Viiniklubin Luksussamppanjat

Transcription

Viiniklubin Luksussamppanjat
jyväskylä
Contents
1
Champagne (wine region)
1
1.1
Geography and climate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1
1.2
History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
1.2.1
Military conflicts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
1.2.2
History of wine production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
Classifications and vineyard regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4
1.3.1
Revision of the Champagne region . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
1.4
Production other than sparkling wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
1.5
See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6
1.6
References
6
1.3
2
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Champagne
7
2.1
Origins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7
2.2
Right to the name Champagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
2.2.1
Use of the word Champagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
9
Production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
2.3.1
Bubbles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
2.3.2
Champagne producers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
11
2.3.3
Marketing Champagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
11
Grape varieties and styles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
2.4.1
Types of Champagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
2.4.2
Sweetness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
14
Champagne bottles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
14
2.5.1
Champagne corks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
15
Champagne etiquette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
15
2.6.1
Opening Champagne bottles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
2.6.2
Pouring Champagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
2.6.3
Spraying Champagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
2.7
Health effects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
2.8
See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
17
2.9
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
17
2.10 Further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
2.11 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
2.3
2.4
2.5
2.6
i
ii
3
4
5
6
CONTENTS
Dom Pérignon (monk)
20
3.1
Biography . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
20
3.2
Influence on champagne production
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
20
3.3
Misconceptions and myths
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
21
3.4
See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
21
3.5
References
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
21
3.6
Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
22
Dom Pérignon (wine)
23
4.1
History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
23
4.2
Vintages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
24
4.3
Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
24
4.4
Current production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
24
4.5
Auction market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
24
4.6
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
25
4.7
Footnotes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
25
4.8
External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
25
Moët & Chandon
26
5.1
History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
26
5.2
Dom Perignon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
26
5.2.1
Current production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
5.3
Domaine Chandon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
5.4
Sponsorships . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
5.5
Pronunciation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
5.6
Culture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
5.7
See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
5.8
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
5.9
External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
28
Champagne Krug
29
6.1
History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
29
6.2
Champagnes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
30
6.3
Winemaking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
31
6.3.1
Pressing and initial fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
31
6.3.2
The tasting committee and the assemblage . . . . . . . . . . . . . . . . . . . . . . . . . .
31
6.3.3
The cellars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
32
Vineyards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
32
6.4.1
Clos du Mesnil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
32
6.4.2
Clos d’Ambonnay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
32
Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
32
6.5.1
32
6.4
6.5
Krug Lovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CONTENTS
6.5.2
7
8
9
iii
Krug ID . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
33
6.6
Burning Man controversy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
33
6.7
Further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
33
6.8
References
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
33
6.9
External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
34
Champagne Lanson
35
7.1
See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
35
7.2
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
35
7.3
External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
35
Champagne Besserat de Bellefon
36
8.1
See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
36
8.2
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
36
Bollinger
37
9.1
History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
37
9.1.1
Expansion under Lilly Bollinger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
37
9.1.2
Modern day . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
37
Wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
38
9.2.1
Reserve wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
39
Production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
39
9.3.1
Grape supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
40
9.4
Corporate structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
40
9.5
See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
40
9.6
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
40
9.7
External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
40
9.8
Text and image sources, contributors, and licenses . . . . . . . . . . . . . . . . . . . . . . . . . .
41
9.8.1
Text . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
41
9.8.2
Images . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
42
9.8.3
Content license . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
44
9.2
9.3
Chapter 1
Champagne (wine region)
de la Marne. The towns of Reims and Épernay are the
commercial centers of the area.
Located at the northern edges of France, the history of
the Champagne wine region has had a significant role in
the development of this unique terroir. The area’s proximity to Paris promoted the region’s economic success in
its wine trade but also put the villages and vineyards in
the path of marching armies on their way to the French
capital. Despite the frequency of these military conflicts,
the region developed a reputation for quality wine production in the early Middle Ages and was able to continue that reputation as the region’s producers began making sparkling wine with the advent of the great Champagne houses in the 17th and 18th centuries. The principal grapes grown in the region include Chardonnay, Pinot
noir, and Pinot Meunier. Pinot noir is the most widely
planted grape in the Aube region and grows very well
in Montagne de Reims. Pinot Meunier is the dominant
grape in the Vallée de la Marne region. The Côte des
Blancs is dedicated almost exclusively to Chardonnay.[1]
Viticultural zones in the Champagne region
1.1 Geography and climate
The Champagne province is located near the northern
limits of the wine world along the 49th parallel. The high
altitude and mean annual temperature of 10 °C (50 °F)
creates a difficult environment for wine grapes to fully
ripen. Ripening is aided by the presence of forests which
helps to stabilize temperatures and maintain moisture in
the soil. The cool temperatures serve to produce high
levels of acidity in the resulting grape which is ideal for
sparkling wine.[2]
Champagne vineyards in Verzenay in the Montagne de Reims
subregion
The French (archaic English: Champany) is a historic
province within the administrative province of Champagne in the northeast of France. The area is best known
for the production of the sparkling white wine that bears
the region’s name. EU law and the laws of most countries
reserve the term “Champagne” exclusively for wines that
come from this region located about 100 miles (160 km)
east of Paris. The viticultural boundaries of Champagne
are legally defined and split into five wine producing districts within the administrative province: Aube, Côte des
Blancs, Côte de Sézanne, Montagne de Reims, and Vallée
During the growing season, the mean July temperature
is 18 °C (66 °F). The average annual rainfall is 630 mm
(25 inches), with 45 mm (1.8 inches) falling during the
harvest month of September. Throughout the year, growers must be mindful of the hazards of fungal disease and
early spring frost.[3]
Ancient oceans left behind chalk subsoil deposits when
they receded 70 million years ago. Earthquakes that
rocked the region over 10 million years ago pushed the
marine sediments of belemnite fossils up to the surface
1
2
to create the belemnite chalk terrain. The belemnite in
the soil allows it to absorb heat from the sun and gradually release it during the night as well as providing good
drainage. This soil contributes to the lightness and finesse
that is characteristic of Champagne wine. The Aube area
is an exception with predominately clay based soil.[2] The
chalk is also used in the construction of underground cellars that can keep the wines cool through the bottle maturation process.[3]
CHAPTER 1. CHAMPAGNE (WINE REGION)
1.2.1 Military conflicts
The location of Champagne played a large role in its historical prominence as it served as a “crossroads” for both
military and trade routes. This also made the area open
to devastation and destruction during military conflicts
that were frequently waged in the area. In 451 A.D.
near Châlons-en-Champagne Attila and the Huns were
defeated by an alliance of Roman legions, Franks and
Visigoths. This defeat was a turning point in the Huns’
invasion of Europe.[5]
During the Hundred Years’ War, the land was repeatedly ravaged and devastated by battles. The Abbey of
1.2 History
Hautvillers, including its vineyards, was destroyed in
1560 during the War of Religion between the Huguenots
Main article: History of Champagne
and Catholics. This was followed by conflicts during the
The Carolingian reign saw periods of prosperity for Thirty Year War and the Fronde Civil War where soldiers
and mercenaries held the area in occupation. It was not
until the 1660s, during the reign of Louis XIV, that the
region saw enough peace to allow advances in sparkling
wine production to take place.[6]
1.2.2 History of wine production
Statue of Pope Urban II in Champagne
the Champagne region beginning with Charlemagne's encouragement for the area to start planting vines and continuing with the coronation of his son Louis the Pious
at Reims. The tradition of crowning kings at Reims contributed to the reputation of the wines that came from this
area.[4] The Counts of Champagne ruled the area as an
independent county from 950 to 1316. In 1314, the last
Count of Champagne assumed the throne as King Louis
X of France and the region became part of the Crown
territories.
Champagne wine
The region’s reputation for wine production dates back to
the Middle Ages when Pope Urban II, a native Champenois, declared that the wine of Aÿ in the Marne département was the best wine produced in the world. For a time
Aÿ was used as a shorthand designation for wines from the
entire Champagne region, similar to the use of Beaune
1.2. HISTORY
3
for the wines of Burgundy.[7] The poet Henry d'Andeli's
work La Bataille des Vins rated wines from the towns of
Épernay, Hautvillers and Reims as some of the best in Europe. As the region’s reputation grew, popes and royalty
sought to own pieces of the land with Pope Leo X, Francis
I of France, Charles V of Spain, and Henry VIII of England all owning vineyard land in the region. A batch of
wine from Aÿ received in 1518 by Henry VIII’s chancellor, Cardinal Thomas Wolsey, is the first recorded export
of wine from the Champagne region to England.[8]
The still wines of the area were highly prized in Paris under the designation of vins de la rivière and vins de la montagne- wines of the river and wines of the mountain in reference to the wooded terrain and the river Marne which
carried the wines down to the Seine and into Paris.[9] The
region was in competition with Burgundy for the Flemish
wine trade and tried to capitalize on Reims’ location along
the trade route from Beaune. In the 15th century, Pinot
noir became heavily planted in the area. The resulting
red wine had difficulty comparing well to the richness
and coloring of Burgundy wines, despite the addition of
elderberries to deepen the color. This led to a greater focus on white wines.[10]
The Champagne house of Gosset was founded as a still
wine producer in 1584 and is the oldest Champagne
house still in operation today. Ruinart was founded in
1729 and was soon followed by Chanoine Frères (1730),
Taittinger (1734), Moët et Chandon (1743) and Veuve
Clicquot (1772).[8]
The nineteenth century saw an explosive growth in Champagne production going from a regional production of
300,000 bottles a year in 1800 to 20 million bottles in
1850.[11]
Rivalry with Burgundy
A strong influence on Champagne wine production
was the centuries old rivalry between the region and
Burgundy. From the key market of Paris to the palace of
Louis XIV of France at Versailles, proponents of Champagne and Burgundy would compete for dominance. For
most of his life, Louis XIV would drink only Champagne
wine with the support of his doctor Antoine d'Aquin who
advocated the King drink Champagne with every meal
for the benefit of his health. As the King aged and his
ailments increased, competing doctors would propose alternative treatments with alternative wines, to sooth the
King’s ills. One of these doctors, Guy-Crescent Fagon
conspired with the King’s mistress to oust d'Aquin and
have himself appointed as Royal Doctor. Fagon quickly
attributed the King’s continuing ailments to Champagne
and ordered that only Burgundy wine must be served at
the royal table.[12]
Pinot noir grapes
reputation of their wines, even to the extent of paying
medical students to write theses touting the health benefit of their wines. These theses were then used as advertising pamphlets that were sent to merchants and customers. The Faculty of Medicine in Reims published several papers to refute Fagon’s claim that Burgundy wine
was healthier than Champagne. In response, Burgundian
winemakers hired physician Jean-Baptiste de Salins, dean
of the medical school in Beaune, to speak to a packed auditorium at the Paris Faculty of Medicine. Salins spoke
favorably of Burgundy wine’s deep color and robust nature and compared it to the pale red color of Champagne and the "instability" of the wine to travel long distances and the flaws of the bubbles from when secondary
fermentation would take place. The text of his speech
was published in newspapers and pamphlets throughout France and had a damaging effect on Champagne
sales.[13]
The war of words would continue for another 130 years
with endless commentary from doctors, poets, playwrights and authors all arguing for their favorite region
and their polemics being reproduced in advertisements
for Burgundy and Champagne. On a few occasions,
the two regions were on the brink of civil war.[14] A
turning point occurred when several Champagne wine
makers abandoned efforts to produce red wine in favor of focusing on harnessing the effervescent nature of
sparkling Champagne. As the bubbles became more popular, doctors throughout France and Europe commented
This development had a ripple effect throughout both re- on the health benefits of the sparkling bubbles which were
gions and in the Paris markets. Both Champagne and said to cure malaria. As more Champenois winemakBurgundy were deeply concerned with the “healthiness” ers embarked on this new and completely different wine
4
style, the rivalry with Burgundy mellowed and eventually
waned.[14]
1.3 Classifications and vineyard
regulations
See also: Classification of Champagne vineyards
In 1927, viticultural boundaries of Champagne were
Vineyard in Champagne
nearby Côte de Sézanne offering similar though slightly
less distinguished traits.[9]
Grand Cru Champagne from the village of Ambonnay
legally defined and split into five wine producing districtsThe Aube, Côte des Blancs, Côte de Sézanne, Montagne
de Reims, and Vallée de la Marne. This area covers
33,500 hectares (76,000 acres) of vineyards around 319
villages that are home to 5,000 growers who make their
own wine and 14,000 growers who only sell grapes. The
region is set to expand to include 359 villages in the near
future.[2][15][16]
The different districts produce grapes of varying characteristics that are blended by the Champagne houses to
create their distinct house styles. The Pinots of the Montagne de Reims that are planted on northern facing slopes
are known for their high levels of acid and the delicacy
they add to the blend. The grapes on the southern facing slope add more power and character. Grapes across
the district contribute to the bouquet and headiness. The
abundance of southern facing slopes in the Vallée de la
Marne produces the ripest wines with full aroma. The
Côte des Blancs grapes are known for their finesse and
the freshness they add to blends with the extension of the
In 1942, the Comité Interprofessionnel du Vin de Champagne (CIVC) was formed with the purpose of protecting
Champagne’s reputation and marketing forces as well as
setting up and monitoring regulations for vineyard production and vinification methods. Champagne is the only
region that is permitted to exclude AOC or Appellation
d'Origine Contrôlée from their labels.[2]
For each vintage, the CIVC rated the villages of the area
based on the quality of their grapes and vineyards. The
rating was then used to determine the price and the percentage of the price that growers get. The Grand Cru
rated vineyards received 100 percent rating which entitled the grower to 100% of the price. Premier Crus
were vineyards with 90–99% ratings while Deuxième
Crus received 80–89% ratings.[1] Under appellation rules,
around 4,000 kilograms (8,800 pounds) of grapes can be
pressed to create up to 673 gallons (either 2,550 L or
3,060 L) of juice. The first 541 gallons (either 2,050 L
or 2,460 L) are the cuvée and the next 132 gallons (either
500 L or 600 L) are the taille. Prior to 1992, a second
taille of 44 gallons (either 167 L or 200 L) was previously
allowed. For vintage Champagne, 100% of the grapes
must come from that vintage year while non-vintage wine
is a blend of vintages. Vintage champagne must spend a
minimum three years on its lees with some of premier
Champagne houses keeping their wines on lines for upwards of five to ten years. Non-vintage Champagne must
spend a minimum of 15 months on the lees.[1]
1.4. PRODUCTION OTHER THAN SPARKLING WINE
1.3.1
Revision of the Champagne region
5
le-Repos, Bouvancourt, Breuil-sur-Vesle, Bussyle-Repos, Champfleury, Courlandon, Courcy,
Courdemanges, Fismes, Huiron, La Ville-sousOrbais, Le Thoult-Trosnay, Loivre, Montmirail,
Mont-sur-Courville, Peas, Romain, Saint-Loup,
Soulanges, and Ventelay.
• 15 in Aube:
Arrelles, Balnot-la-Grange,
Bossancourt, Bouilly, Étourvy, Fontvannes,
Javernant, Laines-aux-Bois, Macey, Messon,
Prugny,
Saint-Germain-l'Épine,
Souligny,
Torvilliers and Villery.
• Two in Haute-Marne: Champcourt and Harricourt.
• One, Marchais-en-Brie, in Aisne.
The INAO proposal was to be subject to review before
being made into law and was immediately questioned in
numerous public comments. The mayor of one the villages to be delisted, Germaine, immediately appealed
against INAO’s proposal, with the possibility of additional appeals by vineyard owners.[15][23] The initial review process is expected to be finished by early 2009.
This will be followed by another review of the specific
parcels that will be added or deleted from the appellation. The earliest vineyard plantings are expected around
2015, with their product being marketed from around
Grand Cru Champagne from the village of Bouzy
2021. However, the price of land that are allowed to be
The worldwide demand for Champagne has been contin- used for Champagne production is expected to immediuously increasing throughout the 1990s and early 2000s. ately rise from 5,000 to one million euro per hectare.
A record in worldwide shipping of Champagne (including While some critics have feared the revision of the Chamdomestic French consumption) of 327 million bottles was pagne region is about expanding production irrespective
set in 1999 in anticipation of end of millennium celebra- of quality, British wine writer and Champagne expert
tions, and a new record was set in 2007 at 338.7 million Tom Stevenson has pointed out that the proposed adbottles.[17] Since the entire vineyard area authorized by ditions constitute a consolidation rather than expansion.
the 1927 AOC regulations is now planted, various ways The villages under discussion are situated in gaps inside
of expanding the production have been considered. The the perimeter of the existing Champagne regions rather
allowed yield was increased (to a maximum of 15,500 kg than outside it.[19]
per hectare during an experimental period from 2007 to
2011[18] ) and the possibility of revising the production
region was investigated.
After an extensive review of vineyard conditions in and
around the existing Champagne region, INAO presented
a proposal to revise the region on March 14, 2008. The
proposal was prepared by a group of five experts in the
subjects of history, geography, geology, phytosociology
and agronomy, working from 2005.[19] The proposal
means expanding the region to cover vineyards in 357
rather than 319 villages.[15] This is to be achieved by
adding vineyards in forty villages while simultaneously
removing two villages in the Marne départment that were
included in the 1927 regulations, Germaine and Orbaisl'Abbaye.[20]
1.4 Production
other
sparkling wine
than
While totally dominating the region’s production,
sparkling Champagne is not the only product that is
made from the region’s grapes. Non-sparkling still wines,
like those made around the village Bouzy, are sold under
the appellation label Coteaux Champenois.[9] There is
also a rosé appellation in the region, Rosé des Riceys. The
regional vin de liqueur is called Ratafia de Champagne.
Since the profit of making sparkling Champagne from
the region’s grape is now much higher, production of
these non-sparkling wines and fortified wines is very
The proposed 40 new Champagne villages are located in
small.
[21][22]
four départments:
The pomace from the grape pressing is used to make Marc
• 22 in Marne: Baslieux-les-Fismes, Blacy, Boissy- de Champagne, and in this case the production does not
6
compete with that of Champagne, since the pomace is a
by-product of wine production.
