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Méthode Champenoise

French name for the traditional method of making Champagne that has traditionally been attributed to a Benedictine monk named Dom Perignon. The method starts with the blending of a cuvee of still wine. A dosage is added to induce a secondary fermentation, also known as malolactic fermentation. This fermentation makes the wine less acidic and produces the bubbles for which Champagne is famous. After the fermentation is complete, the lees are collected around the cork. The top of the bottle is then placed in an ice bath and allowed to freeze. The bottle is opened and the gas pressure pushes the plug of solids out of the bottle. A second dosage (without yeast), called the shipping dosage, is added and the Champagne is ready to ship.
 Méthode Champenoise - Wine Glossary


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