I faint… Champagne!
Champagne, a symbol of celebration and refinement, is a unique sparkling wine produced in the Champagne region of France. This region, with its unique climate and exceptional terroir – a thick layer of chalk deposited by the ocean 200 million years ago – gives birth to a wine whose reputation has crossed borders.
The Champagne region, located about 100 km northeast of Paris, around and south of the city of Reims, 3.5% of the area of the French vineyard. It enjoys a continental climate, characterized by cold winters and hot but moderate summers. The rainfall is low, which is favorable to the vine. The unique terroir of Champagne, composed of chalk, limestone and clay, plays a crucial role in the quality of the grapes and therefore champagne.
The champagne is mainly made from three grape varieties, Pinot Noir, Pinot Meunier and Chardonnay. However, four others allowed, Arbane, Petit Meslier, Pinot Blanc & Pinot Gris.
• Pinot Noir, grown on about 38% of the Champagne wine area, brings structure and power to the champagne.
• Pinot Meunier, representing about 32% of the vineyard, offers roundness and fruitiness.
• Chardonnay, occupying about 30% of the vineyard, brings finesse and elegance to the champagne.
Champagne Making: Five Steps
1. Harvesting and first fermentation
The harvest in Champagne is exclusively manual to preserve the integrity of the grapes. After harvest, the grapes are gently pressed. The juice obtained, called “must”, undergoes a first fermentation and turns into wine.
2. The assembly
Blending is a crucial step in the creation of champagne. It involves mixing different base wines from different grape varieties, terroirs and harvest years. This step determines the style and quality of the champagne.
3. Second fermentation and foaming
The blended wine is bottled with the addition of yeasts and sugar, which triggers the second fermentation. This takes place in a bottle and produces carbon dioxide, creating the famous bubbles of champagne.
4. Aging
The bottles are then stored in the cool and humid cellars of the region for a minimum aging of three years. In reality, often more. This process allows the champagne to develop its aromatic complexity.
5. Riddling and disgorging
After aging, the bottles are stirred to collect the yeast deposits in the neck of the bottle. Disgorging then consists of removing these deposits, leaving the champagne clear and ready to be consumed.
Champagne, with its complex manufacturing process and unique terroir, is therefore more than just a sparkling wine. It is the fruit of a unique land, an ancestral know-how, a tradition and a passion that are perpetuated through generations. Each bottle of Champagne is a celebration of excellence and a tribute to the richness of its terroir. (Dr FX)