Originally Posted by pujiman
Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?
Not really, thats just bottle conditioning. Method Champenoise is bottle conditioning, aging for a decent amount of time on the lees (yeast) and then a tedious process called riddling where the bottles are kept at a 45 degree angle neck down and are turned slightly each day. Also the angle is slowly increased. This lets all the yeast sediment get trapped in the neck. Then the bottles are dipped in liquid nitrogen so that the sediment is frozen into a solid plug. The bottle is then uncapped the pressure forces out the frozen sediment and the bottle is corked with a champagne cork.
This process is what gives Champagne and Cava and other fine sparkling wines their tiny bubbles and their clarity, as opposed to simple bottle conditioning