Réduction François

1836 veröffentlichte der Apotheker Jean-Baptiste François (1792-1838) aus Châlons-sur-Marne ein Manuskript, welches eine Methode der Kontrolle des Zuckergehaltes vor der zweiten Gärung im Champagne beschrieb. Dieses Methode wurde damals bekannt als die Réduction François. Bis zu diesem Zeitpunkt fielen mindestens 10% (manchmal sogar bis zu 80%) der Füllungen dem Überdrück in den Flaschen zum Opfer. Diese teueren Verluste bedingten höhere Preise sowie geringere Liefermengen und förderten den spekulativen Handel.

Réduction François in Champagne: a comprehensive overview

Introduction

Réduction François is a term that is becoming increasingly important in the world of champagne. This method of winemaking, named after the famous French oenologist François, emphasises the minimisation of oxygen exposure during the production process. This technique has a profound effect on the flavour, aroma and quality of the finished champagne and is used by many prestigious winemakers in the Champagne region.

Origin and development

The idea of Réduction François was born in the early 1990s when François and his colleagues began to study the effects of oxygen exposure on wine. They found that controlling oxygen during the fermentation and maturation of wine could lead to a more stable and flavourful end product. These findings led to the development of specific techniques and equipment to minimise oxygen exposure.

Techniques of the Réduction François

Réduction François comprises several essential techniques that are applied during the various stages of Champagne production:

1. Harvesting and pressingThe first step begins when the grapes are harvested. To minimise oxidation, the grapes are harvested at cooler temperatures and quickly transported to the press. Here, gentle pressure is applied to extract the juice without excessive exposure to oxygen.
2. FermentationDuring alcoholic fermentation, particular emphasis is placed on avoiding oxygen. This is achieved by using special fermentation tanks that can be hermetically sealed. Some winemakers also use inert gases such as nitrogen or argon to displace the oxygen from the tanks.
3. MaturationDuring maturation on the lees (sur lie), Champagne is often stored in stainless steel tanks or specially treated wooden barrels that have minimal oxygen permeability. This helps to preserve the wine's fresh and fruity flavours and prevent the development of undesirable oxidation notes.
4. Filling and dosing: Careful attention is also paid to minimising oxygen contact when bottling and adding the dosage. This is done using special filling machines and techniques that create a controlled environment.

Effects on the champagne

The application of Réduction François has several remarkable effects on the finished champagne:

1. Flavours and tasteChampagne produced using the Réduction François method is characterised by its exceptional freshness and liveliness. The primary fruit flavours such as citrus, apple and pear are emphasised, while oxidative notes such as nuts and caramel are reduced.
2. Shelf lifeThe minimised exposure to oxygen leads to better resistance to ageing. Such champagnes can mature for many years and develop complex flavours without losing freshness.
3. MouthfeelChampagne often has a finer, creamier mouthfeel. The bubbles are more delicate and evenly distributed, resulting in a more pleasant drinking sensation.
4. Colour stabilityThe colour of the champagne remains brighter and more vibrant as oxidation, which could lead to darkening, is reduced.

Examples and applications

Some of the most renowned champagne houses have integrated the Réduction François method into their winemaking. Houses such as Bollinger, Roederer and Krug rely on these techniques to preserve and improve the quality and uniqueness of their products.

Challenges and criticism

Despite its advantages, the Réduction François method is not without its challenges. The need for specialised equipment and precise control of the processes can be costly and technically demanding. Furthermore, there are some traditional winemakers who believe that a certain amount of oxygen is necessary during vinification to enhance the complexity and depth of the champagne.

Conclusion

Réduction François has established itself as a valuable method in the production of high-quality champagne. By controlling and minimising the exposure to oxygen during the various stages of vinification, a final product is created that is characterised by freshness, complexity and longevity. Whilst there are some challenges, the benefits outweigh them for many winemakers and Champagne lovers, making Réduction François an important tool in modern Champagne production.

In a world that is constantly in search of perfection and innovation, Réduction François remains a shining example of how traditional techniques can be combined with modern scientific knowledge to create exceptional wines.

 

 

 

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