1.5 See also
• Champagne Riots
• Oeil de Perdrix, wine style believed to have been
invented by the Champenois
1.6 References
[1] K. Gargett, P. Forrestal, & C. Fallis The Encyclopedic Atlas of Wine pg 164 Global Book Publishing 2004 ISBN
1-74048-050-3
1-74048-050-3
[3] H. Johnson & J. Robinson The World Atlas of Wine pg 79
Octupus Publishing Group 2005 ISBN 1-84000-332-4
[4] R. Phillips A Short History of Wine pg 75 Harper Collins
2000 ISBN 0-06-621282-0
[5] H. Johnson Vintage: The Story of Wine pg 96–97 Simon
and Schuster 1989 ISBN 0-671-68702-6
[6] H. Johnson Vintage: The Story of Wine pg 210–211 Simon
[7] H. Johnson Vintage: The Story of Wine pg 211 Simon and
Schuster 1989 ISBN 0-671-68702-6
1-74048-050-3
[9] H. Johnson & J. Robinson The World Atlas of Wine pg 80
Octupus Publishing Group 2005 ISBN 1-84000-332-4
Schuster 1989 ISBN 0-671-68702-6
2000 ISBN 0-06-621282-0
[12] D. & P. Kladstrup Champagne pg 32 Harper Collins Publisher ISBN 0-06-073792-1
[13] D. & P. Kladstrup Champagne pg 33–34 Harper Collins
Publisher ISBN 0-06-073792-1
[15] Kevany, Sophie (March 14, 2008). “New Champagne areas defined”. Decanter.com. Retrieved 2008-03-15.
[16] Bremner, Charles (2008-03-14). “Champagne region expanded to meet world demand”. London: The Times. Retrieved 2008-03-15.
[17] Fallowfield, Giles (March 4, 2008). “Champagne shipments and exports hit new high”. Decanter.com. Retrieved 2008-03-15.
[18] Fallowfield, Giles (October 22, 2007). “Record harvest in
Champagne”. Decanter.com. Retrieved 2008-03-15.
[19] Wine-pages.com: Champagne’s €6 billion expansion, by
Tom Stevenson; written November 2007 and accessed on
March 17, 2008
[20] Kevany, Sophie (March 14, 2008). “Winners and losers
revealed in Champagne shake-up”. Decanter.com. Retrieved 2008-03-15.
[21] Fallowfield, Giles (November 10, 2007). “France aims
to extend Champagne region”. Decanter.com. Retrieved
2008-03-15.
[22] Kevany, Sophie (March 17, 2008). “Champagne: the 40
new communes”. Decanter.com. Retrieved 2008-03-17.
[23] Kevany, Sophie (March 17, 2008). “Champagne: Germaine appeals, Orbay accepts”. Decanter.com. Retrieved
2008-03-17.
Coordinates: 49°N 4°E / 49°N 4°E
Chapter 2
Champagne
This article is about the sparkling wine from the Champagne region of France. For other uses, see Champagne
(disambiguation).
Champagne (French: [ʃɑ̃ .paɲ]; English /ˌʃæmˈpeɪn/)
Vineyards in the Champagne region of France
is a sparkling wine produced from grapes grown in the
Champagne region of France following rules that demand
secondary fermentation of the wine in the bottle to create carbonation.[1] Some use the term Champagne as a
generic term for sparkling wine,[2][3] but the majority of
countries reserve the term exclusively for sparkling wines
that come from Champagne and are produced under the
rules of the appellation.[4]
The primary grapes used in the production of Champagne
are black Pinot noir and Pinot Meunier but also white
Chardonnay. Champagne appellation law only allows A glass of Champagne exhibiting the characteristic bubbles assograpes grown according to appellation rules in specifi- ciated with the wine
cally designated plots within the appellation to be used
in the production of Champagne.
being cultivated by at least the 5th century, possibly earRoyalty became associated with Champagne in the 17th,
lier. Later, churches owned vineyards and monks pro18th, and 19th centuries. The leading manufacturers
duced wine for use in the sacrament of Eucharist. French
made efforts to associate their Champagnes with nobilkings were traditionally anointed in Reims, and Chamity and royalty through advertising and packaging, which
pagne was served as part of coronation festivities. The
[4]
led to popularity among the emerging middle class.
Champenois were envious of the reputation of the wines
made by their Burgundian neighbours to the south and
sought to produce wines of equal acclaim. However, the
2.1 Origins
northerly climate of the region gave the Champenois a
unique set of challenges in making red wine. At the
Main article: History of Champagne
far extremes of sustainable viticulture, the grapes would
Wines from the Champagne region were known before struggle to ripen fully and often would have bracing levmedieval times. The Romans were the first to plant vine- els of acidity and low sugar levels. The wines would be
yards in this area of north-east France, with the region lighter bodied and thinner than the Burgundy wines they
7
8
CHAPTER 2. CHAMPAGNE
“the devil’s wine” (le vin du diable), as bottles exploded
or corks popped. In 1844 Adolphe Jaquesson invented
the muselet to prevent the corks from blowing out. Initial versions were difficult to apply and inconvenient to
remove.[10][11] Even when it was deliberately produced as
a sparkling wine, Champagne was for a very long time
made by the méthode rurale, where the wine was bottled before the initial fermentation had finished. Champagne did not use the méthode champenoise until the 19th
century, about 200 years after Christopher Merret documented the process. The 19th century saw an explosive
growth in Champagne production, going from a regional
production of 300,000 bottles a year in 1800 to 20 million
bottles in 1850.[12]
In the 19th century Champagne was noticeably sweeter
than the Champagnes of today. The trend towards drier
Champagne began when Perrier-Jouët decided not to
sweeten his 1846 vintage prior to exporting it to London. The designation Brut Champagne was created for
the British in 1876.[13]
2.2 Right to the name Champagne
Jean François de Troy's 1735 painting Le Déjeuner d'Huîtres
(The Oyster Luncheon) is the first known depiction of Champagne in painting
were seeking to outdo.[5]
Contrary to legend and popular belief, Dom Pérignon
did not invent sparkling wine, but he did make important contributions to the production and quality of Champagne wine.[6][7] The oldest recorded sparkling wine is
Blanquette de Limoux, which was apparently invented
by Benedictine Monks in the Abbey of Saint-Hilaire,
near Carcassonne in 1531.[8] They achieved this by bottling the wine before the initial fermentation had ended.
Over a century later, the English scientist and physician
Christopher Merret documented the addition of sugar
to a finished wine to create a second fermentation, six
years before Dom Pérignon set foot in the Abbey of
Hautvillers and almost 40 years before it was claimed
that the famed Benedictine monk invented Champagne.
Merret presented a paper at the Royal Society, in which
he detailed what is now called méthode champenoise, in
1662.[9] Merret’s discoveries coincided also with English
glass-makers’ technical developments that allowed bottles to be produced that could withstand the required internal pressures during secondary fermentation. French
glass-makers at this time could not produce bottles of the
required quality or strength. As early as 1663 the poet
Samuel Butler referred to “brisk champagne”.
The Champagne appellation highlighted in red
Main article: Champagne (wine region)
The Champagne winemaking community, under the auspices of the Comité Interprofessionnel du vin de Champagne (CIVC), has developed a comprehensive set of
rules and regulations for all wine produced in the region
to protect its economic interests. They include codification of the most suitable growing places; the most suitable
In France the first sparkling Champagne was created ac- grape types (most Champagne is a blend of up to three
cidentally; the pressure in the bottle led it to be called grape varieties, though other varieties are allowed); and
2.2. RIGHT TO THE NAME CHAMPAGNE
a lengthy set of requirements specifying most aspects of
viticulture. This includes pruning, vineyard yield, the degree of pressing, and the time that wine must remain on
its lees before bottling. It can also limit the release of
Champagne to market to maintain prices. Only when a
wine meets these requirements may it be labelled Champagne. The rules agreed upon by the CIVC are submitted
for the final approval of the Institut national de l'origine
et de la qualité (formerly the Institut National des Appellations d'Origine, INAO).
9
Champagne regulations. In the European Union and
many other countries the name Champagne is legally protected by the Madrid system under an 1891 treaty, which
reserved it for the sparkling wine produced in the eponymous region and adhering to the standards defined for it as
an appellation d'origine contrôlée; the protection was reaffirmed in the Treaty of Versailles after World War I. Similar legal protection has been adopted by over 70 countries. Most recently Canada, Australia,[15] Chile, Brazil,
and China passed laws or signed agreements with Europe that limit the use of the term “Champagne” to only
those products produced in the Champagne region. The
United States bans the use from all new U.S.-produced
wines.[3] Only those that had approval to use the term
on labels before 2006 may continue to use it and only
when it is accompanied by the wine’s actual origin (e.g.,
“California”).[3] The majority of US-produced sparkling
wines do not use the term Champagne on their labels,[16]
and some states, such as Oregon,[17] ban producers in
their states from using the term.
In 2007 the INAO, the government organization that controls wine appellations in France, was preparing to make
the largest revision of the region’s legal boundaries since
1927, in response to economic pressures. With soaring
demand and limited production of grapes, Champagne
houses say the rising price could produce a consumer
backlash that would harm the industry for years into the
future. That, along with political pressure from villages
that want to be included in the expanded boundaries, led
to the move. Changes are subject to significant scientific
review and are said to not impact Champagne produced In the United States name protection of wine-growing
grapes until 2020.[14]
place names is becoming more important. Several key
U.S. wine regions, such as those in California (Napa,
Sonoma Valley, Paso Robles), Oregon, and Walla Walla,
2.2.1 Use of the word Champagne
Washington, came to consider the remaining semigeneric labels as harmful to their reputations (cf. Napa
Declaration on Place).
Even the terms méthode champenoise and Champagne
method were forbidden by an EU court decision in
1994.[18] As of 2005 the description most often used for
sparkling wines using the second fermentation in the bottle process, but not from the Champagne region, is méthode traditionnelle. Sparkling wines are produced worldwide, and many producers use special terms to define
them: Spain uses Cava, Italy designates it spumante, and
South Africa uses cap classique. An Italian sparkling
wine made from the Muscat grape uses the DOCG Asti
and from the Glerá grape the DOCG Prosecco. In Germany, Sekt is a common sparkling wine. Other French
wine regions cannot use the name Champagne: e.g.,
Burgundy and Alsace produce Crémant. In 2008, more
than 3,000 bottles of sparkling wine produced in California labelled with the term “Champagne” were destroyed
by Belgian government authorities.[19]
Regardless of the legal requirements for labelling, extensive education efforts by the Champagne region, and
the use of alternative names by non-Champagne quality
sparkling wine producers, some consumers and wine sellers use Champagne as a generic term for white sparkling
wines, regardless of origin.
The village of Champagne, Switzerland, has traditionally made a still wine labelled as “Champagne”, the earliest records of viticulture dated to 1657. In an accord
Sparkling wines are produced worldwide, but most le- with the EU, the Swiss government conceded in 1999
gal structures reserve the word Champagne exclusively that by 2004 the village would phase out use of the name.
for sparkling wines from the Champagne region, made Sales dropped from 110,000 bottles a year to 32,000 after
in accordance with Comité Interprofessionnel du vin de
1915 English magazine illustration of a lady riding a Champagne
cork (Lordprice Collection)
10
the change. In April 2008 the villagers resolved to fight used on beer bottles.[4]
against the restriction following a Swiss open-air vote.[20] After aging, the bottle is manipulated, either manually or
In the Soviet Union all sparkling wines were called шам- mechanically, in a process called remuage(or riddling in
панское (shampanskoe, Russian for “Champagne”). The English), so that the lees settle in the neck of the botname is still used today for some brands of sparkling tle. After chilling the bottles, the neck is frozen, and the
wines produced in former Soviet republics, such as cap removed. The pressure in the bottle forces out the
Sovetskoye Shampanskoye and Rossiyskoe Shampanskoe. ice containing the lees, and the bottle is quickly corked
to maintain the carbon dioxide in solution. Some wine
from previous vintages (le dosage) is added to maintain
the level within the bottle and, importantly, adjust the
2.3 Production
sweetness of the finished wine.[4]
Main article: Champagne production
Méthode Champenoise is the traditional method 2.3.1
Bubbles
See also: Carbonation
An initial burst of effervescence occurs when the Cham-
Le Remueur: 1889 engraving of the man engaged in the daily
task of turning each bottle a fraction
Bubbles from rosé Champagne
by which Champagne is produced. After primary
fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation
is induced by adding several grams of yeast (usually
Saccharomyces cerevisiae, although each brand has its
own secret recipe) and several grams of rock sugar.[21]
According to the appellation d'origine contrôlée a minimum of 1.5 years is required to completely develop all
the flavour. For years where the harvest is exceptional,
a millésime is declared and some Champagne will be
made from and labelled as the products of a single vintage rather than a blend of multiple years’ harvests. This
means that the Champagne will be very good and has to
mature for at least 3 years. During this time the Champagne bottle is sealed with a crown cap similar to that
pagne contacts the dry glass on pouring. These bubbles form on imperfections in the glass that facilitate
nucleation. However, after the initial rush, these naturally occurring imperfections are typically too small to
consistently act as nucleation points as the surface tension of the liquid smooths out these minute irregularities.
The nucleation sites that act as a source for the ongoing
effervescence are not natural imperfections in the glass,
but actually occur where the glass has been etched by the
manufacturer or the customer. This etching is typically
done with acid, a laser, or a glass etching tool from a craft
shop to provide nucleation sites for continuous bubble formation (note that not all glasses are etched in this way). In
1662 this method was developed in England, as records
2.3. PRODUCTION
from the Royal Society show.
Dom Pérignon was originally charged by his superiors at
the Abbey of Hautvillers to get rid of the bubbles since
the pressure in the bottles caused many of them to burst in
the cellar.[22] As sparkling wine production increased in
the early 18th century, cellar workers had to wear a heavy
iron mask to prevent injury from spontaneously bursting
bottles. The disturbance caused by one bottle exploding
could cause a chain reaction, with it being routine for cellars to lose 20–90% of their bottles this way. The mysterious circumstance surrounding the then unknown process of fermentation and carbonic gas caused some critics
to call the sparkling creations “The Devil’s Wine”.[23]
11
cluding the majority of the larger brands) buy grapes
and make the wine
• CM: Coopérative de manipulation. Cooperatives
that make wines from the growers who are members, with all the grapes pooled together
• RM: Récoltant manipulant. (Also known as Grower
Champagne) A grower that also makes wine from its
own grapes (a maximum of 5% of purchased grapes
is permitted). Note that co-operative members who
take their bottles to be disgorged at the co-op can
now label themselves as RM instead of RC
• SR: Société de récoltants. An association of growers
making a shared Champagne but who are not a cooperative
• RC: Récoltant coopérateur. A co-operative member
selling Champagne produced by the co-operative
under its own name and label
• MA: Marque auxiliaire or Marque d'acheteur. A
brand name unrelated to the producer or grower; the
name is owned by someone else, for example a supermarket
• ND: Négociant distributeur. A wine merchant selling
under his own name
2.3.3 Marketing Champagne
See also: Champagne in popular culture
Champagne uncorking photographed with an air-gap flash
2.3.2
Champagne producers
Main article: List of Champagne houses
See also: Grower Champagne
There are more than one hundred Champagne houses
and 19,000 smaller vignerons (vine-growing producers)
in Champagne. These companies manage some 32,000
hectares of vineyards in the region. The type of Champagne producer can be identified from the abbreviations
followed by the official number on the bottle:[24]
• NM: Négociant manipulant. These companies (in-
The popularity of Champagne is attributed to the success
of Champagne producers in marketing the wine. Champagne houses promoted the wine’s image as a royal and
aristocratic drink. Laurent-Perrier's advertisements in
late 1890 boasted their Champagne was the favourite of
Leopold II of Belgium, George I of Greece, Alfred, Duke
of Saxe-Coburg and Gotha, Margaret Cambridge, Marchioness of Cambridge, and John Lambton, 3rd Earl of
Durham, among other nobles, knights, and military officers. Despite this royal prestige, Champagne houses
also portrayed Champagne as a luxury enjoyable by anyone, for any occasion.[25] This strategy worked, and, by
the turn of the 20th century, the majority of Champagne
drinkers were middle class.[26]
In the 19th century, Champagne producers made a concentrated effort to market their wine to women. This
was in stark contrast to the traditionally “male aura”
that the wines of France had—particularly Burgundy and
Bordeaux. Laurent-Perrier again took the lead in this area
with advertisements touting their wine’s favour with the
Countess of Dudley, the wife of the 9th Earl of Stamford,
the wife of the Baron Tollemache, and the opera singer
Adelina Patti. Champagne labels were designed with images of romantic love and marriage as well as other special
12
2.4 Grape varieties and styles
Champagne is a single appellation d'origine contrôlée. As
a general rule, grapes used must be the white Chardonnay,
or the dark-skinned “red wine grapes” Pinot noir or Pinot
Meunier, which, due to the gentle pressing of the grapes
and absence of skin contact during fermentation, usually
also yield a white base wine. Most Champagnes, including Rosé wines, are made from a blend of all three grapes,
although Blanc de blanc (“white from white”) Champagnes are made from 100% Chardonnay and Blanc de
noir (“white from black”) Champagnes are made solely
from Pinot noir, Pinot Meunier or a mix of the two.[24]
An Edwardian English advertisement for Champagne, listing
honours and royal drinkers
occasions that were deemed important to women, such as
the baptism of a child.[27]
In some advertisements, the Champagne houses catered
to political interest such as the labels that appeared on different brands on bottles commemorating the centennial
anniversary of the French Revolution of 1789. On some
labels there were flattering images of Marie Antoinette
that appealed to the conservative factions of French citizens that viewed the former queen as a martyr. On other
labels there were stirring images of Revolutionary scenes
that appealed to the liberal left sentiments of French citizens. As World War I loomed, Champagne houses put
images of soldiers and countries’ flags on their bottles,
customizing the image for each country to which the wine
was imported. During the Dreyfus affair, one Champagne house released a champagne antijuif with antisemitic advertisements to take advantage of the wave of
Antisemitism that hit parts of France.[28]
Champagne is typically drunk during celebrations. For
example British Prime Minister Tony Blair held a Champagne reception to celebrate London winning the right
to host the 2012 Summer Olympics.[29] It is also used to
launch ships when a bottle is smashed over the hull during
the ship’s launch. If the bottle fails to break this is often
thought to be bad luck.
