The History of Champagne Wine

A holy wine
Until medieval times, it was the monks who tended the vines: the wine was blessed and drunk during mass. The wines of Champagne were given a unique destiny when the paths of geography and history crossed. It was Saint R�mi, bishop of Rheims, whilst living in a villa surrounded by vineyards near to the present town of Ep�rnay, who baptised Clovis when he converted. The first King of France was anointed with wine from the Champagne region one Christmas evening in 496. Several centuries later, the marriage of Jeanne de Navarre, heiress of Champagne, to the heir to the French throne, later Philip the Fair, linked the destiny of the Lords of Champagne to the crown of France.

Blessed by history
Between 898 and 1825 the kings of France were crowned in Rheims, at the heart of the Champagne region. At the accompanying festivities, Champagne flowed freely. The wines were appreciated for their taste and finesse, and were to become the wines offered in homage to any visiting monarchs. Francis I received a few casks, as did Mary Stuart (later Mary Queen of Scots); whilst Louis XVI was offered several hundred pints for his coronation.
From the 12th century onwards, Champagne's reputation began to cross borders and their prestige grew continuously. As they grew in notoriety and were appreciated by the greats of this world, Champagne wines were the chosen wines for celebrations and major events.

Three centuries of Genius
In the beginning, the wines of Champagne were still, light and crisp. But it was only from the end of the 17th century that they became sparkling wines. This made them the uncontested Kings of the world's celebrations. The Champenois, already dedicated to the unstinting search for excellence, made two fundamental advances.

The pressing of black grapes to produce white wine
This inspired idea enabled the Champenois to produce a white wine of such purity and shine, as well as prolonging the life of the wine (up to 3 � 4 years). A slow but progressive pressing was needed, the general principals of which are still in use today.

Capturing the sparkle
At the beginning, the natural fermentation of the wines began in the Autumn, slowing with the onset of the winter chill in the cellars. The wines retained a proportion of their sugar and as soon as the temperature began to rise with the arrival of spring, the fermentation started again. But as the wines were kept in large barrels, the effervescence escaped. When bottles replaced barrels, the wines natural sparkle remained imprisoned until they were opened. This is how Champagne wines found their sparkle.

Definitions and Key Terms for Champagne Shopping :

Ageing

Period of cellaring when the wines evolve in taste; ranges from a minimum period of 15 months to at least three years for vintages and much longer for the Special Cuv�es.
Young, Mature, Peak


AOC The Laws Governing Champagne.

L'Appellation d'Origine Contr�l�e guarantees the place of origin of each product and its method of production.
The Appelation d'Origine Contr�l�e (AOC).

AOC Champagne

The area of Appellation d'Origine Contr�l�e Champagne lies in the Champagne-Ardenne region, in the departements of the Aisne, the Marne, the Seine et Marne, the Aube and the Haute-Marne.

Aromas

The aromas of Champagne can be divided into five categories evoking: flowers, fruits, vegetables, dried fruit or indulgent delicacies.

AVC

Association Viticole Champenoise (The Champagne Viticultural Organisation).

Blanc de Blancs

White Champagne wine, made exclusively from white Chardonnay grapes.

Traditional Blends: Blanc de Blancs and Blanc de Noirs

Blanc de Noirs

White Champagne wine, made exclusively from black Pinot Noir or Pinot Meunier grapes.

Blending

The art of blending wines from various crus, grape varieties and years.

Bottle

Most Champagne bottles are 75 cl capacity. They are specially designed to resist the build up of pressure during the second fermentation.

Bottle capacities

A quart (20cl), half-bottle (37,5cl), bottle (75cl), magnum (2 bottles), jeroboam (4), methuselah (8), salmanazar (12), balthazar (16).

Brut

A small amount of sugar is added at the end of the vinification process. Brut Champagnes contain the least sugar.

Bubbles

The bubbles capture the carbon dioxide in the wine and rise to the surface to form a delicate pearl necklace.

C�te des Bar

Part of the Champagne wine-producing area, in the Aube, mainly planted with Pinot Noir.

C�te des Blancs

Part of the Champagne wine-producing area, in the Marne, mainly planted with Chardonnay.

Celebration

An integral part of the history of Champagne wine which has become a symbol of celebration.

Cellar master

The architect of the wine making process and the person responsible for the style of the House.

Chalk

Limestone of maritime origin that plays a role in temperature control and drainage of the vineyards of Champagne.

Champagne Growers

They cultivate the vines and occasionally produce their own Champagne. There are currently more than 15,000 growers.

Champagne Houses

A business that makes its wines using grapes from a variety of crus. Thanks to selective blending of crus and grape varieties, customers are assured of a brand of wine of distinctive character. Champagne Houses are grouped under the UMC (Union des Maisons de Champagne).

