Liqueur d'expédition

Liqueur d'expédition, also known as dosage liqueur, is a crucial element in champagne production that has a significant influence on the flavour and aroma of the end product. This sweet liqueur is added to the Champagne is added after the second fermentation and riddling, but before the bottle is sealed. Its main task is to balance the natural acidity of the champagne and achieve the desired sweetness.

Production of the liqueur d'expédition

The liqueur d'expédition usually consists of a mixture of sugar and wine or a base wine, which often comes from the same region as the champagne itself. The exact composition can vary, depending on the style and local tradition of the Champagne producer. The amount of sugar and the type of wine have a significant influence on the flavour and sweetness of the champagne.

Role in the production process

Once the champagne has completed the fermentation process, it is bottled and stored for a second fermentation. During this phase, the fine perlage that characterises champagne develops. After riddling, a process in which the bottle is regularly turned and tilted to collect the yeast particles, the liqueur d'expédition is added. This step takes place just before the bottle is finally sealed to refine the flavour characteristics.

Influence on the flavour

The liqueur d'expédition has a significant influence on the flavour and texture of the champagne. The addition of the dosage liqueur can influence the balance between sweetness and acidity, resulting in different flavour profiles. Champagne can be categorised according to the amount of sugar added, such as "Brut Nature" (very dry), "Extra Brut", "Brut" (dry), "Extra Sec" (slightly sweet), "Sec" (sweet) and "Demi-Sec" (moderately sweet). The liqueur d'expédition allows producers to tailor their champagne to the desired sweetness and complexity, resulting in a wide range of flavours and styles.

Historical background

The practice of dosage has a long history dating back to the 19th century. Originally, liqueur d'expédition was used to balance the natural acidity of champagne and improve the overall profile of the wine. Over time, the techniques and recipes have evolved, but the basic idea remains the same: to refine and adapt the champagne to the desired flavour.

Modern developments

Nowadays, many champagne houses attach great importance to transparency and quality in the production of their liqueur d'expédition. Some producers use special vintages or special wines for their dosage liqueur to achieve unique flavour profiles. In addition, there is a growing movement towards less sweet champagnes, where the liqueur d'expédition is either added in very small quantities or not at all to preserve the natural freshness and purity of the champagne.

To summarise, the liqueur d'expédition plays a crucial role in champagne production. It influences the flavour, sweetness and overall experience of the champagne and enables producers to adapt their wines to the specific preferences and expectations of consumers. The careful selection and dosage of this liqueur are crucial to the quality and character of the champagne, making it an indispensable part of the production process.

 

 

 

Back to the lexicon & glossary | You were here: Liqueur d'expédition