Champagne is that magical word that evokes celebration, pleasure, luxury and elegance and very few special occasions are celebrated without a bottle or two. Champagne is one of France’s precious gifts to the civilized world where in each bottle there are approx 47 million pretty bubbles. The name Champagne is derived from Campania, by which the Oscan people of Italy knew the dusty open country north of Mt Vesuvius.
Seeing the open dusty chalk plain of northeastern Gaul, the Romans called it Campi Catalounici, which eventually was modified to Champagne, which may seem strange today as the terrain may be the same but not the geology, as the Italian Campania is carpeted by thick layers of volcanic ash, not chalk. The Champagne region forms part of the Paris basin and found about 160 Km East of Paris. It covers about 34, 500 hectares spread over 319 villages situated in 5 dept. The Marne, Aisne, Aube, Haute Marne, and Seine et Marne divided into 5 districts each producing distinctly different base wines.
1. The Côtes des Blancs
2. The Aube
3. The Montagne de Reims
4. The Vallée de la Marne
5. The Côte de Sézanne
Within these there are 17 villages classified as ‘Grands Crus’ and 43 villages that qualify as ‘Premiers Crus’. The Champagne province is located near the northern limits of the wine world (30 - 50) along the 49th parallel. This high latitude and mean annual temp of 50°f (10°C) creates a difficult environment for wine grapes to fully ripen. Ripening is aided by the presence of forests which help to stabilize temperatures and maintain moisture in the soil. The cool temp serves to produce high levels of acidity in the resulting grapes which is ideal for Champagne making. The Geology of Champagne is absolutely unique and represents a determining factor in the difference that exists between Champagne and other sparkling wines.
Ancient oceans left behind chalk subsoil deposits when they receded 70 Million years ago. Earthquakes that rocked the region over 10 million years ago pushed the marine sediments of Belemnite fossils up to the surface to create the Belemnite chalk terrain. This Belemnite / Limestone soil allows it to absorb heat from the sun and gradually release it during the night as well as provides good drainage.
Other slightly inferior soils like micraster chalk and clayey marls are found too. By law there are four authorized training systems of grapes grown in high density vineyards of which two are compulsory for ‘Grands et Premiers Crus’. These are the ‘taille Chablis’ and the ‘Cordon de Royat’. It is considered that a quality vine plant should bear only 12 – 15 grape bunches and it takes a dozen bunches of grapes (1.5 kg) to produce a bottle of Champagne (75cl).
The CIVC (Comité Interprofessionnel du Vin de Champagne) is responsible to apply policies applicable to both growers and houses alike also protecting and promoting the Champagne Appellation. Champagne is made in the ‘méthode Champenoise’ or ‘méthode traditionnelle’ from any of 3 grape varieties, the Red Pinot Noir and Pinot Meunier and the white Chardonnay. This term indicates a sparkling wine which has undergone a second fermentation in the bottle in which it is sold.
Methods of production include picking whole bunches by hand, a rapid first fermentation, blending of parcels and often with reserve wines, bottling and tirage, second fermentation, lees ageing, riddling, disgorging, topping up and dosage and finally dressing the bottle. Champagne normally has 5 – 6 atmospheres of pressure inside the bottle and can be found in various styles from Non vintage, vintage, Rosé, Blanc de Blancs and Blanc de Noirs. It is also found in various levels of sweetness from: Brut Nature, Extra Brut, Brut, Extra-sec, sec, Demi-sec, to Doux depending the dosage (liqueur d’expédition) added.
Champagne is bottled in various sizes form
- Quarter bottle 18.7 cl
- Half bottle 37.5 cl
- Bottle 75 cl
- Magnum (2 bottles) 1.5 lit
- Jeroboam (4 bottles) 3 lit
- Rehoboam (6 bottles) 4.5 lit
- Methuselah (8 bottles) 6 lit
- Salmanazar (12 bottles) 9 lit
- Balthazar (16 bottles) 12 lit
- Nebuchadnezzar (20 bottles) 15 lit
Two glasses have been synonymous with Champagne throughout history: the ‘coupe’ and the ‘flute’ with the flute now being preferred as the surface area is not as large as the coupe thus discouraging the bubbles to escape rapidly rendering the wine flat. It also concentrates the aromas in the top of the glass. As a final note Champagne should be stored between 9°-11°C, and should be served anything between 4.5°C and 7°C which is ideal for a slow release of the mousse.
Krug
Krug was established in 1843 by Johan Joseph Krug. The house is now part of global luxury brands LVMH. The company produces roughly 500 000 bottles a year of mainly “Grande Cuvée”. Krug is sometimes considered as producer of only “prestige cuvées which is one of the company’s marketing strategy. Today Krug is a great luxury brand.
Dom Pérignon
In 1668 Pierre Pérignon, a Benedictine monk, created the “Champagne method”. He worked on creating, and establishing the reputation as the ‘Champagne’ and he introduced many practices to “make the best wine of the world”, The Dom Pérignon’s Champagne became really famous, and today the brand’s vision is to make Dom Pérignon one of the most desirable luxury brands.
Moët & Chandon
Moët & Chandon owned by the luxury group LVHM, is one of the world’s largest Champagne producers and a prominent champagne house. Established in 1743 by Claude Moët, today the company owns more than 1 000 hectares of vineyards, and annually produces approximately 26, 000, 000 bottles of Champagne.
Veuve Clicquot
Ms Clicquot, was married to François Clicquot who owned a Champagne business. Her natural curiosity encouraged her to take an interest in the house’s affairs. When her husband died, she decided to continue the business. She was the first woman to lead a company of men. Ambitious, visionary, and with an innate sense of luxury, she transformed her family company into a great Champagne House. Today the brand “Veuve Clicquot” represents boldness and elegance and knows an international success.