A Wine That Sparkles: That’s Champagne

Champagne is the most commercially successful wine in the world, which is impressive for such a cold region. Due to the high demand for Champagne, it comes with a relatively higher price tag. Despite the cost, it produces delicious sparkling wines that offer flavors unmatched anywhere else.

The grapes used are primarily:

• Chardonnay
• Pinot Noir
• Pinot Meunier

Two of the three main grapes are blue grapes. The color comes from the skins, so only the juice is used.

How is Champagne Made?
A byproduct of the fermentation process is carbon dioxide. Champagne is essentially a wine with carbonation that results from a second fermentation in the bottle. After the fermentation process, the wine is bottled, and extra yeast and sugar are added. This is known as liqueur de tirage. During this fermentation in the bottle, the carbon dioxide cannot escape, creating the sparkling effect. The colder the wine cellar, the smaller the bubbles in the Champagne. However, it shouldn’t be too cold, as that would halt fermentation.

In the Champagne cellars, wine bottles are stored upside down. This allows the dead yeast cells to gather near the opening of the bottle for eventual removal, purifying the Champagne. The bottles are turned multiple times during this process, known as Remuage. In the past, this was done by hand, but today it is mostly accomplished with machines.

History
In the past, carbon dioxide in wine was seen as a threat, as all bottles were made of thin glass. If a second fermentation occurred in the bottle, it could lead to an explosion in the cellar. Champagne was truly appreciated by the British. The English imported wine (without bubbles) from Champagne during a cool year. Due to the cool temperatures, the wine couldn’t fully ferment, leading to a continuation of the fermentation process in bottles in England. During this second fermentation, the carbon dioxide couldn’t escape, resulting in the sparkling wine that the British greatly appreciated.

Dom Perignon
Dom Perignon was a monk who significantly improved the quality of Champagne by introducing different grape varieties from outside the region. He brought in blue grapes for use in white wine. He sought to prevent wines from gaining carbonation in the bottle, thus avoiding explosions in the cellar. A well-known Champagne is also sold under his name. Many people believe he invented Champagne, famously saying, "Look, I’m tasting the stars!" Dom Perignon did not invent Champagne; rather, he tried to prevent the very carbonation that defines it.

Oxygen and Champagne
Champagne is often poured directly into glasses for immediate consumption. However, this is a missed opportunity, as Champagne releases many flavors when exposed to oxygen. Champagne is best when it is decanted for 15 to 30 minutes. This allows the Champagne to develop quickly without losing its carbonation. It’s essential to enjoy such a beautiful bottle of Champagne to the fullest.