Traditional method

Traditional method (also known as Champagne method or classic method) is a process of producing sparkling wine. The process involves a secondary fermentation of the wine in the bottle to create carbonation. It is used primarily in the production of Champagne, but is also used to produce some other types of sparkling wine.

History

The traditional method was developed in the Champagne region of France in the 17th century. It was initially a result of the cold winters in the region, which caused the fermentation process to stop prematurely and then restart in the spring, creating a natural carbonation. The process was refined over the centuries and is now used to produce high-quality sparkling wines around the world.

Process

The traditional method involves several key steps:

1. Primary fermentation: The grapes are harvested and pressed, and the juice is fermented in a vat to produce a base wine.
2. Blending: The base wine is blended with other wines to achieve the desired taste and quality.
3. Secondary fermentation: The blended wine is bottled with a mixture of yeast and sugar, known as the liqueur de tirage. This triggers a secondary fermentation in the bottle, producing carbon dioxide and additional alcohol.
4. Aging: The bottles are stored horizontally in a cool, dark place for a period of time to allow the flavors to develop.
5. Riddling: The bottles are gradually rotated and tilted to collect the yeast sediment in the neck of the bottle.
6. Disgorging: The neck of the bottle is frozen, and the pressure of the wine forces out the frozen plug of yeast sediment.
7. Dosage: A mixture of wine and sugar, known as the liqueur d'expédition, is added to the bottle to replace the volume lost during disgorging and to adjust the sweetness of the wine.
8. Corking: The bottle is sealed with a cork and wire cage to contain the pressure of the carbon dioxide.

Variations

While the traditional method is most closely associated with Champagne, it is also used to produce other types of sparkling wine, such as Cava in Spain, Franciacorta in Italy, and Cap Classique in South Africa. These wines can vary in terms of the grape varieties used, the length of aging, and the sweetness of the dosage.

See also

• Champagne production
• Sparkling wine production
• Méthode Champenoise

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