A képen egy francia kistermelői Champagne látható, körülötte az italra jellemző illat és ízjegyek jelennek meg.

December 31, World Champagne Day

🍾December 31, World Champagne Day

Champagne originates from the Champagne region of France, and its development is linked to the name of the Benedictine monk Dom Perignon (1638-1715). The area of ​​the region is 34,000 hectares, and its annual production exceeds 300 million bottles. Champagne can only be produced in this region and made using the appropriate process.

The picture shows a small-scale French Champagne, surrounded by the aromas and flavors characteristic of the drink.

🍇The méthod traditionnelle and seven grape varieties can be used to prepare the drink, the three most commonly used varieties are Chardonnay, Pinot Noir and Meunier.

The rather complex traditional process used not only for the production of Champagne consists of the following steps.

  1. Primary fermentation🫧

The goal is to create a still base wine with high acid and low alcohol content.

  1. Marriage/Assemblage💍

Producing consistent quality and a style specific to the particular champagne house. The hybridization here also applies to different varieties, plantations and vintages.

  1. Secondary/bottle fermentation🫧

Liqueur de tirage, in Hungarian tirázsliquer, is put into the bottle, which is a "cocktail" made of sugar, yeast and clarifying material. The bottle is then temporarily sealed with a crown cap and secondary fermentation begins. Carbon dioxide, alcohol, scum and dead yeast cells are formed, which appear as sediment in the bottle.

  1. Aging/autolysis🍞

The dead yeast cells break down and integrate into the wine. Its typical aromas are biscuits, biros, bread crust, toast, smoke, hazelnuts and almonds. This process can take up to 10 years, for non-vintage Champagne min. 15 months.

  1. Shaking🫨

The sediment enters the neck of the bottle from the side. This is done either by the champagne master with manual rotation or in a mechanized form.

  1. Disgorgement 🚿

Removal of sediment. The neck of the bottle is frozen, and then the sediment plug is ejected using the pressure in the bottle. This will inevitably lead to some champagne leaving the bottle, which must be replaced.

  1. Liqueurization/dosage💉

Liqueur d'expedition, that is, the addition of expedition liqueur to champagne. This mixture is a mixture of wine and sugar, which adjusts the final dryness of the champagne and makes up for the loss caused by disgorging.

  1. Relaxation💤

Last rest before the finished drink reaches the consumer.

The picture shows the deservedly famous Piper Heidsieck Champagne, surrounded by foods with the characteristic aroma and taste of the drink, such as bread, apples, pears and nuts.

Images: Vinum Voyage

Professional consultant: Attila Trembeczki

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