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Champagne (; ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation.
The grapes Pinot noir, Pinot meunier, and Chardonnay are used to produce almost all Champagne, but small amounts of Pinot blanc, Pinot gris (called Fromenteau in Champagne), Arbane, and Petit Meslier are vinified as well.
Champagne became associated with royalty in the 17th, 18th, and 19th centuries. The leading manufacturers made efforts to associate their Champagnes with nobility and royal family through advertising and packaging, which led to its popularity among the emerging middle class.
Contrary to legend and popular assumption, Dom Pérignon did not invent sparkling wine, though he did make important contributions to the production and quality of both still and sparkling Champagne wines.Christopher Merret Biographical Information. Royal Society website The oldest recorded sparkling wine is Blanquette de Limoux, which was invented by Benedictine monks in the Abbey of Saint-Hilaire, near Carcassonne, in 1531. They achieved this by bottling the wine before the initial fermentation had ended. Over a century later, the English people scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation six years before Dom Pérignon set foot in the Abbey of Hautvillers. Merret presented a paper at the Royal Society, in which he detailed what is now called méthode traditionnelle, in 1662. Merret's discoveries coincided also with English glass-makers' technical developments that allowed bottles to be produced that could withstand the required internal pressures during secondary fermentation. French glass-makers at this time could not produce bottles of the required quality or strength. As early as 1663, the poet Samuel Butler referred to "brisk champagne".
In France, the first sparkling champagne was created accidentally; the pressure in the bottle led it to be called "the devil's wine" ( le vin du diable), as bottles exploded or corks popped. At the time, bubbles were considered a fault. In 1844, Adolphe Jaquesson invented the muselet to prevent the corks from blowing out. Initial versions were difficult to apply and inconvenient to remove. Even when it was deliberately produced as a sparkling wine, champagne was for a very long time made by the méthode rurale, where the wine was bottled before the initial fermentation had finished. Champagne did not use the méthode champenoise until the 19th century, about 200 years after Merret documented the process. The 19th century saw a dramatic growth in champagne production, going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850. In 2007, champagne sales hit a record of 338.7 million bottles.
In the 19th century, champagne was noticeably sweeter than today's champagnes. The trend towards drier champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage before exporting it to London. The designation Brut Champagne was created for the British in 1876.
The only wines that are legally allowed to be named "Champagne" must be bottled within 100 miles of the Champagne region in France. The name is legally protected by European law and an 1891 treaty that requires true champagne to be produced in the Champagne region and made from the Pinot Meunier, Pinot Noir, or Chardonnay grapes grown in this region.
In 2007, the INAO, the government organization that controls wine appellations in France, was preparing to make the largest revision of the region's legal boundaries since 1927 in response to economic pressures. With soaring demand and limited production of grapes, Champagne houses say the rising price could produce a consumer backlash that would harm the industry for years into the future. That and political pressure from villages that wanted to be included in the expanded boundaries led to the move. Changes are subject to significant scientific review and are said not to impact Champagne-produced grapes until 2020. A final decision is not expected until 2023 or 2024.
Several key U.S. wine regions, such as those in California (Napa, Sonoma Valley, Paso Robles), Oregon wine, and Walla Walla, Washington, came to consider the remaining semi-generic labels as harmful to their reputations (cf. Napa Declaration on Place).
Even the terms méthode champenoise and Champagne method were forbidden by an EU court decision in 1994. the description most often used for sparkling wines using the second fermentation in the bottle process, but not from the Champagne region, is méthode traditionnelle. Sparkling wines are produced worldwide, and many producers use special terms to define them: Spain uses Cava, Italy designates it spumante, and South Africa uses cap classique. An Italian sparkling wine made from the Muscat grape uses the DOCG Asti wine and from the Glera grape the DOC Prosecco. In Germany, Sekt is a common sparkling wine. Other French wine regions cannot use the name Champagne: e.g., Burgundy and Alsace produce Crémant. In 2008, more than 3,000 bottles of sparkling wine produced in California labelled with the term "Champagne" were destroyed by Belgian government authorities.
Regardless of the legal requirements for labeling, extensive efforts by the Champagne region, and the use of alternative names by non-Champagne sparkling wine producers, some consumers, and wine sellers, including "Korbels California Champagne", use Champagne as a generic term for white sparkling wines, regardless of origin.
The village of Champagne, Switzerland has traditionally made a still wine labelled as "Champagne": the earliest records of viticulture dated to 1657. In 1999, in an accord with the EU, the Swiss government conceded that, by 2004, the village would phase out the use of the name. Sales dropped from 110,000 bottles a year to 32,000 after the change. In April 2008, the villagers resolved to fight against the restriction following a Swiss open-air vote.
