Explaining the Champenoise Method

Sparkling wine has been all of the rage in the 2000s.

That trend was prompted by the rapid rise of Prosecco, which quickly became one of the world’s most popular Italian wines. Marketed as an alternative to Champagne, Prosecco’s obvious quality and low price point have contributed greatly to its success. And though it often feels like the wine was an overnight sensation, the fact is that this sparkling wine was one of Italy’s best-kept secrets for several decades.

But there’s something interesting about Prosecco that separates it from many sparkling wines:

It’s not made using the Champenoise method.

Also called the traditional or classic method, the Champenoise method is the one used to create Champagne and a huge variety of sparkling wines. And though other methods are considered more practical, easier to follow, and can produce more wine, it is still the preferred method of many sparkling wine producers around the world.

So, we’ve decided to take a close look at it.

In this article, we delve into what the Champenoise method is and how it works.

The Origins of the Champenoise Method

It should come as no surprise that the Champenoise method was invented at the same time as Champagne. After all, it was the method that was pioneered to create the most famous of French wines.

However, there is some dispute over the origins of the method.

Popular history will tell you that the Champenoise method was invented in 1697, along with Champagne, by a monk named Dom Perignon. If that name sounds familiar, it’s because Dom Perignon is among the most famous Champagne brands over 300 years after the monk came up with his method.

Famously, Dom Perignon is believed to have said words to the effect of “Come quickly, I am tasting the stars,” after creating his first sparkling wine. And that’s a sentiment that we’re sure many other people share after tasting Champagne for the first time.

But interestingly, there are some records that suggest Perignon may not have been the originator of the method.

Documents discovered later on found that an English scientist named Christopher Merrett may have come up with the Champenoise method over 30 years before Dom Perignon. The story goes that French monks were delivering red and white wines to English ports. The white wines became so cold while left on the English docks that they began an in-bottle secondary fermentation, leading to the inadvertent creation of sparkling wine that Merrett went on to document.

Whatever the case may be, there’s no denying that Dom Perignon both perfected and popularised the method, which is why it has always been associated with the drink that he invented. Still, it’s an interesting bone of contention between the French and English, with both countries claiming ownership of the Champenoise method.

How Does the Method Work?

The Champenoise method incorporates eight steps that allow for the secondary fermentation that gives the wines made using this method their bubbles.

Step One

Things start as you’d expect with the harvest. However, grapes that are going to be put through the Champenoise method are usually picked a little earlier than they usually would be. This ensures they’re not fully ripe, so they have lower sugar levels and high acidity.

Step Two

First fermentation occurs, which happens in much the same way as traditional white wine fermentation. This process creates a wine called Cuvée. This wine is sometimes sold separately.

Step Three

The grapes may be blended with grapes from a different vintage. This determines where the wine will be a vintage or non-vintage drink.

Many producers choose to skip this step because they wish to only use the grapes from their current vintage. However, blending can lend a sparkling wine some unique qualities and flavours that it would otherwise not have.

Step Four

This is where the magic happens.

The producer bottles their Cuvée along with a tirage, which is a substance that combines yeast and sugar. The bottle is capped using a cap crown, which can be removed when needed.

The yeast starts to consume the sugar, which leads to the wine’s alcohol level increasing. Crucially, this process also creates carbon dioxide, which is trapped in the sealed bottle. With nowhere to go, the carbon dioxide carbonates the wine to give it bubbles. This process usually takes about three weeks.

Step Five

The yeast dies after eating all of the sugar in the wine. It is then called the Lees. However, producers don’t tend to remove this dead yeast immediately. Instead, they leave it in the bottle for however long they feel it needs to stay there to give the wine more flavour. It is the Lees that lead to a Champagne often taking on a nutty or toasty taste.

The Lees is left in the bottle for several years. The longer it is there, the more the wine exhibits the traditional Champagne flavours.

Step Six

Though some producers choose to leave the Lees in the bottle, those that don’t complete the riddling step. This simply means the Lees are removed. Wines that still have their Lees tend to be cloudier and offer a different tasting experience.

Step Seven

Dosage occurs during this step. When removing the Lees, some of the wine may escape from the bottle with it. The producer will add some of their original Cuvée to fill in the gap. They may also add more sugar to the bottle if they want their wine to have a sweeter taste.

Step Eight

After the bottle is sealed again, the producer may age it for several more years before making it available to the public. The amount of ageing that occurs depends on the wine and producer. Once the ageing period ends, the wine is finally sold.

The Final Word

Wine lovers could spend days debating the merits of the Champenoise method.

We won’t do that here.

Instead, we will simply point out that this method is responsible for the creation of some of the world’s best wines. And whether you’re looking for Champagne or an Italian wine made using the method, Xtrawine’s collection can provide.