Four other grape varieties are permitted, mostly for historical reasons, as they are rare in current usage. The
2010 version of the appellation regulations lists seven varieties as allowed, Arbane, Chardonnay, Petit Meslier,
Pinot blanc, Pinot gris, Pinot Meunier, and Pinot noir.[30]
The sparsely cultivated varieties (0.02% of the total vines
planted in Champagne) of Arbanne, Petit Meslier and
Pinot blanc, might still be found in modern cuvées from
a few producers.[31] Previous directives of INAO make
conditional allowances according to the complex laws of
1927 and 1929, and plantings made prior to 1938.[32]
Before the 2010 regulations, the complete list of the actual and theoretical varieties also included Pinot de Juillet
and Pinot Rosé.[33] The Gamay vines of the region were
scheduled to be uprooted by 1942, but due to World War
II, this was postponed until 1962,[34] and this variety is
not allowed in Champagne today.[30]
The dark-skinned Pinot noir and Pinot Meunier give the
wine its length and backbone. They are predominantly
grown in two areas – the Montagne de Reims and the
Vallée de la Marne. The Montagne de Reims run eastwest to the south of Reims, in northern Champagne. They
are notable for north-facing chalky slopes that derive heat
from the warm winds rising from the valleys below. The
River Marne runs west–east through Champagne, south
of the Montagne de Reims. The Vallée de la Marne contains south-facing chalky slopes. Chardonnay gives the
wine its acidity and biscuit flavour. Most Chardonnay
is grown in a north–south-running strip to the south of
Épernay, called the Côte des Blanc, including the villages of Avize, Oger and Le Mesnil-sur-Oger. These are
east-facing vineyards, with terroir similar to the Côte de
Beaune. The various terroirs account for the differences
in grape characteristics and explain the appropriateness
of blending juice from different grape varieties and geographical areas within Champagne, to get the desired
style for each Champagne house.[24]
2.4.1 Types of Champagne
Most of the Champagne produced today is “Nonvintage", meaning that it is a blended[35] product of grapes
from multiple vintages. Most of the base will be from
2.4. GRAPE VARIETIES AND STYLES
13
Vallée de la Vesle
N
NO
NE
Can
E
Vallée de l'Ardre
l’A
is
SE
S
Vesle
0
(km)
0
(mi)
20
Gueux
Sacy
Côte de Sézanne
Troyes
Montbré
Sillery
Côte de l'Aube
Puisieulx Beaumont-sur-Vesle
Ecueil Villers- RillyAllerand la-Montagne
Chamery
Verzenay
Verzy
Chigny-les-Roses
MaillyLudes Champagne
Villers-Marmery
Trépail
Louvois
Aisne
Verneuil
Dormans
Mézy-Moulins
Marne
Côte des Blancs
Jouy-lès-Reims
Ville-Dommange
Château-Thierry
Vallée de la Marne
Reims
Vrigny
40
Montagne de Reims
ne
à la
Marne
SO
al
de
O
Mareuille-Port
Châtillonsur-Marne Hautvillers
Cumières
Damery
Mardeuil
Pierry
Connigis
Azy-sur-Marne
Surm
elin
Charly
Marne
AOC Rosé des Riceys
Chef-lieu de département
Agglomération
Limite départementale
A u b e Département
Champillon
Tauxières-Mutry
Ambonnay
Bouzy
Dizy Mutigny
Avenay-Val-d'Or
Ay
Tours-sur-Marne
Epernay Mareuilsur-Ay
Jâlons
Chouilly
Cuis
Cours d'eau
Marne
Cramant
Avize
Grauves
Oger
Châlons-en-Champagne
Le-Mesnil-sur-Oger
Orbais-l'Abbaye
Belle Époque. In the last three decades of the 20th century, most Champagne houses followed these with their
own prestige cuvées, often named after notable people
with a link to that producer and presented in non-standard
bottle shapes (following Dom Pérignon’s lead with its
18th-century revival design).
Vertus
Etoges
Montmirail
Bergères-lès-Vertus
Petit Morin
Blanc de noirs
Troyes
Villevenard
Au
Talus-Saint-Prix
be
Bar-sur-Aube
Allemant
Seineet-Marne
Aube
Gra
nd
Mor
in
Sézanne
Saudoy
Seine
Lille
Barbonne-Fayel
Bar-sur-Seine
Paris
Rennes
Strasbourg
Essoyes
Bethon
Villenauxe-la-Grande
Seine
Bordeaux
Aube
HauteMarne
Lyon
Les Riceys
Mussy-sur-Seine
Toulouse
Marseille
Ajaccio
0
(km)
0
(mi)
20
40
Côte-d'Or
Champagne appellation
A French term (literally “white from black” or “white of
blacks”) for a white wine produced entirely from black
grapes. The flesh of grapes described as black or red is
white; grape juice obtained after minimal possible contact with the skins produces essentially white wine, with
a slightly yellower colour than wine from white grapes.
The colour, due to the small amount of red skin pigments
present, is often described as white-yellow, white-grey,
or silvery. Blanc de noirs is often encountered in Champagne, where a number of houses have followed the lead
of Bollinger's prestige cuvée Vieilles Vignes Françaises in
introducing a cuvée made from either Pinot noir, Pinot
Meunier or a blend of the two (these being the only
two black grapes permitted within the Champagne AOC
appellation).
a single year vintage with producers blending anywhere
from 10–15% (even as high as 40%) of wine from older
vintages.[24] If the conditions of a particular vintage are
favourable, some producers will make a “Vintage” wine
that must be composed of at least 85% of the grapes
from vintage year.[36] Under Champagne wine regulations, houses that make both vintage and non-vintage
wines are allowed to use no more than 80% of the total vintage’s harvest for the production of vintage Champagne. This allows at least 20% of the harvest from each Blanc de blancs
vintage to be reserved for use in non-vintage Champagne.
This ensures a consistent style that consumers can expect
from non-vintage Champagne that does not alter too radically depending on the quality of the vintage. In less than
ideal vintages, some producers will produce a wine from
only that single vintage and still label it as non-vintage
rather than as “vintage” since the wine will be of lesser
quality and the producers have little desire to reserve the
wine for future blending.[24]
Prestige cuvée
A cuvée de prestige is a proprietary blended wine (usually a Champagne) that is considered to be the top of a
producer’s range. Famous examples include Louis Roederer's Cristal, Laurent-Perrier's Grand Siècle, Moët &
Chandon's Dom Pérignon, Duval-Leroy's Cuvée Femme
and Pol Roger's Cuvée Sir Winston Churchill. Perhaps
the original prestige cuvée was Moët & Chandon’s Dom
Pérignon, launched in 1936 with the 1921 vintage. Until then, Champagne houses produced different cuvées
of varying quality, but a top-of-the-range wine produced
to the highest standards (and priced accordingly) was a
new idea. In fact, Louis Roederer had been producing
Cristal since 1876, but this was strictly for the private consumption of the Russian tsar. Cristal was made publicly
available with the 1945 vintage. Then came Taittinger's
Comtes de Champagne (first vintage 1952), and LaurentPerrier's Grand Siècle 'La Cuvée' in 1960, a blend of three
vintages (1952, 1953, and 1955) and Perrier Jouët's La
A Grand Cru blanc de blanc Champagne.
A French term that means “white from whites”, and is
used to designate Champagnes made exclusively from
Chardonnay grapes or in rare occasions from Pinot blanc
14
(such as La Bolorée from Cedric Bouchard). The term is
occasionally used in other sparkling wine-producing regions, usually to denote Chardonnay-only wines rather
than any sparkling wine made from other white grape
varieties.[24]
Rosé Champagne
2.4.2 Sweetness
The ripeness of the grapes and the amount of sugar added
after the second fermentation—dosage—varies and will
affect the amount of sugar remaining in the Champagne
when bottled for sale, and hence the sweetness of the
finished wine. Wines labeled Brut Zero, more common
among smaller producers,[37] have no added sugar and
will usually be very dry, with less than 3 grams of residual
sugar per litre in the finished wine. The following terms
are used to describe the sweetness of the bottled wine:
• Extra Brut (less than 6 grams of residual sugar per
litre)
• Brut (less than 12 grams)
• Extra Dry (between 12 and 17 grams)
• Sec (between 17 and 32 grams)
• Demi-sec (between 32 and 50 grams)
• Doux (50 grams)
The most common style today is Brut, although throughout the 19th century and into the early 20th century
Champagne was generally much sweeter than it is today,
and drunk as dessert wines (after the meal), rather than as
table wines (with the meal), except in Britain, where they
were drunk with the meal.[38] At this time champagne
sweetness was instead referred to by destination country,
roughly as:[39]
• Goût anglais (“English taste”, between 22 and 66
grams); note that today goût anglais refers to aged
vintage champagne
A Rosé Champagne.
The rosé wines of Champagne (also known as Pink
Champagne) are produced either by leaving the clear
juice of black grapes to macerate on its skins for a brief
time (known as the saignée method) or, more commonly,
by adding a small amount of still Pinot Noir red wine to
the sparkling wine cuvée. Champagne is typically light
in colour even if it is produced with red grapes, because
the juice is extracted from the grapes using a gentle process that minimizes the amount of time the juice spends
in contact with the skins, which is what gives red wine
its colour. Rosé Champagne is one of the few wines
that allow the production of Rosé by the addition of a
small amount of red wine during blending. This ensures a
predictable and reproducible colour, allowing a constant
Rosé colour from year-to-year. Popular in many countries and especially well-welcomed in Estonia where it
was first introduced by an Estonian entrepreneur HenryJörgen Rautits, pink champagne is very popular amongst
high-end restaurants due to its soft yet sensitive taste
which is highly appreciated by wealthier customers. [24]
• Goût américain (“American taste”, between 110 and
165 grams)
• Goût français (“French taste”, between 165 and 200
grams)
• Goût russe (“Russian taste”, between 200 and 300
grams)
Of these, only the driest English is close to contemporary
tastes.
2.5 Champagne bottles
For more details on this topic, see Wine bottle.
Champagne is mostly fermented in two sizes of bottles, standard bottles (750 millilitres), and magnums (1.5
litres). In general, magnums are thought to be higher
quality, as there is less oxygen in the bottle, and the volume to surface area favours the creation of appropriately
sized bubbles. However, there is no hard evidence for this
2.6. CHAMPAGNE ETIQUETTE
15
of the bottles will be sold at auction, the price of each estimated to be in the region of £40,000–70,000.[43][44][45]
2.5.1 Champagne corks
Side-by-side comparison of Champagne bottles. (L to R) On
ladder: Magnum (1.5 litres), full (0.75 litre), half (0.375
litre), quarter (0.1875 litre). On floor: Balthazar (12 litres),
Salmanazar (9 litres), Methuselah (6 litres), Jeroboam (3 litres)
view. Other bottle sizes, named for Biblical figures, are
generally filled with Champagne that has been fermented
in standard bottles or magnums.
Sizes larger than Jeroboam (3 L) are rare. Primat sized
bottles (27 L)—and as of 2002 Melchizedek sized bottles
(30 L)—are exclusively offered by the House Drappier.
The same names are used for bottles containing wine and
port; however Jeroboam, Rehoboam and Methuselah refer to different bottle volumes. Unique sizes have been
made for special occasions and people, the most notable
example perhaps being the 20 fluid ounce / 60 cL. bottle
(Imperial pint) made especially for Sir Winston Churchill
by Pol Roger.[40]
In 2009 a bottle of 1825 Perrier-Jouët Champagne was
opened at a ceremony attended by 12 of the world’s top
wine tasters. This bottle was officially recognised by
Guinness World Records as the oldest bottle of Champagne in the world. The contents were found to be drinkable, with notes of truffles and caramel in the taste. There
are now only two other bottles from the 1825 vintage
extant.[41]
In July 2010, 168 bottles were found on board a shipwreck near the Åland Islands in the Baltic Sea by Finnish
diver Christian Ekström. Initial analyses indicated there
were at least two types of bottle from two different
houses: Veuve Clicquot in Reims and the long-defunct
Champagne house Juglar (absorbed into Jacquesson in
1829.)[42] The shipwreck is dated between 1800 and
1830, and the bottles discovered may well predate the
1825 Perrier-Jouët referenced above.[43][44] When experts were replacing the old corks with new ones they discovered there were also bottles from a third house; Heidsieck. The wreck, then, contained 95 bottles of Juglar, 46
bottles of Veuve Clicquot and four bottles of Heidsieck,
in addition to 23 bottles whose manufacture is still to be
identified. Champagne experts Richard Juhlin and Essi
Avellan MW.[42] described the bottles’ contents as being
in a very good condition. It is planned that the majority
A Champagne cork before usage. Only third portion, at the bottom, will be in close touch with the Champagne
Champagne corks are built from several sections and are
referred to as agglomerated corks. The mushroom shape
that occurs in the transition is a result of the bottom section, which is in contact with the wine, being composed
of two stacked discs of pristine cork, cemented to the upper portion which is a conglomerate of ground cork and
glue. Prior to insertion, a sparkling wine cork is almost
50% larger than the opening of the bottle. Originally they
start as a cylinder and are compressed prior to insertion
into the bottle. Over time their compressed shape becomes more permanent and the distinctive “mushroom”
shape becomes more apparent.
The aging of the Champagne post-disgorgement can to
some degree be told by the cork, as the longer it has
been in the bottle the less it returns to its original cylinder
shape.
2.6 Champagne etiquette
See also: Champagne stemware
16
2.6.2 Pouring Champagne
Pouring sparkling wine while tilting the glass at an angle
and gently sliding in the liquid along the side will preserve
the most bubbles, as opposed to pouring directly down
to create a head of “mousse”, according to the study On
the Losses of Dissolved CO2 during Champagne serving.
Colder bottle temperatures also result in reduced loss of
gas.[47] Additionally, the industry is developing Champagne glasses designed specifically to reduce the amount
of gas lost.[48]
2.6.3 Spraying Champagne
Corking a Champagne Bottle: 1855 engraving of the manual
method
Champagne is usually served in a Champagne flute,
whose characteristics include a long stem with a tall, narrow bowl, thin sides and an etched bottom. The Victorian
coupe – according to legend, designed using a mould of
Marie Antoinette's left breast as a birthday present to her
husband, Louis XVI – tends to disperse the nose and overoxygenate the wine. Champagne is always served cold; its
ideal drinking temperature is 7 to 9 °C (45 to 48 °F). Often the bottle is chilled in a bucket of ice and water before
opening, which also ensures the Champagne is less gassy
and can be opened without spillage. Champagne buckets
are made specifically for this purpose and often have a
larger volume than standard wine-cooling buckets to accommodate the larger bottle, and more water and ice.[46]
2.6.1
Opening Champagne bottles
To reduce the risk of spilling or spraying any Champagne,
open the Champagne bottle by holding the cork and rotating the bottle at an angle in order to ease out the stopper.
This method, as opposed to pulling the cork out, prevents
the cork from flying out of the bottle at speed.
A sabre can be used to open a Champagne bottle with
great ceremony. This technique is called sabrage (the
term is also used for simply breaking the head of the bottle).
Champagne on the podium of the 2007 Tour of Gippsland
Champagne has been an integral part of sports celebration since Moët & Chandon started offering their Champagne to the winners of Formula 1 Grand Prix events.
At the 1967 24 Hours of Le Mans, winner Dan Gurney
started the tradition of drivers spraying the crowd and
each other.[49] However, some Muslim-majority nations
such as Bahrain have banned the usage of champagne celebrations on F1 podiums, offering rose water instead.[50]
2.7 Health effects
See also: Health effects of wine
On 18 April 2007, the Journal of Agricultural and Food
Chemistry published the results of a recent joint study by
the University of Reading and University of Cagliari that
showed moderate consumptions of Champagne may help
the brain cope with the trauma of stroke, Alzheimer’s disease, and Parkinson’s disease. The research noted that the
high amount of the antioxidant polyphenols in sparkling
wine can help prevent deterioration of brain cells due to
oxidative stress. During the study scientist exposed two
groups of mice with blanc de blancs (100% Chardonnay composition) and blanc de noir (Pinot noir and Pinot
Meunier based) and a control group with no exposure
to Champagne. All groups were then subjected to high
levels of neurotoxicity similar to what the human brain
experiences during inflammatory conditions. The study
2.9. REFERENCES
17
• Louis Bohne, sales agent for Veuve Clicquot in the
19th century
• Zante currants marketed as Champagne grapes
2.9 References
[1] “Not all wines with bubbles are Champagne”. Kentucky
Courier-Journal. 13 December 2011..
[2] Amy Hubbard (5 January 2012). “The tiny bubbles do go
to your head”. Chicago Tribune. p. C18.
[3] 26 U.S.C. § 5388
[4] J. Robinson, ed. (2006). The Oxford Companion to Wine
(Third Edition ed.). Oxford University Press. pp. 150–
153. ISBN 0-19-860990-6.
[5] H. Johnson (1989). Vintage: The Story of Wine. Simon
and Schuster. pp. 210–219. ISBN 0-671-68702-6.
[6] Christopher Merret Biographical Information. Royal Society website
A negociant Champagne from Montaudon
[7] Gérard Liger-Belair (2004). Uncorked: The Science of
Champagne. Princeton University Press. pp. 12–13.
ISBN 978-0-691-11919-9.
[8] Tom Stevenson (2005). Sotheby’s Wine Encyclopaedia.
found that the groups pre-treated with exposure to ChamDorling Kindersley. p. 237. ISBN 0-7513-3740-4.
pagne had a higher level of cell restoration compared to
the group that wasn't. The study’s co-authors noted that [9] McQuillan, Rebecca. “What’s the story with ... Champagne?". The Herald.
it was too early to conclusively say that drinking Champagne is beneficial to brain health but that the study does [10] “Muselet”. Champagne J Dumangin fils. Retrieved 20
point researchers to more exploration in this area.[51]
May 2012.
Mireille Guiliano, former CEO of Clicquot, Inc. (the [11] “Jaquesson”. Cuvées Classiques. Retrieved 20 May 2012.
U.S. subsidiary of Veuve Clicquot Ponsardin) and author
A Short History of Wine.
of the Number 1 best-seller French Women Don't Get Fat, [12] R. Phillips (2000).
HarperCollins. p. 241. ISBN 0-06-621282-0.
believes that many of Champagne’s health benefits are
due to its trace minerals such as magnesium, potassium,
[13] R. Phillips (2000).
zinc, and lithium (a natural mood regulator).[52]
It is a common perception that people become intoxi[14] Nassauer, Sarah (14 December 2007). “Demand for
cated more quickly from Champagne. It has been shown
Champagne gives Peas a chance”. The Wall Street Journal.
that alcohol is more rapidly absorbed when mixed with
p. B1.
carbonated water, and this may explain this anecdotal
[15] Christopher Werth (1 September 2010). “Australia corks
assertion.[53]
its use of 'champagne'". Marketplace.
2.8 See also
• Autolysis (wine)
[16] http://www.champagne.us
[17] Oregon State Law 471, including 471.030, 471.730 (1) &
(5)
• Classification of Champagne vineyards
[18] “Judgment of the Court of 13 December 1994, SMW
Winzersekt GmbH v Land Rheinland-Pfalz, Preliminary
reference – Assessment of validity – Description of
sparkling wines – Prohibition of reference to the method
of production known as "méthode champenoise"". Retrieved 23 January 2007.
• Coteaux Champenois AOC, term used for nonsparkling (still) wines produced in the same area.
[19] Alexandra Stadnyk (10 January 2008). “Belgium destroys
California bubbly”. BusinessWeek online.
• Champagne breakfast
• Champagne Riots
18
[20] “Swiss town fights champagne ban”. BBC News Online. 5
April 2008.
