Dégorgement

Dégorgement is a crucial step in the production of champagne that has a significant influence on the character and quality of the final product. It is the process of removing the yeast sediment that forms during bottle fermentation. This process is an essential part of the traditional method of producing champagne, also known as the "Méthode Champenoise".

The Champagne production process begins with the first fermentation of the base wine, which is made from grapes from the Champagne region. After the first fermentation, the wine is bottled and a mixture of sugar and yeast is added to allow the second fermentation to take place in the bottle. During this second fermentation, the yeast produces carbon dioxide, which remains trapped in the bottle and creates the characteristic bubbles in the Champagne.

During the second fermentation, yeast particles and other sediments form and are deposited on the neck of the bottle. These sediments must be removed before the final sale in order to guarantee a clear and pure champagne. Dégorgement is the step in which this yeast deposit is removed.

The process of dégorgement usually begins with shaking the bottle. In this process, the bottle is positioned at a certain angle in special shaking desks, also known as pupitres, and rotated regularly to move the sediment into the neck of the bottle. This process can take several weeks to months, depending on the size of the bottle and the desired end result. Modern producers often use a mechanical agitator that continuously moves the bottles, speeding up the process.

As soon as the sediment has reached the neck of the bottle, the actual dégorgement takes place. The bottle is placed in a special freezer, which freezes the neck of the bottle to such an extent that the yeast deposit in this area solidifies into a solid block. The bottle is then opened and the pressure inside the bottle pushes the frozen yeast plug out. This process is usually carried out by a professional to ensure that the champagne does not foam too much and that no valuable flavours are lost.

After dégorgement, the bottle is quickly resealed and a dosage, a mixture of wine and sugar, is added to bring the champagne to the desired level of sweetness. This step is known as "dosage" and is decisive for the final flavour and characteristics of the champagne.

The champagne is then sealed with a cork and an agraffe, a wire basket that holds the cork in place. The bottle is then usually stored for some time in order to fully integrate the dosage and further harmonise the aromas.

Dégorgement is a demanding and precise process that requires a great deal of skill and experience. It has a significant influence on the clarity, flavour and quality of the champagne. The careful execution of this step helps to ensure a product of the highest quality that presents the complex flavours and fine perlage for which champagne is so highly valued.

Overall, dégorgement is a key element in Champagne production, which not only influences the aesthetic characteristics of the Champagne, but also significantly characterises its sensory properties. It is further proof of the craftsmanship and traditional methodology behind the production of one of the most luxurious and sought-after sparkling wines in the world.

 

 

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