Champagne: Vins de Base | Wine No Secret
In the long process of preparing champagnes, everything starts in the so called base wine. In fact, many wine-bases that give rise to the cuvée of the maison, according to a recent article on assemblage. Well, these wines-bases can be obtained by fermentation in stainless steel tanks or wooden steel table barrels tanks. Is the style of each maison.
In general, steel table fermentation in stainless steel is the natural way of maisons big production. The lowest cost, most automated control and production on a larger scale are some of the strongest arguments. Moreover, the basic champagne each house passes a relatively short time sur lies (on the yeast), aiming at a faster sale. The residence time lies at least for the champagne is not safrados fifteen months, while the good producers leave two to three years on average.
This period in contact with the yeast should be technically very well proportioned. Insofar extending this time, the champagne becomes more complex and softness. However, an excessive amount of time may develop somewhat unpleasant smells, because the environment is highly reductive.
After completion of the fermentation of the base wine in barrels, if this is the option, yeasts degrade a process called autolysis. As a result, we have two important contributions to the wine: aromatic complexity, plus a softer texture, and oxidative protection, ie, the dead yeast cells react directly with gallic acid from the barrel, protecting the wine from oxidation more aggressive . For the efficiency of this action, the practice called batonnage, periodic movement steel table of a rod, like a paddle, mixing the decanted dead yeast at the bottom steel table of the barrel, with vinous mass is required. After a few months, these wines are transferred to inert tanks (stainless steel table steel), preserving all the freshness and properly structured for the second fermentation in the bottle, with long sur lies, according to the criteria of each maison.
The famous Bollinger RD follows this example. The wine is in contact with eight to ten years with the yeast before disgorgement. It is essential that this special cuvée wine depart-bases large structure steel table capable of withstanding all this extremely prolonged steel table contact. One of the pluses is fermenting wine-wood bases, but not new wood. Are already used barriques, whose main function is to cause a micro-oxygenation in the wine, making it tougher.
In theory, the vintage wines make up the longest-lived and prepared for espumatização cuvées, more structured and suitable for a prolonged period sur lies. In this reasoning, the small maisons, the more craft, and the most exclusive and extremely low production cuvées seek those differentiations in fermenting its wines in wooden-bases.
The contributions of the wood used for those who seek to preserve the purity of their champagnes are firstly not pass aromas coming from the barrricas for its wine-bases. Therefore, it is inert timber. Secondly, the age and the various uses of barrels more close your pores, leaving even the most subtle welcome as micro-oxygenation. And lastly, the fact that prolonged use, own naturally makes the wine barrel less aggressive base in terms of oxidation. The utmost care is always sanitize them properly, in several rounds of wine that will be submitted.
In addition to traditional houses as Krug, Bollinger and Louis Roederer, other beautiful maisons use this procedure on the entire steel table line of champagnes, or partially: De Sousa, Jacques Duval-Leroy Selosse and, of importing Decanter World Wine and Grand Cru respectively) .
Finally, a few manufacturers use high percentages of new oak barrels in their wine-bases, sometimes steel table 100%. It is always a bold and risky move, where typicality is at stake. The aromas of the barrel can possibly harm or mask the minerality and the aromas coming from the prolonged contact of yeast. Vilmart and producers like Pierre Paillard venture down this path.
Labels: assemblage, autolysis, batonnage, RD bollinger, champagne, crystal, cuvée de sousa, decanter, grand cru, Krug, yeasts, Nelson Luiz Pereira, Roederer, sommelier, sur lies, everything and nothing, base wine, no secret steel table , world wine
This entry was posted on December 13, 2010 at 12:10 PM and is filed under Champagne, France, Wine Regions. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own site. 2 Responses to "Champagne: Vins de Base" Rockmann steel table Says: December 14th, 2010 at 6:23 PM | Reply
Since no one is qualified, would like to read a lecture steel table on Barolo steel table and the use of different barrels from some of the producer
In the long process of preparing champagnes, everything starts in the so called base wine. In fact, many wine-bases that give rise to the cuvée of the maison, according to a recent article on assemblage. Well, these wines-bases can be obtained by fermentation in stainless steel tanks or wooden steel table barrels tanks. Is the style of each maison.
