Champagne: Advanced Topics

Ruinart Chef de Caves Frédéric Panaiotis gives a lecture on considerations in Champagne production. Based on past Ruinart Challenge talks, this presentations covers:

  • Control of alcoholic fermentation
  • Oxidation and reduction
  • Lightstrike
  • Lifecycle of a Champagne bubble

Note: The video can be made full screen by clicking the button to the left of the Vimeo logo.

  • fantastic seminar. well worth the time invested. 

  • Might be the best webinar on Champagne out there that takes a deep dive into the science of the key production steps without a biased perspective. I really enjoyed the myth busting of some of our preconceptions regarding bubble size and its relation to quality as well as the information on pressure, service tips and light strike during post disgorgement ageing. Seems in my experience to spoil rose bottled in clear glass that any other style of Champagne

    Great job on this on Fred & Geoff. Bravo!

    Two questions I have pertaining to this webinar are:

    1. Does Ruinart undertake tirage and ageing of their champagnes in the bottle formats pictured e.g. demi, magnum, double mags, etc? Or are the wines purely undergoing 2nd fermentation in 750ml bottles and then bottled via transvasement into larger (or smaller) formats?

    2, How does Ruinart feel about level of dosage for vintage and prestige cuvee bottlings and the somewhat controversial topic of its relationship to positive evolution of the champagnes in the cellar post disgorgement?

    Many thanks and loved this session!

  • Excellent webinar and very well done webinar. Thank you Geoff and Frederic

  • sorry wanted to thank you for creating these associations very much appreciated my friend.