What is Méthode Champenoise? Champagne production method explained
Date: August 29, 2011
What makes those tiny bubbles?
The oldest and most traditional way to make sparkling wine was supposedly developed by Dom (Pierre) Perignon, a Benedictine Monk in the Champagne district of France, born in1638, and is known as Méthode Champenoise.
The Méthode Champenoise process starts by making wines. Usually white wines. Wines, plural. A blend of a number of wines is used to achieve consistency year after year. The wines are assembled into a “cuvée”, which just means a blend of wines. Blending is considered by most experienced winemakers to be the key to the art of méthode champenoise. The selection of the cuvée component wines is conducted with the intention of producing a definite consistent flavor and quality. Blending is a synergistic process; the result being greater than the sum of the parts. A winemaker wishing to assemble an exceptional cuveée must choose wines that are mature, yet still have the better part of their taste profile yet to come. This requires considerale insight. It is difficult to predict the results of blends that may be consumed years later.
Producing the tiny, delicate bubbles is the next order of business, and they are produced by a natural process in the best Champagnes. The “liquer de tirage”(yeast and sugar) is added to the cuvée, bottled, stoppered, and laid up “en tirage” to referment and trap the carbon dioxide gas produced by the yeast as it consumes its food– the sugars.
The wine is then fermented en tirage until the yeast has consumed all of the sugar and produced the coveted natural tiny CO2 bubbles. At the end of this fermentation in the bottle, the now carbonated wine will clear and leave a deposit of yeast. It is now ready for “riddling”.
The A-framed racks are called “riddling racks.” While the bottles are held hostage in the riddling racks, the process known as “remuage,” the slow and laborious process of dropping the yeast deposit into the neck of the bottle, is performed over several weeks to several months.
Finally, when all the yeast has dropped into the cap of the bottle, the bottles are “disgorged”. This is the skillful process of turning the bottle upright while removing the cap in one motion and letting the yeast sediment fly out of the bottle while retaining the sparkling wine. At most establishments, as is commonly known, the bottles are set in a freezing brine solution to freeze the yeast sediment and form a “plug” that is then ejected. At Chateau Renaissance we disgorge “on the fly,” by chilling the bottle but not freezing it.
Now that the Champagne is yeast-free, a little sugar can be added to offset the dryness of the disgorged Champagne. The amount of “dosage” determines the sweetness, or the lack of it preserves the natural dryness of the Champagne. Most Champagnes tend to be quite acidic, but even though our NATUREL is bone dry, i.e. no dosage is added, it has a mild, creamy mouthfeel as we keep the acidity lower. Our dry BRUT is very slightly sweetened, but is still drier than a so-called “Extra Dry,” which is really not at all dry. DEMI-SEC is slightly sweet, and our DOUX is medium sweet and luscious.
Patrice and the dosage machine steppin’ out
Corking Machine The clear Champagne must now be corked to preserve its “condition,” i.e. its CO2 content. Our corking machine is an antique, and can be seen being used in the DeMay Champagne caves of Vouvray, France, on the History page.
The last step is to squash the cork into its classic mushroom shape, thus creating an extreme seal, and at the same time tie the wire cage in place to prevent any possible premature decorking from the high pressure contained in the bottle if the bottle gets too warm.
SOURCE: http://www.winesparkle.com/what.html
Best restaurant in Pampanga wins international award from Wine Spectator for best restaurant one of the best wine lists in the world, as wine lovers from Manila, Hong Kong and China take note and plan for a visit to this fine dining establishment whenever they visit the Philippines, Subic, Angeles City, Pampanga or Clark Philippines
Vegans and vegetarians are not the only ones to applaud this move to revamp and upgrade the vegetarian menu of the best restaurant in Pampanga. Even meat lovers are excited by the prospect of enjoying a delectable meal comprised of healthy vegetarian dishes, a good reprieve from their usual meat laden meals. Wine lovers applaud the effort of this restaurant in Clark Pampanga to pair gourmet vegetarian recipes with fine vintage wines.
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Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
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