Méthode Traditionnelle: The labor-intensive process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. The process begins with the addition of a liqueur de tirage (a wine solution of sugar and yeast) to a bottle of still base wine, triggering a secondary fermentation inside the bottle which produces both carbon dioxide and spent yeast cells, or lees, which are collected in the neck of the bottle during the riddling process. The lees are then disgorged from the bottle, and replaced with a solution of wine and sugar, giving the sparkling wine its sweetness. All Champagne and most high-quality sparkling wine is made by this process. Also known as méthode Champenoise, méthode classique and metodo classico.
Méthode Classique: See Méthode Traditionnelle.
Metodo Classico: See Méthode Traditionnelle.
Charmat: A less expensive, mass-production method for producing bulk quantities of sparkling wine. The second fermentation takes place in a pressurized tank, rather than in a bottle, decreasing lees contact and producing larger, coarser bubbles. The wine is filtered under pressure and bottled. Also known as the bulk process or tank method. Wines made this way cannot be labeled méthode Champenoise.
Disgorgement: When making sparkling wine, this technique is used to remove frozen sediment remaining in the bottle after the second fermentation. Through the riddling process, the sediment settles in the bottle neck and the neck is then dipped into a brine solution and frozen. Working quickly, the bottle is turned upright and the crown cap removed. The plug of frozen sediment is ejected by the pressure of the carbon dioxide. Also known as Dégorgement.
Liqueur de Tirage: A solution of wine, sugar and yeast added to a bottle of still base wine to begin the traditional method of making Champagne, or méthode traditionnelle. The addition of the liqueur de tirage triggers the secondary fermentation which gives sparkling wine its bubbles.
Secondary Fermentation: The process that creates the bubbles in sparkling wine. As the wine is bottled, a small amount of yeast and sugar is added before the bottle is sealed with a sturdy crown cap. The yeasts quickly start fermenting the sugars, producing alcohol and carbon dioxide. Since the gas cannot escape, it dissolves into the wine.
Riddling: In making sparkling wine, the process of moving the sediment remaining in the bottle from the second fermentation to rest in the neck of the bottle for easy removal. The process of riddling is part of the méthode traditionelle and was developed by Madame Clicquot (Veuve Clicquot) in the early 1800s to remove the cloudy lees from the bottles. The bottles are loaded in a horizontal position onto wooden racks called pupitres. At this point, the sediment rests on the side of the bottle. As the bottles are riddled, or given a sharp quarter-turn daily and gradually tilted upside-down, the sediment works its way to the bottle neck. Today, most producers use efficient mechanical riddlers. Also known as Remuage.
Dosage: In bottle-fermented sparkling wines, a small amount of wine (usually mixed with sugar) that is added back to the bottle once the yeast sediment that collects in the neck of the bottle is disgorged. Also known as liqueur d'expedition.