[21] “Yeast taste in Champagne”. Cellarer.com.
[22] D. & P. Kladstrup. Champagne. HarperCollins. p. 25.
ISBN 0-06-073792-1.
[23] D. & P. Kladstrup. Champagne. HarperCollins. pp. 46–
47. ISBN 0-06-073792-1.
[24] T. Stevenson, ed. (2005). The Sotheby’s Wine Encyclopedia (4th Edition ed.). Dorling Kindersley. pp. 169–178.
ISBN 0-7513-3740-4.
[25] R. Phillips (2000).
[26] R. Phillips (2000).
[27] R. Phillips (2000).
[28] R. Phillips (2000).
[29] “Party celebrates 2012 Olympic win”. BBC News Online.
31 October 2005.
[30] “Décret n° 2010-1441 du 22 novembre 2010 relatif à
l'appellation d'origine contrôlée " Champagne "" [Decree
number 2010-1441 of 22 November 2010, relating to
the Appellation d'Origine Contôlée of 'Champagne'] (in
French). Journal officiel de la République française number 273, text number 8. 25 November 2010. p. 21013.
[31] Rosen, Maggie (8 January 2004). “Champagne house
launches '6 grape' cuvée”. Decanter.com.
[32] “AOC Champagne – Conditions de production” (in
French). Institut national de l'origine et de la qualité
(INAO).
[33] “AOC Champagne: Définition et loi” [AOC Champagne:
Definition and law] (in French). Les Maisons de Champagne.
[34] Alexis Lichine (1967). Encyclopedia of Wines and Spirits.
London: Cassell & Company Ltd. p. 186.
[35] Eric Pfanner (10 December 2011). “Uncorking the secrets of Champagne”. International Herald Tribune. Retrieved 10 December 2011.
[36] J. Robinson, ed. (2006). The Oxford Companion to Wine
(Third Edition ed.). Oxford University Press. p. 386.
ISBN 0-19-860990-6.
[37] Eric Pfanner (21 December 2012). “Champagne Decoded: The Degrees of Sweet”. The New York Times.
Retrieved 10 March 2013.
to Russia and Germany, the sweet-toothed Muscovite regarding M. Louis Roederer’s syrupy product as the beauidéal of champagne, and the Germans demanding wines
with 20 or more per cent. of liqueur, or nearly quadruple the quantity that is contained in the average champagnes shipped to England. France consumes light and
moderately sweet wines; the United States gives a preference to the intermediate qualities; China, India, and other
hot countries stipulate for light dry wines; while the very
strong 214 ones go to Australia, the Cape, and other places
where gold and diamonds and such-like trifles are from
time to time “prospected.” Not merely the driest but the
very best wines of the best manufacturers, and commanding of course the highest prices, are invariably reserved
for the English market. Foreigners cannot understand the
marked preference shown in England for exceedingly dry
sparkling wines. They do not consider that as a rule they
are drunk during dinner with the plats, and not at dessert,
with all kinds of sweets, fruits, and ices, as is almost invariably the case abroad.”
[39] Goût Américain
[40] In order to see a side-by-side comparison, see:
Champagne bottle sizes
[41] “World’s oldest champagne opened”. BBC News Online.
20 March 2009.
[42] Adam Lechmere (17 November 2010). “Champagne still
'fresh' after nearly two centuries in Baltic”. Decanter.com.
[43] Enjoli Liston (18 November 2010). “Champagne still
bubbly after 200 years at sea”. The Independent.
[44] Louise Nordstrom (17 November 2010). “200-year-old
Champagne loses fizz but not flavour”. The Washington
Post.
[45] “Shipwrecked champagne good, but not ours: VeuveClicquot”. The Independent. 7 August 2010. Retrieved
19 December 2013.
[46] “Storing and serving Champagne”. Cellarer.com.
[47] Greg Keller (12 August 2010). “Champagne fizzics: Science backs pouring sideways”. Boston Globe.
[48] “How to pour champagne properly”. The Sydney Morning
Herald. 13 August 2010. Retrieved 29 September 2010.
[49] G. Harding (2005). A Wine Miscellany. New York City:
Clarkson Potter Publishing. p. 82. ISBN 0-307-34635-8.
[50] http://news.bbc.co.uk/sport1/hi/motorsport/formula_
one/3585731.stm
[51] J. Gaffney (31 July 2007). “Champagne protects brain
cells from injury, study finds”. The Wine Spectator. p. 18.
[52] “French Diet & American Women”. MedicineNet.com.
[38] Facts About Champagne and Other Sparkling Wines,
Henry Vizetelly (1879), pp. 213–214:
“Manufacturers of champagne and other sparkling wines
prepare them dry or sweet, light or strong, according to the
markets for which they are designed. The sweet wines go
[53] Roberts C, Robinson SP (2007). “Alcohol concentration and carbonation of drinks: The effect on blood alcohol levels”. J Forensic Legal Med 14 (7): 398–405.
doi:10.1016/j.jflm.2006.12.010. PMID 17720590.
2.11. EXTERNAL LINKS
2.10 Further reading
• Tom Stevenson (2003). World Encyclopedia of
Champagne and Sparkling Wine. Wine Appreciation Guild. ISBN 1-891267-61-2.
• Serena Sutcliffe (1988). Champagne: The History
and Character of the World’s Most Celebrated Wine.
Mitchell Beazley. ISBN 0-671-66672-X.
• Gérard Liger-Belair (2004). Uncorked: The Science
of Champagne. Princeton University Press. ISBN
0-691-11919-8.
• Kolleen Guy (2003). When Champagne became
French: Wine and the Making of a National Identity. Baltimore, Maryland: Johns Hopkins University Press.
2.11 External links
• Comité Interprofessionnel du vin de Champagne official site (CIVC)
• Champagne Paul Goerg official site
• Champagne Bureau U.S. official site
• Union of Champagne Houses official site
• The wines of Champagne, The official website of
France (in English)
19
Chapter 3
Dom Pérignon (monk)
For the brand of champagne, see Dom Pérignon (wine). entered the Benedictine Order near the town of Verdun
Dom Pierre Pérignon, O.S.B., (December 1638– at the Abbey of Saint-Vanne, the leading monastery of
the Congregation of St. Vanne. The congregation was
a reform movement of monastic life, and he followed a
regimen of prayer, study and manual labor, as prescribed
in the Rule of St. Benedict. In 1668 he was transferred
to the Abbey of Hautvillers (French Wikipedia), where
he served as cellarer for the rest of his life.[1] Under his
stewardship, the abbey flourished and doubled the size of
its vineyard holdings, while he worked to improve their
product with the help of Dom Thierry Ruinart, a noted
scholar of the abbey.
When Pérignon died in 1715, as a sign of honor and respect, he was buried in a section of the abbey cemetery
traditionally reserved only for abbots.[2] That cemetery is
now the property of the local commune.
Statue of Dom Pérignon at Moët et Chandon
14 September 1715) was a French Benedictine monk
who made important contributions to the production and 3.2 Influence on champagne proquality of champagne wine in an era when the region’s
duction
wines were predominantly still red. Popular myths frequently, but erroneously, credit him with the invention of
sparkling champagne, which didn't become the dominant In Perignon’s era, the in-bottle refermentation that gives
style of Champagne until the mid-19th century.
sparkling wine its sparkle was an enormous problem for
The famous champagne Dom Pérignon, the prestige winemakers. When the weather cooled off in the autumn,
cuvée of Moët & Chandon, is named for him. The re- refermentation would sometimes keep fermentable sugars
mains of the monastery where he spent his adult life is from being converted to alcohol. If the wine was bottled
in this state, it became a time bomb. When the weather
now the property of that winery.
warmed in the spring, dormant yeast roused themselves
and began generating carbon dioxide that would at best
push the cork out of the bottle, and at worst explode, start3.1 Biography
ing a chain reaction. Nearby bottles, also under pressure,
would break from the shock of the first breakage, and so
Pérignon was born to a clerk of the local marshal in on, which was a hazard to employees and to that year’s
the town of Sainte-Menehould in the ancient Province production. Dom Pérignon thus tried to avoid refermenof Champagne in the Kingdom of France. He was born tation.
in December 1638 and was baptized on 5 January 1639. In 1718, the Canon Godinot published a set of wineHe was the youngest of his parents’ seven children, as his making rules that were said to be established by Dom
mother died the following summer. His father’s family Pérignon. Among these rules was the detail that fine wine
owned several vineyards in the region.
should only be made from Pinot noir. Pérignon was not
As a child Pérignon became a member of the boys’ choir
school operated by the Benedictine Abbey of Moiremont,
studying there until 1651, when he went to study at the
Jesuit college in Châlons-sur-Marne. When he was 17 he
fond of white grapes because of their tendency to enter
re-fermentation. Other rules that Godinot included was
Pérignon’s guidance to aggressively prune vines so that
they grow no higher than three feet and produce a smaller
20
3.4. SEE ALSO
21
fault and most likely to break the wine bottles.[5] There is
documentary evidence that sparkling wine was first intentionally produced by contemporary English scientist and
physician Christopher Merret.[6]
A major proponent of the misconceptions surrounding
Dom Pérignon came from one of his successors at the
Abbey of Hautvillers, Dom Groussard, who in 1821 gave
an account of Dom Pérignon “inventing” Champagne
among other exaggerated tales about the Abbey in order to garner historical importance and prestige for the
church.[1] The myths about Pérignon being the first to
use corks and being able to name the precise vineyard by
tasting a single grape likely originated from Groussard’s
account.[7]
Prior to blending he would taste the grapes without knowing the source vineyard to avoid influencing his perceptions. References to his "blind tasting of wine" have led
to the common misconception that Dom Pérignon was
blind.
Contrary to popular belief, Dom Pérignon did not introduce blending to Champagne wines but rather the innovation of blending the grapes prior to sending them to
press.[8]
Dom Pérignon is buried in the church of Hautvillers, région
Champagne
3.4 See also
crop. Harvest should be done in cool, damp conditions
(such as early morning) with every precaution being taken
to ensure that the grapes don't bruise or break. Rotten
and overly large grapes were to be thrown out. Pérignon
did not allow grapes to be trodden and favored the use of
multiple presses to help minimize maceration of the juice
and the skins.[3]
Pérignon was also an early advocate of wine-making using only natural processes, without the addition of foreign substances.[4] Today we might call this “organic”
winemaking to distinguish it from other commonly used
wine-making methods, though the word "organic" connotes modern cultural and political views, in addition to
techniques for sustainable agriculture, that Pérignon most
likely did not hold.
3.3 Misconceptions and myths
The quote attributed to Perignon—"Come quickly, I am
drinking the stars!"—is supposedly what he said when
tasting the first sparkling champagne. However, the first
appearance of that quote appears to have been in a print
advertisement in the late 19th century.[5]
While the monk did work tirelessly and successfully to
improve the quality and renown of the still wines of
Champagne, he did not invent sparkling wine, nor was
he the first to make champagne. Indeed he worked hard
to prevent a secondary fermentation which was seen as a
• History of Champagne
• List of wine personalities
3.5 References
2000 ISBN 0-06-621282-0
[3] H. Johnson Vintage: The Story of Wine pg 213-214 Simon
2000 ISBN 0-06-621282-0
[6] Liger-Belair, Gérard (2004). Uncorked: The Science of
Champagne. Princeton University Press, pg.12-13. ISBN
978-0-691-11919-9
Schuster 1989 ISBN 0-671-68702-6
Schuster 1989 ISBN 0-671-68702-6
22
3.6 Notes
• Stevenson, Tom. World encyclopedia of Champagne
and Sparkling Wine. San Francisco, California:
Wine Appreciation Guild (revised edition)..
CHAPTER 3. DOM PÉRIGNON (MONK)
Chapter 4
Dom Pérignon (wine)
death.
Dom Pérignon logo
For the monk, see Dom Pérignon (monk).
Dom Pérignon (/ˌdɒmpɛrɪˈnjɒn/; French pronunciation:
[dɔ̃ peʁiɲɔ̃ ]) is a brand of vintage Champagne produced
by the Champagne house Moët & Chandon and serves
as that house’s prestige champagne. It is named after
Dom Pérignon, a Benedictine monk who was an important quality pioneer for Champagne wine but who, contrary to popular myths, did not discover the champagne
method for making sparkling wines.[1]
4.1 History
Dom Pérignon (1638–1715) was a monk and cellar master at the Benedictine abbey in Hautvillers. He pioneered
a number of winemaking techniques around 1670 — being the first to blend grapes in such a way as to improve
the quality of wines, balance one element with another in
order to make a better whole, and deal with a number
of their imperfections; perfecting the art of producing
clear white wines from black grapes by clever manipulation of the presses; enhancing the tendency of Champagne wines to retain their natural sugar in order to naturally induce secondary fermentation in the Spring; being
a master at deciding when to bottle these wines in order to capture the bubble. He also introduced corks (instead of wood), which were fastened to bottles with hemp
string soaked in oil in order to keep the wines fresh and
sparkling, and used thicker glass in order to strengthen
the bottles (which were prone to explode at that time).[2]
The development of sparkling wines as the main style of
production in Champagne occurred progressively in the
19th century, more than a century after Dom Pérignon’s
Dom Pierre Pérignon, a Benedictine monk
Dom Pérignon was the first prestige cuvée Champagne
introduced, an idea proposed by Englishman Laurence
Venn.[3] The first vintage of Dom Pérignon was 1921 and
was only released for sale in 1936, sailing to New York
in the liner Normandie.[4] The brand, not exploited, was
given by Champagne Mercier to Moët in 1927 for a wedding between the two families.
The first buyers of Dom Pérignon 1921 were 150 customers of Simon Bros. & Co., the company that imported Moët in the United Kingdom, which ordered the
23
24
CHAPTER 4. DOM PÉRIGNON (WINE)
make the wine were harvested in the same year.
[9]
From 1921 to 2004, Dom Pérignon champagne has been
produced in 40 years. Three vintage years in a row are a
rare phenomenon (which has only occurred three times:
in 1969, 1970 and 1971; in 1998, 1999 and 2000; in
2002, 2003, 2004).
The 40 Dom Pérignon up to 2004 are: 1921, 1926, 1928,
1929, 1934, 1943, 1947, 1949, 1952, 1953, 1955, 1959,
1961, 1962, 1964, 1966, 1969, 1970, 1971, 1973, 1975,
1976, 1978, 1980, 1982, 1983, 1985, 1988, 1990, 1992,
1993, 1995, 1996, 1998, 1999, 2000, 2002, 2003, 2004.
[10]
Since 1959 a rosé version of Dom Pérignon is also produced. 23 Dom Pérignon Rosé vintages have been produced until 2003: 1959, 1962, 1964, 1966, 1969, 1971,
1973, 1975, 1978, 1980, 1982, 1985, 1986, 1988, 1990,
1992, 1993, 1995, 1996, 1998, 2000, 2002, 2003. [10]
Bottle of Dom Pérignon
4.3 Style
first 300 bottles. The wine got immediate attention in the
marketplace and 100 boxes were shipped to the United
States shortly thereafter. James Buchanan Duke, the billionaire who had founded the American Tobacco Company, ordered 100 bottles for himself. The 17 bottles
sold at an auction in Christie’s in New York City in June
2004 were part of that order (Doris Duke, the billionaire’s daughter, had kept them in her cellar). According
to current Dom Pérignon cellar master Richard Geoffroy
(2012), who has been Chef de Cave for Dom Pérignon
since 1990, the 1921 vintage had a “distinctive bouquet
comprising sandalwood, vanilla and praline".[5]
Dom Pérignon is always an assemblage of Pinot noir
and Chardonnay grapes, although the final composition
changes every vintage: at times a blend in perfectly
equal proportions (e.g. 1990 Rosé), at times up to 60%
Chardonnay (1982) or 60% Pinot noir (1969), and only
once going over 60% (with 65% Chardonnay in 1970).[11]
According to Richard Geoffroy’s Manifesto and blog:
“Dom Pérignon expresses its first plénitude after seven
years in the cellar”, with a second plénitude 12 to 15
years after the vintage (first Œnothèque release) and a
third plénitude after 30 to 40 years (second Œnothèque
release).[12][13] The grapes entering the blend come from
the best, most sunlit sites. Serena Sutcliffe comments:
“With age, Dom Pérignon takes on a totally seductive
fresh-toast-and-coffee bouquet, one of the most intriguing scents in Champagne.”[4]
Until the 1943 vintage, Dom Pérignon was produced
from regular vintage Moët & Chandon Champagne that
was transferred to the special 18th Century-style bottles after extended cellaring. It was, thus, effectively an
“oenothèque” release of Moët & Chandon Vintage Champagne in a different bottle. From the 1947 vintage, Dom
Pérignon has been produced separately from the start.[6]
4.4 Current production
In 1971, the Shah of Iran ordered several bottles of the
first vintage of Dom Pérignon Rosé (the 1959) for the The number of bottles produced in each vintage is not
2,500 year celebration of the Persian Empire. A bottle of precisely defined (at least 2 million[14][15][3] ).
that champagne, from that order, was sold at auction for
As of November 2013, the current release of Dom
€24,758 in 2008.[7]
Pérignon is from the 2004 vintage and the current release
In 1981, Dom Pérignon was chosen for the wedding of of Dom Pérignon Rosé is from the 2003 vintage. [10]
Lady Diana Spencer and Prince Charles. The magnums
of Dom Pérignon Vintage 1961 served on that July 29
carried a special insignia created just for the ceremony.[8] 4.5 Auction market
Dom Pérignon is often traded at wine auctions. A
recent wave of auction price records started in 2004,
with the sale of the Doris Duke collection at Christie’s
Dom Pérignon is always a vintage champagne, meaning in New York City. Three bottles of Dom Pérignon
that it is not made in weak years, and all grapes used to 1921 sold for US$24,675. In 2008, two sales held by
4.2 Vintages
4.7. FOOTNOTES
25
Acker Merrall & Condit also left their mark on the history of Dom Pérignon, with three magnums of Dom
Pérignon Oenothèque (1966, 1973 and 1976) selling for
US$93,260 in Hong Kong, and a lot of two bottles of the
legendary Dom Pérignon Rosé Vintage 1959 selling for
US$84,700 in New York. Only 306 bottles of the 1959
Rosé Vintage were produced, and they were never sold.
In 1971, it was served in Persepolis at the lavish festivities celebrating the 2500th anniversary of the founding
of the Persian Empire by Cyrus the Great.[16]
[12] "http://www.creatingdomperignon.com/category/
manifesto/?theme=8".
creatingdomperignon.com/.
Retrieved 14 September 2012.
