CHAMPAGNE

The word is derived from the Latin campagna, meaning countryside. a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation by the traditional method or mthode champenoise. With this method the effervescence for more complex wines are produced by secondary fermentation in the bottle. Champagne is the name for a specific area of France, so named in the Middle Ages. Although other French wine-producing regions claim to have made sparkling wine earlier, this area was the first place to produce it in significant quantities. Grape vines were first planted in the Champagne region by monks from the local abbeys. At first, the only wines produced there were still (meaning they were not sparkling) table wines. Legend has it that the Benedictine monk, Dom Prignon, invented champagne. Although Dom Prignon was an important figure in the development of viticulture (the cultivation of grapes) and wine-making, sparkling wine probably emerged gradually as part of a regional style. It may also have emerged by default as the cold winters in northern France caused table wine to stop fermenting and start up again in the spring, producing bubbles in the bottle. The first fermentation produces still, acidic wine. Before this is bottled, a small measure of wine, sugar, and yeast is added (known as the liqueur de tirage) and the bottle is sealed. The liqueur de tirage triggers a second fermentation inside the bottle, and the carbon dioxide bubbles are trapped inside. The bottle is tilted upside down and turned at regular intervals to shake the yeasty deposits down into the neck. At the end of this process, known as remuage/riddling, the neck is frozen and the bottle opened to allow a plug of icy lees (sediment) to shoot out (dgorgement). The bottle is then topped off with a small amount of still wine and sugar solution (called liqueur d'expdition) and resealed. The amount of sugar used at this point determines whether the champagne is Brut (very dry), Sec (off-dry), or Demi-Sec (medium-sweet). Classic champagne characteristics produced by this labor-intensive method are a toasty or yeasty scent, high acidity, elegant fruit character, and a complex depth of flavor. The three grapes used in champagne production are white Chardonnay and the red varieties Pinot Noir and Pinot Meunier. The wine-maker must be careful to acquire clear juice from the red grapes for standard champagne. To make ros champagne, a small proportion of still red wine made from Pinot vines is usually added after first fermentation. Ros champagne tends to have a more fruity character. Champagne labeled blanc de blancs is made only from Chardonnay grapes, blanc de noirs from red grapes alone. Vintage champagne comes from the wine of a single year only; nonvintage can be a blend of wines from different years. Terms refers to the Champagne's sweetness. Champagne's sweetness is varied by the amount of sugar (dosage) added after the second fermentation, this determines how sweet a Champagne will be. The label indicates the level of sweetness: Extra-Brut or Brut-Naturale 0-6 gram of sugar per liter (the driest of the dry, unsweetened) Brut less than 15 gram of sugar per liter

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(dry, this is the typical style of Champagne with no sweetness) Extra-Dry 12-20 gram of sugar per liter (still dry with a hint of sweetness or slightly sweet) Sec 17-35 gram of sugar per liter (medium sweet) Demi-Sec 33-55 gram of sugar per liter (sweet) Doux more than 55 gram of sugar per liter (Sweetest, very rare and is considered as dessert wine) Brut Extra Sec Sec Demi-Sec Doux : dry, less than 1.5% sugar : extra dry, 1.2 to 2% sugar : medium sweet, 1.7 to 3.5% sugar : sweet, 3.3 to 5% sugar (dessert champagne) : very sweet, over 5% sugar (dessert champagne)

SERVING CHAMPAGNE

champagne saucer
Champagne Glasses The champagne flte (fr. Flte Champagne) is a stem glass with a tall, narrow bowl. the stem allows the drinker to hold the glass without affecting the temperature of the drink. The bowl is designed to retain champagne's signature carbonation, by reducing the surface area at the opening of the bowl. The flute has largely replaced the champagne coupe or saucer, the shape of which allowed carbonation to dissipate even more rapidly than from a standard wine glass. Its smaller diameter also allows more flutes to be carried on a tray. Champagne should always be served in a champagne flute, which features a long stem with a tall, narrow bowl, thin sides and an etched bottom. These are designed to enhance the flow of bubbles to the crown and to concentrate the aromas of the wine. Serving Temperature Champagne should be served cold, with an ideal drinking temperature of 7-9 C (43-48 F). In this range the aroma and taste of the wine can be fully appreciated. The best way to chill the bottle is to place it in a bucket of half-ice and half-water for 20-40 minutes. Champagne buckets are made specifically for this HEMANT JALUTHRIA F&B SERVICE Page 2

