From Monks to Millions: The Story of Champagne

Few beverages evoke the same glamour and celebration as Champagne, with its effervescence and elegant charm. This sparkling wonder has been a symbol of luxury and festivity for centuries, captivating people's hearts and taste buds worldwide. In this article, I'll briefly journey through the fascinating history, geography, climate, viticulture, grape varieties, winemaking methods, and the diverse styles and flavour profiles that make Champagne an unparalleled delight.

Historically, the wines produced in Champagne were pale red, still, and made from Pinot Noir grapes. In the cold winters of Champagne, fermentation would stop and then start again as temperatures rose, resulting in lightly sparkling wine. Initially, Champagne presented a challenge as bottles often exploded due to trapped carbon dioxide during fermentation. However, advancements in glass and cork-making techniques soon made Champagne a safe and popular choice for celebrations worldwide. While the common myth credits Dom Pérignon, a Benedictine monk, with inventing Champagne, sparkling wine had existed long before him and was considered a fault. Nevertheless, Dom Pérignon significantly contributed to perfecting the art of winemaking in Champagne.

Situated about 90 miles east of Paris, Champagne is an AOC (protected wine region) in north-eastern France. Its unique geological characteristics play a vital role in shaping the distinctiveness of its wines. The Champagne vineyards are located on chalky hillsides, providing ideal conditions for proper water drainage and sunlight exposure. The primary grape-growing areas are the Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte des Sezanne, and the Côte des Bar.

The climate in Champagne is cold and marginal for grape cultivation, characterised by short, hot summers and harsh winters. These conditions contribute to high acidity and low sugar levels in the grapes, essential for producing quality sparkling wines. Champagne owes its unique character to a carefully selected blend of grape varieties, each bringing distinct attributes to the final wine. The three primary grape varieties used in champagne production are:

Chardonnay: Thrives in the chalky soils of the Côte des Blancs and the Côte des Sezanne and imparts elegance, finesse, and floral notes to the final blend.

Pinot Noir: Adds structure, body, and red fruit flavours to Champagne. It finds its best expression in the Montagne de Reims and Côte des Bars.

Meunier: Provides freshness, fruitiness, and approachability and is commonly grown in the Vallée de la Marne.

The magic of Champagne lies in the intricate winemaking methods used to create those all-important bubbles. The traditional method, known as the "méthode champenoise," is the hallmark of authentic Champagne production. Here's an overview of the process:

First Fermentation: After harvesting, the grapes are gently pressed to obtain the juice, which is then fermented into still wine in stainless steel tanks or occasionally oak barrels.

Assemblage: Skilled winemakers, known as "Chefs de Cave," create the final blend by carefully selecting and combining wines from different grape varieties and vintages. This blending process ensures the consistency and style of the Champagne house.

Second Fermentation: The blended wine is bottled with a mixture of yeast and sugar, called "liqueur de tirage," and sealed with a crown cap. The wine then undergoes a second fermentation in the bottle, trapping carbon dioxide and creating those delightful bubbles.

Aging: The bottles are stored horizontally in cool cellars for a minimum of 12 months, often much longer, to develop complexity and depth.

Riddling and Disgorgement: After aging, the bottles are subjected to "riddling," which involves gradually turning the bottles upside down to move the sediment to the neck. The sediment is then removed through "disgorgement," where the neck of the bottle is frozen, and the pressure of the carbon dioxide expels the sediment.

Dosage and Corking: A mixture of wine and sugar, known as "liqueur d'expédition," is added before corking the bottles with a mushroom-shaped cork and wire cage to achieve the desired sweetness level.

Champagne offers a spectrum of sweetness levels, ranging from bone-dry (Brut Nature) to sweet (Doux), catering to different tastes and occasions. It is also produced in various styles, including:

Non-Vintage (NV): Non-Vintage Champagne is a blend of wines from different vintages (years). The goal is to achieve a consistent style that represents the house's signature taste year after year. Champagne producers carefully blend wines from multiple harvests to ensure a balanced and harmonious flavour profile.

Vintage: Vintage Champagne is made from grapes harvested in a single exceptional year. It represents the unique characteristics of that specific vintage and reflects the influence of the weather conditions on the grapes. Vintage champagnes are crafted only in the best years when the grapes reach a high level of quality.

Rosé: Rosé champagne is a delightful pink-coloured variation made by incorporating red wine (usually Pinot Noir or Pinot Meunier) into the blend. The grapes can be either macerated with the skins for a short period (saignée method) or blended with the white base wine (assemblage method).

Blanc de Blancs: Blanc de Blancs champagne is made exclusively from white grape varieties, and Chardonnay is the most common grape used for this style. It tends to be elegant, light and often showcases crisp citrus and floral notes.

Blanc de Noirs: Blanc de Noirs translates to "white from blacks" and is made solely from red grape varieties like Pinot Noir and/or Pinot Meunier. The skins of these grapes are not used during the winemaking process, resulting in Champagne with a white appearance.

Grand Cru: The term "Grand Cru" refers to the highest quality designation in the Champagne region. It is given to specific villages within the Champagne region that meet stringent criteria for soil quality, vine age, and historical reputation.

Premier Cru: Premier Cru means "first growth" and represents the second-highest quality classification in Champagne. Like Grand Cru, it is awarded to villages meeting specific quality standards.

Prestige Cuvée: Prestige Cuvée represents the pinnacle of a champagne house's production. These are their most luxurious and exclusive offerings, often made in limited quantities and crafted from the best grapes from the finest vineyard sites. Prestige Cuvées are the ultimate expression of a champagne house's artistry and dedication to excellence.

Late Release (Late Disgorged): Late Release champagnes are aged for an extended period before they are finally disgorged (the process of removing sediment from the bottle after the secondary fermentation). This prolonged aging on the lees (yeast sediment) adds complexity and depth to the Champagne, resulting in more developed flavours and a creamy texture.

Recently Disgorged: Recently Disgorged champagnes are those that have undergone disgorgement relatively close to the time of release. These champagnes are fresher and showcase the more primary fruit and floral notes, providing a different tasting experience compared to the same cuvée after extended aging.

Champagne is a delicious, fun celebration in a glass, and its rich history, unique geography, and winemaking methods create a symphony of flavours and bubbles that have delighted generations of wine enthusiasts. Whether you're toasting a special occasion or simply seeking joy on a Wednesday night, Champagne remains an enduring symbol of elegance, luxury, and exuberance, making it a timeless classic in the world of wine. So, the next time you pop open a bottle of Champagne, remember that you're partaking in a centuries-old tradition that continues to enchant and delight palates worldwide.