Champagne can boast of having an exceptional reputation in all four corners of the world. It is true that its style is absolutely unique with an aromatic range of great richness.
Let’s discover this exceptional wine.
Protected and regulated Champagne has managed to protect its image by cultivating its own uniqueness and methods. Its AOC designation is fiercely defended by industry players. Things are clear, no sparkling wine can be called champagne if it is produced in a geographical area other than the heart of the Champagne vineyards.
This area includes 319 crus (communes) and 4 large regions: the Montagne de Reims, the Vallée de la Marne, the Côte des Blancs and the Côte des Bar. Its unique terroir is characterized by limestone soils, which guarantees constant irrigation. It also benefits from a dual climatic influence, continental and oceanic. In addition to its appellation, champagne meets very precise specifications that codify the grape varieties (pinot noir, pinot meunier, chardonnay) and the “à la champenoise” winemaking method.
From non-vintage brut to vintage champagne
Champagne wines are exceptionally rich but it can sometimes be a bit complicated to see clearly. So, how do you find your way around? The most common champagne is the non-vintage brut. It is the result of a blend made by the cellar master. The latter's role is essential, he must perpetuate the style of the house throughout the years. It is ideal served as an aperitif but can also accompany a meal. In recent years, we have also seen the emergence of Extra brut and Brut nature, both of which have very low sugar content.
Vintage Brut champagne is made up of wines from the same harvest. These special vintages highlight an exceptional harvest year. They are placed in the cellar for at least 3 years. This is the champagne for special occasions! Demi sec champagne has a slightly higher sugar content (32 to 50 grams per bottle), it is perfect to accompany sweet recipes. In this same category there is also Sec champagne (less sweet than demi sec) and Doux (sweeter than demi-sec).
Rosé champagne is all the rage, and not just among women!
It is very often blended with red wine, which gives it this beautiful raspberry color and its notes of red fruits. It can also be made by maceration of pinot noirs, this is what we call a Rosé de saignée. It is a little rarer but very qualitative. The Blanc de Blancs champagne is made exclusively from white grape varieties (Chardonnay). It is very appreciated for its freshness and its great delicacy. The Blanc de Noirs champagne is made exclusively from red grape varieties (pinot noir, pinot meunier).
These champagnes reveal a real power in the mouth and a wide aromatic palette. Organic champagne is produced according to very precise specifications and in particular the ban on using synthetic products in the vineyard. Their aromas are similar to traditional champagne but they have the advantage of being more respectful of the environment.
How to serve champagne?
With great respect but a little relaxation does not harm this great name that also knows how to accompany small moments. The bottle of champagne should be placed a few hours before tasting in the bottom of the refrigerator. If it must be consumed immediately, the ideal is to place it in a champagne bucket filled with ice cubes and water. The latter will allow the bottle to be refreshed regularly.
But what is the ideal serving temperature?
To enjoy all its aromatic properties, champagne should be served between 6 and 9°. The flutes will warm up to reach 9 to 12°. The more "gastronomic" champagnes served at the table can withstand a slightly higher temperature (between 10 and 12° and even up to 13°). Served too cold, the champagne loses its aromatic complexity, served too hot it leaves too much room for the alcohol.
You have all the keys in hand to make the right choice! Cheers!
