Champagne

HISTORY
Back in the seventeenth century, the wines of Champagne used to be still, but a certain new cellarmaster called Pierre Perignon changed all that. Dom Perignon appears to have been the first person to exploit the notion of trapping fermentation gases in the finished wine to create an attractive sparkle. He was also the first person to develop a system of blending wines from different areas and different grapes to create an ultimately pleasing balance. It was fortuitous that both adequately strong glass bottles and capsules became available at the same time. The method of successfully disposing of the fermentation sediment came later with Widow Clicquot, who developed the twin practices of Remuage and Dégorgement for its removal. The success of Champagne, indeed that of all good sparkling wine, is due to the vision and work of these two pioneers.

Climate and Soil
The region of Champagne lies in northern France about 125 kilometres north east of Paris between latitudes 49ºN and 50ºN. The climate is northerly continental with warm summers but often bitterly cold winters. This type of climate is called marginal. It is believed that the soil, which is chalk covered by a thin layer of topsoil, together with this marginal climate and the grape varieties used, account for the unique character and flavour of Champagne.

Grape Varieties
Three important grape varieties are used in the production of Champagne and are either blended or treated individually depending on the ultimate style of wine required. Following the names of the varieties are the main areas of their provenance:

Pinot Noir - Montagne de Reims, Vallée de la Marne
Pinot Meunier - Vallée de la Marne
Chardonnay - Côte des Blancs

Champagnes called Blanc de Blancs are made exclusively from the Chardonnay. Those called Blanc de Noirs are made entirely from a blend of the two black grapes. Most Champagnes are a blend of roughly 60% black grapes and 40% Chardonnay, although this may vary considerably.

The Champagne Method
Champagne is made by the Traditional Method and here we are allowed to call it Méthode Champenoise.