Shake

Shaking: A crucial step in the production of champagne

The production of Champagne is a complex and time-consuming process that involves many carefully executed steps. One of the most crucial and fascinating steps is the riddling, also known as "remuage" in French. This process is essential to ensure the highest quality and clarity of the champagne. In the following sections, the history, techniques and importance of remuage will be explored in detail.

The history of shaking

Shaking was developed in the early 19th century by Madame Clicquot, the famous widow of François Clicquot and founder of the Veuve Clicquot champagne house. She was looking for a method to efficiently remove the yeast deposits that remained in the bottle after the second fermentation without clouding the champagne. Her solution was a simple but ingenious technique: the bottles were placed in an inclined board with holes, the so-called "pupitre", and regularly rotated and slightly tilted to slowly move the deposits into the neck of the bottle. This method revolutionised champagne production and is still used today.

The technique of shaking

Vibrating is a technically demanding process that requires patience, precision and experience. Traditionally, jogging is carried out manually by a so-called "jogger". A typical pupitre consists of two wooden boards set at an angle of around 60 degrees with holes in which the bottles are inserted. The shaker rotates each bottle through a small angle - usually about 1/8 or 1/4 of a turn - and at the same time tilts it gradually steeper so that the bottle ends up almost upside down. This takes place over a period of several weeks to several months, and the exact duration and angles of the rotations can vary depending on the style and requirements of the champagne house.

Today, the process is supported or replaced by mechanical riddling, also known as "gyropalette", in many large champagne houses. These automated machines can riddle several hundred bottles at a time and provide a consistent and efficient method of removing the lees sediment. However, despite the advancement of technology, there is still a high appreciation for traditional manual labour, especially among smaller producers and for high-quality cuvées.

The importance of shaking

Shaking is a critical step in the production of champagne as it ensures the clarity and purity of the final product. After the second fermentation in the bottle, yeast deposits remain which would cause cloudiness if they were not removed. The riddling process slowly transports these deposits into the neck of the bottle, where they are finally removed by "disgorging". During disgorging, the neck of the bottle is frozen and the yeast plug is shot out, leaving the champagne clear and sparkling.

The riddling also has an influence on the flavour and texture of the champagne. Contact with the yeast during the second fermentation and the subsequent ageing process gives the champagne complex flavours and a creamy texture. Careful riddling ensures that these characteristics are optimally emphasised without being affected by cloudiness.

Challenges and the future of shaking

Although riddling is a proven and indispensable step in champagne production, it faces challenges. The manual process is labour-intensive and requires specialised professionals, which are becoming increasingly rare. At the same time, mechanical riddling systems offer efficiency and consistency, but cannot always guarantee the same care and precision as an experienced riddler.

Forward-looking champagne houses invest in research and innovation to further optimise the riddling process. This includes improvements in the technology of the gyro pallets as well as the training of new generations of shakers who preserve and further develop traditional craftsmanship.

Conclusion

Shaking is an indispensable part of champagne production, combining both craftsmanship and modern technology. It not only ensures the clarity of the champagne, but also contributes significantly to its flavour and texture. Despite technological advances, the traditional method of riddling remains a symbol of the dedication and precision that goes into every drop of this noble beverage. The future of shaking will be characterised by a balancing act between tradition and innovation in order to maintain the high quality standards of champagne while meeting the challenges of modern production.

 

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