There are only three types of grapes that can be used in the production of champagne. These three varieties are: Pinot Noir, Pinot Meunier and Chardonnay. Pinot Noir is the wine growers nightmare, but the drinkers paradise. Pinot Noir is extremely sensitive to rot and disease. A very difficult grape to cultivate and all contact with the grapes skin must be avoided to ensure a white champagne. Pinot Noir grapes of the highest class can only be found growing in Burgundy and the region of Champagne. It is used to give backbone and structure to champagne.

Pinot Meunier is the grape that the majority of champagne houses use and dominates the regions of Aisne and Seine- et- Marne. The Pinot Meunier grape is a very hardy grape and is the only variety that ripens in very cold years. It is also less sensitive to spring frost and gives a 10- 15% higher yield per vine than the Pinot Noir. Producers praise Pinot Meunier for its fruity qualities and wines from this grape mature quickly. Pure blanc de noirs from Pinot Meunier are unusual and are rarely good for no more than ten years.

Chardonnay is probably the worlds finest grape. Today Chardonnay is a fashionable grape which is harvested more and more in France. The greatest increase has taken place in Champagne. The grape allows itself to be formed to perfection in various climates and soils. The Chadonnay vine does however waste energy in producing leaves instead of using it to ripen the grapes. This however is combated by hard pruning and planting the vines very close together. On the whole the grape is very easy to cultivate with just one problem being its sensitivity to frost.

There are seven steps in the process of making Champagne:

1- The vineyard:The vine farmers work goes on all year round. He must prune, fertilize and spray the crop protecting against viruses, parasites and spring frosts. The average age of a vine is 15 years, with a vine reaching its peak at 30 years.

2- The harvest:In any wine region the harvest is the highlight of any given year. The harvest festival is a colorful occasion. The harvesting usually begins in the middle of September.

3- The pressing:The press house is located as near as possible to the vineyard as its essential that the grapes are whole and in their best condition when they reach the press house. In 1992 the legally set volumes for each pressing were set at 2550 litres from 4000 kilos of grapes.

4- Fermentation:When the grape juice has been taken to the fermenting vats it immediately begins to ferment, due to the yeasts originally in the grapes skin. Selected yeast cultures are also added.

5- Blending:When the wine has finished fermenting during the winter it is racked twice, separating the wine from the yeast sediment that builds up. In march blending begins with the cellar master- chef de caves- blending the wines with each other to produce the best possible champagne.

6- Second fermentation:When the blending has been completed in giant tanks more sugar and yeast is added and then the wine is bottled and sealed temporarily.

7- Disgorging:After the second fermentation has completed the bottlenecks are frozen at – 28c half freezing the sediment, which is shot out of the bottle by a machine with a sharp mechanical movement. The lost wine is then replaced with new wine and some sugar. The bottle is then fitted with the cork and the bottle of champagne has been made.

Related Pinot Noir Wine Articles

The science of wine making is called enology. Most home wine makers are not scientists and may not be familiar with the term, but they are wine lovers that appreciate the great taste of wines. If you make wine yourself the satisfaction is especially rewarding. Making your own wine has a number of benefits. First, it is less expensive than buying wine commercially. You have control over the recipe and the ingredients that go into the wine you produce. Second, making your own wine is enjoyable, especially when you share it with friends and family.

Making wine is extraordinarily simple. Wine is made when yeast is added to grape juice or most any other kind of juice. The basic ingredients are juice, yeast, sugar and water. The yeast consumes the sugar in the juice mixture and produces carbon dioxide gas and alcohol. The carbon dioxide gas bubbles out of the juice and what is left is wine. It’s just that simple.

The question is often asked “is drinking wine healthy?” Beyond the fact that wine contains alcohol, which taking in moderation, is not considered adverse to good health. The presence of other compounds in wine, particularly red wines, promotes good health for most wine consumers. The compound poly-phenolic flavonoids, which are antioxidants, are of particular benefit in promoting good health. Chiefly found in red grape skins, the concentrations tend to be high in red wines because the skins are included in the fermentation process.

Alcohol’s health benefits favor the cardiovascular system, and dramatically reduces the risks of atherosclerotic heart attacks, ischemic strokes and limb amputations due to compromised blood supply. In addition, the antioxidants in wine modulate the blood clotting that climaxes heart attacks and strokes. They also help by inhibiting the oxidation of LDL, the bad cholesterol, to its dangerous form. Research data supports moderate consumption of wine with a longer and healthier life than that of abstainers.

However, wine is not for everyone. Certain medical conditions are worsened by the consumption of wine, so it’s vital you seek the advice of your personal physician if you are in less than good health.

How to Make Wine
The easy way is to purchase a home wine making kit that usually consists of a three to five gallon container (fermentor), hydrometer, stopper and fermentation lock, syphonhose, sterilizer and reference book. The ingredients (grape juice, sugar, and yeast) are usually sold separately. There are many different types of kits to choose from or you can obtain the items separately from local resources. Typically a four or five gallon water container serves very well as a fermentor.

Any fruit juice may be used to make wine. The basic fruit must be mashed or liquefied to release the active ingredients in the fruit. This can be done with a small fruit press or even a kitchen blender. My basic recipe is as follows:

• 4 gallons of red grape juice
• Approximately 4 pounds of sugar. The amount of sugar is determined by the specific gravity of the mixture. I usually shoot for a specific gravity reading of 0.9960 of the mixture before fermentation. Determining the specific gravity at start will determine the alcohol content at finish. The amount of sugar also determines if the finished wine will be dry or sweat. Carefully read your hydrometer as each hydrometer is different. You should consult the booklet that comes with the hydrometer for correct use.
• Approximately one gallon of water to dissolve the sugar
• One half teaspoon of baker’s instant yeast dissolved (activated) in water.
• Stir the mixture and install the fermentation lock. I use a cork with a quarter inch plastic hose that ends in a small bottle of water. This trap is necessary to prevent the atmosphere from contaminating the mixture.
• Place the fermentation container in an environment that is between 70 and 80 degree. Fermentation (bubbling) will start almost immediately.
• Fermentation will end (bubbling stops) in about 21 days at which time drain the contents less the sediment into another container using a siphon hose. This is called racking.
• Let set for three to six months and bottle

This is a basic recipe that can be altered by experience and personal preference.
Happy wine making.