Bar

Bar and pressure: What does that mean?

1st bar:

In the world of champagne, "bar" refers to the pressure present in the bottle. Pressure is an essential component of champagne as it creates the perlage (the fine bubbles). Pressure is measured in bar, with 1 bar being approximately equal to the pressure at sea level.

Champagne normally has a pressure of around 5 to 6 bar, which is more than twice the pressure of a car tyre. This high pressure is created by the second fermentation in the bottle, which produces carbon dioxide. The quality of the champagne is often determined by the fineness and duration of the perlage, and this pressure plays a key role in this.

2nd printing:

The pressure in the bottle has a significant influence on the flavour of the champagne. A higher pressure leads to a more intense perlage, which contributes to a tingling sensation on the tongue. This can improve the mouthfeel of the champagne and bring out the flavours in a different way.

The pressure in the bottle also influences the way the bubbles unfold and how they interact with the palate. A champagne with higher pressure can lead to a more lively and effervescent experience.

Influence on harvest and production

The harvest time and the type of production have a direct influence on the pressure in the champagne. During the harvest, the grapes are carefully selected to ensure the desired quality and the right sugar and acidity levels. The second fermentation, which takes place in the bottle, is decisive for the development of pressure. The duration and conditions of this fermentation influence how much pressure is built up and how the bubbles develop.

The role of print in different champagne styles

There are different styles of champagne, which can have different pressure levels:

• BroodThis variant has the highest pressure and is the driest form of Champagne. The high pressure enhances the freshness and vivacity.
• Demi-SecSlightly less dry than Brut, with a slightly sweeter flavour. The pressure is still relatively high, but less intense.
• Extra BrutVery dry and with a very high pressure, which leads to a pronounced perlage.
• SecSweeter than Demi-Sec, but the pressure remains high enough to keep the bubbles alive.

Conclusion

Pressure, both in terms of bar unit and the production of bubbles, plays a central role in the characterisation of Champagne. The perfect balance between pressure and flavour is the result of careful winemaking and terroir. When choosing a Champagne, you should consider pressure as an important factor as it can significantly influence the drinking experience. Whether you prefer a lively brut or a velvety demi-sec, the pressure in the bottle makes a decisive contribution to the quality and enjoyment of the champagne.

 

 

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