vineyard tours, food pairings, and educational sessions about Chardonnay winemaking and its various regional styles.


Whether you're a seasoned wine connoisseur or just beginning to explore the world of wine, International Chardonnay Day is a fantastic opportunity to indulge in a glass of Chardonnay and appreciate its diverse range of flavors, which can vary from crisp and citrusy to rich and buttery, depending on the winemaking techniques used and the terroir of the vineyard.


International Chardonnay Day is celebrated annually on the Thursday before the last Monday in May. This year, it falls on May 25, 2023. Chardonnay is a white grape variety that is grown in many different countries around the world. It is used to make a variety of different wines, from dry to sweet, and from light to full-bodied. Chardonnay is a popular wine choice for many people because it is versatile and can be paired with a wide variety of foods.


There are many different ways to celebrate International Chardonnay Day. You could open a bottle of your favorite Chardonnay and enjoy it with friends or family. You could also visit a local winery and learn more about the production of Chardonnay wine. Or, you could simply raise a glass to this delicious and versatile grape variety.


Here are some fun facts about Chardonnay:


Chardonnay is thought to have originated in Burgundy, France.

Chardonnay is the most widely planted white grape variety in the world.

Chardonnay can be made into a variety of different styles of wine, from dry to sweet, and from light to full-bodied.

Chardonnay is a popular wine choice for many people because it is versatile and can be paired with a wide variety of foods.

So, raise a glass to Chardonnay on International Chardonnay Day! Cheers!







Friday, April 28, 2023

Manufacturing of Champagne

 The manufacture of Champagne is a centuries-old tradition that has been perfected over time. This sparkling wine is synonymous with luxury, celebration, and romance, and its production is steeped in history and tradition. In this article, we will take a closer look at the process of manufacturing Champagne and explore the key factors that make it such a unique and desirable beverage.


What is Champagne?


Before we dive into the manufacturing process, let's first define what Champagne is. Champagne is a type of sparkling wine that is produced exclusively in the Champagne region of France. It is made using a specific method called the traditional method, which involves a secondary fermentation in the bottle. This process produces carbon dioxide, which gives Champagne its characteristic bubbles and effervescence.


The Manufacturing Process


The manufacturing of Champagne is a complex and time-consuming process that requires great skill and attention to detail. The process involves several stages, including grape selection, pressing, fermentation, blending, aging, and bottling. Let's take a closer look at each stage.


Grape Selection


The first stage of Champagne production is grape selection. The Champagne region is known for its cool climate and chalky soil, which produces grapes with high acidity and a distinctive mineral character. Champagne is made from three grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. Chardonnay is a white grape variety that produces elegant and crisp wines, while Pinot Noir and Pinot Meunier are red grape varieties that add structure and depth to the wine.


Pressing


Once the grapes are harvested, they are pressed to extract the juice. The pressing process is gentle to ensure that the juice remains clear and free from impurities. The first pressing, or cuvée, produces the highest quality juice, while the second pressing, or taille, produces lower quality juice.


Fermentation


After pressing, the juice is fermented in stainless steel tanks or oak barrels. Yeast is added to the juice to convert the sugar into alcohol. This primary fermentation usually takes around two weeks.


Blending


Once the primary fermentation is complete, the winemaker will taste and evaluate each batch of wine to determine its quality and character. The winemaker will then create a blend by combining different batches of wine to achieve the desired flavor profile. This blending process is a critical step in Champagne production and requires great skill and experience.


Secondary Fermentation


After the blend is created, the wine is bottled and a mixture of sugar and yeast, called the liqueur de tirage, is added to initiate a secondary fermentation in the bottle. This process is also known as the méthode champenoise or traditional method. The carbon dioxide produced during this secondary fermentation is trapped in the bottle, creating the bubbles and effervescence that Champagne is famous for.


Aging


After the secondary fermentation is complete, the Champagne is aged on its lees, which are the dead yeast cells left over from the secondary fermentation. This aging process can last anywhere from 15 months to several years, depending on the style of Champagne. The lees add complexity and richness to the wine, giving it a creamy texture and subtle flavors of bread, toast, and nuts.


Disgorgement


Once the Champagne has aged, it is time for disgorgement, which is the process of removing the lees from the bottle. The bottle is turned upside down, and the neck is dipped into a solution that freezes the lees into a solid plug. The bottle is then opened, and the pressure of the carbon dioxide forces the plug out, leaving a clear Champagne in the bottle.