Champagne vineyards

The vineyards in Champagne are very fragmented - rather like gardens - and mainly planted on slopes.

Champagne with food

Champagnes are sufficiently diverse to accompany a wide variety of dishes. They are divided into four broad families (Champagnes of the Body, Spirit, Heart and Soul)making it easy to match the Champagne to the food.

Champagnes of the Body

Powerful, robust, intense.

Champagnes of the Heart

Generous, heart-warming and smooth.

Champagnes of the Soul

Complex, rich and complete.

Champagnes of the Spirit

Vivacious, light and delicate.

Chardonnay

A grape variety that brings finesse, with floral and sometimes mineral notes.

Chilling champagne

The ideal serving temperature is 8� C for young wines and 10� C for more mature wines.

CIVC

Comit� Interprofessionnel du Vin de Champagne - the trade association representing Champagne Houses and Growers.

Cork

To make sure the bottle is airtight, it is sealed with a cork which is squeezed into the neck and secured to the bottle with a wire muzzle.

Coteaux

Typical vineyards planted on slopes in Champagne where the vines receive the most sunlight and the soil is well drained.

Cru

A wine growing commune in Champagne - 324 crus in all.

Cuv�es

The wine produced by blending.

Demarcation of the vineyards

Geographical boundaries of the region of Appellation Contr�l�e status.

Demi-sec

At the end of vinification, a small amount of sugar is added to the Champagne. Demi-sec denotes wines that are slightly sweeter than Brut.

Effervescence

The natural formation of carbon dioxide bubbles that rise to the surface to form a beaded necklace.

Flutes

Narrow, slender Champagne glasses.

Fullness

Very mature Champagne with complex aromas.

Champagne Glasses

The tulip glass is the ideal glass for sipping Champagne as it makes the most of the flavours and effervescence.

Grape varieties

Only three grape varieties are allowed for the production of AOC Champagne : Pinot Noir, Chardonnay and Pinot Meunier.

Harvesting

Grapes are always picked manually in Champagne to ensure that they reach the presses intact. Harvesting usually takes place in the second half of September.

Facts About Champagne

Produced since ancient times, Champagne wines became famous in the fifth century at the anointment of Clovis King of the Franks in Reims. They became effervescent - and immensely popular - in the seventeenth century.

Initiation

Novices in the art of Champagne tasting can soon become initiated with the help of few simple exercises.

Champagne Label

Each bottle's individual 'identity card' displaying Champagne appellation, the House or name of the producer, dosage and blending details.

How to read a Champagne label ?

M�thode champenoise

Method of producing effervescent wines that was perfected by the Champenois and characterised by a second alcoholic fermentation in the bottle.

Marne Valley

Part of the Champagne wine-producing region, in the Aisne and the Marne, mainly planted with Pinot Meunier.

Maturing

The development of the gustatory properties of a wine, linked to ageing.

Montagne de Reims

Part of the Champagne wine-producing area, in the Marne, mainly planted with Pinot Noir.

Muzzle

Wire muzzle that secures the cork to the Champagne bottle.

Northern

Champagne is the northernmost wine-growing region in France, at the very limit of the climatic conditions required for viticulture.

Pinot Meunier

Grape variety packed with supple fruit that brings roundness to the wine.

Pinot Noir

Grape variety with aromas of red berries that gives the wine body and strength.

Pressing

A very slow method of pressing developed by the Champenois to obtain juices with subtle, discrete aromas.

Range

Every Champagne House or Grower has a particular style that is reflected in their range of wines : Brut Non-Vintage, Vintage, Ros�, Demi-Sec, Special Cuv�es, etc.

Ros� Champagne

Champagne with a rosy colour created by blending or maceration.

second fermentation

Second fermentation that produces effervescence.

Special cuv�es

Champagnes made according to exacting criteria (ie blended from the Grands Crus, single grape varieties, wines that have aged for a specific period, etc.).

Storage

In a cool, dark place with a fairly constant temperature and approximately 70 per cent humidity.

Style

Every House or grower has a particular style that is the mark of their wines over the years.

Wines with names.

Tasting

The sensory analysis of the wine in terms of appearance, smell and taste. A Champagne notebook is available that gives a simple introduction to the art of tasting.

Terroir

A combination of each vineyard's geophysical, climatic and traditional characteristics that defines the unique qualities of wines.

Vintage

A blend of wines from the same year - only in years when the unique personality of the grapes deserves special recognition.

Wines for laying down

Champagne wines are aged in the wine producer's cellars and require no further cellaring following disgorgement and final corking.