Astringency

Astringency is an important term when it comes to the characteristics of champagne.

In the wine world, astringency refers to the ability of a beverage to produce a dry or astringent sensation in the mouth. This sensation is mainly caused by the tannins in the wine or, in this case, in the Champagne caused by tannins. Tannins are compounds found in grape skins, seeds and stems and are responsible for the structural texture of wine. While tannins are not as pronounced in Champagne as in red wines, astringency still plays a role in the perception and enjoyment of sparkling wine.

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:

The production process of champagne, including the time that the Sparkling wine on the lees can also influence the astringency. During lees ageing (sur lie maturation), the champagne continues to develop and the lees give it additional complexity and smoothness. This phase can help to soften the astringency and make the champagne rounder and more harmonious overall.

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.

 

 

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