How to Make Champagne
How to Make Champagne
Making champagne is both an art and a science. While the basics of champagne production are relatively simple, it takes a great deal of skill and experience to produce a high-quality bubbly wine. The best champagnes are made with a great deal of care and attention to detail, and the process of making champagne is quite involved. Here are the basic steps to making champagne:
Harvesting the Grapes
Champagne grapes are typically harvested in mid to late October. The grapes are hand-picked and sorted in the vineyard, and only the best grapes are used for champagne production. Once the grapes are harvested, they are immediately pressed in a wine press. The juice from the grapes is then collected and stored in stainless steel tanks.
The Primary Fermentation
The grape juice is then transferred to French Oak barrels for the primary fermentation. During this fermentation process, the sugar in the grape juice is converted into alcohol. This primary fermentation can take anywhere from two to eight weeks, and the wine is closely monitored throughout this process. Once the primary fermentation is complete, the wine is transferred to stainless steel tanks and cooled to a temperature of 10 degrees Celsius.
The Secondary Fermentation
The secondary fermentation is the most important step in making champagne. This is where the wine gets its signature bubbles. The wine is transferred to bottles and a small amount of yeast and sugar is added. The bottles are then sealed and placed in a cool, dark place for the secondary fermentation to take place. This process can take anywhere from two to three months.
The Riddling Process
Once the secondary fermentation is complete, the bottles are placed on racks called pupitres. These racks are slightly tilted and the bottles are gradually turned a few degrees each day. This process is called riddling and it helps to collect the sediments from the secondary fermentation in the neck of the bottle.
The Degorgement Process
Once the bottles have been properly riddled, they are ready for the degorgement process. This is where the sediments from the secondary fermentation are removed from the neck of the bottle. The bottles are placed upside down in a freezing solution for a period of time. This freezes the sediments in the neck of the bottle. The bottles are then opened and the pressure from the carbonation pushes the frozen sediments out of the bottle.
The Final Touch
After the degorgement process, the champagne is ready to be finished. A small amount of sugar syrup is added to the champagne to give it its sweetness. The bottles are then sealed with a champagne cork and wire cage. The champagne is then ready to be enjoyed! View now
How to Make a Kir Royale
A Kir Royale is a French cocktail made with sparkling wine and crème de cassis (a blackcurrant-flavored liqueur). It is named after Félix Kir, a Protestant pastor who promoted the consumption of local wines in the Burgundy region of France during the 1940s.
The Kir Royale is a simple cocktail to make, and only requires two ingredients: sparkling wine and crème de cassis. When making a Kir Royale, it is important to use a good quality sparkling wine, as the cocktail will only be as good as the wine used. I prefer to use a dry sparkling wine, such as a prosecco or Champagne, for my Kir Royales.
To make a Kir Royale, simply combine one part crème de cassis with five parts sparkling wine in a flute glass. Stir gently to combine, and then enjoy!
If you find that the crème de cassis is too sweet for your taste, you can adjust the ratio of sparkling wine to liqueur. I prefer a ratio of 3:1 (three parts sparkling wine to one part crème de cassis), but feel free to experiment to find the perfect ratio for your taste.
Additional embellishments, such as a lemon twist or a handful of blackberries, are completely optional. But if you’re looking to take your Kir Royale to the next level, I would highly recommend adding a splash of Chambord (a raspberry-flavored liqueur) to the mix.
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