[13] "http://www.creatingdomperignon.com/plenitudes/".
creatingdomperignon.com/. 6 October 2010. Retrieved
14 September 2012.
[14] Bottles produced: 2 millions here
[15] Bottles produced: 4 millions there
[16] finewine.finewinepress.com Acker Merrall & Condit HK
On April 17, 2010 a new record was set for a sale of wine
sale shatters all records
in Britain according to The Daily Telegraph. A buyer
would have spent more than £35,000 for Methuselah (6 [17] The Daily Telegraph (April 17, 2010). Bottle of vintage
litre) 1996 Dom Perignon Champagne Rose (Rose Gold).
Dom Perignon bought in bar for £35,000
This transaction took place at the Westbury Hotel at a
party that followed the screening of the new film, Boogie [18] sothebys.com Sotheby’s auction page
Woogie.[17]
A vertical of Dom Pérignon Rosé Œnothèque, a
world premiere release from the reserve cellar of Dom
Pérignon, never commercially released before, was sold
at a record price at a wine auction organized by Sotheby’s
in Hong Kong in May 2010.[18] The 30 bottle lot of
Dom Pérignon Œnothèque Rosé bottles and magnums
from 1966, 1978, 1982, 1985, 1988 and 1990 achieved
HK$1,331,000 (US$170,641), setting the world auction
record for a single lot of champagne and is the first HK$1
million lot of wine Sotheby’s has sold in Hong Kong.
4.8 External links
• Creating Dom Pérignon - Richard Geoffroy’s blog
[1] D. & P. Kladstrup Champagne, p. 38 Harper Collins Publisher, ISBN 0-06-073792-1
[2] Sutcliffe, Serena, “A Celebration of Champagne”, pp. 1314, Mitchell Beazley 1988, ISBN 0-85-533697-8
[3] Stevenson, Tom, Decanter (December 2007) “The Best A
Man Can Get”, p.65
[4] Sutcliffe, Serena, “A Celebration of Champagne”, p. 130,
Mitchell Beazley 1988, ISBN 0-85-533697-8
[5] richardgeoffroy-domperignon.com Blog of Dom Pérignon
cellar master Richard Geoffroy
[6] Richard Juhlin, Champagne Guide, Richard Juhlin Publishing, 2008, p. 315, ISBN 978-91-633-3190-9
[7] Goldberg, Howard G., Decanter.com (April 29, 2008).
Acker Merrall sells 'Shah’s Champagne'
[8] Celeste, Rigel, Luxist.com (February 28, 2010). Dom
Pérignon Wedding
http://www.
[10] Dom Pérignon website - vintage archives http://www.
domperignon.com/image/vintages-archives/
[11] “Dom Pérignon assemblage”.
perignon.com/. Retrieved 5 June 2011.
• Stevenson, Tom. World Encyclopedia of Champagne and Sparkling Wine (Fully rev. and updated
ed.). South San Francisco, California: The Wine
Appreciation Guild, 2003. ISBN 1-891267-61-2.
• Dom Pérignon official site
4.6 References
[9] Dom Pérignon website - vintages
domperignon.com/image/home-vintages/
4.7 Footnotes
creatingdom-
Chapter 5
Moët & Chandon
Moët & Chandon (French pronunciation: [moɛt‿e 5.2 Dom Perignon
ʃɑ̃ .dɔ̃ ]),[1] or Moët, is a French winery and co-owner of
the luxury goods company Moët-Hennessy • Louis Vuitton. Moët et Chandon is one of the world’s largest cham- Main article: Dom Pérignon (wine)
pagne producers and a prominent champagne house. Dom Pérignon (/ˌdɒmpɛrɪˈnjɒn/; French pronunciation:
The company holds a Royal Warrant to supply champagne to Elizabeth II.[2] Moët et Chandon was established in 1743 by Claude Moët, and today owns more
than 1,000 hectares (2,500 acres) of vineyards, and
annually produces approximately 26,000,000 bottles of
champagne.[3]
5.1 History
Moët et Chandon began as Moët et Cie[1] (Moët &
Co.), established by Épernay wine trader Claude Moët in
1743,[4] and began shipping his wine from Champagne
to Paris. The reign of King Louis XV coincided with increased demand for sparkling wine. Soon after its foundation, and after son Claude-Louis joined Moët et Cie,
the winery’s clientele included nobles and aristocrats.
Following the introduction of the concept of a vintage
champagne in 1840, Moët marketed its first vintage in
1842. Their best-selling brand, Brut Imperial was introduced in the 1860s. Their best known label, Dom
Perignon, is named for the Benedictine monk remembered in legend as the “Father of Champagne”. Moët
& Chandon merged with Hennessy Cognac in 1971 and
with Louis Vuitton in 1987 to become LVMH (LouisVuitton-Moët-Hennessy), the largest luxury group in the
world, netting over 16 billion euros in fiscal 2004. Moët
& Chandon holds a Royal Warrant as supplier of champagne to Queen Elizabeth II.[5][4]
In 2006, Moët et Chandon Brut Impérial issued an extremely limited bottling of its champagne named “Be
Fabulous”, a special release of its original bottle with decorative Swarovski crystals, marking the elegance of Moët
et Chandon.
A bottle of vintage 1999 Dom Pérignon with accompanying materials
[dɔ̃ peʁiɲɔ̃ ]) is a brand of Champagne produced by
Moët et Chandon. It is named after Dom Pérignon, a
Benedictine monk who was an important quality pioneer for Champagne wine but who, contrary to popular myths, did not discover the champagne method for
making sparkling wines.[6] Dom Pérignon was the first
prestige cuvée, an idea proposed by Englishman Laurence
Venn.[7] The first vintage of Dom Pérignon was 1921 and
was only released for sale in 1936. Dom Pérignon is a
vintage champagne, meaning that it is only made in the
best years, and all grapes used to make the wine were
harvested in the same year. Many champagnes, by contrast, are non-vintage, which means that the champagne
is made from grapes harvested in various years.
26
5.3. DOMAINE CHANDON
27
Geoffroy, who has been Chef de Cave for Dom Pérignon
since 1998.
5.3 Domaine Chandon
Main article: Domaine Chandon
In 1973, the then Moët-Hennessy company founded
Domaine Chandon, an outpost winery in the Napa Valley. It was the first French-owned sparkling wine venture
in the United States. The fine dining restaurant etoile is
situated at the winery.[8]
Domaine Chandon in Australia was established in 1986
at Coldstream, Victoria.
5.4 Sponsorships
On November 30, 2012, Roger Federer became Moët et
Chandon’s brand ambassador.
5.5 Pronunciation
The correct pronunciation is "mo-ette" or “m-whette"
(IPA: [moɛt]), as it is originally a Dutch name that has retained its native pronunciation in French.[9] Owing to the
characters and the pronunciation of the similar-looking
Cyrillic characters, native Russian speakers often pronounce it “mah-prot poeznief”.
Dom Pierre Pérignon, a Benedictine monk
5.6 Culture
Moët & Chandon is mentioned in the songs "Drop
It Like It’s Hot" by Snoop Dogg; "Killer Queen" by
Queen; "N.Y. State of Mind" and “Represent” by Nas;
and "Juicy" and “Everyday Struggle” by The Notorious
B.I.G.; and “Seven Days by Craig David". Dom Perignon
is mentioned in the song "Big Shot" by Billy Joel. It is
also mentioned in Richard Strauss opera “Arabella”
Bottles in the caves
5.7 See also
5.2.1
Current production
• Champagne in popular culture
[7]
Around 5 million bottles are produced in each vintage.
The wine is 60% Chardonnay and 40% Pinot noir, with 6
g/l dosage.[7] According to Tom Stevenson, “All vintages
need at least 12 years ageing to nurture Dom Pérignon’s
signature silky mousse”.[7] As of 2008, the current release of Dom Pérignon is from the 2000 vintage[7] and
the current release of Dom Pérignon Rosé is from the
1998 vintage. The current (2009) winemaker is Richard
• List of champagne producers
• Champagne Riots
5.8 References
[1] “History of Moët at Chandon”. Retrieved 17 May 2008.
28
[2]
[3] Juhlin, Richard (2002).
Tretusen Champagner (in
Swedish). Stockholm: Wahlström & Widstrand. p. 215.
ISBN 91-46-20022-3.
[4] “Moët & Chandon”. Retrieved 17 May 2008.
[5] The Royal Warrant Holders Association
[7] Stevenson, Tom (2007) The Best A Man Can Get p65 Dec
2007 Decanter
[8]
[9] Enting, Carolyn (2002). “Moët for Linguists”. Lucire Living Magazine.
5.9 External links
• Moët et Chandon official site
• Domaine Chandon California official site
• Domaine Chandon Australia (Green Point Wines)
official site
CHAPTER 5. MOËT & CHANDON
Chapter 6
Champagne Krug
Krug’s logotype
Krug Champagne is a Champagne house founded by
Joseph Krug in 1843. It is based principally in Reims,
the main city in France’s Champagne region and is one
of the famous Champagne houses that formed part of the
Grande Marques. Today the house is majority owned
by the multinational conglomerate LVMH Moët Hennessy • Louis Vuitton S.A. whose portfolio includes
other well known wine brands such as Moët & Chandon,
Veuve Clicquot, Château d'Yquem and Ruinart. Despite
LVMH’s majority ownership, the Krug family is still actively involved in all the key decisions of the house but
does not manage the day-to-day operations.[1]
6.1 History
Joseph Krug founded the House of Krug in 1843.[2] He
was born Johann-Joseph Krug, a butcher’s son, in Mainz,
on the Rhine, in 1800, at a time when the city was part
of the Napoleonic Empire. Having dispensed with the
name Johann, he left Mainz in 1824 and by 1834 he was
in Paris. Germans were then much in demand in France
as accountants and book-keepers and, as such, Joseph
joined Champagne Jacquesson in Châlons-sur-Marne.
He spent eight years with Jacquesson, with his work taking him beyond accountancy as he went on the road
around Europe testing the market and assessing criticism
from wine sellers and customers. He learned about composition and taste so that by 1840 he already seems to
have been blending Champagne for at least one other
house.[3] In 1841 he married Emma-Anne Jaunay, the
daughter of a French hotelier based in London’s Leicester
Square, and an English mother. The following year their
son, Paul Krug, was born.[4] In 1842 came the move to
Reims and, following a year of negotiations, Krug et Cie.
was founded in 1843 with sleeping partner Hyppolite de
Vivès. Joseph was also fluent in French, English and German and spoke some Russian, putting the company in po-
Entrance to Krug’s facilities in Reims.
sition to exploit key overseas markets.[5]
Joseph died in 1866 and was succeeded by his son Paul
Krug, who had been trained by his father for the business in France and abroad. Joseph had laid the foundations and under the supervision of Paul the House was established as a grande marque. By the 1880s the prestige
of Krug was acknowledged in the United Kingdom, then
the primary overseas market for Champagne.[5] In 1866
the House moved into the premises in Rue Coquebert, in
Reims, that it still occupies.
After Paul’s death in 1910, he was succeeded by his son,
Joseph Krug II. However, during World War I Joseph
II was taken prisoner and his wife Jeanne played a key
role in the House, at a time when the Western Front divided the region between the Allies and the Germans. After the war, Joseph II’s slow recovery led to his nephew
Jean Seydoux becoming joint manager in 1924. In that
decade, too, the Krug 1926 and 1928 vintages were created, which have been considered by critics to be amongst
29
30
CHAPTER 6. CHAMPAGNE KRUG
the greatest Champagnes.[5] The lawyer and wine writer
Maurice Healey observed in 1940 that “Krug holds my allegiance as the king of them all; my recollection does not
go beyond the Krug 1919, but that was truly an excellent
wine. And Krug 1928 must be the best wine made in the
present century.”[5]
By the mid-1930s, Paul Krug II, the son of Joseph II,
was active in the business and would go on to become
head of the House from 1959 to 1977. His father only
died in 1967, by which time he was, according to Patrick
Forbes, “one of the most popular and respected figures in
the Champagne district”.[6]
In 1962 Henri Krug, the son of Paul II, joined the management, as did his brother Remi three years later. Their
arrival was followed by a series of innovations, including
extensions in the range of Champagnes. In 1979, for the
first time, a graduate winemaker joined the House. In
January 1999 the House became part of LVMH and by
2007, the brothers, while remaining on the tasting committee, had stepped down from day-to-day responsibilities. In 2009 Olivier Krug, the son of Henri, became
House director.
6.2 Champagnes
Krug produces mainly Krug Grande Cuvée, supplemented by a non-vintage rosé, a vintage blanc, a vintage blanc de blancs from the Clos du Mesnil in the
Cotes de Blancs, a vintage blanc de noirs from the Clos
d’Ambonnay and older vintages released as Krug CollecDisplay bottle of Grande Cuvée, Krug’s non-vintage brut.
tion series.
On the nose, Krug is characterized by toasted, grilled,
pastry or almond notes born from at least 6 years of ageing sur lies. On the palate, Krug is characterized by notes
of fresh fruit, particularly citrus, and a freshness linked to
grape selection. Krug does not suppress malolactic fermentation nor does it provoke it, with the majority of its
wines not undergoing the process. Its wines are almost
invariably dry (never more than 6.5g/l residual sugar).[1]
The Krug line-up of Champagnes currently includes:
fifteen years in age – and three grape varieties (Pinot
noir, Chardonnay and Pinot Meunier) from numerous
vineyards. It is re-created on a yearly basis. In total,
over twenty years are required to create a bottle of Krug
Grande Cuvée, including at least six years during which
the bottle sits in the Krug cellars.[7] It is distinguished by
its deep golden color and fine bubbles. Krug Grande Cuvée is consistently rated one of the world’s best Champagnes by wine critics.[8]
Krug Rosé is described by the House as a gastronomic
Champagne. The fruit of an experiment carried out by
• Krug Rosé
Henri and Rémi Krug in the 1970s, the first bottles of
Krug Rosé were presented for tasting in 1983, 140 years
• Krug Vintage 1998 and Krug Vintage 2000
after the company’s founding. Krug Rosé is a blend
of three grape varieties, several different vintages from
• Krug Collection 1989
Krug’s library of 150 reserve wines and a skin-fermented
• Krug Clos du Mesnil 1998 and Krug Clos du Mesnil Pinot noir wine which gives it its color and unique fla2000
vor. Krug Rosé spends at least five years in the House’s
[9]
• Krug Clos d'Ambonnay 1996 and Krug Clos cellars. It is re-created on a yearly basis.
d’Ambonnay 1998
Krug Vintage is, according to the House, “not the selection of the best wines of a particular year, but rather
Krug Grande Cuvée is a blend of over 120 wines com- the expression of that year according to Krug.”[10] Coming from ten or more different vintages – some up to posed only of wines from a single year, Krug Vintage sits
• Krug Grande Cuvée
6.3. WINEMAKING
31
in Krug’s cellars for at least a decade before release. The wine is not up to the required level, it will leave the house
2000 vintage was born of the House’s desire to create a as a bulk, never again to be labelled a Krug base wine.[14]
vintage for the last year of the millennium.
In the early 1980s, Krug introduced Krug Collection,
an extension of Krug Vintage, consisting of bottles that
have been kept in the House’s cellars in Reims for at least
ten additional years to allow the development of secondlife aromas and flavours. The current offering is Krug
Collection 1989. It is the first vintage from the trilogy
of 1988, 1989 and 1990 to be released as part of Krug
Collection, preceding 1988 upon the House’s decision.[11]
Krug Clos du Mesnil comes from a single plot (known as
a clos in French) of Chardonnay: a 1.84-hectare vineyard
protected by walls since 1698 in the centre of Mesnilsur-Oger, a village in the Champagne region of France.
It comes from a single year and is kept in Krug’s cellars
for over a decade.[12]
Krug Clos d’Ambonnay also comes from a single year,
and its grapes from a single 0.68-hectare walled plot of
Pinot noir in the heart of Ambonnay, another village
in France’s Champagne region that plays a key role in
Champagne making. Bottles are aged for over twelve
years in Krug’s cellars and are relatively rare due to the
small size of the vineyard.[13]
6.3 Winemaking
6.3.1 Pressing and initial fermentation
Immediately following the harvest, the grapes are pressed
close to Krug’s plots, with this first grape juice kept for 24
hours in a vat in preparation for the fermentation stage.
The pressing from each plot is vinified separately. A
pressing contains 4,000 kilos of grapes and yields 20.5
hectolitres of first juice (the “cuvée”), which is poured
into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are
used to top up the other ten casks in order to protect the
new wines from oxidation. For fifteen days, each cask is
topped up with wine from the same plot.
Krug uses small 205-litre oak casks tailor-made from
trees that are more than two centuries old in the forests of
Hautes Futaies in Central France. Krug never use these
casks immediately; during the first two or three years,
they receive only second and third grape juices, with the
goal of “tanning” the casks through the fermentation process, ridding them naturally of their woody aromas, making them well-seasoned and organoleptically inert. The
average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use.
During the summer preceding the harvest, casks are regularly watered to humidify the wood, a process Krug deems
essential as its wines are not wood-aged and its casks
therefore empty for eight to nine months of the year.
The wines remain in the casks for several weeks.[14] During this period, clarification occurs naturally from the cool
temperature of the cellar given the coming winter, as does
a micro-oxygenation process from the use of natural containers, making the wine more resistant to oxygen over
time. Finally, between December and January, the wine
is drawn off into small stainless-steel vats.[15] From here,
depending on the decisions of Krug’s tasting committee,
the wines will either contribute to the that year’s assemblage or be stored in steel vats in the House’s library of
150 reserve wines to be used in the blend of a future Krug
Grande Cuvée and Krug Rosé.
Barrels stored in Krug’s courtyard waiting to be used.
Krug utilizes all three Champagne varieties in their wines,
Chardonnay, Pinot noir, and Pinot Meunier. For their two
single vineyard vintages, Krug Clos du Mesnil is made in
the Blanc de blancs style, completely from Chardonnay,
while Krug Clos d’Ambonnay is made exclusively from
Pinot noir.
The winemaking process at Krug begins with the individual selection of each plot of vines and continues with the
initial vinification of the grapes from each plot in wooden
casks, which – unlike tanks – are small enough to give the
House the flexibility to hold a single plot’s wine and therefore avoid pre-mature blending. In the event that a plot’s
6.3.2 The tasting committee and the assemblage
Over a period of five months in autumn and winter, the
base wines and the reserve wines are tasted by the members of the tasting committee, composed of five permanent members (Olivier Krug, representing the sixth generation of the Krug family; Eric Lebel, Krug cellar master
and winemaker; Julie Cavil and Raphaele Leon-Grillon,
who make up the Krug winemaking team; and Laurent
Halbin, head of winemaking operations) and two members present according to their availability (Rémi and
32
Maggie Henriquez, President and CEO of Krug).
