This wasNever opened 6. Chateau Lafite bought in 1822 for $31,000 was opeedn and tested o “it was interesting” Bergerac 10.2.6: - Continue with wine growing… o Burgandy region Smaller region than Bordeaux Not as aristocratic, but more personality Big region in Burgandy -> Cote d’or 1. Subdivided into Cote de Beaune & Cote de Nuits 2. Montachet wine Another region -> Maconnais Region of Beaujolais 1. Beaujolais young wine 2. Nouveau (also made in other regions around the wrold) o Wine that is not aged at all o Drunk quickly after fermentation o Beaujolais nouveau is not to be released before 3 rd Thursday in November 10.2.7: - Champagne type of wine o Northern most wine growing region in france o “Champagne is wine if king, and king of wine” o The grapes are from small region -> mostly red grapes There should be no colour imparted to the grape 1. Grapes is not squashed beforehand 2. Epluchage (time consuming and tedius precess) -> wine champagne is expensive Some champages are produced from white grapes exclusively 1. Blanc de blac o Area is known as Cote des blanc o 17 th century in Briten Wine is shipped to England and stored Fermentaiton is not completed During spring, temp rises, and fermentation starts again 1. Pop the cork of bottle 2. People liked the sparkling French monk had idea to carry out secondary fermentation
1. To prodcue carbon dioxide 2. Add small amount of sugar and yeast after fermentation 3. Don Perignon o Well… not true, Champagne is result of British, not French 1. Christopher Merret had idea of adding sugar and yeast to bottls of wine 2. Bottle is closed and sotred for 2-8 years (carbon dioxid gas is produced) 3. Due to buildup of pressure, bottle may explode (pressure in bottle -> 6-7atm) o Every year, moet & chandon alone lose 20,000 bottles of wine due to this o It is large amount, but the total is 100,000,000 bottles, so it is not big fraction wise o Champagne is term only used to sparkling wine in french region We should say other ones sparkling wine o After secondary fermentation is completed, bottles are placed on racks for 3-5 weeks Bottles are neck down because the secondary fermentation produces sediments The technique to remove the sediments: 1. ‘riddle’ the bottles -> move the bottles right and left (quarter turn to right and left) 2. At the end, sediments that was on the side walls of the bottle is placed at the neck 3. Veuve Cliqcot-Ponsardin had idea to remove the sediment without loosing carbonation o Keep bottles cold under condition to very quickly remove the capsule and then cork the bottle -> Degorgement o Done manually for expensive bottles, but by machine for not expensive ones 4. “Liqueur de dosage” o During degorgement, right before replacing the cork, small amount of sugar is added to champagne (no yeast to prevent another fermentation) o Depending on which champagne you are producing, different amonut amount of sugar (generally less sugar is better) Brut has very little sugar (less than 1%) (gooooooood) Extra brut is new category (0.5%) very very low sugar Sugar might hide the actual taste of champagne o
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- Spring '11