Beginners Guide to Champagne - Version 1.4
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Beginners Guide to Champagne
Version 1.4
I. What Is Champagne (and what is not champagne)
Champagne is a sparkling wine produced in the Champagne wine region in
France, using a specific production method called methode champenoise or
method classique (traditional method). Nowhere in EU can a wine, if not
produced in the Champagne region, be called champagne.
II. The Champagne Region and Soil
Located about 150 km (90 miles) east of Paris, Champagne is among the world's
most northern wine regions and France's most northern wine region. The region’s
capital is Reims, home to numerous champagne Houses and 30 km (20 miles)
south is Epernay, by many considered the true capital of champagne. The region
is characterized by chalk rich soil, which gives the extraordinary flavors to
champagne wines.
The highly regulated champagne wine is produced from the grapes grown in 319
villages called crus that are scaled according to the quality of their grapes. It is
assumed that the higher the scaling of the grapes used to produce a champagne,
the better – and costly - it will be. Crus are scaled on a scale of 100% to 80% and
are grouped as follows:
Grands Crus: 100%. 17 villages.
Premiers Crus: 99% to 90%. 42 villages.
Crus: from 89% to 80%. 260 villages.
III. History of Champagne
By the 16th century the wines – still and mostly red at the time - produced in
Champagne were reputed for their quality. However, the cold winter
temperatures of this northern location prematurely halted fermentation initiated
by the must (grapes’ juice), as part of its process to convert into wine,
transforming only partially its sugars into alcohol and carbon dioxide gas
(bubbles). As a consequence in the warmth of spring, the bottled half fermented
wines would start fermenting again, producing again carbon dioxide. The trapped
1
© 2012 BestChampagne.co. All rights reserved. No part of this book may be reproduced in any
form by any electronic or mechanical means without permission from the publisher.gas would mingle with the wine, producing a sparkling wine. Nonetheless this was
perceived as a wine default that winemaker – mostly monks - were struggling to
fight. It is towards the end of the 17th century that the Benedictine monk Dom
Pérignon who worked successfully to improve the quality of the still wines of
Champagne, eventually mastered the second fermentation taking place within
the bottle to produce fine sparkling wines. Champagne was invented.
By the 18th century, still and sparkling wines from Champagne were produced and
commercialized internationally. Until most of the 19th century, champagne was
made very sweet to please the consumers’ taste and to cover up flaws in wines of
poor quality. However the English, a major market already for champagne,
preferred and asked for drier and drier wines: Brut Champagne, today the most
common and sold type of champagne, was born.
IV. How Champagne Is Produced
Champagne is produced using the methode champenoise or method classique
(traditional method) which consists of two fermentations, versus one single
fermentation for still wines: one formation takes place in vat, whereby the gas
produced is free to escape in the air, and a second one in bottle. It is this second
fermentation that gives champagne its fine bubbles.
Wines, from different grapes and harvesting years (vintages), are stored in steel
vats (rarely in oak barrels) and left to mature. When the time is right they are
blended to create the cuvée (the type of blend/wine) and bottled. To this a small
amount of sugar and yeasts are added. This produces a second – in bottle –
fermentation but this time gas is trapped into the bottle.
Over the months (minimum 15, but most of the time 24 to 36 years at least)
during which the bottle is left laying flat, the dead yeast that transformed sugar
into alcohol and gas break down progressively releasing and producing special
aromas into the wine, while the gas mingles with the wine producing the much
appreciated bubbles, that become thinner and thinner with the time.
When the time is right the bottles are progressively moved into a vertical position
– neck down - so that the dead yeasts that lay on the side of the bottles ends in
the lead crafted to accumulate such yeasts. The lead is then removed together
with the yeast it contains during the degorgement or disgorgement. Immediately
the still wine lost in the operation is replaced with some liquer de tirage or
d’expédition (expedition liquor), a blend of sugar and old wines that add balance
(sweetness or roundness) to the wine. The amount of sugar will impact the type
and taste of champagne. The bottle is now closed with a mushroom shaped cork
and after a few weeks champagne is ready to be commercialized and drank.