Dosage


After disgorgement, the winemaker will add a small amount of wine and sugar, called the dosage, to the bottle to balance the acidity and add sweetness to the wine. The amount of dosage added can vary depending on the style of Champagne, from very dry (brut nature) to very sweet (demi-sec).


Bottling


Finally, the Champagne is corked and wired to ensure that the cork remains securely in place. The bottles are then aged for several more months to allow the wine to integrate and develop its flavors before they are ready for consumption.


The Role of Terroir


The Champagne region's unique terroir plays a significant role in the wine's production. The region's cool climate, chalky soil, and unique microclimate create the perfect growing conditions for the Chardonnay, Pinot Noir, and Pinot Meunier grape varieties. The region's winemakers also use traditional techniques and practices that have been passed down from generation to generation, ensuring that the quality and character of Champagne remain consistent over time.


Conclusion


In conclusion, the manufacturing of Champagne is a complex and time-consuming process that requires great skill and attention to detail. From grape selection to disgorgement and bottling, each stage of the process plays a critical role in creating the unique and desirable beverage that we know as Champagne. The Champagne region's terroir and traditional techniques also play a significant role in the wine's production, ensuring that it remains a symbol of luxury, celebration, and romance for generations to come.










Thursday, October 5, 2017

THE WORLD OF WINE AND SPIRITS



The World of Wine & Spirits from HEMANT SINGH

Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration. Simulation results in increase of the heart beat and blood pressure. This is due to the intake of spirits (alcohol) or tea (thein) and coffee (coffein). Nourishment is provided by the nutrients in the beverages, especially fruit juices. Most of the beverages supply energy in the form of sugar or
alcohol. They also provide other nutrients like mineral salts and vitamins. For example, milk gives calcium and citrus fruits give vitamin C.
Generally, people drink for one or more of six reasons; to quench thirst, to get drunk, to enjoy a social setting (social drinking), to enjoy the taste of the beverage, to feed an addiction (alcoholism), or as part of a religious or traditional ceremony or custom (proposing toast).

Saturday, November 8, 2014

Made in "Sparkling" India

Moet-Hennessy has launched a new line of sparkling wine grown and produced in India in a bid to create a new “consumption culture” among young, affluent and sophisticated Indians. 

The French wines and spirits house is launching an aggressive marketing campaign for ‘Chandon Nashik’ in a country where wine consumption is still low and the potential for growth very high, said Mark Bedingham of Moet-Hennessy Asia Pacific, in an interview with Harpers.co.uk.

Produced in the Nashik region of western India, the home-grown bubbly benefits from the drier, more moderate temperatures of the area which is located inland and at a higher altitude, he told the publication.
The Chandon Brut is a mix of Chenin Blanc, Chardonnay and Pinot Noir and is described as having a fresh aroma and “subtle complexity.” The Rosé, made from Shiraz, is ripe with red fruit aromas and a full flavoured palate.

The luxury brand’s marketing strategy, meanwhile, is to catch both the demographic and the wine market while they’re still young. That means engendering brand loyalty among young, cosmopolitan and social Indian consumers while the wine-sipping culture is just beginning to find its feet.

Chandon Nashik India is rolling out in wine shops, restaurants, bars, hotels and nightclubs across the country


Friday, November 7, 2014

CHAMPAGNE COUPE MOULDED FROM KATE MOSS’S BREAST LAUNCHED

English supermodel Kate Moss’s left breast has been immortalised in a Champagne coupe designed by painter Lucian Freud’s daughter.

Taking Marie Antoinette as her inspiration, whose left breast was said to have served as the model for the first Champagne coupe in the late-18th century, British artist Jane McAdam Freud crafted the coupe from a mould of Moss’s left breast.

The glass has an elongated, slender stem, while the outside of the bowl features an intricate Art Deco-inspired pattern and the base bears the model’s signature.

“I was excited to participate in this project – what an honour to be alongside Marie Antoinette, she was a very intriguing and mischievous character,” Moss said.

“Champagne is always associated with celebration and happy occasions and I had fun creating this beautiful coupe,” she added.

McAdam Freud was commissioned by 34 Restaurant in London’s Mayfair to create the coupe in honour of Moss’s 40th birthday and to mark her 25-year milestone in the fashion business.

