Remise en Cercle: Champagne’s Secret to Complexity and Correction

Anyone with a working knowledge of champagne knows there are two fermentations: one to turn grape juice into still wine, and one to transform that wine into champagne. This second fermentation happens inside the bottle and is triggered by the addition of sugar and yeast, a process known as prise de mousse . That, in theory, is where the magic happens... But what happens when the magic doesn’t happen? What if the second fermentation doesn’t take? What if the wine develops oxidative notes that...

by Lucy Edwards · source ↗