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© 2012 BestChampagne.co. All rights reserved. No part of this book may be reproduced in any
form by any electronic or mechanical means without permission from the publisher.V. Champagne Grapes
Grapes used to produce champagne must be the white Chardonnay, or the dark-
skinned red wine grapes Pinot Noir or Pinot Meunier. In fact, there are several
other grape varieties permitted for historical reasons, however they are rare in
current usage. Due to the gentle pressing of the grapes the dark-skinned varieties
also yield a white wine. Most champagnes are made from a blend of Chardonnay,
Pinot Noir and Pinot Meunier.
Chardonnay
The Chardonnay grape gives champagne floral aromas, freshness and elegance,
acidity and biscuit flavor.
Pinot Noir
The Pinot Noir grape gives champagne a red berry aroma body and structure,
spiciness and finesse.
Pinot Meunier
The Pinot Meunier grape brings fruitiness aromas and ripeness to champagne.
VI. Dosage
A small amount of sugar, sometimes with old wines, is added to each bottle of
champagne after disgorgement to add balance (sweetness or roundness) before
the champagne is eventually commercialized. The amount of sugar (grams per
liter) defines the sweetness of the champagne, as follows:
Brut Nature (no added sugar) 0–3 g/l
Extra-Brut 0–6 g/l
Brut 0–12 g/l
Extra Dry (Extra Sec) 12–17 g/l
Dry 17–32 g/l
Demi-Sec 32–50 g/l
Doux 50+ g/l
The vast majority of the champagnes produced are Brut.
VII. Types Of Champagne
Rosé
White “normal” champagne is produced via a gentle squeeze of the grapes, which
very much limits the pigmentation of the must produced by the skin’s color of the
grapes. Hence in general champagnes, regardless if produced with white or red
skinned grapes, are always white (or rather goldish). But if the red skins are left
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© 2012 BestChampagne.co. All rights reserved. No part of this book may be reproduced in any
form by any electronic or mechanical means without permission from the publisher.in contact with the must long enough, this will turn pink. This method called
saigné (bleed) is however most of the time replaced by adding instead a small
amount of still red wine produced in the champagne region to the blend.
Vintage-Non Vintage
Millesimé or Vintage champagne is made only form grapes harvested a given
year, i.e. the vintage. Vintage champagne is usually produced only when the
climate of that year has resulted in superior quality of grapes. Some of the best
recent vintages in champagne (and that are available for consumption) include
2004, 2002 and 1996 (outstanding vintage). Vintage champagne must be kept sur
lattes (bottled in cellars before disgorgement) for at least 36 months but virtually
all houses keep them much longer, usually 5-7 years at least. This results in
superior champagnes that developed richer and more complex aromas.
Prestige Cuvée
Cuvées de Presige, or Cuvée Special, is a wine at the top of a House’s range of
champagnes. They are produced only with the best grapes available, usually from
Grand Crus only, and usually only using Pinot Noir and/or Chardonnay, using the
highest production standards. The most famous examples include Moët &
Chandon's “Dom Pérignon” and Louis Roederer's “Cristal”, and Cattier’s “Armand
de Brignac”.
Blanc de Blancs
Blanc de Blancs champagnes are made exclusively from white skinned grapes, i.e.
Chardonnay, or Pinot Blanc for some rare champagne. These champagnes are
light, fruity, creamy and elegant.
Blanc de Noir
Blanc de Noirs champagnes are made exclusively from black grapes, usually Pinot
Noir and/or Pinot Meunier. Blanc de Noirs champagnes are rich and full-bodied.
