méthode champenoise has become a
worldwide benchmark for making fine
sparkling wines.
Making Champagne The first stage in making
Champagne is to produce a base wine, which
is made primarily from Pinot Noir and/or
Chardonnay grapes. Next comes the secondary
fermentation, which must be carried out in a
closed container in order to retain the gas.
Sugar is added to the dry base wine as food
for the yeast. The wine, sugar, and yeast are
put into individual bottles, corked, clamped,
and kept at about 55ºF/13ºC.
Though the secondary fermentation is
usually complete after about two months, the
wine is left to age in contact with the yeast
sediment for anywhere from a few months to
several years. During this time, most of the
yeast cells die, fall apart, and release their
contents into the wine, giving it a distinctive,
complex flavor with toasted, roasted, nutty,