SPARKLING CO2 Prosecco Cava Champagne Crémant party white rosé bubbles sparkling méthode traditionelle Sekt Champagne, Crémant, Cava and Prosecco all have something in common: their bubble-based festive character. These effervescent sparkling wines often remind us of birthdays, jubilees, and New Year. Champagne, Crémant, Cava and Prosecco all have something in common: their bubble-based festive character. These effervescent sparkling wines often remind us of birthdays, jubilees, and New Year.

But They also remind us of Love… ROMANCE But They also remind us of Love… But they also remind us of love…

BUBBLES In fact, these wines are suitable for any occasion, whether it is festive or not. These Champagne bubbles do not just pop up out of thin air, so where do they come from? The carbon dioxide is added through an old procedure that was perfected throughout the years. The simplest method is to add carbon dioxide (CO2) to the wine, but this is only done in cheaper sparkling wines. In fact, these wines are suitable for any occasion, whether it is festive or not. These Champagne bubbles do not just pop up out of thin air, so where do they come from? The carbon dioxide is added through an old procedure that was perfected throughout the years. The simplest method is to add carbon dioxide (CO2) to the wine, but this is only done in cheaper sparkling wines.

CUVE CLOSE Sometimes, second fermentation takes place in the tank. A still, dry white wine is put into a large tub (cuve close) and a mixture of sugar and yeast is added (liqueur de tirage). Then the tub is hermetically sealed in order to keep the carbon dioxide inside and to allow it to mix with the wine. And voila: sparkling wine. One example of a sparkling wine made like this is the Italian Prosecco. Sometimes, second fermentation takes place in the tank. A still, dry white wine is put into a large tub (‘cuve close’) and a mixture of sugar and yeast is added (‘liqueur de tirage’). Then the tub is hermetically sealed in order to keep the carbon dioxide inside and to allow it to mix with the wine. And voila: sparkling wine. One example of a sparkling wine made like this is the Italian Prosecco.

METHODE TRADITIONELLE The most famous method for creating these bubbles is refermentation in the bottle, which is called the ‘méthode champenoise’ or ‘méthode traditionelle’ outside the Champagne region. This method is used to make Champagne, Crémant and Cava. It is a lot more laborious than simply adding CO2, but it creates high quality bubbles. These wines do need a couple of years of ageing to become high quality wines. The most famous method for creating these bubbles is refermentation in the bottle, which is called the ‘méthode champenoise’ or ‘méthode traditionelle’ outside the Champagne region. This method is used to make Champagne, Crémant and Cava. It is a lot more laborious than simply adding CO2, but it creates high quality bubbles. These wines do need a couple of years of ageing to become high quality wines.

PUPITRES When the yeast cells have done their job, the lees have to be removed from the bottle. So when the bottles have finished their time on the lees, they are moved to pupitres. Pupitres are sloping firm wooden racks with round holes that fit the bottlenecks. Champagne producers have entire cellar passages filled with these types of wooden racks. They are filled with tens of thousands of bottles that are riddled for several weeks, or sometimes even months. When the yeast cells have done their job, the lees have to be removed from the bottle. So when the bottles have finished their time on the lees, they are moved to pupitres. Pupitres are sloping firm wooden racks with round holes that fit the bottlenecks. Champagne producers have entire cellar passages filled with these types of wooden racks. They are filled with tens of thousands of bottles that are riddled for several weeks, or sometimes even months.

DEGORGEMENT Champagnes that have aged with their lees for a long time can subsequently also age in the bottle for a long time. Premium Champagnes age for as much as eight or ten years, or even longer. At some point it is time for disgorging (‘dégorgement’), the removing of the lees from the bottle. In order to do this, the tip of the bottleneck is placed upside-down in an ice-cold brine bath (of -28°C) to freeze the lees in one piece. Then, the capsule is removed and the ice plug ejects from the bottle because of the built-up carbon dioxide pressure. After that, the bottle is topped up and flavour is added with a so-called ‘liqueur d'expédition’: Champagne, sugar, and sometimes some cognac. The amount of sugar in this mixture determines the sweetness of the Champagne Champagnes that have aged with their lees for a long time can subsequently also age in the bottle for a long time. Premium Champagnes age for as much as eight or ten years, or even longer. At some point it is time for disgorging (‘dégorgement’), the removing of the lees from the bottle. In order to do this, the tip of the bottleneck is placed upside-down in an ice- cold brine bath (of -28°C) to freeze the lees in one piece. Then, the capsule is removed and the ice plug ejects from the bottle because of the built-up carbon dioxide pressure. After that, the bottle is topped up and flavour is added with a so-called ‘liqueur d'expédition’: Champagne, sugar, and sometimes some cognac. The amount of sugar in this mixture determines the sweetness of the Champagne.

TYPES OF… A distinction is made between the following types: Ultra Brut – which is truly ultra dry, because its liqueur d'expédition does not contain any sugar. Brut – the most common dry type with less than 15 grams of sugar per liter. Extra Sec – 12 to 20 grams of sugar per litre. Sec – quite sweet, since it has 17 to 35 grams of sugar per liter. Demi-Sec – outright sweet, because of its 33 to 50 grams of sugar per liter. Doux – particularly sweet with more than 50 grams of sugar per liter. A distinction is made between the following types: Ultra Brut – which is truly ultra dry, because its liqueur d'expédition does not contain any sugar. Brut – the most common dry type with less than 15 grams of sugar per litre. Extra Sec – 12 to 20 grams of sugar per litre. Sec – quite sweet, since it has 17 to 35 grams of sugar per litre. Demi-Sec – outright sweet, because of its 33 to 50 grams of sugar per litre. Doux – particularly sweet with more than 50 grams of sugar per litre.

THE END In this chapter, I gave you an overview of Champagne and other sparkling wines. There are numerous differences in taste, so keep looking for your own style and taste experience! Cheers. In this chapter, I gave you an overview of Champagne and other sparkling wines. There are numerous differences in taste, so keep looking for your own style and taste experience! Cheers.