From Lees to the Glass—The Aging Process of Champagne

From Lees to the Glass—The Aging Process of Champagne

by Westgarth Wines August 22, 2018

Fine Champagne is a complex and idiosyncratic elixir. Some glasses will taste like lightly buttered biscuits and lemon curd, others will be deeply toasted brioche and nuts. After a secondary fermentation, which creates the carbon dioxide that makes your wine bubble, the wine spends time on the lees, or dead yeast cells. Vintage champagne will spend a minimum of 3 years on the lees, which release a manner of flavor creating compounds, all while preserving freshness. After the disgorgement, the wine will age faster. It’s a complicated craft, one that when mastered can create a wide spectrum of fascinating wines!

Related Link: The Life Cycle of Champagne





Also in News

Oak and barrel maturation: new vs old barrels
Oak and barrel maturation: new vs old barrels

by Westgarth Wines March 28, 2024

How the age and size of...

Continue Reading

Collector’s corner: Italy
Collector’s corner: Italy

by Westgarth Wines March 21, 2024

Why now is a prime time to revisit Italy from a collector’s perspective

Continue Reading

Oak and barrel maturation: cooperage
Oak and barrel maturation: cooperage

by Maurizio Broggi March 14, 2024

The ancient art of barrel-making

Continue Reading