Sabrage, perlage, muselet and other terms from the world of champagne and sparkling wines

Champagne, belonging to the category of noble sparkling wines, is associated with a whole glossary of special terms. Connoisseurs easily flaunt such concepts as “perlage”, “dosage” or “cuvee”. Is it necessary to understand all this in order to correctly evaluate champagne? Not always, but this knowledge will definitely not be superfluous.

Glossary of terms that can be found in the description of sparkling wines on the label, and their meaning:

Assemblage (Assemblage). A blend of several grape varieties in one drink. In classic champagne, these are Pinot Noir and Chardonnay.

Biodynamic (Биодинамическое). Wine created from eco-raw materials, and the winemaker not only does not use pesticides and artificial fertilizers, but also takes into account the entire ecosystem of the vineyard, including almost the phases of the moon and neighboring farms. However, this parameter says nothing about the taste and quality of sparkling wine.

Blanc de Blanc (Blanc de Blanc, “white from white”). Means that the sparkling wine is made only from white grapes.

Blanc de Noir (Blanc de Nois, “white from black”). In the manufacture of wine used berries of dark varieties. If red grapes are squeezed gently, with minimal damage to the skin, the juice will be white.

Brut Nature, Extra Brut, Brut, Extra Dry (Extra Sec), Dry (Sec), Demi Sec, Doux. This inscription indicates the content of residual sugar, from absolute zero to 50 g/l.

Vintage (Кюве). Blend (blend of varieties) from a certain appellation. A concept that is narrower than terroir is most often an indicator of particularly high quality, but there are no regulations in this regard.

Dosage. The amount of sugar not left in the fruit, but added by the winemaker to smooth out flavor deficiencies or increased acidity. Artificial addition of sugar for professional winemakers is considered undesirable.

Grower Champagne (Grower Champagne). Champagne made from berries grown on the same estate and not purchased from another winemaker.

Perlage (Perlage). A parameter describing the size and intensity of the bubbles. More on evaluation later in the text.

Vintage. Vintage (otherwise – millesime) champagne is made from the berries of one harvest of a particularly successful year, the year is indicated on the label. If the bottle is labeled NV (non-vintage), it means that a blend of fruits from different years was used.

Mousse (Mousse). These are the bubbles that collect on the surface of the drink. Full-fledged foam, like beer, it cannot be called, rather, a thin sparkling film.

The behavior of bubbles in champagne is called the French word effervescence (from French – effervescence). Effervesens includes both perlage and mousse. The secret of perfect effervescence is that the second fermentation (in the bottle) must take place at a temperature of strictly 9 degrees.

In addition, there may be other terms. They are not indicated on the label or in the description, as they do not directly relate to the characteristics of sparkling wine:

Sabrage. A way to open a bottle, in which the neck is cut off with a saber. In Russian tradition, this method is called “hussar”.

Bague Couronne (Bag Coronn, “crown ring”). Round rim on the neck of the bottle. The term is needed only by winemakers and those who want not to lose face in front of connoisseurs.

Muselet. Wire “bridle” on the cork.

Magnum (Magnum). One and a half liter bottle of champagne, equal to two ordinary ones.

How to rate champagne in a glass

Professional tasters use the so-called “three kisses” method – that is, the perception of the drink through the three senses.

The first thing to pay attention to is the color. White sparkling wine should be light golden, transparent, with a shiny surface, without inclusions and iridescent films. The behavior of the bubbles is also very important: in a quality wine, the bubbles will be tiny, and their chain will be fast and continuous. Deviations from this pattern may indicate that the drink was artificially carbonated rather than undergoing a second fermentation.

Then comes the turn of smelling. First you need to bring your nose to a motionless glass, then slightly shake the liquid in a circular motion and, finally, mix it well – this will reveal the aroma to the maximum. The bouquet of sparkling wine is usually dominated by floral and fruity notes, but there may also be spicy, woody nuances. What should not be there is an unpleasant mineral smell – it means that sulfur has been added to the drink. The smell of wet wool indicates exposure to direct sunlight.

The third and final stage of evaluation is the taste. Sommeliers are advised to drink a little wine, then, holding it in their mouth, inhale some air through parted lips, and, at professional tastings, spit out the champagne without swallowing. You should pay attention not only directly to the taste itself, but also to the balance, the body of the drink, as well as its finish. Depending on the manufacturer, degree of sweetness, year and terroir, creamy cakes, red berries, fried toast and even musk can be felt on the palate. However, even Extra Brut should not be acetic acid – such a taste (as well as a musty aftertaste) indicates that the wine has been contaminated with bacteria as a result of improper storage.