purpose, and often have a larger volume than standard wine-cooling buckets. Alternatively, it may be place in the refrigerator for 3 to 4 hours. Never put champagne in the freezer. Opening the Bottle 1. Tear off just enough of the foil to reveal the wire cage that restrains the cork. 2. Keeping your thumb over the top of the cork, undo the cage. From this point on, there is a chance that the cork could pop out on its own accord, so point the bottle at a 45 angle away from you, other people and breakables. It's a good idea to place the mouth of the bottle near the first champagne glass to be filled in case the wine begins to gush out of the bottle. 3. Grip the cork with one hand and hold the base of the bottle firmly with the other. Now pull and turn the bottle slowly in one direction (NOT the cork). The cork should ease out gently. If done correctly, you will hear a gentle "sigh" rather than a loud "pop". Bear in mind that a cold bottle will open with a less dramatic burst than a warm one. 4. Hold the bottle at an angle of 45 for a few moments to calm the initial rush of foam, and then pour small amount in each glass, wiping the neck with a piece of clean linen before doing so. 5. As the initial mousse(froth) subsides, top up each glass.

GLOSSARY OF CHAMPAGNE TERMS

Acidity: The sour or tart taste in wine and other food. The primary natural acid in grapes and wine is Tartaric acid; the second most abundant is Malic acid. Sometimes referred to as the "backbone" of a wine, acidity contributes to a wine's aging ability. The sour taste of acidity in wine is often pleasantly counterbalanced by sweetness (from sugar or alcohol). Sparkling wines usually contain higher acidities than white still wines, which themselves usually contain higher acidities than red still wines. It is the acidity which gives fine sparkling wines their crispness. Aftertaste: The "shadow taste" remaining in your mouth just after swallowing a sip of wine. Aftertaste is important in wine tasting because it can reveal an extra attribute or fault. Some desirable aftertastes in still wines can last up to 7 or 8 seconds. However, the best sparkling wines do not have aftertastes lasting longer than 2 or 3 seconds. Sparkling wines strive for a special delicacy in the taste; a taste which quickly "melts away" after swallowing, leaving your mouth fresh and clean. Aging en Tirage: Aging a sparkling wine during production "on the yeast," i.e., to delay the disgorging for many months (even years for the finest sparkling wines or champagnes). Aging en Tirage allows the superb flavor of autolyzed yeast to develop in the wine. The French call this highly prized flavor "gout de champagne." Although this is an expensive process, there isn't any other way to achieve that flavor. Appearance: A term used in sensory evaluation of wine to describe whether a wine is crystal clear (brilliant), cloudy, or contains sediment. In this context, it has nothing to do with color. In sparkling wines, appearance usually refers to the "bead." Appley Nose: A tasting term to describe an aroma in wine that is reminiscent of fresh apples. Most often this term applies to sparkling wine and some of the best Chardonnay or Chenin Blanc still wines. Aroma: Smell or fragrance from wine that has its origin in the grape -- as opposed to "bouquet," which has its origin in the processing or aging methods.

