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How
Wine Is Made |
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are several different methods
used to make wine. The following
are the basic processes involved
in making white, red, and sparkling
wines. |
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Champagne |
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Méthod
Champenoise is the gold
standard for sparkling
wine. It requires bubbles
generated by natural fermentation
which occurs within the
bottle, not in a cask.
Making sparkling wine
involves four basic steps:
making the base wine;
conducting a second, in-bottle,
fermentation; disgorging
the fermentation sediment;
and determining levels
of sweetness. |
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Making
the base wine |
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Grapes
are very gently pressed;
juice is extracted in
phases,
determining its quality. |
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Cuvée, or first
press, is used for the
tete de cuvee wines or
premium sparkling wines. |
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Premier taille, the next
press, has less acid and
sugar. Rich in
minerals, it is used to
make off-dry and sweet
sparkling wines. |
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-Final
extractions or “cuts”
are not allowed to be
used in Champagne production;
they are used instead
to produce spirits or
vinegar. |
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Sediment
in the pressed juice is
settled out. |
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Sugar
is added to increase alcohol
level, if needed. |
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First
fermentation occurs, usually
in stainless steel tanks;
more prestigious Champagne
houses may use oak. |
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Fermented
base wines may undergo
assemblage, the blending
of vintages and grapes. |
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Base
wine is clarified, racked,
cold stabilized, and bottled. |
Second fermentation in the bottle |
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Yeast
and sugars, called liqueur
de triage, is added to
the bottled base wine;
small cups are sometimes
set in the bottle neck
to catch the sediment. |
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Fermentation
occurs over a month in
a cool environment, producing
carbon dioxide gas in
the bottles; bottles are
stacked horizontally. |
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Aging
sur lie allows gasses
to dissolve into smaller
bubbles; bottles are briefly
shaken to prevent sediment
from sticking to the glass. |
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Bottles
are riddled; that is,
they are very gradually
turned from a horizontal
to an upright position,
allowing yeast cells to
rise to the bottle neck. |
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