At each session, between 15 and 18 samples are blind
tasted, commented on and scored. During the tasting period, wine from each plot is carefully referenced, tasted
at least two or three times and given a mark out of 20. By
the end of December, the tasting committee establishes
what Krug calls a “character sketch” of the year and begins tasting the 150 reserve wines from which it will draw
the missing elements needed to re-create the character of
Krug Grande Cuvée year after year.
Clos du Mesnil.
In the spring, a second tasting session of wines from the
year reveals how the wines have evolved over the winter vines were planted by Gaspard Jannin, son of Claude.”
period. Eric Lebel then proposes up to three blends for
the Champagnes of that year, with each member of the Krug stresses that the wall and unusual location in the cencommittee having one vote. Once the blend has been de- ter of the village create a micro-climate that accords a
cided, the House prepares for bottling which takes place unique character to its grapes. It was for this reason that
the House was inspired to devote a Champagne to a sinonce a year between April and May.[16]
gle plot for the first time in its history, resulting in Krug
Clos du Mesnil 1979, presented in 1986.[22]
6.3.3
The cellars
All Krug Champagnes are bottled during a single session,
thirty weeks after the harvest. Once bottled, they are kept
in the House’s cellars in Reims. Krug characterizes this
final stage of its winemaking process by very extended
aging on the lees. Indeed, Krug’s main champagne, Krug
Grande Cuvée stays in the cellars for at least six years,
Krug Rosé for five years, and Krug Vintage, Krug Clos du
Mesnil and Krug Clos d’Ambonnay for at least ten years.
6.4.2 Clos d’Ambonnay
Following Krug Clos du Mesnil, Rémi and Henri Krug
turned their attention to Pinot noir grapes, in particular
those from Ambonnay, a grand cru known for its Pinot
noir that had been a main source of supply for Krug since
its founding. In 1991, after seven years of searching,
they found a walled plot of just 0.68 hectares on the edge
the village, on the south-eastern slope of the Montagne
de Reims. Like the Clos du Mesnil, the plot was also
surrounded by protective walls, which date back to the
6.4 Vineyards
year 1766, although in this case the vineyard itself was
not planted until the 20th century. Krug purchased the
The House owns 30% of the vineyards that produce its land in 1994 and released its first vintage – Krug Clos
[22][23] [24]
wines[17] – a relatively high percentage in Champagne- d’Ambonnay 1995 – in 2007.
making – with 20 hectares of vines in Ambonnay, Aÿ,
Le Mesnil and Trépail.[18] It obtains the rest of its grapes
from long-term contract growers for a total of 250 plots 6.5 Marketing
selected from the 270,000 listed in France’s Champagne
region.[19] Seventy to one hundred winegrowers currently LVMH, Paris, selected Ceft and Company New York,
work with Krug,[20] providing 65% to 70% of the com- to create a global communications campaign for Krug
pany’s grapes.[21] Additionally, because Krug preserves Champagne.[25] The campaign featured Jean Nouvel,
the individual character of each wine, winegrowers are Anjelica Huston, Buzz Aldrin, and David Lynch.[26] The
able to taste each of the wines selected from their plots campaign won a gold award at the World Luxury Awards
and follow their evolution over time in the event that their in Monaco.[27]
wines are selected as Krug reserve wines.[20]
6.4.1
Clos du Mesnil
In 1971, Rémi and Henri Krug purchased six hectares of
vines around the renowned Chardonnay village of Mesnilsur-Oger. Upon their initial visit, they discovered that
their purchase included a walled vineyard of a mere 1.85
acres located in the heart of the village and bearing an inscription: “In the year 1698, this wall was built by Claude
Jannin and Pierre Dehée Metoen and in the same year the
6.5.1 Krug Lovers
In 2011, Krug launched a community of Krug aficionados who share a love for Krug.[28] The House-created
program offers a platform for stories, inspirations and
favorite getaways and is open to the public via registration on the Krug.com website. The program features
member profiles and their collaborations with Krug, such
as a drawing created by Italian illustrator Gianluca Biscalchin following Krug’s Grand Musée de Beaux-Arts
6.8. REFERENCES
33
event, the Krug Room at the Mandarin Oriental Hong
Kong from chef Uwe Opocensky, or a series of photographs by Dutch artist Scarlett Hooft Graafland, commissioned by Krug.[28]
6.5.2
[3] Jane MacQuitty, Sunday Times, 21 January 2001
[4] Krug for LVMH; The Times, 22 January 1999
[5] John Arlott, Krug: House of Champagne Davis-Poynter,
London 1976
[6] Patrick Forbes, Champagne: The Wine, the Land and the
People, page 468, London: Victor Gollancz, 1967.
Krug ID
Since summer 2011, all bottles of Krug Champagne fea- [7]
ture a KRUG ID located on the left-hand side of the back [8]
label. This six-digit number – with the first digit indicating the quarter in which the bottle left Krug’s cellars
[9]
and the following two digits indicating the year – serves
as a reference for wine collectors and a portal to further
[10]
information about that particular bottle.
For Krug Grande Cuvées, the KRUG ID reveals the oldest and youngest wines that went into the making of the
bottle, as well as the details and challenges of that particular season. For other Krug cuvees, the KRUG ID recounts
the story of the year, the objectives behind the creation
of the specific bottle or the behavior of the plots.[29]
Krug Grande Cuvée
Wine Spectator, December 2012; Grand Guide des Vins
de France 2011, Bettane et Desseauve, September 2010
Krug Champagne Receives Six of the Top Ten Placements
on Wine Spectator’s Recommended Champagnes List
Krug Vintage 1998
[11] KC89 Narrative
[12] Krug Clos du Mesnil 1998
[13] Krug Clos d’Ambonnay 1996
[14] Cannavan, Tom, unlocking the secrets of Krug, retrieved
2011
[15] Day, Philip, Champagne Krug, retrieved 2012-02-23
6.6 Burning Man controversy
[16] Krug’s Savoir-Faire / Vineyard / Winemaking
In 2011, Krug, with the Silkstone events agency, shot
a marketing campaign at the Burning Man festival in
Nevada. Festival-goers were told they were attending a
birthday party, but were filmed and photographed as part
of this campaign. The Burning Man organization posted
an exposé on their blog,[30] rebuking Krug for breaking
many rules of the festival both in letter and spirit, including product placement, photography for commercial gain
and leaving behind a mess. Members of the Burning Man
community denounced the campaign and Krug in various
social media.[31]
• Arlott, John. Krug, House of Champagne; illustrations by Timothy Jaques. London: Davis-Poynter,
1976 ISBN 0706701992 224p.
• Krug, Henri et Rémi. L’Art du Champagne. Paris:
R. Laffont, 1979 ISBN 2221003764 233p.
Gestes de Krug.
[18] Champagne Krug
[19] Krug: From the heart of Champagne, retrieved 2012-1108
[20] Krug, retrieved 2011
[21] Krug “Grande Cuvée” Brut Champagne (NV), retrieved
2012-03-11
[22] Krug, A Journey Through History, House of Krug, 2012
[23] ASIMOV, ERIC (29 February 2008), “Effervescent
Prices”, The New York Times, retrieved 2008-02-29
[24] Liem, Peter, Krug Clos d’Ambonnay, retrieved 2008-0415
6.7 Further reading
• Rougemont, Maurice.
Krug, 1993 51p.
[17] Hall, Tim, Champagne Krug – A Profile, retrieved 201205-31
Reims:
[25] “New York Times: Lvmh Krug Selects Ceft And Company”. Retrieved 4 November 2013.
[26] “Le Cabinet De Curiosités: The Global Advertising Campaign For Lvmh’s Uber Luxury Champagne Krug”. Retrieved 4 November 2013.
[27] “World Luxury Award 2009 Winners The Winners :
World Luxury Award : Award Winning Ads, Festivals,
Events”. coloribus.com. 2013. Retrieved 10 November
2013.
[28] Krug.com, retrieved 26 October 2012
6.8 References
[1] A. Domine (ed) Wine pg 157-167 Ullmann Publishing
2008 ISBN 9783833146114
[2] Jancis Robinson: Oxford Companion to Wine Third Edition, 2006 ISBN 9780198609902
[29] KRUG ID, retrieved 2012-10-19
[30] Evil, Pippi. “How Not To Burn: Commodifying Burning
Man”. Retrieved 16 May 2012.
[31] Beale, Scott (16 May 2012). “Krug Champagne Exploits
Burning Man with Staged Photoshoot”. Laughing Squid.
Retrieved 19 May 2012.
34
6.9 External links
• Krug official site
Chapter 7
Champagne Lanson
7.1 See also
• Champagne
• Lanson-BCC
• Champagne Besserat de Bellefon
7.2 References
At Rheims.
[1] Lanson-BCC: History, accessed 2010-08-06
7.3 External links
Champagne Lanson is a Champagne house located in
Reims. Since 2006 it is owned by Lanson-BCC group
headed by Bruno Paillard. Lanson was founded in 1760
by a magistrate François Delamotte. He was succeeded
by his son Nicholas-Louis in 1798 and formed a partnership with Jean-Baptiste Lanson, who, in 1837, gave
the company the name of Lanson et Cie. The company
focused, as it still is today, on exporting champagne to
foreign markets. By the late 19th century, Lanson was
supplying champagne by royal appointment to the courts
of the United Kingdom, Sweden and Spain. Lanson still
remains a purveyor of champagne to the British Royal
Family and displays the coat of arms of Elizabeth II on
its bottles.
The champagne house remained family owned until
1980, when it was sold by Etitenne and Pierre Lanson
to the Gardinier Group. It changed hands several times
until 1994, when it was purchased by Marne et Champagne (which renamed itself Lanson International). In
1996, Lanson International was purchased by the BoizelChanoine Group (BCC). Lanson and Besserat de Bellefon
became part of this group, which also includes; Phillipponnat, de Venoge, Chanoine, Boizel and A.Bonnet. The
Boizel-Chanoine Group also make 'House Label' Champagne for several UK supermarkets and independent retailers. In 2006, the Lanson-BCC group was created.[1]
In 2008, a major repackaging exercised took place. The
new packaging is reminiscent of the Lanson House Style,
in the early/late 1980s.
35
• Official website
• Champagne Besserat de Bellefon
Chapter 8
Champagne Besserat de Bellefon
The Champagne House Besserat de Bellefon was
founded in Aÿ in 1843 by Edmond Besserat. The particularity of the Champagne Besserat de Bellefon is that
it is made to accompany the meal : indeed each “qualité"
of the Cuvée des Moines are elaborate to go with different dishes. That is why this Champagne is distributed
only in hotels, restaurants and wine cellars. The Bubbles
of the Champagne Besserat de Bellefon are known to be
30% finer than those in a traditional Champagne.[1] It was
acquired in 1971 by the Pernod-Ricard group, and eventually bought by Groupe Marne et Champagne, renamed
Lanson International.[2] It is actually own by the LansonBCC Group.
The estate owns 25ha of vineyards, and purchases grapes
from 110 communes. The house produces approximately
1,300,000 bottles annually.[2]
8.1 See also
• Lanson-BCC
• Champagne Lanson
8.2 References
[1] d'après les travaux de Gérard Liger-Belair, Professeur de
Physique de l'Université de Reims.
[2] Juhlin, Richard (2002).
Tretusen Champagner (in
Swedish). Stockholm: Wahlström & Widstrand. p. 190.
ISBN 91-46-20022-3.
36
Chapter 9
Bollinger
For other uses, see Bollinger (disambiguation).
until the 1960s.
Bollinger (French pronunciation:
[bɔ.lɛ̃.ʒe]) is a
Champagne house, a producer of sparkling wines
from the Champagne region of France. They produce
several labels of Champagne under the Bollinger name,
including the vintage Vieille Vignes Françaises, Grand
Année and R.D. as well as the non-vintage Special Cuvée.
Founded in 1829 in Aÿ by Hennequin de Villermont,
Paul Renaudin and Jacques Bollinger the house continues
to be run by members of the Bollinger family. In Britain
Bollinger Champagnes are affectionately known as
“Bolly”.
Founder Jacques Joseph Bollinger married Charlotte de
Villermont. The couple had a daughter, Marie, who had
two sons Joseph and Georges. These sons took over the
company in 1885 and began expanding the family estate
by purchasing vineyards in nearby villages. The sons also
developed the image of the brand, such as when Bollinger
became the official supplier to the British court, receiving
a Royal Warrant in 1884 from Queen Victoria.
9.1.1 Expansion under Lilly Bollinger
In 1918 Jacques Bollinger, the son of Georges, took
over the company. Jacques married Emily Law de Lauriston Bourbers, known as “Lilly”. Jacques further expanded the facilities by building new cellars, purchas9.1 History
ing the Tauxieres vineyards, and acquiring the assets of
another Champagne house on Boulevard du Marechal
Bollinger has roots in the Champagne region dating back
de Lattire de Tassigny—where Bollinger’s offices are
to 1585 when the Hennequins, one of the Bollinger
presently located.
founding families, owned land in Cramant. Before the
Bollinger house was founded, in the 18th century the When Jacques Bollinger died in 1941, Lilly Bollinger
Villermont family practised wine making, though not took over. Lilly expanded production through the purunder their family name. In 1750, Villermont settled chase of more vineyards, but is better known for travin the location 16 rue Jules Lobet, which would even- eling the world to promote the brand. Lilly was welltually become the head office for Bollinger. In 1803 publicized in the Champagne region, leaving several noteJacques Joseph Placide Bollinger was born in Ellwan- worthy quotes.
gen, in the kingdom of Württemberg. In 1822, he moved
to the Champagne region and began work at the ChamI drink it when I’m happy and when I’m sad.
pagne house of Muller Ruinart, which no longer exists.
Sometimes I drink it when I’m alone. When I
Many other German nationals came to settle in the Chamhave company I consider it obligatory. I trifle
pagne region, including Johann-Josef Krug and the Heidwith it if I’m not hungry and drink it when I
siecks, who founded a house that would become Charles
am. Otherwise, I never touch it—unless I’m
Heidsieck, Piper Heidsieck, Heidsieck & Co Monopole,
thirsty.[1]
Veuve Clicquot and others.
The Champagne house Renaudin Bollinger was founded
on February 6, 1829 in Aÿ by Hennequin de Villermont,
Paul Levieux Renaudin and Jacques Bollinger. The partners agreed that the Villermont name would not be used
on the labels, hence the house name Renaudin Bollinger.
Starting when Jacques Bollinger married Charlotte de
Villermont, the house has been managed by the Bollinger
family. Even though Paul Renaudin passed without an
heir his name, the label did not become solely Bollinger
Lilly managed Bollinger until 1971, when her nephews
Claude d'Hautefeuille and Christian Bizot succeeded her.
9.1.2 Modern day
Bollinger was modernized under the direction of Claude
d'Hautefeuille, who acquired additional vineyards and developed the brand internationally. Following Claude, his
37
38
CHAPTER 9. BOLLINGER
Bollinger Champagne house in Ay.
cousin Christian Bizot took over the Bollinger house. In
addition to expanding the world distribution of Bollinger,
Bizot developed a Charter of Ethics and Quality in
1992. Since 1994, Ghislain de Mongolfier has managed
Bollinger. A great-grandson of the founder, Mongolfier
has also served as president of the Association Viticole
Champenoise since 2004, after leading the Commission
of Champagne for 10 years.
The winemaker has also used the popular James Bond
film series as a marketing device. In the 1973 film Live
and Let Die, James Bond (played by Roger Moore) is
heard asking for a bottle of Bollinger after entering his
hotel. In the 1985 film A View to a Kill, James Bond
recognizes the champagne served at the top of the Eiffel
Tower as “Bollinger, [19]75.” In the 1987 film The Living
Daylights, James Bond (played by Timothy Dalton) delivers a gift basket to General Koskov who, seeing the champagne, exclaims “Bollinger R.D....The Best!" In the 2002
film Die Another Day, James Bond (played by Pierce
Brosnan) is heard asking for a bottle of Bollinger immediately after being released from a North Korean prison.
In the 2006 film Casino Royale, James Bond (played by
Daniel Craig) also requests a bottle of Bollinger. There
is also a bottle in his car at the end of the car chase at the
start of GoldenEye.
9.2 Wines
Bollinger is one of the last remaining independent Champagne houses. Family-managed since 1889, Bollinger
maintains more than 150 hectacres of vineyards. It currently produces the following sparking wines:
• Special Cuvée (non-vintage): The expression of
the Bollinger house style. This classic Champagne blend uses grapes from a given year, with
the addition of reserve wines. Champagne author
Tom Stevenson describes the house style as “classic, Pinot-dominated Champagnes of great potential longevity and complexity” which “tends to go
Bollinger’s Special Cuvee
toasty.”[2] The blend includes up to 10% reserve
wines, which may be up to fifteen years old. This
gives the special cuvee complexity and structure.
(Composition: 60% Pinot noir, 25% Chardonnay,
15% Pinot Meunier.)
• Grande Année (vintage): When Bollinger believes
there is an exceptional harvest, they will produce
their prestige Champagne Grande Année (“great
vintage”) designed to express the character of the
vintage. The house will select the best wines, cru by
cru, to produce Grande Année. This Champagne is
also available as a Rosé. The wine spends five years
on its lees and is aged in bottle under cork, instead
of crown seal. (Composition: 65% Pinot noir, 35%
Chardonnay, 0% Pinot Meunier.)
• R.D. (vintage): This blend is a logical extension of
the Grand Année blend, taken further by extending
the aging on lees. R.D. spends eight years on its lees,
and is also, like the Grand Année, aged under cork,
not crown seal. R.D. is a registered trademark of
Bollinger which stands for récemment dégorgé (“recently disgorged”). In the mid-1990s, Bollinger sold
Année Rare which was an R.D. that had gone under even longer aging on the lees. The disgorgement date is given on the back label. Michael Broadbent has noted that there is variation between R.D.
Champagnes of the same year with different disgorgement dates. The 1981 R.D. is unique in that
there was no Grande Année produced from that vin-
9.3. PRODUCTION
39
tage.
• Vieille Vignes Françaises (vintage): Regarded as
Bollinger’s prestige cuvee, this blanc de noirs is
made in small quantity with wine from two small
plots of ungrafted rootstock planted in low density (3000 vines per hectare). The English wine
writer Cyril Ray suggested the idea of using the ungrafted vines to produce a separate wine to Madame
Bollinger in the 1960s.[3] The first vintage was 1969.
