Champagne is worldwide the epitome of foaming wine of the extra class. The precious beverage always comes from a region in France. Learn more about the unique, moussing drink, which inspires not only crowned heads, poets, literati, gourmets or night owls.
The origin of champagne
Champagne always comes from France. Its area of origin, the “Champagne”, is located about 150 km northeast of Paris. Reims, the coronation city of the French kings, is the official capital of Champagne. Here, as well as in Epernay, are the (chalk) cellars of many Champagne houses.
The area under vines in Champagne is limited to 34,000 hectares by a law passed in 1927. The production volume is about 240 million bottles (1/1 = 0.75 l) per year. Only about 35% of Champagne is marketed abroad. The French themselves are the biggest Champagne connoisseurs.
The peculiarities of champagne
Varieties and soil: In Champagne, only the harvest of grapes by hand is allowed. Only the Burgundy grape varieties, the red “Pinot Noir” (Blue Pinot Noir) and the red “Pinot Meunier” (Black Riesling) and the white “Chardonnay” may be used to make Champagne. Although three quarters of the vineyard area is planted with red varieties, Champagne is basically “light pressed”, which means that it is “white” in color, “rose” to a lesser extent, but never “red”.
The predominant soils in the Champagne area are chalk soils, which both give fullness to Champagne and serve as excellent wine storage sites. The cooler, temperate climate at the northern border of the vineyard means that the base wines have a pleasant, fresh acidity.
Champagne is not only a sparkling wine from a specific region of origin. It is also subject to fixed production rules. During pressing (pressing the grapes), only the first pressing (2050 liters of must from 4000 kg of grapes) may be used for Champagne in order to optimize the wine’s purity. Champagne “matures” exclusively in the bottle during the second fermentation. By law, it must age on its lees for at least one year, or three years for vintage champagnes. This slow maturation also causes the fine bubbles of the champagne.
The “Methode Champenoise” also involves shaking the bottle (“remuage”) so that the yeast sediment enters the neck of the bottle. After an ice bath, this is removed (“degorgement”). The shipping dosage determines the flavor of the champagne. Finally, it is corked with a natural cork with a wire rack (“agraffe”).
Enjoy champagne
Champagne should not be stored for a long time. Drink it cool. At 7 to 9 degrees Celsius, it best develops its fragrance and flavor. Use a champagne cooler. Tall, tulip-shaped champagne glasses enhance the pleasure. Test different champagnes, especially as food accompaniments. Remember: Champagne is the only drink that goes well as an aperitif, with all foods and as a digestive.