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Atmosphere: Unit of measure for pressure inside a bottle of sparking wine or champagne. 1 Atmosphere equals 14.7 pounds per square inch (the standard atmospheric pressure at sea level in the world). Commercial sparkling wines commonly contain 4 to 6 atmospheres of CO2 pressure when measured at room temperature. A well-chilled sparkling wine contains the same amount of CO2, but because more of the CO2 remains dissolved in the wine at colder temperatures, the measured pressure is lower. And, the bubbles last longer in the glass. Bead: A colloquial term referring to the bubbles that float in groups on top of a fermenting wine or champagne/sparkling wine in the glass. Blanc de blancs: A champagne or sparkling wine term referring to white wine made from only white (usually Chardonnay and Pinot Blanc) grapes. Blanc de noir: A champagne or sparkling wine term referring to white wine made from black (Pinot Noir, Pinot Meunier or, ahem, Wrotham Pinot) grapes. Bouquet: Smell or fragrance in wine that has its origins in the wine's production or aging methods. This is in contrast to Aroma, which comes not from aging or handling, but from the grapes themselves. The smell and taste of "gout de champagne" in sparkling wine is an example of bouquet, not aroma, because it comes from long aging of the wine in contact with the yeast -- the same yeast which has transformed the wine from "still" to "sparkling." Brilliant: A sensory evaluation term to describe a wine that is crystal clear and absolutely free from sediment or cloudiness. Carbon dioxide (CO2): A heavy gas that occurs naturally in air. It gives carbonated drinks their bubbles and, as dry ice (frozen CO2), it is used to keep things very cold. Vine leaves produce sugar from CO2 (out of the air) and water, using sunlight as their source of energy. This sugar is the ultimate source of energy used by the vine for growth and grape production. CO2 is also the gas that makes sparkling wine "sparkle. Chardonnay: This is clearly the world's greatest white wine grape variety. Chardonnay produces many of the finest white wines, both still and sparkling, all around the globe. Charmat Process: A process for producing sparkling wine or champagne cheaply and in large quantities by conducting the secondary fermentation in large tanks rather than individual bottles. Eugene Charmat, a Frenchman, developed the process in 1910. It is widely used all over the world for making every day, lower priced sparkling wines. Also referred to as the Charmat "Bulk process." Cremant: A category of champagne or sparkling wine that contains less carbonation than standard champagnes or sparkling wines. Cremant champagnes are usually quite light and fruity but not often very bubbly. Crisp: Tasting term to describe good acidity and pleasant taste without excessive sweetness. This is an especially desirable quality in a sparkling wine. Cutting: A piece of grape vine, usually 10 to 20 inches long, cut from a dormant vine in wintertime for use in propagating (create new plants - to multiply plants by the use of seeds or cuttings) new vines in spring. Cuttings are taken only from last year's growth (never two-year old wood) and are a convenient way to store HEMANT JALUTHRIA F&B SERVICE Page 4

and handle the vine buds. It is the buds on the cutting that have the ability to begin new vine growth next year. Grafted or budded properly, each bud can become a new vine that is genetically identical to all the other vines from the original vine. Cuvee: A given lot or batch of wine usually held in a single tank or large cask. Cuvee often refers to a specific blend of still wines that was blended purposely for later champagne making in France. Disgorging (degorgement): In Champagne processing, disgorging is the act of removing the frozen plug of ice (containing spent yeast) from a bottle of Champagne or Sparkling Wine, after riddling. Disgorging takes place on a bottling line just prior to adding dosage and the final corking of the finished bottle of Champagne. See Dosage. Dom Perignon: The person who is usually credited for producing the world's first "sparkling wine," or "Champagne." Maybe he was -- and maybe he wasn't first. In 1668, Dom Perignon was appointed head cellarer at the Abbey of Hautvillers near Reims in the French district called Champagne. His experiments are credited with producing the first deliberate sparkling wine in the world. Dom Perignon was one of the first to use natural corks to seal wine bottles. Then, as now, corks were carved from the thick bark of old "cork oak" trees that continue to grow all around the Mediterranean Sea. Dosage: (dose-ahhj) The few ounces of wine, sometimes sweetened,or wine/brandy with some sugar, is added to each bottle of champagne after disgorging to make up for the liquid volume lost by disgorging. Dry: In the wine world, dry is never the opposite of wet. Whether in a fermentation tank or in a wine glass, dry means the complete absence of sugar in the wine. That's what it means and that's all it means. Fermentation: Originally, "to boil without heat." The process, carried on by yeast growth in grape juice or other sugar solutions, by which sugar is transformed into ethyl alcohol and CO2. The CO2 bubbles out of solution, giving the appearance of boiling without heat. In making sparkling wine, the CO2 cannot escape and is trapped inside the sealed bottle. There, much of it dissolves and becomes a major feature of the finished sparkling wine. Methode Champenoise: (Pronounced "met-toad champ en waaz" with accent on the waaz).The traditional bottle-fermented method ( secondary fermentation take place in bottle ) for producing sparkling wines, including fermenting, aging en Tirage, riddling and disgorging -- all in the same bottle that will eventually reach the consumer. There are several cheaper and faster methods for making sparkling wine and champagnes. But methode champenoise is still the only method used for the very highest quality sparkling wines of the world. Natural: Term used on the label to designate a champagne or sparkling wine that is absolutely dry. Pinot: One of the world's most important family names among the world's wine grape varieties. The most famous member is Pinot Noir, although its white-fruited variant, Pinot Blanc, deserves special recognition as well. Chardonnay was incorrectly called "Pinot" for many decades in France and America, but that has changed in recent years. The Chardonnay grape has never been a member of the Pinot family. Pupitre: (pup- -ter) French name for the hinged, wooden "A-Frame" rack used for hand-riddling champagne bottles prior to disgorging. (Riddling settles the yeast sediment into the neck so that it can be easily removed by the disgorging step.) HEMANT JALUTHRIA F&B SERVICE Page 5

