Just in time for the holiday season, here’s an update to a blog I originally posted on December 18, 2018. This revised post includes new information regarding one of my favourite topics: Champagne, the king of bubbly.
LET’S TAKE A CLOSER LOOK AT CHAMPAGNE:
PROFILE: Champagne is a medium to full-bodied sparkling wine that is complex, opulent, and luxurious, with bright acidity and fine, delicate bubbles. Depending on the style, some aromatic notes you may perceive include the following:
- Fruit: Apple, pear, peach, lemon, grapefruit, strawberry, raspberry, cherry, apricot, melon
- Baked goods: Fresh bread, pie crust, pastry, brioche, biscuit
- Oak: Vanilla, marzipan, almond, hazelnut
- Mineral notes: Chalk, wet stone
AREA: Champagne, Reims, France. Located 145 km North-East of Paris.
The vineyard is spread over five departments: Marne, Aube, Aisne, Haute-Marne, and Seine-et-Marne. The wine growing sub-regions include Montagne de Reims, Vallée de la Marne, Côte des Blancs, and Côte des Bar. Additionally, Côte de Sézanne is an extension of Côte des Blancs.
TERROIR:
The Champagne region includes a series of hills above a chalk-rich plain. The chalk in the soil produces grapes that are rich in nitrogen, which is great for fermentation. Vines are mostly planted on slopes with an average gradient of 12%, although some slopes may be much steeper. The hillside provides optimal exposure to the sun. The slope of the land is also excellent for drainage where excess rainwater can run off.
The climate in Champagne is cool, with an average annual temperature of 11°C, which helps create the fresh acidity found in its wine. The region gets plenty of sun in the summer to help grapes grow. The rainfall is moderate throughout the year providing an excellent water supply to the grapes.
GRAPE VARIETIES USED: Champagne is crafted from the following grape varieties: Pinot Noir, Pinot Meunier, and Chardonnay. Together, these account for the vast majority of the region’s plantings, with Pinot Noir making up 38% of the vines, while Chardonnay and Pinot Meunier making up 31% each.
Some may be surprised to find that despite Champagne’s light colour, two of the main grapes, Pinot Noir and Pinot Meunier, are in fact red grape varieties. The pale colour is an outcome of the winemaking process. Except for Rosé Champagne (see main styles below), grapes in Champagne are pressed very lightly which means there isn’t much contact with the pigment rich grape skins.
While the “big three” dominate, a handful of lesser-known white grape varieties, Arbane, Petit Meslier, Pinot Blanc, and Pinot Gris, are also permitted.
As of late 2022, Voltis, a hybrid grape variety resistant to powdery and downy mildew has been approved in small amounts in Champagne AOC on a 10-year trial basis. Voltis may comprise of no more than 5% of the vineyard area, and no more than 10% of the authorized grapes in a blend over a period of 5 years (renewable once). Additionally, 95% of the plantings must come from the principal grape varieties.
METHOD: Champagne is made using the Traditional Method (Méthode Traditionelle) also called Méthode Champenoise, which produces lots of fine bubbles. A mixture of yeast and sugar is added to still wine directly in the bottle which leads to a second fermentation. This causes the release of carbon dioxide bubbles. Other sparkling wines use this method including Franciacorta, Cava, and Crémant.
RESIDUAL SUGAR:
Champagne varies in sweetness. The sweetness in Champagne is due to a process called “dosage” where a small amount of a mixture of sugar and wine called “liqueur d’expédition” is added back into the wine before corking. The amount of sugar will vary depending on the bottle.
- Brut Nature Less than 3 grams of sugar per litre. No sugar added (no dosage).
- Extra brut 0-6 grams of sugar per litre. Very dry.
- Brut Less than 12 grams of sugar per litre.
- Extra-dry Between 12-17 grams of sugar per litre.
- Sec Between 17-32 grams of sugar per litre.
- Demi-Sec Between 32-50 grams of sugar per litre. Moderately sweet.
- Doux 50 grams or more of sugar per litre. Sweet.
MAIN STYLES:
- Blanc de Blancs: Translates to White of Whites. Typically made from Chardonnay. Other permitted white grape varieties may also be present. It must be made exclusively from white grape varieties.
- Blanc de Noirs: Translates to White of Blacks. Made from either Pinot Noir or Pinot Meunier, or a combination of both. It must be made exclusively from red grape varieties.
- Rosé: Made by adding red wine to white wine, or by fermenting the juice while in contact with the skin of the red grape varieties.
- Grand Cru / Premier Cru: Champagne made from the region’s highest-rated vineyards.
- Non Millésimé: Champagne that contains wine from multiple years.
- Vintage: Made from wine from the same year.
- Cuvée: Made from a blend of Champagne grapes.
A couple of interesting facts….
- As opposed to mechanical harvesting, grapes in Champagne are handpicked so that the skin of the grape does not break prior to pressing.
- Champagne that is Non Millésimé must spend a minimum of 15 months aging on its lees, which are the dead yeast cells and remaining grape particles left after the second fermentation. For the other types of Champagne, it is a minimum of three years on its lees. This contributes to the fresh buttery croissant and warm bread aromas associated with Champagne.
BOTTLES CURRENTLY ON SALE
I couldn’t pass up sharing a good deal. If you’re in Ontario and reading this post before January 5, 2025, the following are currently on sale at the LCBO:
- Louis Roderer Collection Brut Premier Champagne
- Taittinger Brut Réserve Champagne
- Piper Heidsieck Brut Champagne
- Perrier-Jouët Grand Brut Champagne
WINE-FOOD PAIRING FOR THE HOLIDAYS:
Hosting a brunch with friends of family? Elevate the vibe by pairing Champagne with quiche. A Blanc de Blancs or Rosé will pair nicely with smoked salmon or with waffles and berries. Planning Christmas dinner? Try Brut Champagne with your turkey. If you’re looking to ring in the new year in style, pair Blanc de Blancs with caviar, scallops or crab. When it comes time for dessert, a Demi-Sec or Doux Champagne will pair beautifully with a berry pie.
Even if you’re throwing a very laid-back get-together, Champagne will shine since it’s so incredibly versatile. Because of its high acidity, it pairs amazingly well with fried appetizers, salty chips, or even buttery popcorn. I personally love Champagne with fried chicken. The acidity works magic with the fatty and saltiness of the chicken. If you’re serving a cheese tray, make sure it includes creamy cheeses such as Brie and Camembert.
So, whatever the occasion, Champagne has you covered. Cheers to delicious pairings and to the new year!
Educational resources for this blog:
- Page 72, 73, 74 of L’Atlas Mondial du Vin, 7e édition, written by Hugh Johnson and Jancis Robinson. 2014. Published by Broquet.
- www.champagne.fr
- https://winewitandwisdomswe.com/2022/12/15/a-glass-of-voltis-champagne-might-be-in-your-future
- https://winewitandwisdomswe.com/wp-content/uploads/2022/12/CDC_Champagne-updated-with-Voltis.pdf