VINTAGE CHAMPAGNE

Non-Vintage champagne makes up about 80% of all champagne made. By law, these champagnes must age for one year in the bottle. Almost all champagnes are blended and often from the wines of more than one harvest. Vintage  champagnes are produced occasionally in a particularly good grape growing year. When this happens, only the grapes from that year are used and the champagne becomes the vintage one. The year appears on the bottle label and the cork.

The Vintage Champagne may be a blend but from the same year. However, in order to be declared a vintage Champagne by law, it must be matured for a minimum of one year and then be aged in the bottle for a minimum of five years. 

SPARKLING WINE

INDIA - MARQUIS DE PAMPADOUR (M.D.P.)

                   SULA

SPAIN - CARTE NEVADA

                   CORDON NIGRO

ITALY - ASTI SPUMANTE

GERMANY - HENKEL TROKEN

                          HENKEL KARDINAL

AMERICA - CHAMPAGNE AMERICANO

AUSTRALIA - YALUMBA

                        MORRIS

                       JIM BARRY 

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.