VIII. Serving Champagne
Cooling Champagne
Champagne is meant be served at a temperature between 6 and 9 degrees
Celsius, or 43-48 degrees Fahrenheit. Since low temperature undermine flavor, a
lower temperature would “kill” the aromas that would not be perceived. On the
contrary, higher temperatures allow the aromas and the gas to expand, leading
to larger (gross) bubbles and the chilling pleasure to be lost. Within the right
temperature range, the lower range are better suited for younger refreshing
champagne that do not have complex aromas to develop, while the higher range
is more suited for older champagne whereby a higher temperature would allow to
perceive nuisances and complexity.
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© 2012 BestChampagne.co. All rights reserved. No part of this book may be reproduced in any
form by any electronic or mechanical means without permission from the publisher.To chill the champagne at the serving temperature, put the bottle in the fridge
for about 3 to 4 hours. Alternatively put it in an ice bucket filled with a mix of
half water, half ice. The time needed to reach the servicing temperature will
obviously depend on the room temperature of the champagne, but you can
estimate anywhere between 20 and 40 minutes. Adding rock salt to the mix will
make chilling faster. Try to avoid chilling your champagne in the freezer: this will
kill the aromas and flavors of your champagne.
Uncorking Champagne
Take the foil off the top of the bottle so that you can remove the wire cage
holding the cork. You loosen the cage turning anticlockwise 6 and ½ times. Here
you have to options: remove the gage and then the cork, or keep the cage on
the cork and remove both simultaneously. The only thing that matter is that
during the whole process you always keep your thumb firm on the cork to avoid it
accidentally pops up, due to the intense pressure within the bottle. Now hold the
bottle firmly by the body. With the other hand firmly hold the neck of the bottle
and the cork (the thumb always over it), gently turn the bottle (not the cork)
while pulling the cork. Do this until the cork is about to pop. At this stage push
the cork back into the bottle while continuing turning the bottle. This will allow
a very soft pop deemed more elegant than the abrupt (but celebratory) pop.
Keeping the bottle slightly inclined will help to avoid and accidental spilling of
champagne as gas will escape more easily.
Sabering Champagne
This alternative method, more spectacular than useful, as part of the champagne
will go wasted in the act. This consists of sliding a saber along the body of the
champagne bottle towards the neck. By doing so the blade breaks the glass
separating the collar from the neck of the bottle. The cork and collar remain
together after separating from the neck.
Pouring Champagne
When pouring champagne, it’s important not to overfill the glasses. In the flute,
the right amount is usually about half and 2/3 of the glass, so that bubbles have
enough space to create the foam and therefore, sufficient room to let the
aromas be smelled. First, only a small amount should be poured and after waiting
a few seconds, the rest can be poured. Doing it this way ensures the frothiness
calms down and measures more accurately the level the glass needs to be filled
without the champagne flowing out of the glass.
Champagne Glasses
Using the correct glass allows the wine to express better its aromas and flavors.
In the case of champagne, the perfect glass undergoes two additional functions:
to facilitate the bubble formation and to avoid fast warming of the wine. The
three main options of champagne glasses are the Flute, the Coupe and the Tulip.
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© 2012 BestChampagne.co. All rights reserved. No part of this book may be reproduced in any
form by any electronic or mechanical means without permission from the publisher.Champagne Flute: the most used
The flute bowl is designed in a manner to help retain the gas in the beverage.
Additionally the flute design adds to the aesthetic appeal of champagne, allowing
the bubbles to travel further due to the narrow design, giving a far more pleasant
visual appeal.
Champagne Coupe: the old fashion
For centuries and until the late 1960s, the champagne coupe was considered the
best choice. Although very aesthetic, today it is not considered to be the ideal
glass to drink champagne because bubbles dissipate too quickly due to the large
surface area.
Champagne Tulip: the new trend
The tulip glass permits the drinker to obtain more aroma than a traditional flute,
while still avoiding the champagne to lose carbonation due to an excessively big
surface area.
IX. Main Champagne Houses
For a detailed list of the most renowned champagne Houses, their history and all
their champagnes’ tasting notes visit
http://www.bestchampagne.co/champagne-houses
X. Glossary
Visit: http://www.bestchampagne.co/champagne-glossary
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