Champagne

The chalky soiled Champagne region lies 90 miles northeast from Paris. Pinot Meunier and Pinot Noir, both red grapes, and Chardonnay, a well known white, are the primary grapes grown.

The colder climate prevents the grapes from fully ripening. This produces higher acid levels which is perfect for sparkling wines.

Champagne can be made from solely red grapes, known as blanc de noirs, solely white grapes, blanc de blancs, or more commonly, a mixture of both. With the exception of rosé, Champagnes appear white, even if made from red grapes.

The juice of grapes is clear. The color comes from their skins. Limited contact with the skins during fermentation renders a whiter looking wine.

Rose Champagne is made by adding red still wine to the final blend or allowing greater contact between the juice and the skins.

Dom Perignon, a 17th century monk and cellar master, is mistakenly credited with inventing Champagne. Although famous for originating the practice of blending wines from different regions to improve flavor, historical evidence suggests that Champagne was actually invented in England in the 1600's.

The Methode Champenoise is rather complicated but in a nutshell, here's the deal: The grapes are pressed, fermented in stainless steel vats, and then put through a series of processes to clarify the wine.

The wines are then blended to make the “cuvee”, the signature blend of a particular Champagne house. Although a few single vineyard Champagnes exist, most are blends from a number of vineyards.

Sugar and yeast are added and a second fermentation occurs in the bottle, up to two years or more for better quality Champagnes. The bottles are kept in special racks so the sediment and dead yeast cells collect at the neck.

When the time arrives, the sediment is frozen. Releasing the cork (known as degorgement), allows the internal pressure to expel the sediment. Wine and sugar are added and it is then re-corked and ready for sale.

The amount of sugar added determines the dryness/sweetness of the Champagne. From driest to sweetest are brut, extra dry, sec, demi-sec, and doux. The last two are used as dessert wines.

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