Champagne 101

Ahhh, so here it is. My first blog post. :)

And what better to make my first post about than Champagne?

My beloved bubbly! 

Guess it's time to pop a bottle...
 

Enjoying some champs with Marcy at Galley Beach on Nantucket. Picture perfect day!
 

 

I was once asked the silly question of "If you were to be stranded on a deserted island and could only bring one thing with you, what would you bring?" Well, first off, let me start by saying that if I was ever in a situation that would leave me stranded somewhere, I'm pretty sure I wouldn't have time to go searching for that one particular item. But, hypothetically speaking, it would definitely be champagne. A very BIG bottle of champagne! Winston Churchill once said [when speaking of the bubble beverage] "In Success you deserve it and in defeat, you need it". If I were stranded on a deserted island, I would need it.

                                                   

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The Champagne we know and love comes exclusively from the Champagne region of France, and claims the honor of being the most famous of the sparkling wines. Technically, it is the only sparkling wine that may be referred to as "Champagne." Bubbly from all other regions in the world are simply referred to as "sparkling wine," though regional specialties abound. It is a variety of sparkling (or carbonated) wine, typically produced from a few specific varieties of grapes, including Pinot noir, Chardonnay and Pinot Meunier. Although these grapes are not all white, champagne is typically a white wine due to extraction methods that minimize contact between the juice and skin. Pink champagnes derive their color from either longer contact between skin and juice or the addition of a small amount of red wine back into the champagne. Blanc de Blancs  is a sparkler made exclusively from white grapes, usually chardonnay, and usually lighter in body. Blanc de Noirs is made from red-wine grapes such as pinot noir and pinot meunier, though the skins are removed quickly so the wine remains white. They tend to be richer and more full-bodied.

Although I love a glass of Champagne; Italy, Spain, Australia, New Zealand and the U.S. give France a run for the money by producing some fantastic sparkling wines at exceptionally competitive price points.

What's in a name?

Nowadays the term is used so loosely, that many people make reference to drinking champagne, although there are so many different region specific varieties. In Europe, this is enforced by the European Union under the Protected Designation of Origin status. Because of this, sparkling wines from other European countries are sold under other names such as Prosecco (Italy), Cava (Spain), Sekt (Germany and Austria), and Spumante or Asti Spumante (Italy).

The United States does not fully restrict the use of the word Champagne, and allows some domestic producers to use the title on their label. Only those domestic producers who used the title “Champagne” prior to 2006 are allowed to continue its use, provided it is accompanied by the listing of the wine’s actual origin. Most other domestic sparkling wines will be simply labeled as “sparkling wine.” Although U.S. "champagne" definitely does not compare to those fine French grapes... atleast in my opinion. :)

How many bubbles are in a bottle of champagne?

... A lot. ;)

The bubbles of sparkling wines are formed during a second fermentation process. For the second fermentation the winemaker takes still wine and adds a few grams of sugar and a few grams of yeast. This yeast and sugar convert to carbon dioxide (bubbles) and, of course alcohol. This conversion makes for millions of bubbles trapped in a very small space, sending the pressure soaring to about 80 psi in the typical bottle of sparkling wine.   POP!   This second fermentation typically occurs in the actual bottle (referred to as the traditional Méthode Champenoise... AKA Champagne Method), but can also take place in a fermentation tank (called the Charmat Method), it's up to the winemaker.

To produce a constant flow of bubbles in poured Champagne, most Champagne flutes are etched to produce a source of “nucleation” where bubbles can form. 

*To prevent excessive loss of carbonation before drinking, Champagne should be carefully poured down the side of the flute, rather than straight into the glass.*

Level of Sweetness

Depending on how much sugar is added for the secondary fermentation, Champagne will have varying levels of sweetness. The sugar and sweetness level is indicated by the terminology used on the label:

Brut Nature - Little or no sugar is added during the second fermentation. Wines with this label may have up to three grams of sugar added per liter.

Extra Brut – Slightly sweeter than Brut Nature, this wine may have up to six grams of sugar added per liter.

Brut (pronounced "broot") – The most common style of Champagne and sparkling wines. Typically still considered a fairly dry Champagne. Very food-friendly! Brut may contain up to 12 grams of sugar per liter. My go to :)

Extra Dry, Extra Sec, Extra Seco – In the twisted lexicon of wine terms, these words, on a Champagne label, actually mean the wine is slightly sweeter than Brut. Go figure. Great as an aperitif (an alcoholic beverage served before a meal) ;) Wines that bear this label contain between 12 and 17 grams of sugar per liter.

Dry, Sec, Seco – Although it is labeled as “dry,” Seco is considerably sweeter than Brut and may contain between 17 and 32 grams of sugar per liter.

Demi-Sec, Demi-Seco – Reaching into the sweeter end of the Champagne spectrum, Demi-Sec contains between 32 to 50 grams of sugar per liter. Pairs well with fruit and dessert.

Doux, Sweet, Dulce – The sweetest of Champagnes, bottles labeled with any of these three names contain 50 or more grams of sugar per liter.

Prosecco, Spumante, Asti Spumante: Italian sparklers; the spumantes are usually sweeter in style. Love me some Italian grapes anyday! A delicious prosecco and cheese or a Spumante with dessert :)

What are typical Aromas and Flavors found in Sparkling Wine and Champagne?

Aroma – can be reminiscent of fresh applesauce, spiced apple, ripe pear and “fresh baked bread” smells, compliments of the yeast that's added during the second fermentation.

Flavor – apple, pear, citrus, strawberry, cream and vanilla (typically on the finish), yeast and nutty flavors are all common denominators in Sparkling wines and Champagnes. However, if there is more ripe tree fruit on the palate, then it is likely one of the New World sparkling wines, the more subtle creamy, yeast and nut-like flavors are more common in Old World Champagne.

"Vintage" vs. "Non-Vintage"

Lastly, champagne and sparkling wines are also categorized as "vintage" or "non-vintage" (NV on the label) meaning they either come from a single year or are a blend of several different years. The "vintage" Champagnes are typically pricier, as the non-vintage Champagne and sparkling wines make up the majority of the market.

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Well, let's just hope I never get stranded on a deserted island... once the champagne runs out, lord knows my survival skills are not the greatest ;)

cheers, A.