Champagne always plays an indispensable role in celebrations around the world. As the chilled champagne bounces with the cork, those delicate bubbles seem to tell a story of exquisite craftsmanship. Champagne, a sparkling wine originating from the region of the same name in France, is not just a beverage, it is a culture, a symbol of celebration, but also a crystallization of art and science.
The uniqueness of champagne lies in its complex production process, which is known as the “traditional champagne method” or “classic method”. The core of this method is secondary fermentation, which involves bottling static wine after the first fermentation and adding sugar and yeast to the bottle for a second fermentation. It is this step that gives champagne its enticing bubbles.
The second fermentation occurs in a sealed environment, causing the generated carbon dioxide to have nowhere to escape and can only dissolve in the wine, forming the iconic bubbles of champagne. This process needs to be carried out in a constant temperature wine cellar, usually for no less than 15 months, and some top tier champagnes may even be aged for decades. This slow maturation process maximizes the contact between the wine and yeast, allowing champagne to develop a rich and layered aroma and flavor.
In addition to the fermentation process, the “stirring” step in champagne making is equally important. This step requires tilting the bottle and rotating it regularly to help evenly distribute yeast sediment and ultimately concentrate it at the bottleneck. This not only affects the taste of champagne, but also the delicacy of the bubbles.
After the secondary fermentation is completed, yeast sediment needs to be removed from the champagne, a step called “deslagging”. The craftsman will freeze the bottleneck, causing the sediment to form a small ice stopper, which will then be ejected when opening the bottle. This highly technical step ensures the clarity and purity of champagne.
Finally, in order to balance taste and flavor, a “dose liquid” (a mixture of sugar and wine) is added to champagne, a step called “seasoning”. Different champagne manufacturers have their own secret recipes, which give each champagne a unique personality.
Every step of Champagne’s production process is a pursuit of detail and respect for tradition. From vineyards to wine cellars, every grape and every bottle of wine carries the manufacturer’s hard work and commitment to quality. When we raise our glasses and drink during the celebration, we are not only enjoying the delightful bubbles, but also savoring the persistent pursuit of a better life by a region, an era, and a group of people.
Therefore, every time the bubbles of champagne jump in the glass, every time the crisp sound sounds, we are not only celebrating the joy of the present, but also paying tribute to those ingenious winemakers, thanking them for bringing this wonderful journey from grapes to bubbles.
