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Many things are universally known about Champagne: that it can only be produced within the borders of the region of the same name, that it is made by the second fermentation in the bottle and that the vinification process - the well-known méthode champenoise - was probably (albeit with some doubt as to authorship) perfected by Dom Pierre Pérignon. But not everyone is aware of its various types, nor of which label to uncork according to one's taste.
Here's how to choose Champagne according to its types and how to pair it with food!
Comparison of Champagne Types
The long history of Champagne and the constant refinement of its production techniques over the years has given rise to numerous variants, which distinguish this fine French sparkling wine by colour, vinification technique, level of sweetness, Cru and vintage.
Distinction by colour and vinification
Made predominantly from Pinot Noir, Chardonnay and Pinot Meunier grapes, the distinction by colour of a Champagne depends on how they are vinified:
- Blanc de Blancs: this is the most widespread production style, obtained from the white vinification of white grapes, in this case exclusively Chardonnay. It has a delicate and elegant profile, and organoleptic notes among which citrus scents stand out.
- Blanc de Noirs: are obtained from the white vinification of black grapes such as Pinot Noir and Meunier. After gentle pressing, the skins are immediately separated from the must so as not to over-dye it. It has a more structured and complex taste, characterised above all by notes of red fruits.
- Rosé: Rosé champagne is made by blending red and white wines from the region, or by leaving the skins of Pinot Noir and Meunier to macerate longer in contact with the must. Fresh, floral and fruity, they are characterised on the palate by a distinct minerality.
Distinction by dosage
During the various stages of Champagne vinification, the producer can choose the dosage, i.e. the level of sweetness that will characterise the final yield, by modulating the quantity of sugar present in the liqueur d'expédition, added to the bottle after disgorging. According to its percentage, different Champagnes can be distinguished into:
- Brut Nature: 0-3 g of sugar per litre.
- Extra Brut: 0-6 g sugar per litre.
- Brut: 0-12 g of sugar per litre.
- Extra Dry: 12-17 g of sugar per litre.
- Dry: 17-32 g sugar per litre.
- Demi-Sec: 32-50 g sugar per litre.
- Doux: > 50 g sugar per litre.
Distinction by Cru
The term Cru (literally growth) originated as a method of pricing a Champagne, but today it indicates the origin of this French sparkling wine from a specific vineyard or a particular area, usually to classify its historical quality.
If you are looking for a Champagne of great value, therefore, you might opt for a Premier Cru or a Grand Cru:
- Grand Cru: includes Champagne of the highest quality, from terroirs with excellent characteristics, in the best production areas of Champagne. There are a total of 17 Grand Cru communes in the region.
- Premier Cru: quality wines produced in certain areas of the region, but inferior to the Grand Cru. In Champagne, there are 44.
Distinction by vintage
When choosing the best Champagnes to try at least once in a lifetime, the vintage year is also relevant, as it impacts on the quality and characteristics of the wine:
- Sans année: 90% of Champagnes belong to this type and are obtained by blending together wines produced in different vintages. It is the producers who determine the vintages, so as to create organoleptic continuity. They are, however, less valuable and cheaper than the Millésimes.
- Millésime: Vintage Champagnes are quite rare and prized. They are made using grapes from a single vintage, which gave the producers a good yield. This choice is reflected in the organoleptic characteristics of the wine, which has a unique and particular style, linked to the climatic conditions of a specific vintage.
How to choose and pair Champagne: 4 unmissable labels
It is difficult to experience the elegant and refined world of Champagne without trying more than one variety, which is why Giordano Vini proposes four excellent labels to get as complete a picture as possible.
1. Champagne Blanc De Blancs Grand Cru
This review opens with the most popular style of Champagne - that of vinified in white - but belonging to the rarest and most prized Cru. If you want to experience the best Champagne - or at least one of the best - this is the right label to start with: a Champagne Blanc De Blancs Grand Cru.
Its straw yellow colour, mottled with golden hues, seems to have nothing special compared to many other similar products, but tasting it immediately reveals the excellence of this product, which expresses itself with persuasive notes of ripe white-fleshed fruit and flowers refreshed by citrus tones and the typical hints of bread crust. The distinct minerality and soft sip win over the palate.
On the table it is an excellent companion for aperitifs, from the more refined ones with oysters and caviar to the more light-hearted ones with mixed fried fish, fish finger food, tuna crudités, mini salmon croissants and sandwiches. It is also excellent for seafood main courses, from spaghetti allo scoglio to risotto with squid ink and baked fish fillets.
