Barrique

Barrique and champagne: an overview of two worlds of wine and sparkling wine production

In the world of wine and sparkling wine production, there are numerous methods and traditions that influence the quality and character of the end products. Two important concepts in this area are barrique barrel ageing and the production of champagne. Both play a crucial role in the world of luxury wines and sparkling wines and offer unique flavour profiles and experiences for wine lovers.

Barrique barrel ageing

1 What is a barrique?

The term "barrique" comes from the French and refers to a small oak barrel with a capacity of around 225 litres. These barrels are often made from French or American oak and are widely used in wine production. The choice of wood type, the origin of the oak and the ageing of the barrel all influence the flavour of the wine that is matured in it.

2. the maturing process

Barrique ageing is a method in which wine is stored in these oak barrels. This usually takes place after fermentation and before bottling. The duration of ageing can vary from a few months to several years, depending on the desired result and the style of wine. During this time, the wine absorbs flavours and tannins from the wood.

3. flavours and textures

Contact with the wood gives the wine complex aromas such as vanilla, caramel, roasted flavours and spices. It also influences the texture of the wine, giving it a silky, soft mouthfeel and making the tannins rounder. The micro-oxidation that takes place through the small pores of the wooden barrel also helps to stabilise the wine and preserve its colour.

4. influences on different types of wine

Barrique ageing is mainly used for red wines such as Cabernet Sauvignon, Merlot and Syrah, but is also used for certain white wines such as Chardonnay. For red wines, it often produces deeper, more complex flavour profiles, while for white wines the influence can add subtle notes of butter and toast.

Champagne

1. what is champagne?

Champagne is a sparkling wine from the Champagne region of France. It is produced using the traditional method of bottle fermentation, in which the second fermentation takes place in the bottle. This differs from other sparkling wines that are produced by tank fermentation (Méthode Charmat).

2. the production of champagne

The production of champagne involves several steps that require the utmost precision and craftsmanship:

• Harvesting and pressing: The grapes are carefully harvested and pressed to extract the juice. The main grape varieties for Champagne are Chardonnay, Pinot Noir and Pinot Meunier.
• First fermentation: The juice is fermented in tanks or barrels to produce the base wine.
• Assemblage: The base wine is blended to achieve the desired style and flavour. This may involve blending different vintages and grape varieties.
• Secondary fermentation: The bottles are sealed with a mixture of sugar and yeast (liqueur de tirage) to start the second fermentation. This produces carbon dioxide and the characteristic bubbles in the champagne.
• Maturation: The champagne matures on the lees (sur lie) for at least 15 months to develop flavour and complexity. However, maturation can often take considerably longer.
• Shaking and disgorging: The bottles are regularly turned (shaken) to move the yeast into the neck of the bottle. During disgorging, the yeast is removed and a dosage liqueur is added to the champagne, which influences the final flavour.

3. flavours and styles

Champagne can have a variety of flavour profiles, depending on the grape varieties used and the style of production. Typical flavours include citrus, brioche, roasted nuts and flowers. The three main styles of Champagne are:

• Brut: Dry and fresh, ideal for various occasions.
• Rosé: Pink-coloured champagne with aromas of red berries.
• Prestige Cuvée: The highest quality, often from the best grapes and vintages, with pronounced complexity and finesse.

4. champagne and food pairing

Champagne is extremely versatile in combination with food. Its freshness and acidity make it an excellent accompaniment to seafood, sushi and light dishes. A dry champagne can also go well with cheese and poultry.

Conclusion

Barrique and Champagne are two fascinating areas of wine and sparkling wine production, each with their own traditions and techniques. While the barrique barrel gives the wines depth and complexity, champagne offers an unrivalled taste experience thanks to its unique production method and the quality of its ingredients. Both methods are an expression of the craftsmanship and passion for wine that is highly valued in the world of luxury wine.

 

 

Back to the lexicon & glossary | You were here: Barrique