The classic way to produce sparkling wine is popularly known as the Champagne method or méthode classique (formerly, the designation was méthode champenoise but this designation is no longer permitted).

The wine is fermented to make a base wine before undergoing a second fermentation in the bottle after the addition of yeast, nutrients for the yeast, and sugar – the tirage. The second fermentation results in a natural sparkling wine.

Ronan Sayburn MS will be hosting a Masterclass on the most famous of all sparkling wines – Champagne. Members will explore the history of the region, the geology, climate and the technical processes involved in the production of this famous wine…

We will taste:

NV Egly Ouriet, Rosé Brut Grand Cru – NV
NV Ulysse Collin, Les Pierrières Blanc De Blancs, Extra Brut
NV Benoît Lahaye, Blanc De Noirs, Grand Cru Brut
2002 Gosset, Cuvée Celebris, Millesime
2002 Dom Pérignon
2000 Henriot, Cuvée Des Enchanteleurs
1995 Charles Heidsieck, Blanc Des Millénaires