Champagne
Champagne making steps

Harvesting

Pressing

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Fermenation 1

Blending

Fermentation 2

Rummage

Disgorging

Dosage

Corking

Rummage

Shaking bottle to move sedemtn to neck

of bottle to be removed later

disgorgment

usualy freezing neck of bottle to remove sedement

that is frozen at the top

dosage
Adding to bottle after disgorgemtn to make bottle level to desired level, maybe more sweeting to it.
Cuvee

Champagne blend which Champagne firm is known and stakes its

reputation

Champage Levels of Sweetness

Brut

Extra sec or dry

Sec or dry

Demis sec or Doux

 

Bottle Sizes

Split- 6.5 ounces

Half Bottle 13 oc or 37.5 cl

Bottle 750 ml or 26 oc

Magnum(lg bottle or 2) 1.5 l or 52 oc

Jeroboam (4 bottles) 104 oc or 3l

Bottle Label

Orgin of wine

“mis en Bouteilles au Chateau”

means the wine is estate-bottled.

 

basic styles of Champagne

l. Non-vintage

Made up of approximately two thirds or more black grapes (Pinot Noir) and one third white grapes (Chardonnay). It is a blend of cunent wine with reserves from past years.

, 2. Vintage champagne

Wine of an individual vintage that is considered outstanding. It is produced only a few times each decade.

3. Blanc de Blanc Champagne

A delicate champagne made entirely from white grapes. It is often from a “vintage” year.

Blanc de Blanc

“white or White”

100% chardonney

 

Blanc de Noir

“White from Black”

100% Pinot noir or Meunior

 

Methode Champenoise
Method of making French Champagne
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