Champagne (Region): Difference between revisions

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== Winemaking and Style ==

All Champagne must be made using the méthode traditionnelle, involving a secondary fermentation in bottle. After blending, the base wine (vin clair) is bottled with a liqueur de tirage to initiate the prise de mousse, or bubble formation. Wines then undergo lees ageing, often for several years, before riddling and disgorgement<ref>Goode, ''The Science of Wine: From Vine to Glass'', University of California Press, 2014, ISBN 978-0520275751.</ref>.

All Champagne must be made using the méthode traditionnelle, involving a secondary fermentation in bottle. After blending, the base wine (vin clair) is bottled with a liqueur de tirage to initiate the prise de mousse, or bubble formation. Wines then undergo [[lees]] ageing, often for several years, before riddling and disgorgement<ref>Goode, ''The Science of Wine: From Vine to Glass'', University of California Press, 2014, ISBN 978-0520275751.</ref>.

Champagnes range in style from non-vintage brut to vintage, rosé, blanc de blancs, and prestige cuvées. Ageing requirements vary by category, with non-vintage wines requiring a minimum of 15 months and vintage wines at least three years on the lees<ref>Comité Champagne, “Le Vignoble de Champagne – Données officielles”, www.champagne.fr.</ref>.

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== See also ==

[[Sparkling wine]]

*[[Sparkling wine]]

[[Méthode traditionnelle]]

*[[Méthode traditionnelle]]

[[Chardonnay]]

*[[Chardonnay]]

[[Pinot Noir]]

*[[Pinot Noir]]

== References ==

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 == Winemaking and Style ==
-All Champagne must be made using the méthode traditionnelle, involving a secondary fermentation in bottle. After blending, the base wine (vin clair) is bottled with a liqueur de tirage to initiate the prise de mousse, or bubble formation. Wines then undergo lees ageing, often for several years, before riddling and disgorgement<ref>Goode, ''The Science of Wine: From Vine to Glass'', University of California Press, 2014, ISBN 978-0520275751.</ref>.
+All Champagne must be made using the méthode traditionnelle, involving a secondary fermentation in bottle. After blending, the base wine (vin clair) is bottled with a liqueur de tirage to initiate the prise de mousse, or bubble formation. Wines then undergo [[lees]] ageing, often for several years, before riddling and disgorgement<ref>Goode, ''The Science of Wine: From Vine to Glass'', University of California Press, 2014, ISBN 978-0520275751.</ref>.
 Champagnes range in style from non-vintage brut to vintage, rosé, blanc de blancs, and prestige cuvées. Ageing requirements vary by category, with non-vintage wines requiring a minimum of 15 months and vintage wines at least three years on the lees<ref>Comité Champagne, “Le Vignoble de Champagne – Données officielles”, www.champagne.fr.</ref>.
@@ Line 24: / Line 24: @@
 == See also ==
-[[Sparkling wine]]
+*[[Sparkling wine]]
-[[Méthode traditionnelle]]
+*[[Méthode traditionnelle]]
-[[Chardonnay]]
+*[[Chardonnay]]
-[[Pinot Noir]]
+*[[Pinot Noir]]
 == References ==