FRANCE: The Accidental Discovery of Champagne

Back in the 1600’s winemakers in the northeastern part of France were trying to make ordinary still wine.

But cold winters got in the way of their quest.

The cold temperatures would pause the fermentation process of the wine, and then, in the spring when it got warmer, the yeast would wake up and fermentation would start again.

The double fermentation had a surprise result - bubbles.

At first, that was not the desired result.

But then, instead of fighting it the locals started perfecting the process of bubbly wine.

 

 

 

Legend has it that the Benedictine monk, Dom Pérignon, refined the grape-blending and cellar techniques to perfect the process of making champagne. 

The magic of modern champagne begins with pressing grapes and allowing them to undergo a first fermentation into still wines.

Cellar masters then craft a cocktail (pun intended) of yeast and sugar that goes in before bottling. This triggers a second fermentation that traps CO₂ and forms the bubbles.

Bottles then age on the lees (spent yeast) for at least 15 months (three years for vintage cuvées.)

The bottles are tilted (riddling) and then slowly turned so the sediment settles in the neck.  

The neck of the bottle is frozen, the sediment is popped out (disgorgement) and then topped up with wine and sugar, depending on the desired style, which ranges from Brut Nature to Demi-Sec.

Many of the champagne cellars around Reims are built into abandoned chalk quarries (called crayères) that date back to Roman times. Some of the cellars are over 2,000 years old! Veuve Clicquot has 24 km of cellars that are part of the historic Roman chalk pits.

 Some cellars go 30 meters (100 feet) underground and feature cathedral-like arches, and even host art installations. 

The natural humidity and constant temperature (about 11°C / 52°F) in the chalk help create perfect conditions for aging Champagne, often for years.

 

 

These existing Roman underground tunnels and chambers were later expanded by Champagne houses to store and age their wines. The crayères stretch for miles under the city.  

 

 

 The Taittinger cellars are located beneath the ruins of the 13th-century Saint-Nicaise Abbey. Coincidence, I ask?

 

Cocktail Party Trivia: Only sparkling wine made in the Champagne region of France, using the traditional method, and, approved grape varieties (mainly Chardonnay, Pinot Noir, and Pinot Meunier) can legally be called Champagne. 

Added Trivia Bonus: Sparkling wines from California, Italy, Spain, or even other parts of France must legally call their sparkling wine Crémant, Cava, or simply “sparkling wine.”
 

Ruinart is the oldest Champagne house (1729) with its historic cellars now a UNESCO World Heritage Site.

 Always drink alcohol responsibly. 

 

 

Never drink and drive.