What does the term "disgorgement" refer to in sparkling wine production?

Disgorgement is a crucial step in the production of sparkling wines, particularly those made using the traditional method, such as Champagne. It refers specifically to the removal of yeast sediment that accumulates in the bottle during the secondary fermentation, which is responsible for the bubbles in the wine.

After the secondary fermentation process, bottles are held upside down for a period of time, allowing the yeast to settle into the neck of the bottle. Disgorgement involves freezing the neck of the bottle to form a plug of ice that contains the sediment, and then quickly removing that plug, allowing the sediment to be expelled. This process is essential to ensure clarity and quality in the finished sparkling wine, as any yeast left in the bottle could impact the wine’s flavor and appearance.

The importance of disgorgement highlights its role in achieving the clean, crisp characteristics that sparkling wines are known for, distinguishing it from other processes like sugar addition or the initial fermentation phase, which serve different purposes in wine production.