Simviation Forum - Champagne

Jul 22^nd, 2004 at 4:53pm

ozzy72 Offline
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So you want to know how those fine bottles of bubbly are made?
That barrel holds over 10,000 litres of wine ready to be made into bubbly Grin

alas I forgot my straw!

Fozzers fantasy (the non-Jordan one)

This takes out some of the romance, mould, vital to the process

A couple of nice old barrels (German style)

Special thanks to Hagar who has been helping me to master this shiny new camera, and then adjust the pictures to look just right. Cheers Doug, I'll try not to ask any more silly Q.s.... maybe Wink

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Reply #1 - Jul 22^nd, 2004 at 4:57pm

Craig. Offline
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so how many barrels did you manage to fit in the back of your car then Wink

cool photos dunno about the mould though

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Reply #2 - Jul 22^nd, 2004 at 5:06pm

ozzy72 Offline
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Actually I wasn't driving, but as this place is about an eleven minute bus ride followed by a 3 minute walk from home why bother Grin

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Reply #3 - Jul 22^nd, 2004 at 5:07pm

Craig. Offline
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i am guessing thats a 3 minute sober walk home Cheesy

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Reply #4 - Jul 22^nd, 2004 at 5:15pm

pete Offline
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Nice pics Ozzy - did you sneek a couple of bottles out? Cheesy

Though .... As a wine lover - I would have to point out that Champagne can only come from the Champagne area of France - otherwise it ain't Champagne Grin

(loved getting that one in!)

But maybe you were indeed in France?

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Reply #5 - Jul 22^nd, 2004 at 5:18pm

ozzy72 Offline
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I don't hold with this wee piece of French snobbery I'm afraid... and the chap that founded this place had learnt the art in France a long long time ago (about 150 years).
Oh and walk home sober? If you can do that then there is something v.wrong Wink

Mark

Ps. We have a brewery in town as well, so next open day I'll try and get some snaps in there. And of course there is our vineyard etc etc Grin

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Reply #6 - Jul 22^nd, 2004 at 5:33pm

Hagar Offline
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Good one Mark. These shots came out well. Wink

Pete beat me to it with the definition of Champagne. Tongue

PS. I don't really see what the mould has to do with it except show how long it's been stored. Surely it can't get through the bottle into the bubbly? If memory serves me right from a visit to a similar establishment in the dim & distant past they have to rotate the bottles regularly.

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Reply #7 - Jul 22^nd, 2004 at 5:40pm

ozzy72 Offline
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Every two days all bottles must make a quarter turn, and always in the same direction. The racks of bottles you can see either side of the first shot are done that way.
The mould has something to do with the corks and preventing some chemical reaction, I didn't really understand it all myself, but I'm not a viticulturalist, just a drunk Grin

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Reply #8 - Jul 23^rd, 2004 at 10:36am

Fly2e Offline
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Mark, I don't get the mold and cobweb thing ???
Is that because the bottles have not been touched in so long? Why does mold grow only around the bottles?

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Reply #9 - Jul 23^rd, 2004 at 4:24pm

ozzy72 Offline
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I don't really understand the chemisty of this, its something to do with the fermenting juice reacting with the cork, so they allow the counter-active mould to grow to prevent dangerous reactions.
If you go to any established wine-maker then you'll see mould on the walls in the cellar, none of your stainless steel kit rubbish Wink

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