Champagne is a sparkling wine that is renowned for its unique and special qualities. One of the aspects that sets Champagne apart from other sparkling wines is its long ageing process. In order to be classified as Champagne, the wine must undergo a minimum of 12 months of ageing on the “lees” or dead yeast cells, followed by an additional 3 months in the bottle. This extended period of ageing contributes to the complexity, richness, and unique characteristics that Champagne is known for.
The ageing process on the lees is a crucial step in Champagne production. After the initial fermentation, the wine is left in contact with the yeast cells that are no longer active. This allows the wine to develop a range of flavors and aromas that cannot be achieved through other methods. The yeast cells undergo a process called autolysis, where they break down and release compounds such as amino acids, fatty acids, and polysaccharides. These compounds contribute to the development of flavors like bread, toast, and brioche, as well as a creamy and velvety texture.
During the ageing process, the Champagne bottles are stored horizontally, which allows for the contact between the wine and the lees. This contact helps to enhance the complexity and depth of flavors in the final product. The longer the Champagne is aged on the lees, the more time it has to develop these unique characteristics.
After the initial ageing on the lees, Champagne goes through a process known as riddling, where the bottles are gradually turned and tilted to encourage the yeast sediments to settle in the neck of the bottle. This sediment is then removed through a process called disgorgement. The final step is the addition of a small amount of a sugar solution, known as the dosage, which determines the sweetness level of the Champagne.
The ageing process in Champagne is not only significant for the development of flavors and aromas but also for the overall quality and aging potential of the wine. Champagne has a reputation for being able to age gracefully, with some vintage Champagnes reaching their peak after several decades. The extended ageing on the lees allows the wine to develop complex tertiary aromas and flavors, as well as a smooth and refined texture.
In my personal experience as a sommelier and brewer, I have had the opportunity to taste aged Champagnes that have truly showcased the magic of the ageing process. The flavors and aromas that develop over time are truly extraordinary, with notes of honey, nuts, dried fruits, and a delicate mousse that dances on the palate. The texture becomes incredibly smooth and velvety, adding to the overall enjoyment of the wine.
The long ageing process on the lees is one of the key factors that make Champagne so special. It contributes to the complexity, richness, and unique characteristics that set Champagne apart from other sparkling wines. The development of flavors, aromas, and texture during this process is what makes Champagne a truly exceptional and luxurious beverage.