Today, the champagne is produced from this general rule:
- 1st fermentation: the sugar present in grapes is transformed into alcohol and then we assemble the grapes from the three varieties of grape allowed in Champagne.
- 2nd fermentation and foam bottle process. The sugar is added at this stage. The sugar must be completely consumed, while obtaining the desired pressure. These are the yeasts that convert sugar into alcohol and carbon dioxide, which gave the effervescence to the champagne.
- Shaking and staining: we move the bottles and remove the deposit due to the second fermentation.
- Final Capping: liqueur is added and the bottle is closed. The champagne is ready to be marketed.
These are the critical elements in the development of champagne:
- The bottle (the bottle of champagne is capable of keeping a pressure of 20 bars.)
- The capping: the choice of the cork is very important.
- Sugar: the addition of sugar is necessary.
- The yeasts: they are necessary to convert sugar into alcohol and carbon dioxide.
In addition to a very specific preparation, the name ‘Champagne’ is bounded by strict rules. Geographically : Champagne can only be made in very specific areas, one can break the champagne into 4 main areas of production:
- ‘Reims’s Mountain’, best known for growing pinot noir and pinot meunier
- ‘Marne’s Valley’, best known for growing pinot noir and pinot meunier
- ‘La Côte des Blancs’, best known for growing chardonnay
- ‘La Côte des Bar’, particularly famous for the cultivation of pinot noir
Three grape varieties allowed for the champagne are: chardonnay, pinot noir and pinot meunier.
The Champagne is only produced in the region called Champagne, in France. It is located about 200 km North-East of Paris and covers the departments of Marne, Aube, Aisne, Seine-et-Marne and Haute-Marne, about 33 000 hectares, of which 28 000 are used for growing vines. Champagne is the region with the vineyard, which is the most at the north of France. Its land is unique. Indeed, it has a very interesting location (climate), limestone subsoil, an establishment of vineyards on slopes and fragmented pieces of land that allow its soil to offer unique wines. The basement of Champagne is perfectly adapted to the culture of the vine. Indeed, the sea, by withdrawing several million years ago, left a layer of clay and limestone. This layer acts as a sponge by absorbing the excess of water due to too much precipitation in winter and return water to the roots in summer, in needs.
The producers of Champagne have developed different types of champagne, to meet the different expectations of champagne’s lovers:
- Blanc de Noirs: assembly of pinot noir and/or pinot meunier
- Blanc de Blancs: 100% chardonnay
- Brut without vintage: assembly of pinot noir, pinot meunier and chardonnay. It can be from several cuvees and several vintages. This is the champagne, which represents the style of a house of Champagne.
- Rosé: it is either a blend of white wines and red wines or a light tank maceration of red grapes. Indeed, Champagne is the only region in France, who is allowed to make a rosé wine by blending (red and white wines), the other French regions of wine are required to achieve the maceration for the development of a rosé.
- Vintage: The wine is from a single year. The vintage champagnes are usually wines of character because they are produced only in good years.
- Cuvée Spéciale: they may be vintage, from a blend of specific wines (grand cru, premier cru or special parcels), from a single grape variety or issues of a long maturation.
The champagne is also distinguished by their mix, ie the quantity of sugar per liter, which is defined by the addition of the liqueur. They are classified as follows: Extra Brut (less than 6 grams), brut (under 15 grams), extra dry (12 to 20 grams), sec (between 17 and 35 grams), demi-sec (between 33 and 50 grams) and doux (more than50 grams). If champagne is less 3GR of sugar per liter, we refer to brut nature or 0 dosage or ‘non dosé’.
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The degustation of Champagne.
To taste the champagne in the best conditions, it is advisable to drink it at a temperature of 7 ° C to 9 ° C for non-vintage wines and 10 ° C to 12 ° C for special or vintage wines. It is strongly not advisable to put it in the freezer, in fact, champagne lose its subtle flavors. Once out of the cave, you must either put it in the fridge or in a bucket with water and ice to bring it to an ideal temperature for the degustation. It is also advisable to prefer the flute in order to appreciate all the aroma of champagne. Contrary to common belief, the champagne will taste very well throughout a meal. The best dishes to appreciate the champagne are however the seafood, cold starters and desserts.
The format of the bottles.
To meet the different moments of champagne’s tasting, there are different sizes of bottles (We can note that the champagne is appraised better with larger bottle):
- Nebuchadnezzar: 20 bottles (1500 Cl)
- Balthazar: 16 bottles (1200 Cl)
- Salmanazar: 12 bottles (900 Cl)
- Methuselah 8 bottles (600 Cl)
- Rehoboam: 6 bottles (450 Cl)
- Jeroboam: 4 bottles (300 Cl)
- Magnum: 2 bottles (150 Cl)
- Bottle (75 Cl)
- Half bottle (37.5 Cl)
- Quart bottle (20 cl)
These name of bottles are used in the region of Champagne and may be different in other regions of France.
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