Champagne has a long and rich history dating back to the early Roman times. Roman emperor Probus is believed to have planted the first vineyards in its region of France between 276-282 AD. However, it was not until the 1600s that monks and French vintners started experimenting with in-bottle fermentation that led to the development of classic method sparkling wine. In the 1600s, a Benedictine monk named Dom Pérignon is credited with significantly improving the production methods and making it what it is today. He perfected the practices of racking, aging, and dosage that are still used while producing it. By the 18th century, it established itself as the preferred luxury drink among European royalty and nobility. The region also received Appellation d'origine contrôlée (AOC) designation in 1927 to protect the origin and reputation.
Grape Varieties
It is primarily produced using three grape varieties - Chardonnay, Pinot Noir, and Pinot Meunier. Chardonnay brings elegance and finesse to the blend. It contributes citrus, apple, and mineral flavors. Pinot Noir adds texture, structure, and red fruit flavors like cherries. Pinot Meunier is less expensive alternative to Pinot Noir and provides delicacy and aroma. All three grapes thrive in its cool climate marked by shallow topsoil and limestone-rich terrain. A minimum requirement of Chardonnay, Pinot Noir and Pinot Meunier used is 30%, 30% and 15% respectively in non-vintage and blanc de blancs Champagne . In vintage and prestige cuvée Champagnes, minimum requirement is 10% of each approved grape variety.
Elaboration
The production method known as Méthode Champenoise or Traditional Method is used to make it. Still white wine is made from pressed grapes of designated varieties grown in it. This base wine undergoes a second fermentation process in the bottle to create carbon dioxide bubbles. A mixture of yeast, sugar syrup called liqueur de tirage, and selected strains of wine yeast known asliqueur d’expédition are added to bottles that are sealed with a temporary crown cap. The bottles are then placed in cellars for aging. Remuage and riddling is a periodic process involving tilting and turning of each bottle over a period of several weeks, allowing the yeast cells to settle as a compact deposit in the neck of the bottle. The deposits are then manually or mechanically removed in a process called disgorging, along with a small amount of wine. The bottle is then topped off with a solution of sugars and wine called dosage which determines the sweetness level of the finished Champagne.
Styles and Designations
Non-vintage or NV Champagne is a blend of wines from multiple vintages intended for consistency between productions lots. Vintage type consists of a single harvest year and typically has more complexity. Blanc de Blancs is made solely from Chardonnay grapes. Blanc de Noirs uses only Pinot Noir and Pinot Meunier without Chardonnay. It is produced by incorporating red wine or red grape juice during the second fermentation process imparting a pale pink to salmon color. Prestige Cuvée or tête de cuvée Champagnes are reserve wines produced in the best years and aged significantly longer prior to disgorging, resulting in more elegant wines.
Serving and Enjoying
It is best served chilled between 45-50°F in tall thin flute shaped glasses. This helps the bubbles last longer as well as allows appreciating the appearance, color and aroma of the wine. Flutes are preferred over wider glasses as they keep the bubbles moving up the glass so aromas are not lost. It complements a variety of food from seafood, meat courses like roast chicken to savory appetizers and soft and hard cheeses. It can also be enjoyed on its own to toast any celebration. Champagne cellars hold extensive reserves of aged vintage wines meant for consumption many years into the future. With aging, it gains more complex nutty, biscuity aromas and flavors along with smoother effervescence, making it a true luxury drink to be treasured.
it has a long history and tradition associated with celebrations, luxury and art of living. Produced only in the northeast region of France using traditional method, it enjoys a prestigious reputation worldwide as a symbol of celebration. With multitude styles to choose from, it pairs well with a range of cuisines and occasions. Its production involves immense craftsmanship and many years often to deliver richness, finesse and memorable sensory experience in every graceful sip. It continues to play an iconic role in global culture and will surely remain the global ambassador of France for celebrations of life for generations to come.
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