Your Trip Through Champagne Begins in San Diego

Your Trip Through Champagne Begins in San Diego
The Story of Champagne
History
T
he first sparkling wine
was most likely created by
accident. In all likelihood, a vat
of fermenting wine was stopped
by a period of intensely cold
and dry weather until warmer
temperatures revived the activity.
The result – sparkling wine. This
type and process are known as
the “rural” or “ancestral” method
and represents one single
fermentation. The process was
perfected in the 18th century.
Today, Champagne production
involves two separate and distinct
alcoholic fermentations.
Historical Early Timeline
100-400 AD n First vineyards appear in Champagne
n Champagne is associated with royalty, celebration,
500 AD privilege, wealth, power and position
900-1600 n The Gouais and Fromenteau grapes are used to produce
Champagne
Compiled by
Deborah Damery Lazear, CSW
Business of Wine Instructor
Fun Fact
Wealthy textile barons
in the city of Reims
started gifting their
customers cases of
sparkling wine and
the customers returned
with considerable
more interest in the
wines than the
woolen goods.
1700-1800 n The Champenoise make strides in the development of sparkling wine process
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The advent of the glass bottle and cork seal
1729 n
Runiart is established
1743 n
Moet is established
1760 n
Dalamotte is established
1772
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Veuve-Cliquot is established
1785 n
Heidsieck is established
1876
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Modern Champagne is created for the British
1887
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Champagne fights for ownership of the word “Champagne”
1890 n
Phylloxera reduces vineyards from 150,000 acres to 30,000
Grapes
Pinot Noir
A black grape with complex flavors
with a broad range of bouquets and
textures. A Champagne made with
only Pinot Noir grapes is called
Blanc de Noir.
Flavors
floral aroma, berries, can be spicy
(rosemary, cinnamon), and can be
herbal (rhubarb, beet)
Pinot Meunier
A black grape with high acidity, it
buds late and ripens early avoiding
frost in winter and rain in spring.
Flavors
earthiness, plum, cherry, caramel
and spice
Chardonnay
A white grape with high acidity, it is
considered by many to be the “king of
grapes.” Champagne made with only
Chardonnay grapes is called Blanc
de Blancs.
Flavors
cherry, strawberry, floral, citrus,
and apple
Grape Process
Vintage – made in one growing season
only and the year is printed on the
label. It will reflect the growing season
of that year unlike a house blend of
several years. It’s scarce and therefore
usually higher in price.
Non-Vintage – tells the story of
multiple vintages.
Well-known Non-Vintage
n Cristal by Roederer
n La Grande Dame by Veuve Cliquot
n Dom Perignon by Moet et
Chandon
Five Main Regions
The Champagne region lies between the 49º and 49.5º parallel north
(the 50º parallel represents the northernmost limit of the vine in
Europe). The main regions in Champagne are:
➊ Montagne de Reims: Pinot Noir and
Pinot Meunier
➋ Côte des Blancs: Chardonnay
➌ Vallée de la Marne: Pinot Meunier
➍ Côte de Sézanne: Chardonnay
➎ Aube: Pinot Noir
Fun Fact
Weather of Region
Champagne claims
ownership of the terms
“Champagne method” or
“method champenoise."
Other areas, outside
Champagne, can use
“methode traditionnelle” to
indicate the same method
of production.
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Climate is cold and harsh
Strong continental and Atlantic influences
Spring is severe with frosts a common condition
Summers are warm with abundant cloud cover
Autumn often brings early frost
Winter is freezing
Champagne Producers
NM (négociant-manipulant): Buys
the grapes for their production.
CM (co-operative-manipulant):
Produces under a co-operative’s
label.
RM (récoltant-manipulant):
Bottles and sells wines under their
own labels – do not purchase
grapes from others.
SR (société de récoltants): Shares
the Champagne, but are not a
co-operative.
RC (récoltant coopérateur): Sells
Champagne that is produced by
the co-operative, but under its
own name and label.
Levels of Sweetness
How do you open Champagne?
Champagnes are not all created
equal especially when it comes to
sweetness (percentage of sugar).
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A two-letter code separates the
Champagne groups – each are
labeled according to what it does
in the producing process.
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Brut Nature: no added sugar
Extra Brut: 0-.6%
Brut: 0-1.5%
Extra Dry: 1.2-2%
Dry (Sec): 1.7-3.5%
Demi-Sec: 3-3.5%
Doux: over 5%
Fun Fact
Ideally most Champagne
is meant to be consumed
within 2-3 years of its
release. This has less to do
with the wine’s ageability
than with the life-span
of the cork holding back
pressure. Champagne is
best consumed within ten
years of purchase.
MA (marque auxiliaire or marque
d’acheteur): Uses a brand name
unrelated to the producer or
grower.
ND (négociant distributeur): Sells
under his/her (a merchant) own
name.
Cover top of bottle with a towel
n Place thumb over the cork
n Loosen the cage but do not remove it
(six counter-clockwise turns)
n Hold the bottle at a 45º angle
n Grasp the cork and turn the bottle
n Listen for the sigh – Champagne should not produce a pop
What pairs with Champagne?
Creamed soups
Consommé
Fried foods
Smoked fish
Raw bar items
White meats
Fish in cream sauce
Steamed lobster
Trout with almonds
Dessert (Doux)
No Champagne,
not even Doux,
can stand up to
wedding cake.
Toast first, eat later!