Production Methods

Charmot or Bulk Method: The carbon dioxide gas is trapped in the wine inside a tank,
then passed through some kind of filtration and bottled.

Transfer Method: A modified version of the Champenoise, is similar up to
[fermented in the bottle] and including the second fermentation in the bottle. To save
time, money and labor, the sparkling wine is transferred to
a special machine where it is filtered under pressure. Then
dosage is added and the wine is bottled.

Methode Champenoise After 1994 this term may not be used by producers outside
[fermented in this bottle] the Champagne region of France. We may see the terms methode traditionelle; methode classique; or methode
traditionnelle classique.

Methode Champenoise may be more than just a method of production. The French would argue that soils, grape varieties, restricted yields per hectare, aging of the wines, appellation, disgorging, and dosage all must be considered when comparing wines. This method is truly a long protracted, labor-intensive process reserved for higher quality grape varieties. A long history has helped them to perfect what we now enjoy today.

Initial Fermentation. As with other still wines the grapes are pressed but more
gently using special presses then put through the fermen-
tation process usually in stainless steel tanks.

Blending. The majority of champagnes are blends of several years'
harvests[non vintage] and several vineyard areas. The intention is to produce a consistent product from year to year. This task is complex and challenging, and requires great skill to marry numerous wines.

Bottling. The wine is bottled along with a small quantity of a liquid
yeast and sugar mixture, called liquer de tirage. The bottle
is capped with a crown cap much like a beer or soda pop
cap with a small plastic cup underneath. The bottles are
then stored on their sides and the fermentation is complete
in about four weeks trapping the bubbles in the wine.

Aging. Some producers leave the wine on the lees for a year, and
Non Vintage 1 year min. for some Champagne houses as long as three years. This
Vintage 3 years min. extended time adds a more complex yeast character to the
aroma and taste some describe as " toasty," "buiscuit," or "mealy"as in freshly milled grains.

Remuage. Riddling was first developed by the firm of Veuve Clicquot in the mid- nineteenth century. The bottles are put into large A-frame racks called pupitres, with the neck of the bottles pointing slightly downward. Then the remueur, or riddler shakes, turns, and slightly tilts the bottle more vertical with the goal of coaxing the sediment down into the cap. By hand this takes six to eight weeks, while mechanical methods can do the same in seven to ten days.

Degorgement Disgorging was also developed by the widow, here she
realized that by getting the bottle as cold as possible
the pressure was reduced and when the cap [back then a
cork] is removed the sediment is blown out. Nowadays
freezing of the tip of the bottle makes this much easier.

Final Dosage
Liqueur d'Expedition. While the stopper is off the bottle, a small amount of wine
mixed with liquid sugar is added and then the cork is
driven in. The amount of sugar determines the style of
the sparkling wine. The wine then rests for three to six
months before release.

Sweetness Styles

Extra-Brut Bone-dry, no dosage, or minimal.

Brut Dry, small dosage added.

Extra- Dry Medium-dry, noticeable sweetness.

Sec Medium-sweet

Demi-Sec Sweet

Doux Very-sweet

Grape Varieties in Champagne

Chardonnay: Makes up 25% of the plantings. The most expensive grape, adds elegance, finesse, and delicacy to the blend. It has a higher acidity
and makes for lighter and drier wines.

Pinot Noir: Makes up 40% of the vineyards. This grape provides body and flavor
to the blend and makes for fuller wines.

Pinot Meunier: Makes up 35% of the vineyards. Used mostly in non vintage
Champagne. Provides fresh, youthful fruit flavors.

History of Champagne

Before the 17th century the wines of Champagne were still and a pale red color. The sparkling wines we enjoy today were helped by the use of corks and the stronger bottles made using coal fired glass. The legendary monk Dom Perignon did not invent the sparkle in Champagne but he did improve the still wines with his methods of blending different vineyards wines and severe pruning of the vines to improve quality. The still wines were often stopped in mid fermentation by the cool weather and when springtime temperatures began to warm the bubbles were formed. In the late 17th century the sparkling wines of Champagne became popular. Until the perfecting of the dosage was developed losses sometimes reached 80%. Around 1825, an employee of the firm of Veuve Clicquot-Ponsardin, Antoine Muller developed the system of Remuage and degorgement. The success of the grower co-operatives has grown to include over half of all growers and has put pressure on the previously family owned merchant labels and also lead to rising grape prices, until 1990 when prices were freed up.

Geography and Climate

The location being the most northerly wine region of France, provides for a cool climate yielding grapes with high acids and lighter delicate flavors. The unique soil of Kimmerid-gean chalk also contributes to the flavors of this great beverage. The regions that are the most famous are the Montagne de Reims where the Pinot Noir dominates, the Valee de la Marne where the Pinot Meunier is the most widely planted and the Cote des Blancs where the Chardonnay is famous. There is also a region to the south called the L'Aube.
All of the villages have been given % ratings and the grapes from that village receive a certain percentage of a preset price for that harvest.

Types of Champagne

Non Vintage: 83% of sales. Represents the "House Style". Minimum of 1 year aging.

Vintage: 95% must be from one year. Minimum of 3 years aging. Only the best years.

Tete de Cuvee: Luxury cuvee. Special bottles, extra aging, best cuvee's.

Sizes of bottles The most common is the 750ml bottle, here is a list of the other sizes.

¼ btl.=Split 187ml

4 btls.=Jeroboam 3 ltr.

12 btls.=Salamanazar 9 ltr.

½ btl.=Half bottle 375ml

6 btls.=Rehoboam 4.5 ltr.

16 btls.=Balthazar 12 ltr.

2 btls.=Magnum 1.5 ltr.

8 btls.=Methuselah 6 ltr.

20 btl= Nebuchadnezzar 15lt