Snowmaking creates snow by dispersing water and air-under-pressure into freezing ambient air. They can even choose whether to make it into light powder or a wet base snow (which lasts better at higher temperatures) by regulating the water content of man made snow. Still, the lower the temperature, the better for snowmaking. It usually needs to be below 25 degrees fahrenheit (-3.89 Celsius) for it to work, which is part of the reason it is done at night. The lower the humidity, the higher the temperature can be. Aaah… the miracles of modern science….
In the 1662 the English scientist and physician Christopher Merret described how adding sugar to a finished wine created a second fermentation in a paper presented Royal Society. Not surprisingly, when I visited Champagne, they didn’t mention English contributions to the local brew. Here’s how they told it…
Once upon a time, the French Benedictine monk named Dom Pérignon discovered the secret of putting bubbles into wine, inventing Champagne. Although he didn’t, the French Benedictine monk made important contributions to Champagne’s production. In Champagne, the art of mixing the produce of different vineyards to achieve the perfect blend is of the utmost importance. Ol’ Dom was the first to do this.
In the 19th century, Champagne was sweeter; they added sugar helped disguise flaws and/or poor quality. In 1846, Perrier-Jouët decided not to sweeten his Champagne and it was a hit. Modern Champagne had arrived. Just how do they get the bubbles inside? The “champagne method.” Many other sparkling wines, including Prosecco, use other methods of putting the bubbles in. There is just something special about champagne and it might have something to do with this process.
Like regular wine, champagne starts out with crushed, fermented grapes. In Champagne, they use grapes from different vineyards to produce a neutral, acidic wine. Strong flavor would interfere with the development and final flavor. The acidity is needed for the second fermentation and extended aging. Who knew chemistry could be so tasty?
After the initial fermentation, they add a wine and sugar mixture known as “liqueur de triage” to base wine (which is known as the cuvée) before a second fermentation. They cap it up for the secondary fermentation; this extra fermentation naturally produces the bubbles. Carbon dioxide (aka bubbles) is a byproduct.
Bottles are stored on riding racks, which turn them almost upside down so residue settles in the bottles neck. Even though it’s not in the neck, you can see what the residue (known as lees) looks likes in the picture above.
Bottles are marked with lines so that they can be turned regularly. They are turned incrementally to avoid disrupting the champagne in the bottle. I saw Magnums wrapped in plastic to prevent their breaking and shattering surrounding bottles. Apparently, an exploding bottle of champagne has a dangerous amount of force. You wouldn’t want the entire stockpile below to be damaged, would you?
After 15 months, the bottle necks are quick-frozen, freezing the residue in the neck. When they remove the cap, the frozen sediment shoots out. This process is known as disgorgement.
Before re-corking the bottles, a measured amount of champagne and cane sugar is be added to the finished wine (known as the “liqueur d’expedition”). This mixture (known as “dosage”) determines the sweetness and style of the champagne. The bottles are then sealed with a special sparkling cork with a wire muse let cage (seen in the top photo above). When I heard champagne producers get the best cork in the world, I examined one. It does look a little denser and less fragile than your average wine cork. The cage ensures the roughly six atmospheres of pressure don’t force the cork off.
While I’ve mentioned adding mixtures at a couple of points, I haven’t fully detailed its importance. Champagne is known for blending and it is part of what sets this region apart (Bordeaux is also known for blending). There, master benders are revered. It takes tons of knowledge and balls of steel to hold back stock, mix multiple vintages and blend it in with newer vintages. Cheers!
- I Got A Kick From Champagne (schwingeninswitzerland.wordpress.com)
While in Bad Kreuznach, Germany we saw giant structures on the side of the road. They were 9 meters (27 feet) high and looked almost like walls. We wondered whether they were for flooding, remnants of ramparts or used for something else. It turns out that they are Saline graduation towers, structures used to produce salt by removing water from Saline solution via evaporation.
The towers are made from a wooden wall-like frame stuffed with bundles of brushwood (typically blackthorn). The Nahe valley has many salt springs. Salt water from them runs down the tower and partly evaporates, leaving minerals behind on the twigs. The water in the bottom has a higher salt content (as a result of the evaporation).
We’d never seen these before, but apparently they are in spa towns in Germany, Poland and Austria. Our friends told us that the air around them is beneficial and people with lung problems flock to them like they do to the seaside. The salt water (for both inhalation and bathing) remains a remedy for rheumatic diseases, asthma and skin conditions.
Of course, we had to check them out. We hiked through the Salinental valley from Bad Kreuznach to Bad Münster to see them. They were pretty sweet. You almost got a high from breathing in the air. It had a salty, tangy, fresh smell, kind of like the ocean without any fishy odors. The area around the towers felt cool and it was very refreshing.
The Kurpark gardens are billed as Europe’s largest open-air inhalatorium, they offer private salt rooms and spas on site. saline nebulizer, the thermal baths and a number of rehabilitation clinics. Saline nebulizers spray a fine salt mist into the surrounding area. The saltwater droplets are then breathed deep into the bronchial tubes.
We walked along the water to adjacent Bad Munster. Although there isn’t a ton besides campers and more spas in Bad Munster, it was beautiful. It was so beautiful that Turner even painted it. In 1844 while exploring the smaller valleys of the Rhine, he painted the castle of Ebernburg from the Valley of the Alsenz (click here to see the painting or go see it at the Tate in London).
- Weingut Otto Laubsenstein (schwingeninswitzerland.wordpress.com)
La Jonction is the point where the Rhône River and the Aarve River converge, their confluence. The Rhône descends from the Alps (the Rhone Glacier in Valais) into the far end of Lake Geneva (Lac Léman). The water is then filtered while passing through deep Lake Geneva, coming out the other end an even clearer, brighter blue.
The Aarve is snowmelt directly from the Alps and is still full of sediment. Since it didn’t spend time in the lake being warmed by the sun, it is also much colder. Last August, I dipped my finger in in. It was over 32 degrees (0 Celsius), but not much. Bbrrrr. Our friends rafted down the Rhône and said that the bottom of their raft became noticeably cooler after the confluence of the Aarve at Jonction.
They can see the drastic difference in their color and sediment at the point where they meet. I’ve heard it described as Blue Curacao next to Bailey’s Irish Cream. After they join, the Rhone becomes greener and cloudier.
There is a lot of natural beauty in Switzerland. If Jonction were located elsewhere, it would probably get more attention. Here, it has to compete with stunning mountain ranges and crystal clear lakes.
Jonction is also a neighborhood in Geneva, located near the rivers’ confluence, one side is bordered by the Rhône and another by the Aarve. By the way, if people tell you to meet them at Jonction on a hot day, make sure to bring a swimsuit. The Rhône side of Jonction has a giant grassy area where people picnic and sunbathe. They jump in the river and float downstream to cool down. Oh yeah, they also jump off of bridges. We’ll do it again soon.
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- The News From Geneva (schwingeninswitzerland.wordpress.com)