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+--- Thread: Aging Champagne (/thread-10600.html)
- brappy - 03-17-2006
I was at a tasting this evening, and someone brought up an interesting point about champagne. Maybe this is pedestrian knowledge or maybe untrue. But the person told me that champagne can age long enough to become a dessert wine or something like that. He went on to explain the yeasts in champagne if aged long enough will continue to ferment. I'm typing this after the tasting, so my memory may be a bit fuzzy. Can anyone shed any light on this subject as this idea is totally new for me. Thanks in advance.
mark
- Kcwhippet - 03-17-2006
Nice concept, but there's not enough sugar or yeast in the dosage to significantly alter the bubbly, so no dessert wine.
- Thomas - 03-17-2006
If the person who told you that works in the industry, he or she should either be fired or trained properly.
It's not at all a smart thing to allow wine to ferment after it has been bottled for consumption. Plus, you can't make a dessert wine by chance.
- brappy - 03-17-2006
Thanks, I didn't know what to make of that one. Was a cool idea........