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Learn Information And Facts About The Different Champagne Variations And How They Are Created
The production of Champagne is actually a long and sophisticated process with many twists and changes ultimately spreading to the resulting style which is the signature of any Champagne House.
That said, every Champagne starts life as a still wine, fermented from grapes in the usual method. The still wines are known as 'base wines' and often will be made from three different type of grapes: Chardonnay, Pinot Noir and Pinot Meunier.
You will discover then two ways of producing base wines for Champagne: via a revolutionary procedure which uses a certain method called malolactic fermentation to make creamy flavours, or via an older, conventional method whereby the malolactic fermentation is avoided altogether in order to preserve the purity of the fruit. Lanson is one of very few Houses preserving the traditional non-malolactic style of Champagne. By making it like this Lanson keep the mouth-watering uniqueness and crisp citrus flavours of the grapes and lead to an uplifting Champagne sensation that makes Lanson champagne the ideal aperitif.
Creating the bubbles.
Most Champagne is a combination of a number of different base wines. After they have been blended and bottled, a liqueur de tirage is added, which includes a mixture of reserve wines, sugar and yeast. This mixture produces a 'secondary fermentation' in the bottle which usually produces the bubbles so essential to Champagne. After this has occurred, by law the Champagne is required to be aged for 15 months in bottle. At Lanson, however, they insist upon aging all of their Champagnes such as lanson black label for a minimum of 36 months to ensure that when you see it available for purchase it is unquestionably ready for drinking.
To get more details on Lanson champagnes including lanson black label visit Tesco wines online
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