CHAMPAGNE

DEFINITION

Champagne is a sparkling white wine made in the delimited region of Champagne in France by
following the méthode champenoise.

 The name comes from area + process.

 Some countries use the name by following the process only.

 Unlike the other areas, in Champagne the village names are not important as all
champagnes are blended.

 Champagnes are branded by the shipper’s name.

 Most northerly wine-region of France.

 The principal towns are Bouzy, Reims and Epernay.

 Champagne, the celebration wine, is the only French appellation wine without AOC
printed on the label.

 Shippers own very small proportions of the vineyards – rest they buy from small
growers.

 The three grapes used in the manufacturing process of Champagne include :

Chardonnay, Pinot Noir, and Pinot Meunier

 Total area: 27,000 acres.

 2,000 ft above the sea-level which was once the seabed.

 Fossilised animals render the soil chalky.

 Catches and reflects sunshine → unique sugar-acid balance.

 River Marne bisects the region horizontally.

Montagne de Reims

Vallée de la Marne

- very cold, grapes need to be picked early - pinot noir and pinot meuniére (ripens early)

 South of Marne:

Côte des Blancs

- east facing slopes – warmer and longer summers – more sunshine.

- chardonnay

• White wines, made from black and white grapes, are blended from several areas.

 Blanc de Blanc

- Only from white grapes – lacks bouquet and balance.

 Blanc de noir

- Only from black grapes – heavy bouquet but lacks freshness and finesse.

 Some Rosé also (Pink Champagnes).

MÉTHODE CHAMPENOISE

Pressing

 Picked and sent to the hydraulic press – pressed four times.

 Only the first two pressings are used – rest for coteaux champenoise (still Champagne).

First fermentation

 In cask – starts about 8 hours after pressing.

 A dry, still wine is produced. Temperature maintained at 18-20⁰ C.

 Left in cask for about 5 months – racked and fined during this period.
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Assemblage

 Any no. of wines from around 250 villages.

 Highly paid wine-tasters/blenders ensure brand-continuity.

Coupage / Dosage de tirage

 Yeast and rock candy (from sugarcane) dissolved in old wine (liqueur de tirage).

 Added for secondary fermentation which is carried out in bottle.

Bottling & Secondary Fermentation

 Immediately after dosage, bottled & corked – secured with a wire muzzle and agrafé.

 Bottles placed mis sur latte in the natural chalky caverns – constant cold temperature
ideal for Secondary Fermentation.

 Temperature maintained at 10-12⁰ C.

 Secondary fermentation starts after about six weeks.

 Mis sur latte for about 2 to 5 years (minimum 1 year for non-vintage and 3 years for
vintage champagnes).

Remuage

(removal of debris by the remneur)

 Bottles placed at 45º on the pupître.

 Everyday the remneur grasps and shakes each bottle → sediments dislodged.

 Remneur changes the angle slightly.

 In 3 to 5 months the bottles are brought to sur le pointe.

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Dégorgement

 The neck is frozen.

 The muzzle is taken off and the debris go out like a bullet.

 Some wine is lost.

Dosage

 Similar wine + sugar (as, and if, required) = liqueur d’expédition

 Added to replace lost wine.

Final Dressing

 Corked finally and permanently.

 Wired and dressed in foil.

 * Regularly shipped to more than 160 countries.*

SWEETNESS IN CHAMPAGNES

Brute / Nature

Very dry: 0.5% to 1.5% sugar

Très Sec

Fairly dry: 1.5% to 3% sugar

Sec

Dry or medium sweet: 3% to 5% sugar

Quite sweet: 5% to 7% sugar

Doux

Very sweet: 7% or more sugar

CHAMPAGNE BOTTLES

Quart: 185 ml

Pint: 375 ml

Regular / Standard: 750 ml

Magnum: 2 bottles

Jeroboam: 4 bottles

Rheoboam: 6 bottles

Methuselah: 8 bottles

Salmanazar: 12 bottles

Balthazar: 16 bottles

Nebuchadnezar: 20 bottles

OTHER METHODS OF MANUFACTURING SPARKLING WINES

Cuvé Closé

• Also known as Charmat/Tank/Bulk process.

• Started in France by M. Charmat.

• Secondary fermentation in large sealed tanks.

• Only 10 days to complete.

• Cheaper.
Transfer Method

• Similar to méthode champenoise but remuage is replaced by filtration.

Impregnation Method

• Carbon-di-oxide is added from a cylinder.

• Cheapest method.

MORE ABOUT SPARKLING WINES

• Vin mousseux – Sparkling wine of France

• Crémant – Bottle-fermented sparkling wine made outside Champagne.

E.g. Crémant de Bourgogne

• Coteaux Champenoise – Still wines from Champagne

• Vin Petillant – Slightly sparkling wine (in the USA: Crackling wine).

• Vin Perlant – Very slightly sparkling wine.

• Sekt – German sparkling wine.

• Schumwein - German sparkling wine.

• Spumante – Italian sparkling wine.

• Espumante – Portugese sparkling wine.

• Cava / Espumosa – Spanish sparkling wine.

USES OF CHAMPAGNE

• One of the most delicate and delightful wines – lengthy process – never cheap –
glamour wine.

• Celebration wine – indispensable at weddings, receptions, formal banquets, etc.

• Good accompaniment – Brut with soup, Sec with mousse, etc.

• A cold glass of Champagne – excellent apéritif.

• Mixed drinks – Black Velvet, Champagne Cocktail, etc.

IMPORTANT SHIPPERS

Laurent-Perrier, Perrier-Jouet, Taittinger, Charles Heidsieck, Deutz, Joseph Perrier, Moet &
Chandon, G. H. Mumm, Piper Heidsieck , Pol Roger, Pommery, Bollinger, Canard-Duchine,
Henriot, Krug, Mercier, Louis Roederer, Ruinart, Veuve Clicquot, Dom Perignon