Country :
The Champagne's land, northeast from Paris, is strictly determined by law. It spreads over the Montagne de Reims, the Vallée de la Marne, the Côte des Blancs, a small part of the Aube and of the Aisne and includes 250 villages or different "crus" . It covers about 30000 hectares whose 2/3 are cultivated. |
Care :
Disgorged Champagne will not improve in your cellar. It can be kept for 4 or 5 years lying in a cool place and screened from light.
It must be drunk cool but not chilled (from 6° to 8°=.
It may be cooled in a pail half filled with water and ice-cubes.
Use flutes or better still tulip shaped glasses but neither Champagne goblets nor Champagne whip. |
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Map of the Vineayard of Champagne
to see "the father of Champagne : Dom Perignon"
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Tasting :
Based on 3 examinations :
* Aspect
Bubbles must be fine and plentiful .
The robe (color) may be clear, light yellow, straw, sand...
* Scents
One will search for fragrances of fruits, flowers , wood hints, honey, Rum, brioche...
The nose will be described as subtle, silky, aristocratic, vinous, delicate, fruity, well rounded, suave, typical...
* Mouth
balanced, persistent, long on the palate , intense, strong, fleshy, nervy, fresh, elegant...
The structure of a wine originates from
- astringency induced by tannins
- acidity
- alcohol
These 3 agents when well balanced make full-bodied wines. |
Cellars :
Dug up, sometimes very deep, in raw chalk, they generate a remarkable regulation of temperature (10°) and hygrometry. |
Wine growing :
* Soil : a deep layer of chalk where vine takes root.
* Grape varieties :
Pinot Noir for body and long aftertaste.
Pinot Meunier for balance and ripeness.
Chardonnay (white) for elegance and lightness.
The grape harvest occurs towards the end of September, 100 days after the bloom. |
Pressing
A slow and gradual pressing in order not to stain the wine by the contact with the grape skins (save for Champagnes rosés).
Vinification : The 1rst fermentation starts immediately - interrupted by filtering - to end in clear wine.
In the spring, as many as 30 crus are blended - including a proportion of past years wines - in order to get a well balanced wine with a home made taste. If the harvest is exceptional, only crus from the year are blended : it's a a Champagne millésimé (vintage).
The 2nd fermentation (prise de mousse) starts when adding a little cane-sugar and ferments. Then the wine is bottled and bottles remain laying from 2 to 5 years in the deep of chalk cellars at 10°. Sugar is turning into alcohol and carbon gas which gives the wine its sparkle while a sediment appears.
Champagne is placed on its side and neck down on a "pupitre de remuage" and regularly shaken by a "remueur" who afterwards gives it a 1/8 turn and gradually tilts it.
It finally stays "sur pointe" waiting for disgorging: The bottle's neck is frozen so that the sediment is entrapped in ice. The bottle is then suddenly set upright and uncorked : the sediment is ejected by pressure.
It remains to make up for the expelled wine by adding "liqueur" (mixed cane-sugar and aged wine of Champagne) and to put a cork and a muselet. |
