Rebêche

Rebêche in Bezug auf Champagne

The world of champagne is complex and rich in traditions. One of the lesser-known but nevertheless important practices in Champagne production is the so-called rebêche. This practice plays a crucial role in the history and production of this renowned sparkling wine. In this text, I will discuss the definition, history, legal aspects and modern application of rebêche in Champagne production.

Definition of Rebêche

Rebêche refers to the third and final pressing of the grapes in Champagne production. The first pressing, also known as the cuvée, produces the highest quality juice and accounts for around 80% of the total yield. The second pressing, called Taille, yields around 20% and is still of good quality, although it tends to contain slightly more tannins and less acidity. The Rebêche, which takes place after these two pressings, contains the remaining juice and is of significantly lower quality. This juice has a higher content of tannins and other undesirable substances that could affect the flavour and clarity of the champagne.

History of the Rebêche

The practice of Rebêche has its roots in the need to utilise every possible resource of grapes, especially in times when resources were scarce. In the past, the rebêche was often used for the production of simple wines or for distillation into brandy. This enabled winegrowers to utilise every last bit of the juice economically and not waste anything.

In the past, it was common for smaller winegrowers to use the Rebêche for their own consumption or for local sale. At a time when every calorie counted, this was an important aspect of agriculture. It also showed the winegrowers' ability to survive in a demanding climate and with limited resources.

Legal aspects

Champagne production is strictly regulated in order to guarantee the quality and authenticity of the product. The Appellation d'Origine Contrôlée (AOC) for Champagne stipulates that only the first two pressings may be used for Champagne production. Rebêche is therefore not allowed to be used in the production of Champagne. This regulation was introduced to protect the high quality standards that characterise Champagne.

Instead, the Rebêche is now often sold to industrial distilleries that use the juice to produce brandy, industrial alcohol or other products. This regulation helps to ensure that champagne sold under the AOC designation is always of the highest quality and fulfils the strict standards.

Modern application of the Rebêche

In modern Champagne production, the Rebêche continues to play an important, albeit often invisible, role. Some winegrowers use the rebêche for ecological and sustainable purposes. For example, the juice can be used as a natural fertiliser to nourish the vineyards. This promotes sustainable agriculture and reduces waste.

There are also innovative approaches to utilising Rebêche in the food and cosmetics industries. The juice contains polyphenols and other compounds that have antioxidant properties. These properties make rebêche an interesting raw material for the production of skin care products and food supplements.

Another modern approach is the use of Rebêche in the production of vinegar. The higher acidity and different flavour profiles can be used to produce high-quality wine vinegar. This is another way of exploiting the full value of the grapes and minimising waste.

Summary

The practice of rebêche is a fascinating aspect of Champagne production that is deeply rooted in history and tradition. Although the rebêche itself may not be used to produce Champagne, it nevertheless plays an important role in the sustainable and economic utilisation of the grapes. The legal framework ensures that the quality of the champagne is preserved, while modern applications of the rebêche open up new and innovative ways to utilise the full value of the grapes.

The history and practice of Rebêche demonstrates the skill and commitment of Champagne producers to optimise and honour every facet of their work. It is further proof that the production of Champagne is not only a science, but also an art that carries generations of knowledge and tradition.

 

 

 

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