Champagne and Sparkling wines

– Introduction to Champagne

CHAMPAGNE

“In victory one deserves it,

in defeat one needs it.”

- Napoleon

History

• The Champagne district lies at the crossroads of Europe. French kings were crowned at the cathedral in Reims.

• Dom Perignon 1670 – 1715

• CIVC founded in 1942 by Comte Robert-Jean de Vogue (of Moet et Chandon). Comité interprofessional du Vin de Champagne.

Regions

• 49° - 50° latitude

• Around the River Marne

• Main Towns: Reims, Epernay

• 13% vineyard area is owned by the various Champagne houses. The rest split between 14,000 small independent growers.

Districts

• Montagne de Reims

• Cote des Blancs

• Vallée de la Marne

• Aube, Cote de Sezanne

Climate

• Between 48th and 49th parallel, average temperature 10°C (50°F).

• Spring frost can be a problem, helped by wooded areas in parts of the region.

Climate

• Northerly continental, some Atlantic influence.

• Severe winters – vines killed in 1985. Average annual temperature 10°C – the very minimum at which the grape will ripen.

• Spring frosts damage or kill very young vines/shoots. Fluctuating temperatures at flowering can effect the set. Hail can destroy the crop.

Soil

• A porous chalk, thin topsoil (often only 60cm).

• Chalk acts as storage heater, useful for creating cellars underground.

Grape Varieties

• 35% Pinot Noir

• 39% Pinot Meunier

• 26% Chardonnay

• (mainly on the Cote des Blancs) one hectare each of Arbane and Petit Meslier remain planted in the Aube.

Attributes

• Pinot Noir: 36% Backbone and StructureMontagne de Reims

• Pinot Meunier: 38% Aroma and Fruitiness Vallée de la Marne

• Chardonnay: 26% Finesse and EleganceCote de Blancs

Two other sub-regions: Aube, and Cote de Sezanne.

Other grapes: Pinot Blanc, Arbanne, and Petit Meslier.

Classification

• Vineyards are graded from 100 to 80%

• This grading system known as Echelle des crus.

• Since 1985 17 villages have grand cru and 40 villages premier cru status – this is out of a total of 200 classified villages.

The Champagne Method-step 1. Pressing

• Grapes from 3 varieties and different crus are pressed separately.

• Pressing is carried out very quickly to prevent oxidation. Usually in a traditional vertical press.

Pressing the Juice – amount very strictly

limited

• Each 4000 kg = 2550 litres.

First pressing highest quality = Cuvée 2050 litres

Second pressing premiere taille = 500 litres

Third pressing deuxieme taille = 205 litres(not permitted anymore)

Total 2550 litres

• Remaining juice can not be used for Champagne, known as Vin de Rebeche.

2. Assemblage(Blending)

• Chef des caves, makes blend from different wines available often using 30-40 wines from different grapes and districts, and in the case of non-vintage wines, the addition of reserve wines from other years.

• Wines are fined (gelatine and tannin no longer permitted), using bentonite.

• 3rd and final racking takes place.

3. Liqueur de Tirage

• Mixture of wine, sugar cane and selected yeast culture is added to stimulate a second fermentation, Then the wine is allowed to settle.

• This produces 5-6 atmospheres of pressure and raises alcohol content by 1.3% - 1.5%

4. Second Fermentation & 5. Maturation

• Newly bottled wines are then stacked on their sides in cellar

• This is where the wine takes on its sparkle (prise de mousse)

• The longer the second fermentation lasts, the finer the champagne will be

• This can range from 14 days – 3 months.

After Second Fermentation

• The bottles are left lying horizontally / sur latte for a minimum of 1.5 year in non-vintage and 5.0 years for vintage. In practise this period is much longer.

• During this period, bottles are shook and re-stacked several times. i.e. Poignettage.

• This makes sediment more homogenous and less sticky.

6.Remuage

• To remove sediment created by and fermentation, bottles are placed in wooden pupitres.

• Bottles are turned, tilted by Remueurs, until they are inverted, and sediment is in the neck.

• Mechanical remuage is mostly carried out today by a giropalette.

Stacking sur pointes

• Cheaper champagnes are then disgorged immediately but finer more expensive wines will be stacked vertically back to front for further maturation. (Recently Disgorged)

7. Degorgement – Two Ways

• A la glaze: necks are dipped in freezing brine. When plug of ice, containing sediment is formed, bottles are turned upright by machine and moved to another machine, which removes the crown cap, letting the sediment out.

• Bottles sealed with cork, will be disgorded by hand, having first undergone the ‘freezing process’ this is known as á la Volée.

8. Liquer d’Expedition

• Bottles are now topped up with a mix of wine and sugar, to determine the final style from Brut to Dom.

9. Corking

• Champagne must appear on the cork.

• Bottles are then sent to cellars for final rest before being dressed, labelled, and packed.

Champagne Styles

• Non-vintage, Vintage, Blanc de Blancs, Blanc des Noirs, Pink Champagne, Cremant [no longer allowed in Champagne region], Cuvée de Prestige.

Rosé

• Two methods –

• Saisnee method: Black grapes are left in contact with must at start of first fermentation – producing a rosé wine.

• Small amount of still red Coleaux Champanois is added during assemblage – Only quality product allowed do this under EU Law

Ultra Brut

• Wine is given less sugar during liqueur de triage, producing less pressure, and finer bubbles

Other sparkling wine producing areas

• Bordeaux

• St Peray

• Blanquette de Limoux

• Cava – Spain

• Sekt – Germany, Austria, Luxembourg, Slovenia

• New World Countries – Australia, New Zealand, South Africa, Tasmania, Chile, Argentina, California, Washington State, Canada