Have you ever heard of a Champagne being called toasty, nutty or creamy? This is something that is quite common in Champagne, even if it is just a hint of it. But what makes Champagne toasty? And what is it about Champagne that makes it taste different to something like a Prosecco? In this Wine Terms Explained, we look into where this tasting note comes from, and where you’ll find it.
What makes Champagne toasty? Introducing lees
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So what does age have to do with those toasty, creamy and nutty notes in Champagne? Well, as part of the Champagne process, a still wine goes into the bottle along with sugar and yeast. As the wine ages, the yeast eats the sugar. This creates those lovely bubbles in the wine (aka Carbon Dioxide). However, once this process is complete, the winemaker keeps the dead yeast cells remain in the bottom of the bottle as it ages. These dead yeast cells are called lees and are totally not as gross as they sound. In fact, they are crucial to giving Champagne richness.
Champagne must be made using the traditional method, and so there is a particular process that goes into that Champagne bottle. A large part of this is a requirement to age the wine. If the Champagne is Non-Vintage, it must be aged for a minimum of 15 months before it is released and spend at least 12 months on lees. Vintage Champagnes are aged for a minimum of three years on lees.
The longer the wine sits on the lees, the more bready, toasty and nutty aromas you’ll find in the wine. Some Champagnes are left on the lees or the ‘tirage’ for 5-7 years before releasing if the winemaker wants those toasty notes. But this is also why a Non-Vintage Champagne will usually not have as many toasty notes as their Vintage counterparts.
Toasty notes in Champagne are a good thing unless you don’t like them. They are also sometimes described as brioche, bread, biscuit or nuts. Chardonnay-based Champagnes tend to have more toast, while Pinot Noir tends to air on the side of biscuit flavours. Whether you like these notes or not, you’ll usually find a hint of them in Champagne.
So what makes Champagne different?
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So now that we know what makes Champagne toasty, why don’t other Sparkling Wines like Prosecco have the same notes? Technically any Sparkling Wine can have the same toasty flavours as Champagne. If it is made using the Traditional Method, the wine will have some contact with lees. However, the difference is that the winemaker can usually decide how long to age the wine. In Champagne, this is the law, but elsewhere it is their choice. So you could have a Sparkling Wine made using the traditional method that doesn’t have much toastiness to it.
However, if a wine is made using the tank method where second fermentation doesn’t occur in the bottle, the wine won’t have these notes. This is because wines aren’t usually aged using the tank method, so they don’t sit on the lees or tirage for long enough to develop flavours. This is why something like a Prosecco will usually have more fresh fruit and citrus notes than a Champagne. This process is quicker and more affordable to produce, which is why Prosecco doesn’t normally carry the high price tag!
In Summary: What makes Champagne toasty
Whether you like a bit of brioche in your Champagne or not is all up to personal preference. If you love these notes, look out for Champagne that has been aged for a few years. A bottle of good Vintage champagne should have these tasting notes, whilst a Non-Vintage will tend to have fresher fruit flavours. If you really don’t want these notes then you should look out for wines produced using the tank method such as Prosecco. They’ll give you the freshness you’re craving!