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The traditional method for producing sparkling wine is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called "Champagne"), in Spain to produce cava , in Portugal to produce Espumante and in Italy to produce Franciacorta .
The method was further improved with a later patent by the French inventor Eugène Charmat in 1907. [17] The method is now named after the latter, but is also called cuve close, metodo Italiano or the tank method. The wine is mixed in a stainless steel pressure tank, together with sugar and yeast.
The term Mousseux is French for "sparkling" and can refer to a sparkling wine made using methods other than the méthode champenoise such as the Charmat method, [18] while Crémant can only be used for wines that have been made using the méthode champenoise. [19] Sparkling-only are: Anjou mousseux AOC; Blanquette de Limoux AOC
A glass of Champagne exhibiting the characteristic bubbles associated with the wine. Champagne (/ ʃ æ m ˈ p eɪ n /; French: ⓘ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, [1] which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods ...
This is most commonly known as the méthode champenoise or "Champagne method" after the region most noted for sparkling wine production. When the base wine (or cuvee ) has been produced from single grape varietals or a blend, the wine is bottled with a mixture of yeast and fresh sugar known as the "liqueur de tirage" .
When the méthode champenoise was introduced into the region, its ready association with luxury and power brought the unique sparkling wine from Champagne to the fore. The leading practitioners devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty.
Say goodbye to wispy whites.
Coteaux Champenois (French pronunciation: [kɔto ʃɑ̃pənwa]) is a wine Appellation d'Origine Contrôlée (AOC) in the Champagne province of France. It covers the same area as sparkling Champagne production, but covers only still wines.