Week 12 (18.01-24.01.2016): Vivat Champagne!

Just a few days ago we greeted a New Year. Traditionally we celebrated this event with fireworks and champagne. We should know something about this divine drink which is a simple sparkling wine. Important curiosity is that not every sparkling wine is a champagne. Only officially classified wines from the Champagne - most northernmost wine region of France - have the right to wear this name.

Fortuity creating

The first wine shrubs was planted in Champagne by Romans in Gallo-Roman era. Their cultivation because of the prevailing climate was not easy and survived mainly thanks to efforts and patience of monks. Champagne was qualified to French wines in the Middle Age in feudal era. During the reign of Henry IV in Paris was a tendency to say champagne wine. The word champagne meant wasteland suitable for pasture for sheep. Residents of the Champagne region initially did not like sparkling wines and they called it hideous. Wines were considered gray, badly stained and badly aging in barrels. To improve the quality of the wine began bottled before the end of the first fermentation. But in the spring in the wine cellar where it was kept, the temperature rose and corks began to pop. It was generated many problems both monks and winemakers so much so that bubbly wine was named devil.

Most sources state that the champagne was created first time in the Benedictine Abbey of Hautvillers and its creator was a monk Dom Pierre Perignon. But there are some who believe that probably the Benedictine Order of St. Hilary the first produced sparkling wine by rural method. Ultimately, the former was hailed father of champagne. And in his honor named a famous brand of champagne – Dom Perignon.  Dom Perignon notes that a young wine storm in a bottle because of sugar. This observation and curiosity of monk discover method of producing sparkling wine in 1690. The rules of producing sparkling wine are collected in his treaty. Interesting fact is that all of main findings remain unchanged to date.

Dom Perignon devoted his life to explore the secrets of champagne and tried to perfect it. He was a first winemaker who applying selection of grapes which improves the quality of wine and eliminates some of the disadvantages of wine. The most popular improvement which he introduces is the use an oak cork attached to bottle with hemp fiber saturated with oil. It allowing the wine to keep the freshness and foam. He introduce production of bottles with thicker walls which bear the high pressure of the gas.

Land flowing champagne

Four main regions in France which produce champagne on circa 34 ha wineyard in 260 thousand of parcels:

• Montagne de Reims
• Valle de la Marne
•  Cote des Blancs
• Aube

How it make?

• Must from grapes. The grapes are reaped at the end of September and beginning of October. Then the grapes are pressed. With extra virgin which is called cuvée are produced champagne the finest quality. From the second pressing are produced champagne unmarked particular annual.
•  Yeast and production of alcohol. Every champagne must have the first stage of fermentation. It done in vats or oak barrels and lasts about 2-3 weeks. Result is a wine but without bubbles.
• Assemblage - mixing several wines. This is the most important stage in the production process. Producers must make decision what varieties, which annual types and from which vineyards wines they should mingle with each other.
• Adding liqueur de tirage which is mix of sugar and yeasts. This mixture cause refermentation.
•  Bottling. Wine is poured into a heavy bottle and closes temporary plug. Bubbles are the result of the fermentation of carbon dioxide remain in the bottle. The pressure in the bottle is 6 atmospheres it is about three times more than the pressure in a car tire.
• The entire fermentation process takes about two months whilethe aging from 15 months to 3 years.

Types

Champagne can be divided due to the scale of sweetness, bottle size or type of grape. Here are the basic divisions:

Type of grape:

• Pinot noir
• Pinot meunier
• Chardonnay

Color of grape:

• Blanc de blancs – white from whites
• Blanc de noirs – white from darks

Scale of sweetness depends of gram of liquer de tirage:

• Brut – the most dry with 0-3 g
• Extra brut – dry with 0-6 g
• Brut - <15 g
• Extra dry - 12-20 g
• Sec  - 17-35 g
• Demi-sec – 33-50 g
• Doux – the most sweet with >50 g

Size of bottle:

• Piccolo – 200 ml
• Half  – 375 ml
• Standard – 750 ml
• Magnum – 1,5 l

Little savoir-vivre and interesting facts…

• Better is the younger champagne
• Constant storage temperature should have between 12 ° C to 18 ° C
• If the shelf-life of over 2 years old is the ideal storage temperature decreases and it is 11 ° C
•  Ultraviolet light harms champagne
• Keep it upright (not lying down like wine) and avoid shocks
• Drinking champagne in glasses type: flute, tulip, coupe
• Proper opening with sensitivity at an angle of 45° with slight removing the cork
•  Before consumption let’s do fragrance test 

The most popular brands

Sources:

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