Probably everyone knows this delicious and festive drink. In the CIS countries, it is also an indispensable attribute of the New Year's table in many families - a tradition that prevailed during the Soviet past. But as a rule, only a few know about how champagne is made, what standards must be observed in its manufacture. Fill the gap. We will talk about what is called an effervescent drink all over the world, and how to make champagne at home, in our article.
Terminology and technology
But first, what is considered champagne according to the international European classification of brands. How to make champagne in Europe and what is considered a genuine drink? This is a sparkling wine that originates in the Champagne region of France. It is made from strictly defined grape varieties (more on this below) using the technique of secondary bottle fermentation. And although the term itself in various countries (for example, in Russia, but also in Canada, and in the USA) can be used by manufacturers of sparkling wines, according to the rules of the brand it can be applied only to foam drinks made only in a certain area - Champagne.
"Code of honor"
For production, a whole set of rules has been developed that determine quality. The grape varieties and the places of their cultivation are determined. Also put forward a list of requirements for the process of collecting raw materials, wringing, minimum aging, draft. All of them are approved by a special institution, only in full compliance with the drink has the right to be called "champagne".
How to make champagne? Exposure preparation
But what is the originality of the process itself? How to make real champagne in France? Typically, Chardonnay, Pinot Noir and Meunier grape varieties can be used for production (although the code allows for as many as seven varieties). Sometimes monosortovy is made, where only one variety of vines is used as raw material. Moreover, the entire harvest of sunny berries must certainly be harvested by hand! Then apply a light extraction of raw materials.
How to make champagne at the factory?
Further, everything happens according to strictly regulated technology. Professionals call this method bottle fermentation. It requires close attention and considerable expenses, being very laborious and specific, but, as they say, the end justifies the means. Indeed, only this method, experts say winemakers, you can get a real fizzy drink.
- From the juice that is obtained by pressing, dry wine is first made. Its acidity is high, but a rather low alcohol content.
- Wines are mixed in proportions (recipes are kept secret and are a trade secret), a bouquet of wines is brought to taste perfection. In some cases, as noted above, sparkling wine can be made from the same wine.
- The wine mix moves into thick-walled bottles specially designed for champagne. In each of the containers, the so-called circulation liquor is additionally laid. It consists of grape-based syrup, wine yeast, more mature wines.
- The bottles are tightly closed and laid in the cellar in a horizontal position.
- Thanks to the liquor added to the raw materials, fermentation starts again, the result is the release of carbon dioxide in the form of gases. But since the containers are tightly corked, carbon dioxide saturates the wine itself, making it fizzy, sparkling.
- The fermentation process is completed, and a powdery precipitate appears on the walls (in the bottles).
- Further, the bottles are aged for quite some time in the cellars (this is called “lees aging”). During this time, the drink acquires a full taste, saturated with aromas of nuts and bread notes, smacks of sweet pastries. All these are factors by which true connoisseurs then determine the taste of a genuine drink.
First remuage
Here is a brief and complete description of the process of how to make champagne. The only thing they forgot to mention: after the wine has completely ripened in order to remove sediment from the bottle, a special procedure called remuage is used. Remuor (the specialist who produces it) sets the bottles down with their neck in special music stands that support an angle of inclination of 45 degrees. Bottles are rotated so that the sediment moves to the cork, gently and daily. Usually this process takes from 2 to 3 months. Result - all impurities are removed to the cork.
Then degorging
Degorging is to quickly remove sediment from a bottle without releasing carbon dioxide. To do this, the sediment in the neck is frozen, and the master must quickly uncork the container and discard the sediment. Then the bottle is refilled and corked again.
At home
Now a few tips on how to make champagne at home if you want to make the famous foamy drink yourself. Of course, it is difficult to achieve a genuine French taste, because for this you need strict adherence to blending and technology. But a very decent sparkling wine with a certain effort of the winemaker will come out necessarily. There are several ways. Let's consider each of them in more detail.
Natural
First you need to make a young wine from the grapes of the above varieties (you can take one - Chardonnay). Then we pour weak young wine into bottles from under champagne (with thick walls). How to make homemade champagne? Pour a spoonful of sugar into each container and throw a few unwashed crushed fresh grapes (they have wine yeast on the surface). We cork bottles. We place them horizontally in a warm place where they should lie for 2-3 months (maybe more). Then we set the bottles with the neck down so that the precipitate formed passes to the cork and collects there. It will be easy to remove, but you need to try to do it without loss, and then add wine and cork. Put in a cool place for further exposure (2-4 months).
Artificial
The next method is similar to how Soviet Champagne is made (but not according to GOST in stagnant years, but “singed” after the collapse of the Union of Republics). At the same time, wine is artificially saturated with carbon dioxide. You can do this at home by pouring wine into a siphon (from whom it was still preserved) and filling up a can of gas. When you press the lever, a carbonated liquid will come out, remotely resembling champagne. There are more modern methods of saturation. But it seems that this method of champagne is suitable only for those who do not appreciate the taste and aromatic qualities of an authentic French drink.