In general, steel table fermentation in stainless steel is the natural way of maisons big production. The lowest cost, most automated control and production on a larger scale are some of the strongest arguments. Moreover, the basic champagne each house passes a relatively short time sur lies (on the yeast), aiming at a faster sale. The residence time lies at least for the champagne is not safrados fifteen months, while the good producers leave two to three years on average.
This period in contact with the yeast should be technically very well proportioned. Insofar extending this time, the champagne becomes more complex and softness. However, an excessive amount of time may develop somewhat unpleasant smells, because the environment is highly reductive.
After completion of the fermentation of the base wine in barrels, if this is the option, yeasts degrade a process called autolysis. As a result, we have two important contributions to the wine: aromatic complexity, plus a softer texture, and oxidative protection, ie, the dead yeast cells react directly with gallic acid from the barrel, protecting the wine from oxidation more aggressive . For the efficiency of this action, the practice called batonnage, periodic movement steel table of a rod, like a paddle, mixing the decanted dead yeast at the bottom steel table of the barrel, with vinous mass is required. After a few months, these wines are transferred to inert tanks (stainless steel table steel), preserving all the freshness and properly structured for the second fermentation in the bottle, with long sur lies, according to the criteria of each maison.
The famous Bollinger RD follows this example. The wine is in contact with eight to ten years with the yeast before disgorgement. It is essential that this special cuvée wine depart-bases large structure steel table capable of withstanding all this extremely prolonged steel table contact. One of the pluses is fermenting wine-wood bases, but not new wood. Are already used barriques, whose main function is to cause a micro-oxygenation in the wine, making it tougher.
In theory, the vintage wines make up the longest-lived and prepared for espumatização cuvées, more structured and suitable for a prolonged period sur lies. In this reasoning, the small maisons, the more craft, and the most exclusive and extremely low production cuvées seek those differentiations in fermenting its wines in wooden-bases.
The contributions of the wood used for those who seek to preserve the purity of their champagnes are firstly not pass aromas coming from the barrricas for its wine-bases. Therefore, it is inert timber. Secondly, the age and the various uses of barrels more close your pores, leaving even the most subtle welcome as micro-oxygenation. And lastly, the fact that prolonged use, own naturally makes the wine barrel less aggressive base in terms of oxidation. The utmost care is always sanitize them properly, in several rounds of wine that will be submitted.
In addition to traditional houses as Krug, Bollinger and Louis Roederer, other beautiful maisons use this procedure on the entire steel table line of champagnes, or partially: De Sousa, Jacques Duval-Leroy Selosse and, of importing Decanter World Wine and Grand Cru respectively) .
Finally, a few manufacturers use high percentages of new oak barrels in their wine-bases, sometimes steel table 100%. It is always a bold and risky move, where typicality is at stake. The aromas of the barrel can possibly harm or mask the minerality and the aromas coming from the prolonged contact of yeast. Vilmart and producers like Pierre Paillard venture down this path.
Labels: assemblage, autolysis, batonnage, RD bollinger, champagne, crystal, cuvée de sousa, decanter, grand cru, Krug, yeasts, Nelson Luiz Pereira, Roederer, sommelier, sur lies, everything and nothing, base wine, no secret steel table , world wine
This entry was posted on December 13, 2010 at 12:10 PM and is filed under Champagne, France, Wine Regions. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own site. 2 Responses to "Champagne: Vins de Base" Rockmann steel table Says: December 14th, 2010 at 6:23 PM | Reply
Since no one is qualified, would like to read a lecture steel table on Barolo steel table and the use of different barrels from some of the producer
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