Rappen

The importance of the Rappen in the champagne production process

Introduction

The art of champagne making is a complex and fascinating journey that involves far more than just the choice of grapes. An essential but often overlooked aspect of this process is the handling of the rapports, the woody stems of the grapes. In this article, we will explore the role of rapports in the production of Champagne The winegrowers have to analyse in detail the different grape varieties, their importance and the decisions they have to make in order to produce the best possible Champagne.

What are Rappen?

Rappen, also known as stems or combs, are the woody parts of the grape cluster that hold the berries together. They consist mainly of cellulose, lignin and other plant compounds and are usually green and woody. During the winemaking process, they can have both positive and negative effects on the final wine, depending on how they are treated.

Historical use

Traditionally, rapports were left in many winemaking processes as manual removal was time-consuming. In Champagne, as in other wine regions, raisins were often left on during fermentation. This often resulted in wines with higher tannin and acidity levels, which was considered characteristic of some Champagne styles.

Modern techniques and sable management

Nowadays, thanks to modern techniques and a better understanding of their chemical properties, the handling of raisins has evolved considerably. Many winemakers choose to remove the raisins before fermentation to make the wines softer and more accessible. This is particularly true in the production of champagne, where a harmonious balance between acidity, fruit and structure is sought.

Advantages of de-stemming

1. Reduced tannins: Rappen contain a high concentration of tannins, which can give the wine a bitter flavour. By removing the raisins, winemakers can produce a softer wine with a more balanced structure.
2. Better flavour development: Without the influence of the raisins, the fruity flavours of the grapes can better come to the fore. This is particularly important for champagne, which is known for its fine and complex flavours.
3. Controlled acidity: The rappels can increase the acidity of the wine. By removing them, the winemaker can better control the acidity and produce a more harmonious wine.

Challenges and compromises

Despite the advantages of de-stemming, there are also winegrowers who deliberately leave the raisins in the fermentation process. This can be due to various reasons:

1. Traditional methods: Some champagne houses adhere to traditional methods in which the raisins are an integral part of the fermentation process. This can give the wines a special structure and complexity that is appreciated by lovers of these styles.
2. Texture and complexity: Rappen can add an extra dimension to wines in terms of texture and complexity. Some winemakers use this characteristic to give their champagnes more depth.
3. Microbial balance: The rapports can also help to create a favourable microbial environment that promotes fermentation and stabilises the wine.

Case studies: winegrowers and their approaches

To better understand the different approaches and philosophies in dealing with Rappen, we look at some renowned champagne houses and their methods:

1. Krug: Known for its complex and deep champagnes, Krug traditionally uses a proportion of raisins in the fermentation process. This contributes to the characteristic structure and longevity of its wines.
2. Bollinger: Another house known for the integration of Rappen. Bollinger uses a blend of de-stemmed and non-de-stemmed grapes to achieve a balance between freshness and complexity.
3. Dom Pérignon: In contrast, Dom Pérignon favours complete de-stemming to emphasise the purity and elegance of its champagnes.

Scientific perspective

The decision to use Rappen or not is not only based on tradition and personal preference, but also on scientific evidence. Studies have shown that rapports contain a variety of phenolic compounds that can influence the wine in many ways. For example, they can influence the colour, taste and ageability of the wine.

Chemical composition

Rappen contain a variety of compounds, including:

• Tannins: These provide the astringency and structure of the wine.
• Acids: Rappen can increase the acidity of the wine, which influences its freshness and longevity.
• Flavours: Some volatile compounds in the rapports can contribute to the complex flavours of the wine.

Practical application and future prospects

In practice, the decision to use or remove raisins depends on a variety of factors, including the desired wine profile, the grape variety and the specific conditions of the vintage. Technological developments allow winemakers to continuously refine and adapt their methods.

Technological advances

Modern de-stemming machines and analytical tools enable winemakers to make precise decisions. For example, they can determine the optimum time for harvesting in order to maximise the balance between acidity and sugar and achieve the desired wine structure.

Conclusion

The role of rapports in Champagne production is a fascinating topic that shows just how complex and varied the winemaking process is. Whether traditional with rapports or modern without, each approach has its advantages and disadvantages. Ultimately, it is the art and knowledge of the winemaker that makes the difference and contributes to the distinctive characteristics of each champagne.

 

 

 

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