Champagne
A very long time ago the North of France housed an inner sea. Evidence of this sea and its seabed can be found in the soil of most of this area, where remains of shellfish and fossils are easily tracked. A high concentration of chalk is the result and forms the character of the region we now call Champagne. Champagne wines are considered the ultimate in the world of sparkling wines.
The best wines from Champagne
A very long time ago the North of France housed an inner sea. Evidence of this sea and its seabed can be found in the soil of most of this area, where remains of shellfish and fossils are easily tracked. A high concentration of chalk is the result and forms the character of the region we now call Champagne. Because of the chalk, the soil is very permeable to water, so rainwater is easily dissipated and warmth of the sun during the day is released at night. A calcareous subsoil (often chalk-based), absorbs heat and facilitates vine drainage, promoting the balance of the grapes and creating vast underground caves, perfect for ripening wines.
Champagne, however, is not Burgundy. Its climate is not as tolerant, nor is its soil as diverse. Campagne’s chalky soils and unique climate create the perfect conditions for crafting its renowned sparkling wine. Champagne's excellence is determined by the combination of grape excellence and winemaker expertise.
Champagne is a white wine. However, the wines if made from mostly blue grapes: pinot noir en pinot meunier. Chardonnay is also used. A Champagne made from 100% Chardonnay grapes is called Blanc de Blancs, a Champagne made from 100% blue grapes is called Blanc de Noirs. The latter is quite rare.
Some of the best Champagnes come from domaines like Selosse, Krug, Bollinger, Veuve Clicquot, Armand de Brignac, Salon, Roederer, Moet et Chandon
Where exactly is the Champagne region?
Beginning in the first century, Romans farmed grapes in ancient Gaul (today Champagne). Champagne was being marketed to traders in Spain, England, and Italy by the thirteenth century. Fermentation in Champagne was halted by the cold winters. The wine began to bubble as it warmed. Bottles would occasionally burst due to bubbles, thus gaining the moniker "the devil’s wine." Despite its flaws, French royalty started to favour sparkling Champagne in the late 17th century.
Champagne has some remarkable stories about winemaking and winemakers, which can be read in for example the history of the blog of Dom Perignon.
Climate and soils in Champagne
Champagne's unique climate offers both challenges and advantages for grape growing. The challenging weather conditions are due to its northern location. Champagne's climate combines the continental and the oceanic influences. While oceanic factors provide constant rainfall and cooler temperatures ideal for grape growth, severe winter frosts and sporadic summer hailstorms remain a constant threat. The Vosges Mountains forms a protective barrier within the area play a crucial role in stabilizing temperatures and maintaining soil moisture, contributing to the perfect acidity of the grapes essential for sparkling wine production.
Grapes in wines from Champagne
Champagne is best known for its two red grape varieties, Pinot Noir and Meunier, and Chardonnay on the white grape side. 38 per cent of the vineyards are planted with Pinot Noir – Meunier and Chardonnay each account for 30 per cent. That leaves exactly one per cent. And this is shared by five other grape varieties that are also permitted but rarely used. These are Pinot Blanc, Pinot Gris, Arbane, Petit Meslier and Vidal Blanc. Incidentally, Vidal Blanc is a fungus-resistant grape variety, a so-called Piwi. It has only been allowed to be grown in Champagne for a few years.
The distribution of vineyards already clearly shows that most sparkling wines in Champagne are made from Pinot Noir, Chardonnay and Meunier. As a rule, they are not used in pure form for a champagne either, but are blended. This way, each grape can contribute its own unique characteristics to the cuvée. This is precisely one of the reasons why champagnes taste so different. Let's take a closer look.
What does a sparkling wine from Champagne taste like?
At this point, we need to go into a little more detail. The explanation for the different characters and diverse tastes of champagne goes far deeper than the selection of grapes from different sub-regions. The best way to get an overview is to look at the different styles of champagne, for which there are very precise guidelines. And that's exactly what we're going to do.
The different types of Champagne
Champagne is made in a number of different styles or type. These are:
- Non Vintage Champage
- Millesime Champagne
- Prestige Cuvee
- Blanc de Blancs
- Blanc de Noirs
- Rose Champagne
These different styles or types are explained in the next chapters.
Non-vintage champagne
Champagne is obviously renowned for the production of champagne. Champagne typically involves a mix of three grape varieties, which are Chardonnay, Pinot Meunier, and Pinot Noir. These are blended to create different styles. Blanc de Blancs is exclusively made of Chardonnay. These wines have remarkable age potential. Blanc de Noirs includes Pinot Noir and/or Pinot Meunier, exclusively crafted from blue grapes. This wine is quite rare and is a specialty of the Aube region.
Millésimé champagne
The Champagne area is classified with the AOC appellation and encompasses the whole territory of Champagne. Several villages in Champagne have ''Grand Cru Appellation d'Origine Controlée'' (AOC) controlled designation of origin. The Grand Cru commune of Bouzy owes its reputation mainly to Pinot Noir. There are also dozens of villages classified as Premier Cru, in which the grapes listed on the label come exclusively from these villages.
In the realm of great French wines, Champagne production involves seven crucial processes: manual grape harvesting, specific pressing techniques, blending, second fermentation in bottle, straining, disgorging, dosing, and minimum aging time.
Prestige Cuvée
This is the flagship of each house. There are no binding specifications for a prestige champagne. That is why the designation is usually not on the label. However, the cellar master uses only the best grapes from the best vineyards and the best vintages. Accordingly, prestige champagnes are more expensive than millésimés, but they also enchant with their enormous depth and radiance. Anyone who has ever had such a champagne in a glass will not forget it in a hurry.
Blanc de Blancs
Translated, Blanc de Blancs means ‘white from white grapes’. The name says it all, because only white grape varieties are used here. Usually this is then Chardonnay. As a rule, the cellar master wants to bring the character of a particular terroir or municipality to the bottle with a Blanc de Blancs. These champagnes are usually full of elegance and freshness and have a very good structure. They can also age extremely well.
Blanc de Noirs
Here we have the ‘white made from black grapes’. Pinot Noir or Meunier are pressed white here. If the grapes are pressed particularly slowly, the sparkling wine can have a very light pink tinge. This is usually an indication that the sparkling wine is very fruity and caresses the palate. But at the same time, these wines are surprisingly elegant.
Rosé Champagne
To prepare a rosé champagne, the cellar master has several options. The most common is the so-called rosé d'assemblage, in which a dash of red wine is added to the expedition dosage after disgorging. These champagnes are very fruity and delicate. To make a rosé de saignée, the cellar master macerates red grapes until he has achieved the desired colour. These rosé champagnes are much stronger and more intense and have a very complex structure.
Champagne producers
What food goes with sparkling wines from the Champagne region?
It would be a shame to reduce champagne to an aperitif. Yes, its fine bubbles perfectly prepare the palate for further delights. And yes, its moderate alcohol content, which hardly ever exceeds 12.5 percent by volume, makes it an ideal introduction. Especially if you serve a non-vintage. But champagne is also an excellent accompaniment to food!
A Blanc de Blancs, for example, goes very well with sushi, sole or scallops, while a Blanc de Noirs is the ideal accompaniment to all kinds of poultry dishes. It is also a great match for veal. A Millésimé, on the other hand, is a guaranteed delight with duck or goose. And yes, it also goes very well with a spicy pizza or savoury crisps. And with vintage sardines! We are very happy to serve caviar or oysters with a prestige champagne. And a rosé champagne is an ideal accompaniment to fish and shell soups. Particularly strong varieties even go well with a steak! As you can see, there are no limits to your creativity. Discover the different champagnes at Best of Wines now!
