CHAMPAGNE INFORMATION
Champagne and the label
-
In the
USA, Champagne is also commonly known as Sparkling Wine
-
In Germany,
it is known as Sekt
-
It is
only called Champagne if the grapes are grown in, and the the product produced
in the French region of Champagne
Type
of Champagnes
The
Label
The
following information must be present on all labels:
-
Appellation
of Controlled Origin: Champagne
-
Degree
of sweetness - extra-brut, brut, extra-dry, sec, or demi-sec
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Country
of origin - naturally it's always France for champagnes
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Town
of origin
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Volume
of bottle, i.e. 750ml, 1.5L, 3L, etc
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Alcohol
contents (11% is the minimum for vintage wines.
-
Trade
registration. Each producer has an assigned number by the CIVC (French
trade organization for Champagnes)
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The
name of the champagne maker
-
In the
USA, the name of the importer must also be on the label
-
Other
optional information might be the vintage or the grapes the champagne was
produced from.
Drinking
Temperature
Champagne is stored
for drinking just like any other wine - at around 55F, in a dark, damp
location, stored on its side to keep the cork from drying out. Champagne
should be served at about 45 degrees.
More Champagne Info.
Where is Champagne made?
True Champagne is made only in the Champagne region of northern France, just northeast of Paris. In France, only wines made in this region can be called Champagne. While the process used to create Champagne can be undertaken anywhere, the climate of this region is exceptionally suited to creating the crisp, acidic wines used to make this sparkling wine. U.S. producers have borrowed the name Champagne, and frequently use it on labels, but these wines cannot be compared to the ones from France.
How is Champagne made?
The methode Champenoise used in the production of Champagne is one of the more complex wine-making procedures, and follows the following steps:
- Grape Harvest: Late September to early October
- Grape Pressing: Only 3 pressings of the grapes are allowed. The best Champagne comes from the first pressing.
- Fermentation: The grape juice undergoes a primary fermention in barrels (wood or stainless steel) to be converted into wine. This process takes 2-3 weeks, and is usually done from October-February.
- Blending: Following initial fermentation, the winemaker makes essential decisions concerning the addition of different wines to mix together to bring out the best characteristics in the finished Champagne. These nonvintage blends are called cuvees.
- Adding the Liqueur de Tirage: The blended wine is put into its permanent bottle, a blend of yeast and sugar is added (the Liqueur de Tirage), the bottle is temporarily capped (frequently with the same type of cap used in capping soda bottles), and second fermentation begins.
- Second Fermentation: Carbon dioxide forms in the bottle as a byproduct of the second fermentation. This produces the bubbles associated with Champagne, but it also produces a natural sediment in the bottle.
- Remuage: During the next one to three years, the bottles are occasionally turned and slowly tilted upside down to allow the sediment to fall near the cap.
- Degorgement: After appropriate aging, the neck of the bottle is submersed in a salt-ice solution to freeze the wine near the cap. The cap is removed, and the pressure built up inside the bottle from the carbon dioxide forces the frozen sediment, and a little of the wine, out of the bottle.
- Remplissage: The bottle is now topped up with the dosage, the wine-sugar mixture needed to create new bubbles. At this point the winemaker can alter the sweetness of the finished product. The bottle is then recorked with its permanent cork.
- Empilage: The bottle is allowed to rest on its side for 4-6 months prior to shipping.
What grapes are used?
Pinot Noir, Pinot Meunier (both reds), and Chardonnay (white) are used.
Should Champagnes be aged?
Champagne is meant to be used when it is shipped. You may be able to keep it for a few years, but it will not improve.
What are some brands to look for?
Bollinger, Krug, Moet & Chandon, Mumm, Roederer, and Tattinger
How do I open the bottle?
- Remove the foil covering the cap.
- Remove the wire cage that surrounds the cork. (Don't point the bottle at anyone. The cork is under quite a bit of pressure.
- Remove the cork gently, working it back and forth. The internal pressure will push the cork out. Try to bleed the excess gas off rather than letting the cork fly out, since an immediate release of pressure will cause many bubbles to come out of solution, spilling the wine all over. While dramatic, this wastes wine, makes a mess, and causes the remaining Champagne to go flat sooner.
What kind of glass should I use?
The traditional shallow and broad Champagne glass should be avoided. The wine goes flat too quickly with such a broad surface area. Tall, narrow, tulip glasses are much preferred.
Information on this page provided by Bay Country Liquors
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