The second release of the Champagne house’s 1998 vintage will be paired to a “seasonal menu” created by 34’s head chef, Harvey Ayliffe.

The coupes will be in use at 34 and sister Caprice Holdings restaurants The Ivy, Daphne’s and Scott’s, all of which are owned by restaurateur Richard Caring.

Moss is no stranger to artistic collaborations – she posed for late painter Lucian Freud in 2003 while pregnant with her daughter Lila Grace.

Three years later Moss modelled for sculptor Marc Quinn on Sphinx, a life-sized sculpture of Moss in a yoga position with her hands and feet behind her head.

This is also not the first reinterpretation of the Marie Antoinette coupe. In 2008 Chanel’s creative director Karl Lagerfeld collaborated with Dom Pérignon on a Champagne coupe inspired by his muse, Claudia Schiffer’s bosom.

Sold with bottles of 1995 Oenothèque, the coupes cost £2,123.

Courtesy:http://www.thedrinksbusiness.com/

Friday, October 9, 2009

VINTAGE CHAMPAGNE

Non-Vintage champagne makes up about 80% of all champagne made. By law, these champagnes must age for one year in the bottle. Almost all champagnes are blended and often from the wines of more than one harvest. Vintage  champagnes are produced occasionally in a particularly good grape growing year. When this happens, only the grapes from that year are used and the champagne becomes the vintage one. The year appears on the bottle label and the cork.
The Vintage Champagne may be a blend but from the same year. However, in order to be declared a vintage Champagne by law, it must be matured for a minimum of one year and then be aged in the bottle for a minimum of five years. 

SPARKLING WINE

INDIA - MARQUIS DE PAMPADOUR (M.D.P.)
                   SULA
SPAIN - CARTE NEVADA
                   CORDON NIGRO
ITALY - ASTI SPUMANTE
GERMANY - HENKEL TROKEN
                          HENKEL KARDINAL
AMERICA - CHAMPAGNE AMERICANO
AUSTRALIA - YALUMBA
                        MORRIS
                       JIM BARRY 

BRAND NAMES OF CHAMPAGNE

I.BOLLINGER
II.KRUG & CO.
III.PIPER HIEDSICK
IV.DOM PERIGNON
V.MOET ET CHANDON
VI.G.H.MUMMS
VII.CHARLES HIEDSICK
VIII.TATTINGER
IX.POL ROGER
X.VEUVE CLICQUOT PONSARDIN
XI.LOUIS ROEDERER
XII.LAURENT PERRIER
XIII.LANSON
XIV.MERCIER
XV.PERRIER JOUT
XVI.RUINART
XVII.CORDON ROUGE
XVIII.BILCART SALMON
 

METHODÉ CHAMPÉNOISE

1.Grape Varieties used:
a) Chardonnay (White)
b) Pinot Noir (Red)
c) Pinot Meuniere (Red)
2.First Fermentation
3.Assemblage / Blending
4.Liqueur de tirage
5.Secondary Fermentation
6.Sedimentation Process (REMUAGE)
7.Removal of Sediments (DEGORGEMENT)
8.
DOSAGE OR LIQUEUR DE EXPEDITION
 

CARBONATION / IMPREGNATION METHOD

This is also a cheaper method of producing sparkling wine. In this method, the CO2 is injected into the still, chilled wine and the wine is then bottled under pressure.

TRANSFER / TRANSVERSAGE METHOD

This is very similar to Methode Champenoise but in this process, the expensive Remuage & Degorgement steps are not carried out. Instead , the wine is passed through a fine filter and Dosage is added to the filtered wine and then it is bottled. This is not a preferable method as the bouquet and body of the wine is lost.

CHARMAT / TANK / CUVE CLOSE METHOD

This was started by M. Charmat in France. In this method, the still wine is taken into a Vat and a measured quantity of sugar & yeast is added to start the secondary fermentation. This fermentation is carried out for 10 days and then is transferred through filters under pressure and bottled. This method is quicker and cheaper than Methode Champenoise.
 

MANUFACTURING OF CHAMPAGNE

There are 4 methods of making Champagne:

Ø Methodé Champénoise
Ø Charmat or Tank or Cuve close method
Ø Transfer or Transversage Method
Ø Carbonation or Impregnation Method

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