About Champagne

To be considered champagne, a wine must do more than sparkle; it must come from Champagne, a region in France, about 90 miles northeast of Paris, where 15,000 growers and 110 wine houses produce this special wine. Because the art of champagne is in its blending, it is known not by the name of the vineyard but by the maker.

The three grape varietals at the winemaker’s disposal are Chardonnay, Pinot Meunier and Pinot Noir. The goal is to combine the best qualities from each of Champagne’s three regions. The Montagne de Riems, which is planted principally to Pinot Noir, yields wines that offer firm acidity. Backbone, as they say. The Cotes des Blancs, planted mostly with Chardonnay, brings freshness and finesse to the blend. And for aromatics, the Vallee de la Marne is where Pinot Noir and Pinot Meunier reach their ripest.

Although the majority of Champagne is brut, the wines range from dry to sweet as follows; Extra Brut (0 to 0.6% sugar), Brut (less than 1.5% sugar), Extra Dry (1.2 to 2% sugar), Sec (1.7 to 3.5% sugar), Demi-Sec (3.3 to 5% sugar), Doux (more than 5% sugar).

Champagne also comes in the following styles:

Non-vintage - More appropriately called multi-vintage as the wine is a blend of past vintages to create a house cuveé.
Vintage - This is made from a single vintage when the weather cooperates and produces an excellent wine.
Blanc de Blancs - Made only from Chardonnay. Usually fruity, light, creamy and elegant.
Blanc de Noirs - Made only from the two Pinots. Punchy, full-bodied and not as elegant.
Rosé - Pink Champagne, often made by blending still red wine into Champagne.