Ros: French word for pink wine, the word is in common use all over the world. Secondary fermentation: Any fermentation that happens after the primary (yeast) fermentation has been completed. Malo-lactic is a secondary fermentation that occurs in most red, and some white, still wines. Another secondary is the yeast fermentation that is used to change still wine into sparkling wine. Sekt:German word for sparkling wine. (The word "Champagne" is not used on German labels, even for export.) Spumante: The Italian word for sparkling wine. Equivalent to Sekt in German. Still wine: Wine that is not sparkling, i.e., does not contain significant carbon dioxide in solution. Sur lies: French term (and recent, snobbish American term) meaning that the [white, usually Chardonnay] table wine was held in contact with yeast lees in barrels longer than usual in aging and processing. The result is often a white wine with a pleasant yeastiness and more complexity than ordinary wines. If done improperly, the result can be oxidized flavors and bacterial spoilage. In sparkling wines, sur lies can turn a good wine into a superb one because the yeast contact takes place inside a sealed bottle where oxidation is impossible. Generally, a longer time on yeast lees means a higher quality sparkling wine. Richard Grant Wrotham Pinot, for example, remains on the yeast for a minimum of three years prior to disgorging. Precious few other Sparkling wines hold to this strict standard of quality. Tart: Acidic (used as a pleasant descriptor in wine tasting) Vintage: In short, the "year" or season of winegrowing. In most other wine producing countries, the rule is simpler and less strict: A wine qualifies as vintage if at least 85% of the wine in the bottle was produced in the year stated on the label. Somehow bureaucrats think it's desireable to protect the consumer a little better for smaller appellations than for the larger ones. Bless their hearts. Winemakers know that, very often, blended wines have higher quality than unblended ones, but there is no consistency on that, either. Occasionally, a single vineyard might have a higher quality than a comparable blended wine, but not very often. Yeast: Unicellular microorganisms which occur naturally in the air, on the ground and making a thin coating on everything else you can see around you. This is especially true in areas where fruits are grown. Whether "wild" or "cultured," yeast can quickly metabolize natural sugar into alcohol and carbon dioxide through a process called fermentation. When all, or most, of the natural sugar in grape juice has been transformed into alcohol, the juice is legally "changed into wine." Yeast lees: Solid sludge-like sediment, primarily spent yeast, which settles to the bottom of a fermentation tank after the fermentation has been completed. Yeast lees from primary fermentations should not be allowed to remain in contact with the new wine any longer than is necessary. This is because spent and decomposing yeast is the primary source of H2S (the odor of rotten eggs) in wine. This can be confusing: the world's best Sparkling Wines and Champagnes are produced by deliberately leaving the wine in intimate contact with spent yeast in sealed bottles for years during the secondary fermentation. The answer is in the strains of yeast used for champenization and the strict oxygen-free conditions inside a Champagne bottle compared to a large tank.

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