History

Champagne is a sparkling wine that is known for its elegance and sophistication, but its origins are humble and rooted in the region of Champagne, France. In the early days, the Champagne region was known for its still wines, which were highly prized by the French aristocracy. However, the wine was often difficult to transport because of the risk of spoilage during the long journey to Paris. To solve this problem, winemakers in Champagne began to experiment with creating a sparkling wine by adding sugar and yeast to the still wine, which produced a second fermentation and created bubbles in the bottle. By the 18th century, Champagne had become a favorite of royalty and high society, and the demand for the wine continued to grow. However, the production of Champagne was not without its challenges, including issues with inconsistent quality and exploding bottles. Over time, advances in technology and production methods helped to refine the process of making Champagne, and the wine became a symbol of luxury and celebration around the world. Today, Champagne is still made using traditional methods and is considered one of the finest and most exclusive wines in the world.

How Champagne is Made

The grapes used to make champagne are typically a blend of Chardonnay, Pinot Noir, and Pinot Meunier, and they are harvested by hand. The grapes are gently pressed to extract their juice, which is then fermented in stainless steel tanks. After fermentation, the base wines are blended to create the desired flavor profile. The blended wine is then mixed with a mixture of yeast and sugar, called the "liqueur de tirage," and the bottles are sealed with a crown cap. The wine is then stored horizontally in cool, dark cellars, where the secondary fermentation takes place. The yeast consumes the sugar, producing carbon dioxide, which is trapped in the bottle, creating the bubbles that champagne is known for. The champagne is aged in the bottle on its lees for a minimum of 15 months, and up to several years for vintage champagnes. During this time, the wine develops its unique flavor and aroma profile. After aging, the bottles are gradually turned and tilted, a process called "riddling," which causes the lees to settle in the neck of the bottle. The neck of the bottle is frozen, and the crown cap is removed, allowing the frozen lees to be expelled by the pressure of the carbon dioxide. The bottle is then topped up with a mixture of wine and sugar, called the "liqueur d'expédition," to balance the sweetness and acidity of the champagne. Finally, the bottle is corked and labeled, and then aged for an additional several months before it is ready to be sold and enjoyed.

Types of

• Rose - Vintners craft this sparkling pink variety by either mixing together red and white wine or leaving red grape peels in white wine while it’s fermenting.
• Blanc de Noirs - Only red grape varieties make their way into this variety, usually Pinot Noir and Pinot Meunier.
• Blanc de Blanc - This style gets made only with white grape varieties, usually Chardonnay.