Disgorgement (Dégorgement)
The step in traditional method sparkling wine production where the yeast sediment, consolidated in the bottle neck after riddling, is expelled — leaving the wine clear before the final dosage and cork.
In depth
Disgorgement is the penultimate step in traditional method (méthode champenoise) sparkling wine production. After riddling has moved all the yeast sediment into the neck of the inverted bottle, the neck is plunged into a freezing solution (typically a glycol bath at around -27°C). The sediment and a small amount of wine freeze into a solid plug.
The bottle is then opened (turned right way up), and the pressure inside (around 6 atmospheres in Champagne) expels the frozen plug of sediment. This step requires speed and precision to minimise wine loss.
The "disgorgement date" (récemment dégorgé or RD in Champagne) is sometimes printed on the label — it tells consumers how long the wine has been on its lees (contact with the yeast sediment), which gives an indication of autolytic character development. Wine aged longer on the lees before disgorgement has more toasty, biscuit, and complex flavours.
After disgorgement, the bottle receives a dosage (a mixture of wine and sugar) and the final cork is inserted.
Related exam topics
Frequently asked questions
- What happens to the wine during disgorgement?
- The bottle neck is frozen in a glycol bath, which solidifies the yeast sediment and a small amount of wine into a plug. The bottle is opened and the internal pressure (about 6 bar in Champagne) shoots the frozen plug out. A small amount of wine is lost with it. The bottle then receives a dosage (wine and sugar mixture) to top it up, and the final cork is inserted.
Related terms
Practise questions on this topic
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