December 2004 Newsletter
All of us here at the Wine of the Month Club wish you a blessed Holiday Season full of family fun and good cheer!
December is the month that we offer a bubbly wine and a sweet wine. This Holiday season we are pleased to offer you these most incomparable and delectable selections. These wines are unique and will bring that extra-special touch to your table. We are sure that you will enjoy them.
Limited Series Selection
Limited Series Selection
"We love drinking
and wonder how do they
B.E.- San Diego, CA<./p>
There is nothing more delicious than a glass of bubbly at any occasion. Methode Champenoise (meh¬-toh'd shahm-peh-n wahz) is the French term for making sparkling wines in the Champagne region of France. It refers to bottling still wines with a certain amount of sugar and yeast, which introduces a second fer¬mentation in the bottle. The process of making Champagne is long, tedious, and precise. This explains the sometimes-costly price tags. The grapes are harvested at the precise moment of ripeness and high acid levels. The juice is fermented and then blended to the rigorous house standards. Sugar is added to the bot¬tles to induce the second fermenta¬tion. This 'liqueur de tirage' is a solution of cane sugar dissolved in wine with a bit of citric acid some
times added. One result of the sec-ond fermentation is carbon-dioxide gas that is trapped inside the bottle and dissolved into the wine which in turn creates sparkle. Another result is sediment, which must be removed from the bottle. The bottles have been stored almost upside down in a special rack called a pupitre. Pressure has built up inside the bottles and when the caps are taken off, the sediment shoots out with some of the wine as well. This is called 'degorgement'. This is the final and very important
step in the process. This step deter-mines the final dry or sweetness of the wine. A small amount of sugar, the fermented wine, and brandy are added to refill the bottle before its final corking. This mixture is called 'liqueur d'expedition'. The bot¬tles are then corked and labeled. The cork must say Champagne on it.The corks go into the bottles exactly like a still wine cork; the pressure in the bottle creates the mushroom shape. Be careful when removing the cork! The pressure in a bottle of Champagne is the same as a bus tire. Keep your thumb on the cork at all times and point the bottle away from people and windows. Twist the bottle until the cork loosens and slowly remove it.
Make a toast and enjoy!