Champagne

History and significance

Classic champagne is not made of one varietal but rather three: Chardonnay (see White Wine Varietals section), Pinot Meunier (a typically red grape), and Pinot Noir (see Red Wine Varietals section). Champagne can only be from the Champagne region of France and must use the methode Champenoise during vinification. Any other sparkling wine cannot use the term Champagne. Making champagne is similar to white wine (or rose wine depending the type of Champagne) until secondary fermentation occurs (see Winemaking Practices section).

Though typically red, Pinot Noir when made for champagne is white meaning that the Pinot Noir grapes did not soak in their marc to acquire tannin or color.  Blanc de Blamc champagne is made only from the Chardonnay varietal. There is also Rose Champagne, which is champagne made of rose wine. Champagne is typically quite expensive and thus known as a luxurious drink.

Typicity

Champagne’s carbonation sets it apart from other white wines. Many types of champagne have sugar added after fermentation. Champagne’s sweetness can be labeled Brut Zero, Brut, Extra Brut, Demi, or Demi Sec depending on the amount of sugar added after fermentation. Brut champagne, a very dry champagne, is not as sweet as and has more alcohol than normal champagne. Extra Brut champagne has even less residual sugar, and Brut Zero has only .6% of sugar in one bottle. Sweet champagnes are referred to as Demi or Demi Sec—the later being the sweetest and usually reserved as dessert champagne. Depending on the level of sweetness, Champagne can be either an appetizer or dessert wine.

tags: champagne · sparkling wine ·