The total area of vines used for this rare Champagne is less than half a hectare. Vieille Vignes
refers to how the vines are trained rather than the
age of the rootstock. The low-density vineyards,
Clos St-Jacques in Aÿ and Chaudes Terres in Aÿ, are
severely pruned, and thus produce 35% less juice
per vine, creating a “super rich wine.”[4] In 2005,
phylloxera destroyed the third vineyard used for this
wine, Croix Rouge in Bouzy. Bottles are numbered
and the annual production of the ungrafted plots has
varied between 3000 and 5000 bottles.[5]
• Coteaux Champenois La Côte aux Enfants (vintage): This still red wine is produced from grapes
grown on the south-facing slope of the 100% echelle
vineyard, the Côte aux Enfants in Aÿ.[6]
9.2.1
Reserve wines
Every harvest, Bollinger saves some wines from the grand
crus and premier crus for reserve wines. The reserves are
bottled in magnums with cork, under light pressure and
aged for five to fifteen years. Bollinger maintains a large Marker for one of Bollinger’s estate vineyards.
library of more than 300,000 magnums, saved cru by cru,
year by year. Bollinger’s reserve wine system is unique in
Champagne, and the house believes it contributes to the
the vines location. Bollinger is one of the few Chamstyle of the Special Cuvée.
pagne houses to do some first fermentation in oak barrels. Wines that will not hold up to first fermentation
in wood are vinified in vats. Bollinger Champagnes usu9.3 Production
ally undergo malolactic fermentation. The Grande Année
1995 did not undergo malolactic fermentation. Bollinger
Bollinger is fermented in oak barrels, making the Cham- uses only traditional yeast, having decided that new genpagne well-suited to aging in the cellar. At harvest, only erations of yeasts (agglomerated yeasts and encapsulated
the first pressing is used, the cuvée, unless the vintage yeasts) do not produce satisfactory Champagne.
is of particularly high quality, when a second pressing Vintage wine, including all wine to be used in Grand Anof Chardonnay will be used. Bollinger sells the second née, is fermented in small oak barrels, sorted according to
pressing, the tailles.
origin and variety. Both oak and stainless steel are used
Bollinger utilizes two pressing houses (Louvois and
Mareuil sur Aÿ) to ensure a short distance between harvest location and pressing. When possible, grapes purchased from growers are pressed by the house. When the
pressed wine arrives, the Bollinger cellar master analyzes
the musts for quality, discarding and selling off those that
do not meet the house standards.
for non-vintage wine. Bollinger employs the last cooper
in Champagne. The oak barrels are all at least four years
old, avoiding the transfer of tannins to the wine. The
wines are only lightly filtered.
All Bollinger Champagne spends a long time on its
lees, contributing to the complex flavour of the wine.
Though appellation d'origine contrôlée rules only require
The first fermentation is done cru by cru, variety by va- 15 months on lees for non-vintage Champagne and three
riety, preserving many of the unique characteristics of years on lees for vintage, Bollinger ages their non-vintage
40
wines three years, and the vintage wines five to eight the Tapanappa Winery located in the Wrattonbully wine
years. Furthermore, the Grand Année and R.D. Cham- region in Australia. [9] Other partners in the Tapanappa
pagnes are riddled by hand.
Winery are Jean-Michel Cazes of Château Lynch-Bages
[10]
At disgorgement, Bollinger wines are given a low dosage, and Brian Croser, formerly of Petaluma Winery.
to maintain the balance and flavor of the wine. The company uses 6–9 grams of sugar per liter for the Special Cuvée and La Grande Année. The extra-brut R.D. is dosed
between 4 and 5 grams. After dosage, the wines are aged
an additional several months, resting for a minimum of
three months before shipping.
Bollinger Champagnes are shipped ready to be consumed, though they do have the capacity to age. Wine
writers such as Robert M. Parker and Michael Broadbent
have noted differences between Grande Année and R.D.
of the same vintage.
9.3.1
Grape supply
Bollinger owns nearly 160 hectacres of vines, producing
more than 60% of its supply. The vines are predominantly Pinot noir, specifically clone 386. Bollinger believes this clone ensures good quality as well as highlighting characteristics of the various terroirs.
The vineyards also include some rare ungrafted French
vines from before the phylloxera epidemic. Bollinger
owns vines in the heart of the Champagne region, including the crus of Aÿ, Bouzy and Verzenay.
List of Villages with size of holding and rating[7]
• Avenay: 15 hectares of 93% echelle.
• Aÿ: 22 hectares of 100% echelle
• Bisseuil: 5.4 hectares of 93% echelle
• Bouzy: 0.25 hectares of 100% echelle
9.5 See also
• List of Champagne producers
9.6 References
[1] About.com: Wine: Champagne Quotes by Stacy Slinkard.
Retrieved April 11, 2008.
[2] Stevenson, Tom. Christie’s World Encyclopedia Of Champagne & Sparkling Wine. San Francisco, California: Wine
Appreciation Guild. pp. 54–55. ISBN 1-891267-06-X.
[3] Cyril Ray, Bollinger, tradition of a Champagne family,
2nd ed. 1982 Heinemann
[4] Stevenson, Tom. Christie’s World Encyclopedia Of Champagne & Sparkling Wine. San Francisco, California: Wine
Appreciation Guild. pp. 56–57. ISBN 1-891267-06-X.
[5] New York Times article
[6] Tom Stevenson, Champagne, Sotheby’s Publications,
1988 at p. 201.
[7] Tom Stevenson, Champagne, Sotheby’s Publications,
1988, pp. 200–201.
[8] Maison Chanson
[9] “Our Story”. Tapanappa Wines Pty Ltd. Retrieved 15
January 2015.
[10] Brian Croser, Petaluma and Tapanappa
• Champvoisy: 17 hectares of 84% echelle
• Cuis: 21.15 hectares of 95% echelle
• Grauves: 6.6 hectares of 95% echelle
• Louvois: 15.7 hectares of 100% echelle
• Mutigny: 3.95 hectares of 93% echelle
• Tauxières: 17.95 hectares of 99% echelle
• Verzenay: 17 hectares of 100% echelle
9.4 Corporate structure
The holding company for Bollinger is Société Jacques
Bollinger, whose holdings in France also include Ayala
Champagne, Maison Chanson in Burgundy, LangloisChateau in the Loire valley[2] and Delamain in Cognac.[8]
In Australia, Société Jacques Bollinger has invested in
9.7 External links
• Bollinger
9.8. TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES
41
9.8 Text and image sources, contributors, and licenses
9.8.1
Text
• Champagne (wine region) Source: http://en.wikipedia.org/wiki/Champagne%20(wine%20region)?oldid=654176403 Contributors: Mav,
Gsl, Olivier, Sannse, ArnoLagrange, Ellywa, Zannah, Wnissen, Loren Rosen, Topbanana, Wetman, Carbuncle, Donarreiskoffer, Robbot,
DocWatson42, Michael Devore, Tagishsimon, Burschik, Klemen Kocjancic, CALR, YUL89YYZ, Bill Thayer, Grutness, Mrzaius, LtNOWIS, Sleigh, Gene Nygaard, Mike riversdale, GregorB, Graham87, Deltabeignet, BD2412, Rjwilmsi, Gryffindor, Jeffrey Henning,
Brighterorange, TeaDrinker, YurikBot, RussBot, Astral, Joel7687, FiggyBee, Derek.cashman, Closedmouth, Fang Aili, NYArtsnWords,
David Justin, LeonardoRob0t, JLaTondre, Airconswitch, SmackBot, Srnec, Ctbolt, RichardMarcJ, RyanEberhart, Writtenright, Scharks,
Clicketyclack, Symposiarch, Iridescent, R9tgokunks, DeepSouth, Agne27, PizzaMan, Thijs!bot, Mojo Hand, James086, Dan D. Ric,
Rothorpe, Murgh, Jllm06, The Anomebot2, Robotman1974, Patstuart, MartinBot, CommonsDelinker, Nono64, J.delanoy, Acalamari,
Gregbaker, Belovedfreak, Jhouse86, TreasuryTag, Aymeri, Philip Trueman, Dudesweet44, Feudonym, HiDrNick, Lightmouse, Chillum,
ObfuscatePenguin, Sfan00 IMG, Ksquare77, Tomas e, Fatsamsgrandslam, Mmata3, Chasnor15, Addbot, Yobot, Ulric1313, Iloveham,
Capricorn42, DalGobboM, Dewritech, Xavieris, ClueBot NG, MerlIwBot, Helpful Pixie Bot, Sergey.prokopenko, Frinkky, Arctictis,
Winosnob and Anonymous: 59
• Champagne Source: http://en.wikipedia.org/wiki/Champagne?oldid=650951886 Contributors: AxelBoldt, Magnus Manske, WojPob,
Mav, Robert Merkel, Dachshund, Rmhermen, Novalis, PierreAbbat, Heron, Lightning, Hephaestos, Olivier, Someone else, PhilipMW,
Liftarn, SGBailey, Miciah, Pcb21, Tolken, Whkoh, Stefan, Wnissen, Richard Avery, Hemmer, Ventura, Charles Matthews, Dcoetzee,
Nohat, Dysprosia, Wik, CBDunkerson, Astrotrain, Samsara, Lord Emsworth, David.Monniaux, Hajor, Carlossuarez46, Rohanec, Donarreiskoffer, Robbot, Chris 73, Puckly, Rorro, Diderot, Wikibot, Profoss, DocWatson42, Meursault2004, Koyn, Dmmaus, Solipsist, Chowbok, Mu, OwenBlacker, DragonflySixtyseven, Burschik, Sonett72, Lostchicken, Stereo, Blorg, Rich Farmbrough, Guanabot, FiP, Narsil,
Notinasnaid, Alistair1978, Bender235, Violetriga, Hayabusa future, Pontac, Etimbo, West London Dweller, Bobo192, Vervin, Fir0002,
Martorell, Foobaz, Ncurses, Slipperyweasel, EvilSuggestions, Justinc, Officiallyover, Orangemarlin, Twyford, Primalchaos, Bart133, Benjamin.Heasly, Ste281, GL, TenOfAllTrades, Ghirlandajo, HenryLi, Ogambear, Deror avi, Dennis Bratland, Mahanga, WilliamKF, Richard
Arthur Norton (1958- ), Mindmatrix, Camw, Mathmo, Guy M, Carcharoth, Pol098, El Suizo, FBarber, Dynamax, Graham87, Deltabeignet,
BD2412, Calebrw, Coneslayer, Rjwilmsi, XLerate, FlaBot, Latka, TheMidnighters, Ronebofh, WikiWikiPhil, Walter Moar, Korg, YurikBot, ThunderPeel2001, RussBot, Dreammaker182, Kauffner, Red Slash, Hede2000, Gaius Cornelius, EngineerScotty, Mipadi, Deep
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Zsinj, OrphanBot, Kittybrewster, Addshore, PrivateWiddle, CharonX, Lykovaa, Cybercobra, Savidan, James McNally, Zzorse, Ligulembot, Zeamays, Scharks, Bejnar, Ohconfucius, Lambiam, Esrever, Rescendent, Rory096, Valfontis, Soap, Tazmaniacs, Trace, IronGargoyle,
F15 sanitizing eagle, Ckatz, Ian Dalziel, JHunterJ, Samfreed, Dicklyon, MrArt, Scyrene, Midnightblueowl, Ryulong, Symposiarch, Wedwardes, Mrbahbah, Ratsack, Lolzka, Champo1, Britonkolber, WineLover, Domainiac1743, DavidOaks, Tawkerbot2, Timrem, Marsoullis,
ChrisCork, Amniarix, Alexthe5th, The Flying Dutchman, CmdrObot, Galo1969X, Prlsmith, Agemegos, Ibadibam, DeepSouth, Bill1743,
Cydebot, Mierlo, Frzl, Epstein’s Mother, Agne27, Roymstat, Dougweller, Bernard the Varanid, Roberta F., Rawmcc, Nabokov, Epbr123,
Opabinia regalis, Fountain09, Hervegirod, Keraunos, Paula Willard, B.B.Penn, Tgwaltz, Dfrg.msc, Edchi, Dgies, The Fat Man Who Never
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Glen, DerHexer, JaGa, Bollinge, JdeJ, Patstuart, Coolix, Electiontechnology, Speqter, Rettetast, Juan kerr, Ritchie132, CommonsDelinker,
Nono64, Boston, Bmrbarre, Tgeairn, J.delanoy, Pharaoh of the Wizards, Benbowen, Littlebum2002, Lordprice, McSly, Chrisforster, Nyjets1028, Belovedfreak, Grafumbly, Mufka, Biglovinb, Sunderland06, Biancasimone, Tygrrr, HighKing, Yellowpunk, VolkovBot, Jamesromanow, Orsouk, Rduquesnoy, Goldenears, Ryan032, Philip Trueman, Neptuno3, TXiKiBoT, Thebone, FlagSteward, Ragemanchoo, IronMaidenRocks, Figureskatingfan, Brittainia, Njn, Dlewis1, Archer Maggott, Colmanstephenson, Falcon8765, Jstew96, Markep1, SieBot,
Fijidaddy, Frans Fowler, N-HH, BotMultichill, VVVBot, Da Joe, Rwap, Fmh1964, Thehornet, Bojars, Hac13, Minus198, Twinmokey,
Oda Mari, Smaug123, Faradayplank, Lightmouse, SimonTrew, Lizardo tx, Koreanjason, Screech1941, Remmus9, ImageRemovalBot,
Martarius, ClueBot, Jamescanavan, Icarusgeek, Vonbontee, Liuzhou, Tomas e, Hafspajen, Ottawahitech, Djsrulz101, N7V, Alexbot,
Rhododendrites, 123456789fdsa, The Red, Winebloom, Mistermistertee, Pwnchocobo, XLinkBot, MystBot, Addbot, Wran, Infomunster, Dave1206, DOI bot, Landon1980, TomTom321, Darwin-rover, Fieldday-sunday, Rawdogg, Glane23, Nonegivenwp, Ambarshante,
Favonian, LinkFA-Bot, BobMiller1701, Numbo3-bot, Tide rolls, Gail, Legobot, Pointer1, Luckas-bot, Yobot, TaBOT-zerem, Legobot II,
Donfbreed, Mr Meticulous, Maxí, AnomieBOT, DemocraticLuntz, Øno, Piano non troppo, Howzat15, Citation bot, Xqbot, Grosplant,
Jmundo, Ruy Pugliesi, J04n, Omnipaedista, Dzsi, Parler Vous, Bohemian Arcade, Braingle, Esak95, Spamtin, Surv1v4l1st, Komitsuki,
Jamesooders, HamburgerRadio, JackSprat213, Citation bot 1, Chris814, HRoestBot, Moonraker, Riccardo.fabris, Benellefsen, Trappist
the monk, CroissantLove, Lotje, Mramz88, DARTH SIDIOUS 2, Webzzle, Andrea105, Rosatorres, EmausBot, Jandcpanman, Da500063,
American Billionaire, Ebe123, Josephgrut, Josve05a, Shuipzv3, Ksu6500, H3llBot, Wayne Slam, Donner60, Yorkshiresoul, Alacante45,
SYTYCSM, Djaboula, ClueBot NG, Cibaboo, Encycloshave, Ennismv, Bibliorock, Johnston22, Helpful Pixie Bot, Bibcode Bot, SchroCat,
Harbollen, BG19bot, Snaevar-bot, Northamerica1000, Lowercase Sigma, SaenzL, Amp71, Duboing, Mad1231moody, Irrigationsystem,
Athertonwest, DarafshBot, Matt503x, Icecreamheadache, Dexbot, Mogism, Daisyanneharper, JustAMuggle, Mrsalannacharming, Magnolia677, Alliance française de Wuhan, EditoFrancefr, Gofinsc, Kind Tennis Fan, N0n3up, FrB.TG, Monkbot, Jeeves79, Thisguy1030, NQ,
Precarious15, Boblerglad and Anonymous: 517
• Dom Pérignon (monk) Source: http://en.wikipedia.org/wiki/Dom%20P%C3%A9rignon%20(monk)?oldid=653853573 Contributors: Ellywa, Wnissen, Rbraunwa, Greenrd, Maximus Rex, Donarreiskoffer, Bearcat, Gentgeen, Robbot, Psychonaut, JackofOz, Klemen Kocjancic, JamesTeterenko, Blorg, Defenestrate99, Srbauer, Justinc, Arthena, Adrian.benko, Scriberius, Camw, BD2412, Mikecase00, Rjwilmsi,
Bgwhite, YurikBot, DTRY, David Justin, SmackBot, Alsandro, Gilliam, Hmains, Victorgrigas, Oatmeal batman, Scharks, Ian Dalziel,
BranStark, Resonant0ne, Physic sox, Cydebot, Agne27, Tectar, Thijs!bot, Nick Number, Lajsikonik, Arch dude, WineDrinkerMe, Kostisl,
CommonsDelinker, DH85868993, VolkovBot, TXiKiBoT, FlagSteward, Broadbot, Gotox, Synthebot, Arakunem, Tomas e, Sixheadedgoblin, WikHead, Good Olfactory, Addbot, CornellEngr2008, Lightbot, Luckas-bot, Lecen, Law, Xqbot, Jsmith1000, Louperibot, Moonraker,
Daniel the Monk, RjwilmsiBot, EmausBot, John of Reading, Pp.paul.4, ClueBot NG, Helpful Pixie Bot, AwamerT, VIAFbot, Roger Chencho and Anonymous: 56
• Dom Pérignon (wine) Source: http://en.wikipedia.org/wiki/Dom%20P%C3%A9rignon%20(wine)?oldid=648653988 Contributors: An-
42
dre Engels, Robbot, Psychonaut, JackofOz, Alan Liefting, DocWatson42, Filceolaire, Dr.frog, Kwamikagami, Justinc, Alansohn,
Woohookitty, Camw, Sin-man, Brighterorange, Bensin, Gregmg, CStyle, M0RHI, Hydrargyrum, The Ogre, Slicing, Nikkimaria, Thiste,
David Justin, Niklarin, SmackBot, SEANBROSNAN, Kintetsubuffalo, Alex earlier account, OrphanBot, Ohconfucius, Gunnala, IronGargoyle, Funnybunny, Dr.K., Newone, YukataNinja, Acne m, Cydebot, Agne27, Sblowes, Thijs!bot, The Fat Man Who Never Came Back,
Deflective, Murgh, Cadsuane Melaidhrin, EagleFan, Agent007bm, Glen, CommonsDelinker, Acalamari, Wlwesq, Nyjets1028, Miskwito,
DMCer, Funandtrvl, VolkovBot, THaScHwAb, TreasuryTag, Shortride, Reinhardheydt, Umenosato, FlagSteward, Ambaza, Hockeyelmo,
PlatinumSunlight, SieBot, Fmh1964, EditorInTheRye, ImageRemovalBot, ClueBot, Raborg, Tomas e, Gnocchiandwine, Hafspajen, The
