This afternoon, I have been looking into how Champagne is made. I have found the graphic below the most useful and easy to understand!
There seems to be a long maturing process in order to get the right taste, which I think would be the best process for me to use for my concept – a champagne maturing factory / facility – but also have the opportunity for people to taste a wide variety of champagne at an exclusive champagne bar.
The Romans were the first to plant vineyards in the Champagne region of north-east France, and it wasn’t until 1876 that the designated Brut Champagne , the modern champagne, was made for the British.
After the yeast process is complete, the bottles are turned onto their heads – sur pointes – they are then stored for twelve months (for non-vintage champagne), or at least thirty months for vintage.
Interestingly, “…the Journal of Agricultural and Food Chemistry published the results of a recent joint study by the University of Reading and University of Cagliari that showed moderate consumptions of Champagne may help the brain cope with the trauma of stroke, Alzheimer’s disease, and Parkinson’s disease. The research noted that the high amount of the antioxidant polyphenols in sparkling wine can help prevent deterioration of brain cells due to oxidative stress.”