What is meant by 'liqueur d'expédition' in Champagne production?

'Liqueur d'expédition' refers to a specific blend of sugar and wine that is added to Champagne just before it is corked, a crucial step in the production process known as the "dosage." This stage follows the second fermentation that occurs in the bottle, which is key to creating the fizz that Champagne is famous for. The liqueur d'expédition typically consists of a sweet wine, often derived from the same vineyard or region, carefully mixed with sugar. This blend adjusts the sweetness level of the final product, influencing the style of the Champagne.

The choice of sugar and the amount used can affect the character of the Champagne, leading to classifications such as Brut, Extra Dry, and Demi-Sec based on sweetness levels. This addition not only enhances flavor but also helps maintain balance with the acidity of the wine, contributing to its overall harmony and mouthfeel.

By contrast, the other options pertain to different aspects of wine production: fermentation agents and yeast types are crucial for initial fermentation, while storage methods relate to aging—none of which directly connect to the final adjustment of sweetness that defines the liqueur d'expédition's role in producing Champagne.