Champagne: behind the bubbles
Champagne tours
are perhaps the easiest way
to begin to understand the French joie de vivre. One could be quite
happy eating at the Michelin-starred restaurants, tasting Champagne and following the Tourist Route through vine covered hills and
charming wine-producing villages.
Champagne France
Champagne is one of the most enjoyable travel
destinations in France. Troyes, the capital, has something for everyone.
A Medieval city, the cobblestone streets take you past 9 churches
dating from the 12th-19th centuries featuring stained glass and Gothic
art, and half-timbered buildings. At the other extreme, The Museum of Modern
Art with Fauvist paintings. The route from Épernay to Reims takes you through
the Regional Nature Park. Start in Épernay
with a visit to Champagne de Castellane. There is an interesting museum of the entire
process, plus 6 miles of caves. The view from the tower puts Épernay and the area
vineyards at your feet. Reims is not
only an important Champagne producing center but also the location of the
Gothic Notre-Dame Cathedral, site for the coronation of over 30 kings
of France.
Champagne Dictionary
The law of July 22, 1927, determined the limits of the Champagne
appellation, 3 grape varieties (Pinot Noir, Pinot
Meunier and Chardonnay) and requirements for pruning, harvesting,
pressing and fermentation. Here are a few terms you may encounter:
-
Brut Absolut, Brut, Extra-Dry, Sec,
Demi-Sec, Doux Designations from dry to sweet:
-
Blanc
de Blanc from Chardonnay is lighter in flavor, Blanc de Noirs from Pinot Noir and/or Pinot Meunier and are fuller bodied, Rosé gets its pink color and flavor from
juice contact with
the skins.
-
Cremant or Mousseux: sparkling wines
from outside Champagne
-
Landing: time Champagne has been in the country.
-
Petillant: gentle
effervescence.
-
Caves: underground cellar for aging.
-
Cuvée: blend.
Champagne Production
-
Pressing: Several,
gradual pressings achieve different characteristics as soon as grapes
are harvested.
-
First fermentation: Juice becomes wine.
-
Blending: NV (nonvintage) Champagnes result
from the art of combining grape varieties and years. Vintage Champagnes (all
from one
harvest) are only made in the best years
-
The wine is then cold stabilized, filtered and
bottled. Liqueur de tirage/Dosage (wine sweetened with
yeast) is added.
-
Second Fermentation: sugars produce tiny
bubbles. Remuage: "riddling"--bottles are held at a sharp angle
and periodically shaken. Sediment settles to the cork.
-
Dégorgement: removes sediment while
keeping the wine in the bottle.
-
Dosing: Liqueur d'expédition (sugar
and Champagne) added at time of disgorging to
increase sweetness until the desired type of wine is achieved. Wine is then
corked.
Serving and Tasting Champagne
-
Serve cool. Place in bucket
with water and ice for 15 to 20 minutes (the younger, the
cooler).
-
To open, loosen the wire, hold the cork,
incline the bottle, twist holding by the base.
-
Champagne flutes
gather the flavors and allow the bubbles to rise smoothly.
-
Enjoy the color and dancing bubbles, the
"necklace of pearls" at the surface.
-
Breathe the bouquet
-
Taste it. Roll it in your mouth to enjoy all the
sensations.
-
Champagne enhances almost any food. Try
mild cheeses, oysters, caviar and foie gras click Imported gourmet food
(select France).
Champagne labels, production and serving
The law of July 22, 1927, determined the limits of the Champagne
appellation, 3 grape varieties (Pinot Noir, Pinot
Meunier and Chardonnay) and requirements for pruning, harvesting,
pressing and fermentation. Here are a few terms you may encounter:
-
Brut Absolut, Brut, Extra-Dry, Sec,
Demi-Sec, Doux Designations from dry to sweet:
-
Blanc
de Blanc from Chardonnay is lighter in flavor, Blanc de Noirs from Pinot Noir and/or Pinot Meunier and are fuller bodied, Rosé gets its pink color and flavor from
juice contact with
the skins.
-
Cremant or Mousseux: sparkling wines
from outside Champagne
-
Landing: time Champagne has been in the country.
-
Petillant: gentle
effervescence.
-
Caves: underground cellar for aging.
-
Cuvée: blend.
Champagne Production
-
Pressing: Several,
gradual pressings achieve different characteristics as soon as grapes
are harvested.
-
First fermentation: Juice becomes wine.
-
Blending: NV (nonvintage) Champagnes result
from the art of combining grape varieties and years. Vintage Champagnes (all
from one
harvest) are only made in the best years (e.g.,
Dom
Pérignon 1993).
-
The wine is then cold stabilized, filtered and
bottled. Liqueur de tirage/Dosage (wine sweetened with
yeast) is added.
-
Second Fermentation: sugars produce tiny
bubbles. Remuage: "riddling"--bottles are held at a sharp angle
and periodically shaken. Sediment settles to the cork.
-
Dégorgement: removes sediment while
keeping the wine in the bottle.
-
Dosing: Liqueur d'expédition (sugar
and Champagne) added at time of disgorging to
increase sweetness until the desired type of wine is achieved. Wine is then
corked.
Serving and Tasting Champagne
-
Serve cool. Place in bucket
with water and ice for 15 to 20 minutes (the younger, the
cooler).
-
To open, loosen the wire, hold the cork,
incline the bottle, twist holding by the base.
-
Champagne flutes
gather the flavors and allow the bubbles to rise smoothly.
-
Enjoy the color and dancing bubbles, the
"necklace of pearls" at the surface.
-
Breathe the bouquet
-
Taste it. Roll it in your mouth to enjoy all the
sensations.
-
Champagne enhances almost any food. Try
mild cheeses, oysters, caviar and foie gras click Imported gourmet food
(select France).
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