What is the final step in producing sparkling wine after secondary fermentation?

Disgorgement is the final step in the production of sparkling wine following secondary fermentation. This process involves removing the sediment that accumulates in the bottle after fermentation, ensuring clarity and quality in the final product. During the secondary fermentation, yeast and sugar are added to the wine, which creates bubbles through carbon dioxide production. Over time, this results in sediment forming in the neck of the bottle. Disgorgement entails freezing the neck of the bottle to form an ice plug that captures the sediment, which can then be easily ejected when the bottle is opened. This step is crucial for producing high-quality sparkling wines, as it helps achieve the crisp and clean taste that is characteristic of these beverages.

The other options like racking, serving, and blending are significant steps in winemaking but do not occur after secondary fermentation. Racking involves transferring wine from one container to another to separate solids; serving is the final presentation of the wine; and blending pertains to mixing different wines together before bottling, rather than being a step specific to sparkling wine post-secondary fermentation.