Champagne

Champagne making steps
HarvestingPressingFermenation 1BlendingFermentation 2RummageDisgorgingDosageCorking
Rummage
Shaking bottle to move sedemtn to neckof bottle to be removed later
disgorgment
usualy freezing neck of bottle to remove sedementthat is frozen at the top
dosage
Adding to bottle after disgorgemtn to make bottle level to desired level, maybe more sweeting to it.

Cuvee
Champagne blend which Champagne firm is known and stakes itsreputation
Champage Levels of Sweetness
BrutExtra sec or drySec or dryDemis sec or Doux 
Bottle Sizes
Split- 6.5 ouncesHalf Bottle 13 oc or 37.5 clBottle 750 ml or 26 ocMagnum(lg bottle or 2) 1.5 l or 52 ocJeroboam (4 bottles) 104 oc or 3l
Bottle LabelOrgin of wine
“mis en Bouteilles au Chateau”means the wine is estate-bottled. 
basic styles of Champagne
l. Non-vintageMade up of approximately two thirds or more black grapes (Pinot Noir) and one third white grapes (Chardonnay).

It is a blend of cunent wine with reserves from past years., 2. Vintage champagneWine of an individual vintage that is considered outstanding. It is produced only a few times each decade.3.

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Blanc de Blanc ChampagneA delicate champagne made entirely from white grapes. It is often from a “vintage” year.

Blanc de Blanc
“white or White”100% chardonney 
Blanc de Noir
“White from Black”100% Pinot noir or Meunior 
Methode Champenoise
Method of making French Champagne