Sparkling wines (as opposed to still wines) are saturated with molecules of carbon dioxide gas, which makes them fizzy or bubbly. They're made all over the world using a variety of grapes and production method. If a wine is made but is missing if it’s created a few miles outside of the Champagne region – you have a sparkling wine on your hands, not champagne.
What Grapes to be used?
Although a lot of distinct grapes can be used, the most widely used grapes include, Pinot Noir, Chardonnay, and Pinot Meunier. These grapes are often blended together to create a unique complexity body and aroma, giving champagne a distinct delicious taste and a refreshing effervescence.
To make champagne, red wine must go through a laborious process called Méthode Champenoise or “the Traditional Method.” To start, only the best red wine grapes must be hand-picked and immediately pressed – only twice – in a covered environment. The juice is blended together and placed in cellars.
After that comes the most important step in the entire process: the second fermentation, which takes place in the bottle itself! Here, carbon dioxide is created and captured within the bottle, which carbonates the wine. This time-consuming process gives champagne that yeasty character and crisp acidity that we all know and love.
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