What is the purpose of degorgement in sparkling wine production?

Degorgement is a critical step in the production of sparkling wines, particularly those made using the traditional method, such as Champagne. This process involves removing the sediment that accumulates in the bottle after secondary fermentation, which is responsible for producing the characteristic bubbles in sparkling wines.

During the traditional method of sparkling wine production, after the wine has undergone its initial fermentation, a liqueur de tirage (a mixture of wine, sugar, and yeast) is added, and the bottle is sealed. The yeast ferments the sugar, producing carbon dioxide and creating bubbles. Over time, the dead yeast cells, also known as lees, settle at the neck of the bottle. Degorgement is the process where the neck of the bottle is frozen to create a plug of frozen wine containing the sediment. The bottle is then opened, which expels the frozen sediment from the bottle due to pressure, leaving the wine clear and ready for dosage (the addition of sugar and wine before corking).

This step is essential for achieving the clarity and cleanliness in the final product that consumers expect in sparkling wines. By ensuring that the wine is free of sediment, degorgement enhances the overall quality of the wine, allowing for a more enjoyable tasting experience.