Champagne Appellation

Champagne Appellation

Champagne is the most well-known and appreciated sparkling wine. Located in the far north, the Champagne appellation benefits from a cool and humid climate that gives Champagne its typical beautiful acidity. While 7 grape varieties are authorized in the production of this wine, only 3 are predominantly used: Pinot Noir, Pinot Meunier, and Chardonnay. Champagne distinguishes the best parcels by classifying them as Grand Cru and Premier Cru.

The most famous Champagne producers include Ruinart, Dom Pérignon, Moet & Chandon, Mumm...

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The Champagne appellation is one of the most famous in the world, produced exclusively in the Champagne region.

The Champagne vineyard represents just over 33,000 hectares and covers the departments of Marne, Aube, Aisne, Haute-Marne, and Seine-et-Marne. It is the most northern vineyard in France.

 

History & location of the Champagne appellation

 

The origin of Champagne dates back to the Gallo-Roman era with the appearance of viticulture in the region. The coronation of Clovis at Reims Cathedral in 496 made this place a symbol of royalty where the region's wine, first still then sparkling, was served at major events and became the wine of Kings. The reputation and image of this mythical wine grew with the rise of notable vineyard owners.

  

In the 6th century, many abbeys were important vineyard owners and established high-quality cultivation methods and winemaking expertise. The vineyard developed and grew rapidly thanks to its geographical proximity to the country's major trade routes.

 

The Benedictine monk Dom Pierre Pérignon is credited with the paternity of Champagne from the 17th century. He played an important role in the production method and the practice of blending grapes to produce a more balanced and refined wine.

At this time, glass bottles appeared and replaced barrels. This packaging allowed the carbon dioxide to remain trapped and the wine to be transported. From 1690, wines from Champagne were officially recognized.

 

The Champagne Houses that have become iconic today appeared in the 18th century (Moët, Veuve Clicquot, Heidsieck...) and contributed to Champagne's international reputation. Ruinart was the first house established in 1729.

 

The different terroirs of the unique Champagne appellation

 

Champagne is divided into 4 major production areas: the Montagne de Reims, the Vallée de la Marne, the Côte des Blancs & Sézannais, and the Côte des Bars.

 

The semi-continental climate is rigorous. The highly calcareous soils consist of marl, clay, and chalk rich in minerals and very porous. This terroir contributes to the good balance between acidity and fruit sugar in Champagne and brings finesse and minerality.

 

The vineyard, planted on hillsides, consists of 3 authorized grape varieties in Champagne: Pinot Noir (39%), Pinot Meunier (32%), and Chardonnay (29%). "Blanc de blancs" is made from the white Chardonnay grape, and "blanc de noirs" from the red Pinot Noir and Meunier grapes.

 

What is the Champagne method?

 

Champagne is produced using the traditional method known as the Champagne method. Here are the different steps:

× Manual harvesting to ensure grapes are collected in whole clusters.

× Alcoholic fermentation: with this first fermentation, a still wine is obtained.

× Blending of cuvées: the winemaker blends different grape varieties, crus, and vintages. If the Champagne is produced from a single vintage, it's called a vintage Champagne.

× Second fermentation: the wine's effervescence comes from the second fermentation obtained from the tirage liqueur; a mixture of sugar, yeast, and old wine.

× Aging on lees: Champagne ages in bottles on lees (dead yeast from the second fermentation) for a minimum of 15 months for non-vintage and 3 years for vintage.

× Riddling: the bottles are placed on racks, upside down, and turned so that the sediment (dead yeast) settles in the neck. See our article on the turning table.

× Disgorgement: this process involves freezing the bottle neck by immersing it in brine (around -25°) to trap the sediment and expel it from the neck.

× Dosage: to balance the natural acidity of Champagne, dosage liqueur or shipping liqueur composed of old wine and cane sugar is added. The type of Champagne is determined by the amount of sugar: Extra brut (less than 6g of sugar/L), brut, extra dry, sec, demi-sec, doux (up to 100g of sugar/L).

 

The greatest Champagnes

 

Through a method perfected over centuries and enterprising trade, the wine of Kings has become the symbol of luxury and special occasions. It is a refined, complex, and subtle wine.

Many Champagne houses are known worldwide, the most renowned being: Dom Pérignon, Moet & Chandon, Veuve Clicquot Ponsardin, Bollinger, Krug, Pommery, Ruinart, C. Heidsieck, Roederer, Perrier Jouet...

 

The best vintages of the Champagne appellation

 

The Champagne appellation has produced exceptional vintages combining finesse, tension, maturity, and aging potential such as: 1928, 1929, 1934, 1937, 1943, 1945, 1947, 1949, 1952, 1953, 1955, 1959, 1962, 1964, 1966, 1970, 1975, 1985, 1989, 1990, 1996, 2002, 2004, 2005, 2008.

 

What food pairs well with Champagne?

  

Non-vintage brut Champagne, the most versatile, can be served throughout the meal. For more complex Champagnes, we suggest the following pairings:

 

Aperitifs and starters: a blanc de blancs extra brut Champagne (low sugar content = salty dishes) with a cheese tart, seafood, salmon toasts, foie gras... Blanc de noirs pairs very well with charcuterie or pan-seared foie gras.

Main course: Blanc de blancs pairs easily with all fish-based dishes and white meats in sauce, while blanc de noirs goes better with roasted poultry, salmon, or pink lamb.

Cheeses: whether they are cooked-pressed (Comté, Parmesan, Beaufort) or soft cheeses that aren't too strong (Camembert, Brie), cheeses pair very well with all types of Champagne.

Desserts: sec, demi-sec, or doux Champagne pairs perfectly with fruit-based desserts.

 

Rosé Champagne, more powerful and fruity, is served with red meat, charcuterie, or red fruit desserts.

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