Introducing Champagne

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Introducing Champagne

Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. The term "champagne" is used to refer either to wine produced exclusively within the Champagne region of France, or to wine produced else where in a similar style.

The primary grapes used in the production of Champagne are Pinot noir, Chardonnay and Pinot Meunier. Champagne appellation law only allows grapes grown according to appellation rules in specifically designated plots within the appellation to be used in the production of Champagne. Through international treaty, national law or quality-control/consumer protection related local regulations, most countries limit the use of the term to only those wines that come from the Champagne appellation.

 Champagne is usually only drink on special occasions bleak New Year celebrations and are often seen in sports championship victory celebration like Formula 1, where the winner on the podium to open a bottle of Champagne and spraying the contents. What distinguishes Champagne with other wines and sparkling gold color, so synonymous with luxury beverage.

Champagne production

Méthode Champenoise is the traditional method by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually Saccharomyces cerevisiae, although each brand has its own secret recipe) and several grams of rock sugar. According to the Appellation d'Origine Contrôlée a minimum of 1.5 years is required to completely develop all the flavour. For years where the harvest is exceptional, a millesimé is declared and some Champagne will be made from and labelled as the products of a single vintage rather than a blend of multiple years' harvests. This means that the Champagne will be very good and has to mature for at least 3 years. During this time the Champagne bottle is sealed with a crown cap similar to that used on beer bottles.

After aging, the bottle is manipulated, either manually or mechanically, in a process called remuage, so that the lees settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed. The pressure in the bottle forces out the ice containing the lees, and the bottle is quickly corked to maintain the carbon dioxide in solution. Some syrup (le dosage) is added to maintain the level within the bottle.

Champagne corks

Champagne corks are built from several sections and are referred to as aglomerated corks. The mushroom shape that occurs in the transition is a result of the bottom section, which is in contact with the wine, being composed of two stacked discs of pristine cork, cemented to the upper portion which is a conglomerate of ground cork and glue. Prior to insertion, a sparkling wine cork is almost 50% larger than the opening of the bottle. Originally they start as a cylinder and are compressed prior to insertion into the bottle. Over time their compressed shape becomes more permanent and the distinctive "mushroom" shape becomes more apparent.

The aging of the Champagne post disgorgement can to some degree be told by the cork, as the longer it has been in the bottle the less it returns to its original cylinder shape.

Champagne etiquette

Champagne is usually served in a Champagne flute, whose characteristics include a long stem with a tall, narrow bowl, thin sides and an etched bottom. The Victorian coupe (according to legend, designed using a mould of the left breast (signifying a giving from the heart) of Marie Antoinette as a birthday present to her husband, Louis XVI) is not recommended as it disperses the nose and over-oxygenates the wine. Champagne is always served cold, its ideal drinking temperature at 7 to 9 °C (45 to 48 °F). Often the bottle is chilled in a bucket of ice and water before opening, which also ensures the champagne is less gassy and can be opened without spillage. Champagne buckets are made specifically for this purpose, and often have a larger volume than standard wine-cooling buckets (to accommodate the larger bottle, and more water and ice).

How To Open Champagne

Open Champagne with this method to reduce the risk of mishap, and ensure that none of the precious liquid is wasted.

·       Chill the bottle, for about three hours in the refrigerator or half an hour in a bucket of ice water.

·         Remove the foil wrap.

      

      Place one hand firmly on the neck of the bottle, with your thumb maintaining pressure on the metal capsule against the cork.

Twist the wire ring six half-turns counter clockwise. 

Remove the wire cage and shift your thumb so as to now maintain pressure on the cork (in case the bottle pressure tries to pop the cork prematurely).

Tilt the bottle at a 45° angle, facing away from you.

·       Hold the cork firmly, and slowly twist the bottle. (Yes, this is the correct technique; turn the bottle, not the cork). 

     

     

     As you feel the cork begin to loosen and rise, hold it with back pressure from your hand. Allow the cork to slowly ease out of the bottle. If done correctly, you will hear a gentle "sigh" rather than a "pop". 
      Pour a small amount in each.
     As the initial mousse subsides, pour more Champagne into each glass. Enjoy!

     Champagne Fact

A surprising fact stating that the Champagne was beneficial to health. According to a study based on previous findings, two glasses of red wine per day can help keep the heart and blood circulation problems.

Academies in England found that Champagne contains polyphenols, which is a chemical that can widen blood vessels to reduce the strain the heart and brain. Polyphenols are believed to increase levels of Nitric Oxide in the blood gases. Polyphenols are found in relatively high levels in red wine but not in white wine. Champagne is usually made from a mixture of red grape varieties Pinot Noir and Pinot Meunier or Chardonnay White Wine, as reported by the Daily Mail site.

A researcher Dr. Jeremy Spencer said, "The question is whether the Champagne will have the same effect as red wine or will have a limited effect as a white wine". He showed that Champagne has a much greater effect on nitric oxide levels of free polyphenols "Dummy Drink" alcohol mixed with carbonated water. The researchers believe that health is not limited to expensive equipment, but also found in the cheaper alternative.

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