We had planned a visit to the Keller Winery and the Arturo Keller Collection, but this was canceled earlier in the week.  Instead, we landed at Domaine Chandon, the maker of fine “sparkling wines”  — what you and I call “champagne”.

Following a delicious lunch in the on-site restaurant, we were treated to an enthusiastic tour of the winery and an introduction to the process of making champagne.  The most interesting part of the process is that the fermentation happens in the bottle, and there is a yeast residue.  To remove the residue, the bottles are shaken and joggled upside down so all the yeast is settled at the opening of the bottle.  Then, just the neck of the bottle is frozen, creating a slurry of wine and yeast that is held in place then sucked out of the bottle.  The bottle is topped off with fresh wine and tightly corked to let the fermentation continue and bubbles form!
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