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Champagne and Sparkling Wine

Table of Contents
  1. From Still to Sparkling Wine in Champagne
  2. Viticulture and Climate in Champagne
  3. The Regions of Champagne
  4. The CIVC and Échelle de Crus
  5. Types of Champagne Producers
  6. The Méthode Champenoise
  7. Styles of Champagne
  8. Still wines of Champagne
  9. Other Traditional Method Sparkling Wines
  10. Other Sparkling Winemaking Methods
  11. Review Quizzes

From Still to Sparkling Wine in Champagne

The techniques of sparkling winemaking did not originate with the Benedictine monk Dom Pérignon, nor was the first purposely sparkling wine produced in the region of Champagne. Regardless, through centuries of refinement Champagne has become the world’s leading sparkling wine and the vinous embodiment of luxury and celebration.

The méthode Champenoise, a complicated process involving secondary fermentation in the bottle, is at the heart of Champagne’s character and has been adopted by sparkling winemakers worldwide. The term, like “Champagne” itself, is protected by the EU, and may only be applied to sparkling wines produced according to the prescribed method within the Champagne AOP. Wines made in the fashion of Champagne but produced elsewhere may be labeled as traditional method (méthode traditionnelle) or classic method (méthode classique). Some producers, particularly in the US, continue to label their sparkling wines as Champagne, but such wines are banned from the EU.

Dom Pérignon’s lasting contributions to modern Champagne lie in the techniques of assemblage (blending) and viticulture, despite the persistent myth that anoints him as the inventor of sparkling winemaking. As cellar master at the Abbey of Hautvillers from 1668 until his death in 1715, Pérignon struggled with the problem of natural refermentation. The irrepressibly cold winters of the region created a danger: as the weather cooled off in the autumn and the yeasts became dormant, fermentation would sometimes prematurely stop, and the wines
Comments
  • in reply to Mauricio Paullada

    Mauricio, i think you're misreading the Compendium charts. That chart refers to Meunier's overall plantings in Champagne, not just in Marne. Within Marne, it occupies nearly 2/3rds of the vineyards. Marne is cold (as is Champagne in general) and prone to frost, but Meunier buds late, making it more reliable in Marne for areas that don't have the exposure/topography to avoid frost and/or ripen Pinot Noir effectively. 

  • In the Guild Somm video about Champagne and within the regions of Champagne subsection, it describes Pinot meunier as the major grape for Vallee de la Marne. In the compendium it has it at low percentage planting. Any reason why that might be? 

  • in reply to Jessie Moore

    Jessie, I don't know that it was an official change so much as it was an acknowledgement of the Champagne region overall simply calling it Meunier. This is highlighted in Peter Liem's new book on Champagne. could offer a better explanation I'm sure!

  • in reply to nutawan jumpanak

    For all intents and purposes, it's just cane sugar and wine. But, some producers will argue that the type of sugar matters; citing the use of rectified grape must instead of cane sugar.

  • in reply to Devan Knobloch

    Devan, cork-finishing is referring to the closure of the bottle during second fermentation. Some producers use plastic caps, others may use cork in order to allow some oxidation during the process.

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