Wild West guy, RafaAzevedo, Eeekster, Levent, BOTarate, Project FMF, NellieBly, Canuck422, Justice4art, Addbot, DENker, 15lsoucy,
Tide rolls, Gail, Peni, Luckas-bot, Yobot, TaBOT-zerem, Mordasak3, Captainclegg, Bluee Mountain, GrouchoBot, FrescoBot, Romanbibwiss, Moonraker, Robo Cop, Vincent.mulard, Rangoon11, Grenade J, MerlIwBot, Helpful Pixie Bot, HMSSolent, Northamerica1000,
Will random, Bcnwino, Dylandog99, Rautard and Anonymous: 82
• Moët & Chandon Source: http://en.wikipedia.org/wiki/Mo%C3%ABt%20%26%20Chandon?oldid=653787692 Contributors: Manning
Bartlett, Enchanter, Olivier, Delirium, Pcb21, Jdforrester, DropDeadGorgias, Bogdangiusca, Lfh, Lambda, Moriori, ZimZalaBim, JackofOz, Centrx, DocWatson42, Andycjp, Ebear422, Rdsmith4, Icairns, Klemen Kocjancic, Zro, Dr.frog, Aranel, Kwamikagami, Ardric47,
Hooperbloob, Justinc, Mdd, Alansohn, Gene Nygaard, Dennis Bratland, Japanese Searobin, Tfz, Woohookitty, Camw, GregorB, SDC,
Johan Lont, Graham87, Angusmclellan, Tim!, Gryffindor, Carl Logan, Wirm, Ravik, FayssalF, FloK, FlaBot, Mark83, Choess, Damsleth,
Jaraalbe, Extraordinary Machine, RussBot, Danbarnesdavies, NawlinWiki, Bachrach44, Cmdrbond, Bossrat, Seegoon, Davetunney, FiggyBee, Fenian Swine, Nikkimaria, Thiste, David Justin, Schizobullet, SmackBot, Mattarata, Chris the speller, Kharker, Payam81, Victorgrigas, Colonies Chris, Dtoddmiller, Medium dry vodka martini lemon peel shaken not stirred, Cplakidas, Derek R Bullamore, Ohconfucius,
Yoreeder, SilkTork, Mr. Lefty, Rofl, Grandpafootsoldier, Udibi, Hu12, Paul Foxworthy, Domainiac1743, Phoenixrod, Cheeesemonger,
MightyWarrior, Hpfan1, Aihtdikh, Cydebot, Gogo Dodo, Agne27, JamesLucas, Thijs!bot, The Fat Man Who Never Came Back, The
Person Who Is Strange, Jayron32, Pichote, Deflective, Moogatoo, Murgh, Bodominjarvi, Fletcherdunn, Veritasjohn, Purslane, Boston,
Catmoongirl, Troyeseffigy, Mephator, El monty, DMCer, Funandtrvl, VolkovBot, Kakoui, Mercurywoodrose, RedAndr, Ilyushka88,
Carinemily, Domainechandon, Aquasplash, Aednichols, Moonriddengirl, SE7, RatnimSnave, Nummer29, EditorInTheRye, Zombie69,
Lightmouse, Smashville, YSSYguy, Martarius, ClueBot, CYBret, Tomas e, Uncle Milty, ClaimJumperBob, Hutern lueez, Polly, Aitias,
Johnuniq, Apparition11, DumZiBoT, Justice4art, Bazj, Addbot, Kevinkph85, Fluffernutter, 84user, Tide rolls, Lightbot, Zorrobot, Luckasbot, Yobot, Jason Recliner, Esq., James Conoco, Chin tin tin, JackieBot, Fanoftheworld, Sz-iwbot, Flewis, XXVI, Mr. Frank, Sionus,
B33k33per, Nagualdesign, Citation bot 1, I dream of horses, Annie1701a, Moonraker, Adamfitz84, Mean as custard, Josupeit, NoisyJinx,
Bling 81, Fattymogens, Empath 194, Magik 187, Puck 384, Wolf Cub 30, Vanguard 413, Random 444, Thine Antique Pen, Rcsprinter123,
SoKashira, L Kensington, Peoplefromarizona, Rangoon11, ChuispastonBot, ClueBot NG, Frietjes, Helpful Pixie Bot, Hiparick, KapitanCookie, Jameshjdavies, Monkbot, AdventurousMe and Anonymous: 204
• Champagne Krug Source: http://en.wikipedia.org/wiki/Champagne%20Krug?oldid=655556905 Contributors: Karada, DocWatson42,
Dr.frog, Kensai, (aeropagitica), Ceyockey, Camw, Bertrand77, Tabletop, Sin-man, Graham87, BD2412, Mikecase00, Rjwilmsi, Vegaswikian, FlaBot, Cmdrbond, Dogcow, Fozi999, Dawhitfield, Thiste, SmackBot, SEANBROSNAN, Greenshed, Kellyprice, Alanmoss, SilkTork, 16@r, Symposiarch, Yakovy, Agne27, Dawkeye, Zigzig20s, Murgh, Theroadislong, R'n'B, Terroiriste, Bry9000,
FlagSteward, Andy Dingley, DeeLeCount, Tomas e, 718 Bot, Panyd, Iohannes Animosus, Dthomsen8, MystBot, Justice4art, Addbot, Ironholds, Tassedethe, Howcom, AnomieBOT, Bluee Mountain, JimVC3, MondalorBot, RjwilmsiBot, GoingBatty, NeilK, Vchia,
87v7t76fc4iguwevf7657436253yd4fug754ws67dtfugiy67t8576, BattyBot, ChrisGualtieri, Davidtaniguchi and Anonymous: 28
• Champagne Lanson Source: http://en.wikipedia.org/wiki/Champagne%20Lanson?oldid=637456028 Contributors: FlaBot, Wknight94,
SmackBot, Radagast83, Sexyb1atch, Agne27, Mapcat, Murgh, TreasuryTag, Tomas e, Addbot, AnomieBOT, Rockypedia, Lotje, Gérald
Garitan, Xavieris, Helpful Pixie Bot, NinjasRFun, Monkbot and Anonymous: 2
• Champagne Besserat de Bellefon Source: http://en.wikipedia.org/wiki/Champagne%20Besserat%20de%20Bellefon?oldid=637455947
Contributors: Dawynn, Xavieris, Wgolf, BG19bot, BattyBot and Jamesmcmahon0
• Bollinger Source: http://en.wikipedia.org/wiki/Bollinger?oldid=647061945 Contributors: Olivier, Markonen, Alan Liefting, DocWatson42, Iamunknown, Woohookitty, Camw, GregorB, Karam.Anthony.K, BD2412, Tim!, Gryffindor, Fozi999, SmackBot, Baronnet,
Colonies Chris, TCY, Mr.bonus, Tim riley, Gryffon, SilkTork, MightyWarrior, CmdrObot, Cydebot, Myscrnnm, Agne27, Lucidforest,
Thijs!bot, The Fat Man Who Never Came Back, Jon f, J.P.Lon, KWliKid, Veritasjohn, Nono64, NYDCSP, Kyriosity, Terlato, Billinghurst,
Fmh1964, Lucasbfrbot, Thefiend567, Arbor to SJ, Lightmouse, ImageRemovalBot, ClueBot, Tomas e, Jmw2508, DumZiBoT, XLinkBot,
Addbot, Ronhjones, Bollingerinsurance, Zorrobot, AnomieBOT, Citation bot, Hardcoreraveman, LucienBOT, WilliamMostmans, SuperJew, Nickhorder, Full-date unlinking bot, Reaper Eternal, Jirono, EmausBot, GoingBatty, Springdanda, EdoBot, Frietjes, Rezabot, Helpful
Pixie Bot, Cowdy001, Simeondahl, Halsalljoseph, PeterDance2013, Pietro13 and Anonymous: 47
9.8.2
Images
• File:A_village_with_vineyards_in_Champagne,_France_1987.jpg Source: http://upload.wikimedia.org/wikipedia/commons/4/4b/
A_village_with_vineyards_in_Champagne%2C_France_1987.jpg License: CC BY 2.0 Contributors: originally posted to Flickr as A village in Champagne, France 1987 Original artist: Phillip Capper
• File:Ambox_important.svg Source: http://upload.wikimedia.org/wikipedia/commons/b/b4/Ambox_important.svg License: Public domain Contributors: Own work, based off of Image:Ambox scales.svg Original artist: Dsmurat (talk · contribs)
• File:Anbau_champagner.png Source: http://upload.wikimedia.org/wikipedia/commons/b/b8/Anbau_champagner.png License: Public
domain Contributors: ? Original artist: ?
• File:Blanc_de_blanc_grand_Cru_champagne.jpg Source: http://upload.wikimedia.org/wikipedia/commons/6/6c/Blanc_de_blanc_
grand_Cru_champagne.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Agne27
• File:Bollinger.jpg Source: http://upload.wikimedia.org/wikipedia/commons/2/22/Bollinger.jpg License: CC BY 2.0 Contributors: originally posted to Flickr as Bollinger Original artist: Jukka
• File:Bollinger_champagne_house.jpg Source: http://upload.wikimedia.org/wikipedia/commons/e/ec/Bollinger_champagne_house.jpg
License: CC BY 2.0 Contributors: originally posted to Flickr as Bollinger champagne house Original artist: Sarah Kennon
• File:Bollinger_vineyard_marker.jpg Source: http://upload.wikimedia.org/wikipedia/commons/3/34/Bollinger_vineyard_marker.jpg
License: CC BY-SA 3.0 Contributors: Own work Original artist: Tomas er
9.8. TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES
43
• File:Bottle_of_Champagne_Krug.JPG Source: http://upload.wikimedia.org/wikipedia/en/6/68/Bottle_of_Champagne_Krug.JPG License: Cc-by-sa-3.0 Contributors:
Photo taken by Agne27 Original artist: ?
• File:Bouchon_de_champagne_neuf.jpg Source: http://upload.wikimedia.org/wikipedia/commons/6/6b/Bouchon_de_champagne_
neuf.jpg License: CC BY-SA 4.0 Contributors: Own work Original artist: Bibliorock
• File:Champagne-Corking-1855.jpg Source: http://upload.wikimedia.org/wikipedia/commons/e/ef/Champagne-Corking-1855.jpg License: CC BY-SA 2.5 Contributors: Originally from en.wikipedia; description page is/was here. Original artist: Original uploader was
Lordprice at en.wikipedia
• File:Champagne-Remuer.jpg Source: http://upload.wikimedia.org/wikipedia/commons/f/fa/Champagne-Remuer.jpg License: CC BYSA 2.5 Contributors: Originally from en.wikipedia; description page is/was here. Original artist: Original uploader was Lordprice at
en.wikipedia
• File:Champagne_Krug_courtyard.jpg Source: http://upload.wikimedia.org/wikipedia/commons/9/9c/Champagne_Krug_courtyard.
jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Tomas er
• File:Champagne_Krug_entrance_gate.jpg Source:
http://upload.wikimedia.org/wikipedia/commons/2/23/Champagne_Krug_
entrance_gate.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Tomas er
• File:Champagne_celebration_-_tour_of_gippsland.jpg Source: http://upload.wikimedia.org/wikipedia/commons/3/32/Champagne_
celebration_-_tour_of_gippsland.jpg License: GFDL 1.2 Contributors: Own work Original artist:
fir0002 | flagstaffotos.com.au
• File:Champagne_uncorking_photographed_with_a_high_speed_air-gap_flash.jpg Source: http://upload.wikimedia.org/wikipedia/
commons/6/64/Champagne_uncorking_photographed_with_a_high_speed_air-gap_flash.jpg License: CC BY-SA 3.0 Contributors: Own
work Original artist: Niels Noordhoek
• File:Champagnevineyards.JPG Source: http://upload.wikimedia.org/wikipedia/commons/d/d4/Champagnevineyards.JPG License:
Public domain Contributors: Transferred from en.wikipedia; transferred to Commons by User:Leoboudv using CommonsHelper. Original artist: Original uploader was RichardMarcJ at en.wikipedia
• File:Chehalem_pinot_noir_grapes.jpg Source: http://upload.wikimedia.org/wikipedia/commons/3/31/Chehalem_pinot_noir_grapes.
jpg License: Public domain Contributors: ? Original artist: ?
• File:Clos_du_Mesnil_20111029.jpg Source: http://upload.wikimedia.org/wikipedia/commons/f/f4/Clos_du_Mesnil_20111029.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Tomas e
• File:Coat_of_Arms_of_Philip,_Duke_of_Edinburgh.svg Source: http://upload.wikimedia.org/wikipedia/commons/6/6f/Coat_of_
Arms_of_Philip%2C_Duke_of_Edinburgh.svg License: CC BY-SA 3.0 Contributors: Own work Original artist: Sodacan
• File:Commons-logo.svg Source: http://upload.wikimedia.org/wikipedia/en/4/4a/Commons-logo.svg License: ? Contributors: ? Original
artist: ?
• File:De_Troy_Oyster_Lunch.PNG Source: http://upload.wikimedia.org/wikipedia/commons/d/df/De_Troy_Oyster_Lunch.PNG License: Public domain Contributors: ? Original artist: ?
• File:Dom-perignon.jpg Source: http://upload.wikimedia.org/wikipedia/commons/9/96/Dom-perignon.jpg License: Public domain Contributors: ? Original artist: ?
• File:Dom-perignon_logo.jpg Source: http://upload.wikimedia.org/wikipedia/en/9/94/Dom-perignon_logo.jpg License: Fair use Contributors:
The logo is from the http://www.domperignon.com website. Original artist: ?
• File:Dom_Perignon_1999.jpg Source: http://upload.wikimedia.org/wikipedia/commons/7/76/Dom_Perignon_1999.jpg License: Public
domain Contributors: Transferred from en.wikipedia; transferred to Commons by User:Notwist using CommonsHelper. Original artist:
Original uploader was PlatinumSunlight at en.wikipedia
• File:Dom_Pérignon,_gravestone.JPG Source: http://upload.wikimedia.org/wikipedia/commons/f/f9/Dom_P%C3%A9rignon%2C_
gravestone.JPG License: GFDL Contributors: ? Original artist: ?
• File:Factory_icon.svg Source: http://upload.wikimedia.org/wikipedia/commons/a/ae/Factory_icon.svg License: Public domain Contributors: File:Průmysl.GIF Original artist: Original by Tichovský Petr, vector by chris
• File:Folder_Hexagonal_Icon.svg Source: http://upload.wikimedia.org/wikipedia/en/4/48/Folder_Hexagonal_Icon.svg License: Cc-bysa-3.0 Contributors: ? Original artist: ?
• File:French_champagne_nm.jpg Source: http://upload.wikimedia.org/wikipedia/commons/0/0b/French_champagne_nm.jpg License:
CC BY-SA 3.0 Contributors: Own work Original artist: Agne27
• File:Glass_of_champagne.jpg Source: http://upload.wikimedia.org/wikipedia/commons/4/40/Glass_of_champagne.jpg License: CC
BY 2.0 Contributors: originally posted to Flickr as champagne Original artist: bgvjpe
• File:Grand_Cru_champagne.jpg Source: http://upload.wikimedia.org/wikipedia/commons/d/d3/Grand_Cru_champagne.jpg License:
CC BY-SA 3.0 Contributors: Own work Original artist: Agne27
• File:Grand_Cru_champagne_2.jpg Source: http://upload.wikimedia.org/wikipedia/commons/a/a2/Grand_Cru_champagne_2.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Agne27
• File:Grape-Shot.jpg Source: http://upload.wikimedia.org/wikipedia/commons/1/1f/Grape-Shot.jpg License: Public domain Contributors: Source URL http://www.lordprice.co.uk/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=Champagne Original artist: ?
• File:Lanson_Courlancy_6711.JPG Source: http://upload.wikimedia.org/wikipedia/commons/6/62/Lanson_Courlancy_6711.JPG License: CC BY-SA 3.0 Contributors: Own work Original artist: G.Garitan
• File:Laurent-Perrier-1905.jpg Source: http://upload.wikimedia.org/wikipedia/commons/2/2e/Laurent-Perrier-1905.jpg License: CC
BY-SA 2.5 Contributors: Transferred from en.wikipedia to Commons. Original artist: The original uploader was Lordprice at English
Wikipedia
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• File:Logo_for_Champagne_Krug.jpg Source: http://upload.wikimedia.org/wikipedia/en/2/26/Logo_for_Champagne_Krug.jpg License: Fair use Contributors: OTRS ticket 2014033110011844 from their marketing manager Original artist: ?
• File:Moët_&_Chandon_Dom_Perignon_Sculpture_2.jpg Source: http://upload.wikimedia.org/wikipedia/commons/5/5d/Mo%C3%
ABt_%26_Chandon_Dom_Perignon_Sculpture_2.jpg License: CC BY-SA 4.0 Contributors: Own work Original artist: Victor Grigas
• File:Moët_&_Chandon_caves_10.jpg Source: http://upload.wikimedia.org/wikipedia/commons/8/8f/Mo%C3%ABt_%26_Chandon_
caves_10.jpg License: CC BY-SA 4.0 Contributors: Own work Original artist: Victor Grigas
• File:Pope_Urban.jpg Source: http://upload.wikimedia.org/wikipedia/commons/c/c2/Pope_Urban.jpg License: CC BY-SA 2.0 Contributors: originally posted to Flickr as Urbanus II Original artist: Nelson Minar
• File:Prince_of_Wales’{}s_feathers_Badge.svg Source: http://upload.wikimedia.org/wikipedia/commons/7/7a/Prince_of_Wales%27s_
feathers_Badge.svg License: CC BY-SA 3.0 Contributors:
• Coat of Arms of Charles, Prince of Wales.svg Original artist: Coat of Arms of Charles, Prince of Wales.svg: Sodacan
• File:Rose_Champagne_Bubbles.jpg Source: http://upload.wikimedia.org/wikipedia/commons/f/f7/Rose_Champagne_Bubbles.jpg License: CC BY 2.5 Contributors: http://flickr.com/photos/gaetanlee/162917663/ Original artist: Original uploader was Agne27 at
en.wikipedia
• File:Rose_champagne.jpg Source: http://upload.wikimedia.org/wikipedia/commons/d/d6/Rose_champagne.jpg License: CC BY-SA 3.0
Contributors: Own work Original artist: Agne27
• File:Royal_Coat_of_Arms_of_the_United_Kingdom.svg Source:
http://upload.wikimedia.org/wikipedia/commons/9/98/Royal_
Coat_of_Arms_of_the_United_Kingdom.svg License: CC BY-SA 3.0 Contributors: Own work Original artist: Sodacan
• File:Royal_Coat_of_Arms_of_the_United_Kingdom_(Scotland).svg Source: http://upload.wikimedia.org/wikipedia/commons/f/f7/
Royal_Coat_of_Arms_of_the_United_Kingdom_%28Scotland%29.svg License: CC BY-SA 3.0 Contributors: Own work Original artist:
Sodacan
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Viiniklubin Luksussamppanjat

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