Long

The meaning of "long" in relation to Champagne

The term "long" is of particular importance in the world of champagne and describes a characteristic feature that is often seen as an indicator of the quality and ageing process of a champagne. It refers to the flavour impression that remains in the mouth after the champagne has been swallowed. This "long" finish or aftertaste is an indication of how long the flavours can still be felt after the champagne has been consumed.

Definition and meaning

In wine and champagne tasting, "long" refers to the duration and intensity of flavour that lingers on the tongue and palate after swallowing. A Champagne that has a long finish offers a complex and persistent taste experience where the flavours develop and present themselves over a longer period of time. This finish is often seen as a sign of the high quality and maturity of the champagne.

Factors influencing the departure

The finish of a champagne is influenced by various factors, including the grape varieties, the production process and the storage period.

1. Grape varieties: The choice of grape varieties has a significant influence on the finish of the Champagne. Champagne is mainly made from the three grape varieties Chardonnay, Pinot Noir and Pinot Meunier. Chardonnay often provides a fresh and elegant flavour, while Pinot Noir and Pinot Meunier can offer more depth and complexity. The blend of these grape varieties influences the finish of the champagne and can lead to a long and complex aftertaste.
2. Manufacturing process: The Champagne production process involves several steps, including the second fermentation in the bottle and ageing on the lees. The second fermentation, also known as the Champenoise method, contributes to the formation of fine bubbles and the development of flavours. Maturation on the lees, also known as "sur lie", extends the time during which the Champagne remains in contact with the lees. This process can deepen the flavour and prolong the finish.
3. Storage period: The length of time a champagne is stored also has a decisive influence on the finish. Champagne that has been stored for a longer period of time develops more complex flavours and a longer finish. Contact with the yeast during storage contributes to the development of flavour and can refine the texture of the champagne.

Tasting and evaluation

When tasting champagne, the finish is an essential part of the assessment. A long finish is often seen as a sign of a high-quality champagne, as it indicates the complexity and depth of the drink. Tasters look at the duration, intensity and quality of the finish to make an informed judgement of the champagne.

The finish can include various flavour nuances, including fruity, nutty or spicy notes. These nuances often develop after the sip and can influence the overall enjoyment of the champagne. A champagne with a long and lingering finish offers a more intense flavour experience and leaves a lasting impression.

Summary

To summarise, the term "long" in relation to champagne plays an important role in the evaluation and enjoyment of the drink. A Champagne with a long finish offers a deeper and more complex flavour experience, which is influenced by the grape varieties, the production process and the ageing period. When tasting, the finish is a decisive factor in assessing the quality and character of a champagne. A long finish is therefore often a sign of a particularly high-quality champagne that impresses with its flavours and length.

 

 

 

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