What Is Champagne Made Of? The Art and Science Behind the Bubbles

Champagne, the effervescent elixir that has graced celebrations for centuries, is more than just a sparkling wine. But what is champagne made of, and how does it get its signature bubbles? This article will take you on a journey through the intricate process of champagne production, from the vineyards of northeastern France to the cork popping in your glass.

The Essence of Champagne: Grapes and Terroir

At its core, champagne is made from grapes grown in the Champagne region of France. The primary grape varieties used are:

• Chardonnay
• Pinot Noir
• Pinot Meunier

These grapes thrive in the unique terroir of Champagne, characterized by its chalk subsoil and cool climate. This combination contributes to the high acidity and distinctive flavors that make champagne so special.

Harvesting the Future of Champagne

The creation of champagne starts in the vineyard with a carefully orchestrated harvest. Here’s what you need to know about this crucial first step:

• Grapes are picked by hand between August and October
• Timing depends on grape ripeness
• Machine harvesting is strictly prohibited
• Only the best and ripest grapes are selected

This meticulous process ensures that only the highest quality grapes make it into your champagne glass. The hand-picking method allows for careful selection and prevents damage to the delicate fruit.

Champagne producers carefully press the grapes to extract clear white juice, even from red grape varieties. This gentle pressing is essential to prevent the black skins from tinting the wine, as champagne is predominantly made from red grapes but produced as a white wine.

The First Fermentation

Once the grapes are harvested and pressed, the journey of transforming juice into champagne begins with the first fermentation:

• Juice is placed in tanks or barrels
• Fermentation results in an acidic still wine
• All natural sugar is fermented out
• Some producers use barrel fermentation for added complexity

This initial fermentation process creates the base wine for champagne. It’s a crucial step that sets the foundation for the final product’s flavor profile. The choice between stainless steel tanks and wooden barrels can significantly impact the wine’s character, with barrel fermentation often imparting more complex flavors.

Assemblage

One of the most crucial steps in answering “what is champagne made of” is understanding the assemblage process. This is where the magic of champagne truly begins:

• Winemakers combine still white wines with reserve wines
• Different grape varieties are blended (Pinot Noir, Pinot Blanc, Chardonnay)
• The process starts in early spring, about 5 months after harvest
• Assemblage creates the base wine for champagne
• It’s crucial for maintaining a consistent house style

The assemblage is where the winemaker’s art shines. By carefully blending wines from different vintages, pressings, and vineyards, they create a unique flavor profile that represents their champagne house. This process is key to maintaining consistency year after year, ensuring that your favorite champagne always tastes the way you expect it to.

It’s worth noting that vintage champagnes are an exception to this rule, as they are made exclusively from wines of a single exceptional year.

Second Fermentation

The signature effervescence of champagne comes from a second fermentation process that takes place in the bottle. Here’s how it works:

• A mixture called liqueur de tirage (yeast, nutrients, and sugar) is added to the wine
• The wine is bottled and sealed with a temporary cap
• Bottles are placed in cool cellars for slow fermentation
• Fermentation produces alcohol and carbon dioxide
• The trapped CO2 dissolves in the wine, creating bubbles

This second fermentation is what sets champagne apart from still wines. The trapped carbon dioxide creates pressure inside the bottle, reaching up to 6 atmospheres – about three times the pressure in a car tire! This pressure is what gives champagne its characteristic “pop” when the cork is removed.

The Aging Process

After the second fermentation, champagne undergoes an extended aging period that greatly contributes to its complexity and flavor:

• Yeast cells die after several months of fermentation
• Wine continues to age in cool cellars for years
• Dead yeast cells impart complex, yeasty flavors
• The best champagnes are aged for five years or more
• Aging develops a toasty, yeasty character

During this time, the dead yeast cells (lees) break down in a process called autolysis. This releases compounds that contribute to the wine’s flavor, adding notes of bread, toast, and biscuit that are characteristic of fine champagne.

The length of aging can greatly affect the final product. Non-vintage champagnes must be aged for a minimum of 15 months, while vintage champagnes require at least 36 months of aging. However, many premium champagnes are aged for much longer, sometimes a decade or more.

Riddling and Disgorging

After aging, the champagne must be cleared of the dead yeast cells. This is achieved through two processes: riddling and disgorging.

Riddling (Remuage):

• Bottles are placed at a 75-degree angle
• Each bottle is given a daily 1/8th turn
• This process forces yeast cells into the bottleneck
• Riddling was invented by Madame Veuve Clicquot
• It gradually moves bottles from a horizontal to vertical position

Disgorging (Dégorgement):

• The bottle neck is frozen in an ice-salt bath
• This forms a plug of frozen wine with dead yeast cells
• The bottle cap is removed
• Pressure forces out the frozen plug
• The result is clear champagne

These processes, while labor-intensive, are crucial for producing the crystal-clear champagne we know and love. Modern champagne houses often use machines for riddling, but some still prefer the traditional manual method for their finest cuvées.

Dosage

The last step in determining what champagne is made of is the dosage:

• A mixture called liqueur d’expédition (wine, brandy, and sugar) is added
• This adjusts the sweetness level of the champagne
• It also tops up the bottle after disgorging
• The dosage determines the final style of champagne
• Each Champagne House has its own closely guarded dosage recipe

The amount of sugar in the dosage determines the final style of the champagne, ranging from Brut Nature (no added sugar) to Doux (very sweet). Here’s a quick guide to champagne sweetness levels:

• Brut Nature: 0-3 g/L of residual sugar
• Extra Brut: 0-6 g/L
• Brut: 0-12 g/L
• Extra Dry: 12-17 g/L
• Sec: 17-32 g/L
• Demi-Sec: 32-50 g/L
• Doux: 50+ g/L

Corking and Labeling

The final stage in champagne production involves securing the wine in the bottle:

• A special cork is inserted into the bottle
• The cork is wired down to secure against pressure
• For legal labeling as champagne, the cork must be stamped with “champagne”
• A wire muzzle is added for extra security
• A foil capsule is applied to finish the bottle

Interestingly, champagne corks start out cylindrical and only acquire their characteristic mushroom shape after being inserted into the bottle. The pressure inside the bottle compresses the bottom part of the cork, creating its unique shape.

Conclusion

So, what is champagne made of? It’s a combination of carefully selected grapes, meticulous winemaking processes, time, and a touch of magic. From the vineyards of Champagne to the cellars where it ages, every step in the champagne-making process contributes to the final product.

Champagne is more than just the sum of its parts. It’s a testament to human ingenuity, patience, and the pursuit of perfection. The next time you raise a glass of this effervescent wonder, take a moment to appreciate the journey it has taken – from grape to glass, it truly is a labor of love.

Whether you prefer a crisp Brut or a sweeter Demi-Sec, understanding what goes into making champagne can enhance your appreciation of this celebrated beverage. So the next time someone asks you “what is champagne made of,” you’ll be able to give them a comprehensive answer that goes far beyond just “grapes and bubbles.”