Champagne is one of Europe’s most prized sparkling wines, Champagne is used in celebrations throughout ones life and is held by some to be the ultimate expression of luxury. So what sets Champagne aside from other sparkling wines?
Sparkling Wine: Is it real Champagne?
It is common knowledge that a true Champagne can only be sold as such, if it comes from the region of the same name within France. Many other countries produce a sparkling wine similar to Champagne, some even using the traditional method. However, these wines must be labelled as wines produced using the traditional method, not as Champagnes.
The Champagne region is an area around 90 miles to the Northeast of Paris, with Rheims being the centre of the Champagne producing industry. What is more interesting about the Champagne region, is the fact that wine should be produced there at all. The soil in the Champagne region is extremely alkaline with a great deal of chalk present. The climate in this part of France comes closer to that of Southern England, rather than the more agreeable climes of Bordeaux or the Cote Du Rhone.
Making Champagne: The Traditional Method
Champagne is made by firstly producing a set of still wines, using the same methods as any other type of wine production. Once the still wines have been made, a Champagne wine will then be blended. Blends can contain between 30 and 60 still wines, creating a consistent bend from year to year takes considerable skill on the behalf of the producer.
Once the still wine has been blended, a small amount of yeast and sugar is added to the wine and the still wine is bottled. At this stage the wine undergoes a second fermentation in the bottle, one of the bi-products of which is Carbon Dioxide. However, since the bottle is sealed, the Carbon Dioxide has no way of escaping. As such, the Carbon Dioxide is suspended in the wine, which forms the bubbles making Champagne a sparking wine.
The second fermentation also creates a large amount of sediment. To remove this, bottles are inserted into an “A-Frame” with the sediment sliding down into the neck. After a prolonged period of time the sediment is removed, the wine topped up, resealed and ready to be sold as Champagne.
Making Champagne: The grapes of Champagne
Champagnes are complex blends of grape varieties, here are the three most important varietals used:
- Chardonnay – This is the workhorse grape of the Champagne blend and will be present in virtually every blend. Some wines are made from 100% Chardonnay and are referred to as blanc de blancs.
- Pinot Noir – The most popular of the red grapes used in Champagne making. The juice of the grape is taken away from the skins immediately, so as to avoid colouration.
- Pinot Meunier – Another common red grape used in Champagne making, but of less importance to that of Pinot Noir. This varietal is used in most non-vintage wines.
Sources:
MacNeil, K. 2001. The wine bible. Workman Publishing.
Read More Wine:
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Frank Smith - Frank Smith currently works as an full time industry analyst for a well known construction company in Lincolnshire. In his spare time, ...
