Remuage but how to remove the sediment from the neck

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(« remuage ») => but how to remove the sediment from the neck-veuve Clicquot Ponsardinfound a way -> place the bottle in acold brine condition,remove the capsule and thencork the capsule(« dégorgement »), either done manually orthanks to machines-before putting back the cork, asmall amount of sugar is addedto the champagne « liqueurde dosage » (good champagne = least amount of sugar because the sugar will hide thetaste of the champagne)-normally champagne isblendedin terms of the years -> blend different years together ; avintageis declared when it is an exceptional year-« blanc de noir » : made from red grapes, and the juice is allowed to stay in contact with the skin=> red champagne-rosé champagne : the juice is allowed to stay in contact with the skin for a short period of time-the smaller the bubbles, the longer lasting they are, the better the champagne-«sabrer le champagne» comes from the fact that when Russians occupied the Champagneregion after defeating Napoleon, they occupied all the caves and would use a sabre to open thechampagne-putting a spoon in the neck of the bottle won’t make any difference in terms of bubbles -> not aparticular way to save the carbonation BUT if we use a capsule we can keep carbonation for along period of time-amagnum= 2 bottles ;Jeroboam= 4 bottles ;Rehoboam= 6 bottles ;Methusalem= 8 bottles;Salmanazar= 12 bottles ;Nabuchodonosor= 20 bottlesHow to determine if a wine is good-look at thebottle: determine what is thetypeof wine-on the picture : Bordeaux, Burgundy, Alsatian or wines from theLoire Valley, Champagne-look at thelabel:-«mis en bouteille dans nos caves» or «mis en bouteille dans noschais» : this wine comes from different parts of France and has beenblended and bottled in this particular cellar-«vin de pays» : comes from a specific area, not blended with other7
areas from France-«vin délimité de qualité supérieure» : more restrictions have been put forward on thevariety, its age… ; « mis en bouteille au chateau » means that the wine has been producedand bottled at the particular vineyard-«appellation contrôlée» : comes from a specific area, even more restrictions ; « mis enbouteille dans nos chais » => wines from different areas of the Bordeaux region have beenblended together and bottled in this particular producer-Medoc produces good red wine -> « appellation Medoc contrôlée » =>the smaller thearea, the better the wine tends to beMedoc-Medoc and Haut-Medoc further south, which is more well known than the Medoc-within the Haut-Medoc, we have the Margaux area (a particular village) with different Chateaux,one of which is the Chateau Margaux -> has the classification of « premier grand cru classé » =>this is a top wine (one from 1998 costs $578 000)Wine testing-the bottle comes from 2000, it is a Pomerol, mis en bouteille au chateau-sniff the cork(but not decisive factor to decide whether or not it is a good wine) => why to dothat is because afungican develop on the cork (off-smelling chemical : 2,4,6-trichloroanisole)-

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Term
Spring
Professor
Multiple

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