2. Champagne "Cuvée Alexia" Rosé
Having experienced the Blanc de Blancs, it is also worth trying a rosé, well represented by a Champagne 'Cuvée Alexia' Rosé. What first catches the eye about this product is its colour, a bright and luminous pink that catches the eye and invites one to taste it. The nose can then enjoy the organoleptic bouquet that mixes together graceful and elegant hints of wild strawberries and roses, while the sip, satisfying and fresh, confirms the fruity soul of this wine.
The best pairings with this Champagne are still fish dishes, but not the most sophisticated ones. Feel like bringing a little elegance to your evenings with friends? Uncork this bottle at a rich seafood barbecue: it will go well with grilled salmon, swordfish and king prawns!
3. Champagne Blanc De Noirs Brut
With a sip of Champagne Blanc De Noirs Brut you will experience the organoleptic notes of a French sparkling wine vinified in white from black grapes, in this case Pinot Noir.
Production techniques follow the requirements of organic farming and vinification is carried out using natural yeasts and an ageing period of at least 3 years. The result is exceptional: the variety is reflected in the aromas, giving unmistakable hints of berries, with a mineral note that refreshes everything and the ever-present nuance of yeast.
With a fish menu this product always makes a great impression, but why not try it with a white meat lunch or dinner? A classic roast chicken with potatoes, a mixed grill or a fresh chicken and green bean salad will find the perfect accompaniment in this wine.
4. Champagne "Baron Fuenté" Grand Millésime
The 2013 vintage gave birth to an excellent French vintage, the Champagne 'Baron Fuenté' Grand Millésime. The long bottle ageing gave this product an elegant golden hue.
The aromatic bouquet owes everything to the blend of Chardonnay and Pinot Meunier, with a small percentage of Pinot Noir, which give rise to delicate notes of white peach, citrus and red fruits. Fresh and lively, it tickles the palate with a fine perlage and a full-bodied flavour.
When it comes to pairing Champagne with food, you are spoilt for choice. This wine is as good with aperitifs and hors d'oeuvres as it is with main courses, but it proves to be a real discovery with a rich cheese board.
Champagne: origins and production methods of the king of bubbles
Wine production in the Champagne region of France has ancient origins, dating back to the Roman occupation of the area and continued in the 5th century with the local populations. Local products enjoyed considerable success, especially at the first noble courts, but the Hundred Years' War was an obstacle to the management of vines.
The history of Champagne officially began in the 17th century, when the young Benedictine monk Dom Pierre Pérignon settled at the Abbey of Saint-Pierre d'Hautvillers. It was not he who invented sparkling wine, but he perfected its production techniques, stabilising them through a programmed second fermentation in the bottle (and not by chance, as was the case for most sparkling wines).
The technique he established - the so-called Champenoise method - was extended by others, who gradually perfected the production steps to which the next section is devoted.
Champenoise step by step method
The method of producing Champagne, referred to as the traditional method or - more specifically - méthode champenoise, is mainly based on the second fermentation in the bottle. It is this that creates the famous bubbles, as well as giving the product its typical yeasty aroma.
The production steps can be summarised in these points:
- Primary fermentation: the must is fermented in vats. The contact between the carefully selected yeasts and the sugar triggers the first fermentation, which is responsible for the production of carbon dioxide and the formation of effervescence.
- Blending: the wine obtained from the first fermentation must be balanced. This is why different varieties of still wine are added. There is no single recipe for this step, as each producer can proceed according to his own inspiration, resulting in the blending, i.e. the cuvée.
- Prise de mousse: a special mixture of wine, sugar, yeast and other nutrients, called liqueur de tirage, is added to the blended wines and the whole is bottled. This liquid is essential to start the second fermentation in the bottle, the taking of foam (Prise de mousse).
- Ageing: the sparkling wine must undergo an ageing period in the bottle of at least 9 months. During this period, the wine rests in the cellar, tilted forward in special wooden racks called pupitres.
- Dégorgement: to promote product clarity and separate it from yeast residues, the bottles are rotated twice a day. The lees collect towards the cork, which is then frozen in a special liquid. The ice and lees residue is finally uncorked during a phase called disgorgement, or dégorgement.
- Dosage: due to disgorgement, part of the Champagne is lost along with the yeast. For this reason, it is necessary to top up the bottle with a new mixture, called liqueur d'expédition. Here too, the recipe varies from producer to producer, thus giving the product unique characteristics.
- Packaging: the last stage after the ageing period is packaging, during which the bottles are sealed with a metal cork and placed on the market.
Have you chosen the right Champagne for you? Don't miss the best labels in the Giordano Vini catalogue!