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Riddling

Turning and Tilting

Created on 2005-08-17 19:26:57 (#8046396), last updated 2006-06-02

10 comments received, 232 comments posted

Basic Info
Name:riddling
Birthdate:02-20
Location:Philadelphia, Pennsylvania, United States
Bio
Riddling or remuage, is the process by which the sediment is removed from champagne after the second fermentation (prise de mousse, which means 'capturing the sparkle'). Riddling champagne involves painstakingly turning and tilting the bottles in precise movements and at the right angles, so that all the sediment and dead yeast cells that were once a part of the cuvee can fall into the neck of the bottle. Bottles are turned in very controlled ways; sometimes less than a quarter of an inch. Too add to the enormity of this practice, many top quality vintages undergo riddling for at least three years. When the sediment eases into the neck of the bottle and has finally settled on top of the cork, the neck of the bottle is flash frozen, and the sediment is disgorged.

This is the slow and deliberate process of turning away. A regimented revolving. To gradually rid yourself of the hollow skin of the very cells that burst open to breathe life into you.

Ew. I'm kidding. There is nothing deep like that here. It's mostly vapid stuff.
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