BRAND NAMES OF CHAMPAGNE

I.BOLLINGER

II.KRUG & CO.

III.PIPER HIEDSICK

IV.DOM PERIGNON

V.MOET ET CHANDON

VI.G.H.MUMMS

VII.CHARLES HIEDSICK

VIII.TATTINGER

IX.POL ROGER

X.VEUVE CLICQUOT PONSARDIN

XI.LOUIS ROEDERER

XII.LAURENT PERRIER

XIII.LANSON

XIV.MERCIER

XV.PERRIER JOUT

XVI.RUINART

XVII.CORDON ROUGE

XVIII.BILCART SALMON

 

METHODÉ CHAMPÉNOISE

1.Grape Varieties used:

a) Chardonnay (White)

b) Pinot Noir (Red)

c) Pinot Meuniere (Red)

2.First Fermentation

3.Assemblage / Blending

4.Liqueur de tirage

5.Secondary Fermentation

6.Sedimentation Process (REMUAGE)

7.Removal of Sediments (DEGORGEMENT)

8.

DOSAGE OR LIQUEUR DE EXPEDITION

 

CARBONATION / IMPREGNATION METHOD

This is also a cheaper method of producing sparkling wine. In this method, the CO2 is injected into the still, chilled wine and the wine is then bottled under pressure.

CHARMAT / TANK / CUVE CLOSE METHOD

This was started by M. Charmat in France. In this method, the still wine is taken into a Vat and a measured quantity of sugar & yeast is added to start the secondary fermentation. This fermentation is carried out for 10 days and then is transferred through filters under pressure and bottled. This method is quicker and cheaper than Methode Champenoise.

 

TRANSFER / TRANSVERSAGE METHOD

This is very similar to Methode Champenoise but in this process, the expensive Remuage & Degorgement steps are not carried out. Instead , the wine is passed through a fine filter and Dosage is added to the filtered wine and then it is bottled. This is not a preferable method as the bouquet and body of the wine is lost.