What is champagne?
Colloquially, the term champagne is used for all types of sparkling wine. However, this is actually not correct since “champagne” designates a special type of sparkling wine which is produced under strict regulations.
The history of champagne
Although wine has been grown in the Champagne region for almost 2000 years, it took until the 17th century before people started producing sparkling wines from still white wines. Champagne was discovered - as it happens so often - accidentally: When producers bottled their wines too early by accident, bottle fermentation – and thus sparkling wine – was invented. However, it took until the 19th century until production methods improved enough that champagne became the luxury drink that it is today.
How is champagne produced?
The most prominent rule when it comes to champagne production is that the grapes may only come from the wine-growing area of Champagne in France. Specified regulations govern the permitted plant density and the maximum harvest. The grapes also have to be picked manually and need to be pressed immediately after the harvest. Additionally, a minimum storage time of the yeast as well as a ban of the transversage method are specified.
For the production of champagne, three grape varieties are used almost exclusively: Pinot Noir, Pinot Meunier and Chardonnay. For the development of the character, the grape varieties as well as the mixing ratio between them plays a big role. In general, Pinot Noir is responsible for the body, Pinot Meunier for the fruitiness and Chardonnay for the finesse of a champagne. Of course, the vintages, the production and the storage period are essential for the development as well.
To create 102 litres of must, at least 160 kg of grapes have to be pressed. The first 82 litres are extracted during the first pressing – these are also referred to as the cuvée. The rest, which is gained in a second pressing, is also known as prèmiere or deuxième taille and is usually more bitter than the cuvée. That’s why premium champagnes are often exclusively made from the cuvée.
In order to produce the base wine, the must has to be fermented. The malolactic fermentation is responsible for the acid decomposition of the wine. If a non-vintage champagne is produced, different base wines have to blended together to create an assemblage. To create non-vintage champagne, it’s common to blend 70% of the current vintage with 30% older wines, the reserve wines. While vintage champagnes are usually very unique and strongly differ from each other, many producers manage to create almost equal-tasting non-vintage champagnes with the help of good assemblages. That’s how consumers can trust that this year’s Moët Chandon Brut Imperial tastes the same as last year’s.
When the base wine or the assemblage is finished, the second fermentation follows –bottle fermentation. For this, yeast as well as beet or cane sugar are added to the wine. After about three weeks, the second fermentation is finished. During this time, the alcohol content rises by about 1.2 percent and carbon dioxide develops, which is responsible for the effervescence of the champagne. After the fermentation is finished, non-vintage champagne matures for at least 15 months while vintage champagnes are stored up to three years.
To remove the yeast, the bottles are put into remuage racks where they are riddled every day for three weeks. The purpose of this procedure is to accumulate the yeast in the bottle neck so that it can be removed easily during the disgorgement. To do this, the bottle neck is immersed in a cool brine, which freezes the yeast. After the crown cork is removed, the yeast grafting shoots out of the bottle due to excess pressure.
Afterwards, an expedition liqueur (also called the dosage) is added to replace the champagne that was lost during the disgorgement. This can come in form of a sweet wine, an esprit de cognac or even a sugar solution. Although producers typically don’t release information about the type of expedition liqueur that was used, the amount of sugar can be gathered from the designation on the label. The most common terms are:
• Extra Brut: Dosage with 0 to 6 g/l rest sugar
• Brut: Dosage with 0 to 12 g/ l rest sugar
• Extra Sec: Dosage with 12 to 17 g/l rest sugar
• Sec: Dosage with 17 to 32 g/l rest sugar
• Demi Sec: Dosage with 32 to 50 g/ l rest sugar
Which types of champagne are there?
Often you will find more terms on the label which can give more insight on the production as well as the character of the champagne:
• The term cuvée designates champagne which was exclusively made from wines from the first pressing.
• A rosé receives its colour through the contact with red grapes or red wine.
• If a champagne is blended with older vintages of the same wine-growing area, the term Réserve is used.
• A Blanc de Blancs is exclusively made from white Chardonnay grapes.
• A Blanc de Noirs is exclusively produced from red grapes.
• The terms Grand Cru and Premier Cru refer to the best (Grand Cru) and the second best (Premier Cru) wine-growing areas in Champagne. That’s why premium champagnes are often made with Grand or Premier Cru wines.
Which champagne brands should you know?
Thanks for centuries-long tradition, there are dozens of reputable brands on the market today that produce high-quality champagne. These brands include Moët Chandon (with its brand Dom Pérignon), Veuve Clicquot, Ruinart, Laurent Perrier, Heidsieck, Taittinger, Louis Roederer, Armand de Brignac and Mumm. All these brands – and many more – are represented in our online shop with dozens of products. Browse our assortment now and discover the world of champagne for yourself!
