Astringency

Adstringenz ist ein wichtiger Begriff, wenn es um die Charakteristik von Champagner geht.

In der Weinwelt bezieht sich Adstringenz auf die Fähigkeit eines Getränks, ein trockenes oder zusammenziehendes Gefühl im Mund zu erzeugen. Dieses Gefühl wird hauptsächlich durch die Tannine im Wein oder in diesem Fall im Champagne hervorgerufen. Tannine sind Verbindungen, die in Traubenschalen, Kernen und Stielen vorkommen und für die strukturelle Textur von Wein verantwortlich sind. Während Tannine in Champagner nicht so ausgeprägt sind wie in Rotweinen, spielt die Adstringenz dennoch eine Rolle in der Wahrnehmung und dem Genuss des Schaumweins.

Astringency and champagne:

Champagne made from the Chardonnay, Pinot Noir and Pinot Meunier grape varieties can exhibit varying degrees of astringency. The astringency in champagne is primarily influenced by the grape varieties, the production process and storage. In the production of Champagne, especially in the traditional method where the second fermentation takes place in the bottle, there can be a certain astringency produced by the phenols and other compounds present in the grapes.

Grape varieties and astringency:

1. Chardonnay: This white grape variety is known for its freshness and elegance. Chardonnay-based champagnes tend to be less astringent than those based on Pinot Noir or Pinot Meunier. The flavour is often creamy and rich, without the distinctive astringent sensation associated with tannins.
2. Pinot Noir: Pinot Noir often has a stronger structure and sometimes also a certain astringency. This is due to the higher concentration of phenols in the grape skin. Champagne that contains a high proportion of Pinot Noir can therefore have a noticeable astringency that enriches the character of the champagne.
3. Pinot Meunier: This grape variety often brings with it a soft, fruity flavour and less astringency. Pinot Meunier champagnes are often more approachable and have a less austere texture than those with a higher proportion of Pinot Noir.

Production process and storage:

Der Herstellungsprozess von Champagner, einschließlich der Zeit, die der Sparkling wine auf der Hefe verbringt, kann ebenfalls die Adstringenz beeinflussen. Während der Hefelagerung (Sur-Lie-Reifung) entwickelt sich der Champagner weiter, und die Hefe verleiht ihm zusätzliche Komplexität und Geschmeidigkeit. Diese Phase kann dazu beitragen, die Adstringenz zu mildern und den Champagner insgesamt runder und harmonischer zu machen.

Storage:

The ageing of champagne also plays a role in the development of astringency. Older champagnes that have matured longer in the bottle tend to have a more balanced texture and less astringency, as the phenols break down over time and the champagne becomes more complex.

Astringency and flavour experience:

The astringent sensation in champagne can have a significant impact on the flavour experience. A moderate astringency can make the champagne appear structured and lively, which goes particularly well with certain foods. For example, a champagne with some astringency can pair well with savoury dishes or fatty foods, as it can break up the texture of the food and enhance the taste experience.

Conclusion:

To summarise, astringency in Champagne is influenced by various factors, including the grape varieties used, the production process and storage. While astringency is not as pronounced in Champagne as it is in red wines, it can have an important impact on the character and flavour experience of the sparkling wine. A deep understanding of this characteristic can help to select the right bottle of Champagne for different occasions and dishes and enhance the overall experience.

 

 

Back to the lexicon & glossary | Du warst hier: Adstringenz