Champagne is a sparkling wine made from grapes harvested according to strict rules in the Champagne wine region (French: la Champagne) in France. It is considered to be the most festive of all beverages in many parts of the world. The carbon dioxide dissolved in the wine is produced during a second fermentation in the bottle (méthode traditionnelle or méthode champenoise). The French name “Champagne” is strictly protected by trademark law. Other sparkling wines must be designated as sparkling wines according to German food law and depending on production and country of origin.
Regulations for champagne cultivation
Strict quality standards apply to the cultivation of the grapes and the production of champagne: the planting density of 7,000 to 8,000 vines per hectare is much denser than in most other wine-growing regions. In any case, the maximum yield is limited to 15,500 kg grapes per hectare. In difficult years it can be significantly lower. Harvesting must be done by hand so that the grapes remain intact. The grapes are harvested in mannequins, which are baskets or small containers that, unlike German grape vats, are not designed to retain juice. The grapes of the red base wine varieties Pinot Noir and Pinot Meunier are pressed quickly so that as little red colouring as possible gets into the base wine. Mash fermentation for the production of rosé champagnes is the exception. As a rule, 10-20% red is added to the white base wine in this case.
Since 1983, 160 kg of grapes have had to be used to produce 102 litres of must; until then it was only 150 kg. But only the first 82 litres, also known as cuvée, are of really high quality. The rest, which is pressed twice more and is called Première and Deuxième Taille, is less good, because more bitter substances get into the must by pressing. The best champagne is therefore only made from the cuvée, while the waistlines are used in the standard qualities. Due to the losses in the vinification and dégorgement process, a total of about 100 L of champagne is obtained, i.e. 133 bottles of 0.75 L each.
The grape varieties of champagne
Champagne is mainly produced from three grape varieties: Chardonnay, Pinot Meunier (black Riesling) and Pinot Noir (Pinot Noir). Interestingly, the two pinots belong to the red grape varieties. By quite simple techniques white wines can be produced also from them. These grape varieties have different soil and temperature requirements. Therefore they are cultivated more intensively in certain regions than in others. In addition to the “big three grape varieties”, Arbanne, Petit Meslier, Pinot Gris and Pinot Blanc are also permitted for cultivation.
The Champagne Growing Area – The Champagne
The area in which grapes may be grown for champagne was defined on 22 July 1927. It covers an area of around 33,500 hectares, which is now almost completely planted. The area is not homogeneous because it is about 150 km long. In the so-called Terroair, not only the microclimates, but also the soil types are different. It is therefore divided into several wine-growing regions, the most important of which are Montagne de Reims, Vallée de la Marne, Côte des Blancs and Côte des Bar.
Champagne varieties
Depending on the grape material used for production, important types of champagne can be distinguished:
Vintage Champagne (Millésime)
Vintage champagnes may only be produced from the wines of one year, while other champagnes usually contain wines from different years. Vintage champagnes are therefore only offered in the best years. If the harvest is not convincing, renowned champagne houses do not produce vintage champagne, but use the harvest for their “normal” champagnes.
Cuvée Prestige
Cuvée Prestige Champagne is usually vintage champagne. However, Cuvée Prestige Champagnes are true luxury bottlings that offer the optimum. Mostly they are extra long matured wines from especially big years.
Premier Cru and Grand Cru
In the AOC Champagne, vines are cultivated in 319 villages and communities (so-called Crus) to produce champagne. These Crus are evaluated on a scale of 80 to 100, as they differ in soil quality, microclimate and so on.
Grand Crus receive the highest rating (100). 17 villages and municipalities currently have this exclusive status (for example Ambonnay, Avize, Aÿ, Bouzy, Cramant, Le Mesnil-sur-Oger, Tours-sur-Marne). Only slightly more than 10% of the Champagne vineyards are declared Grand Cru.
Premier Crus must receive a rating between 90 and 99. At present, 44 municipalities may adorn themselves with this title, among them for example Chouilly, Hautvillers and Mareuil-sur-Aÿ. About 15% of the total vineyard area has Premier Cru status.
Blanc de Blancs
so it’s a champagne made only from white grapes. This is unusual because most champagnes contain both white (Chardonnay) and red grapes (Pinot Noir, Pinot Meunier).
In the past, insignificant grape varieties such as Pinot Blanc and Petit Meslier were allowed to be used to produce Blanc de Blanc champagne. Since 1980, however, Blanc de Blancs may only be based on Chardonnay. Famous growing areas for this grape variety are Cramant, Mesnil and Avize.
Young Blanc de Blancs champagnes often have a greenish touch and their bouquet is floral. They are excellent for ageing. Matured Blanc de Blancs champagnes often have a golden colour and exude a bouquet reminiscent of bread and sponge cake.
Blanc de Noirs
In French, Blanc de Noirs means “white from black”. It is therefore a champagne made exclusively from blue (also known as red or black) grapes.
Blanc de Noirs champagnes are mainly produced from Pinot Noir and Pinot Meunier in the area around Ay, Bouzy and Verzenay. Pinot Noir gives structure and body to the champagne, while Pinot Meunier contributes rather spicy fruit notes. Blanc de Noir’s champagnes are generally considered to be very fruity and are reminiscent of apples, pears, cherries and strawberries. They are ideal for strong dishes that could easily dominate a normal champagne.
Rosé
Rosé champagne by adding red wine
Although champagne is produced from blue grapes, it is never actually red. This is because the juice of the blue grapes is clear – not blue or red. The red colour of a red wine always comes from the fact that the grape juice is in contact with the grape skins during fermentation. The colour pigments are released from the skins and the white grape juice turns into red wine.
Make rosé champagne by contact with the skins
Particularly high-quality rosé champagnes are produced using this method. A small part of the Pinot Noir or Pinot Meunier grape skins remain in contact with the must during fermentation. Experts recognize rosé champagnes produced in this way by their significantly stronger bouquet. These strong champagnes harmonise very well with dishes that require a light red wine such as Burgundy.