In the Soviet Union, all sparkling wines were called шампанское ( shampanskoe, Russian for "that, which is of Champagne"). The name is still used today for some brands of sparkling wines produced in former Soviet republics, such as Sovetskoye Shampanskoye and Rossiyskoe Shampanskoe. In 2021, Russia banned the use of the designation шампанское for imported sparkling wine, including sparkling wine produced in the Champagne wine region, reserving the designation for domestically produced sparkling wine only.
After aging, the bottle is manipulated, either manually or mechanically, in a process called remuage (or "riddling" in English), so that the lees settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed. This process is called disgorgement. The pressure in the bottle forces out the ice containing the lees. Some wine from previous vintages and additional sugar ( le dosage) is added to maintain the level within the bottle and adjust the sweetness of the finished wine. The bottle is then quickly corked to maintain the carbon dioxide in solution.
Dom Pérignon was originally charged by his superiors at the Abbey of Hautvillers to get rid of the bubbles since the pressure in the bottles caused many of them to burst in the cellar. As sparkling wine production increased in the early 18th century, cellar workers had to wear a heavy iron mask to prevent injury from spontaneously bursting bottles. The disturbance caused by one bottle exploding could cause a chain reaction, with it being routine for cellars to lose 20–90% of their bottles this way. The mysterious circumstance surrounding the then unknown process of fermentation and carbonic gas caused some critics to call the sparkling creations "The Devil's Wine".
The popularity of champagne is particularly attributed to the success of champagne producers in marketing the wine's image as a royal and aristocratic drink. Laurent-Perrier's advertisements in late 1890 boasted their champagne was the favourite of Leopold II of Belgium, George I of Greece, Alfred, Duke of Saxe-Coburg and Gotha, Margaret Cambridge, Marchioness of Cambridge, and John Lambton, 3rd Earl of Durham, among other nobles, knights, and military officers. Despite this royal prestige, champagne houses also portrayed champagne as a luxury which could be enjoyed by anyone, and was fit for any occasion. This strategy worked, and, by the turn of the 20th century, the majority of champagne drinkers were middle class.
In the 19th century, champagne producers made a concentrated effort to market their wine to women. This is done by having the sweeter champagne associates with female, whereas the dry champagne with male and foreign markets. This was in stark contrast to the traditionally "male aura" that the wines of France had—particularly Burgundy wine and Bordeaux wine. Laurent-Perrier again took the lead in this area with advertisements touting their wine's favour with the Countess of Dudley, the wife of the 9th Earl of Stamford, the wife of the Baron Tollemache, and the opera singer Adelina Patti. Champagne labels were designed with images of romantic love and marriage as well as other special occasions that were deemed important to women, such as the baptism of a child.
In some advertisements, the champagne houses catered to political interest such as the labels that appeared on different brands on bottles commemorating the centennial anniversary of the French Revolution of 1789. On some labels there were flattering images of Marie Antoinette that appealed to the conservative factions of French citizens that viewed the former queen as a martyr. On other labels there were stirring images of Revolutionary scenes that appealed to the liberal left sentiments of French citizens. As World War I loomed, champagne houses put images of soldiers and countries' flags on their bottles, customizing the image for each country to which the wine was imported. During the Dreyfus affair, one champagne house released a champagne antijuif with antisemitic advertisements to take advantage of the wave of Antisemitism that hit parts of France.
Champagne is typically drunk during celebrations. For example, British Prime Minister Tony Blair held a champagne reception to celebrate London winning the right to host the 2012 Summer Olympics. It is also used to launch ships when a bottle is smashed over the hull during the ship's launch. If the bottle fails to break this is often thought to be bad luck.
As a general rule, grapes used must be the white Chardonnay, or the dark-skinned "red wine grapes" Pinot noir or Pinot meunier, which, due to the gentle pressing of the grapes and absence of skin contact during fermentation, usually also yield a white base wine. Most Champagnes, including Rosé wines, are made from a blend of all three grapes, although blanc de blancs ("white from whites") Champagnes are made from 100% Chardonnay and blanc de noirs ("white from blacks") Champagnes are made solely from Pinot noir, Pinot meunier or a mix of the two.
Four other grape varieties are permitted, mostly for historical reasons, as they are rare in current usage. The 2010 version of the appellation regulations lists seven varieties as allowed, Arbane, Chardonnay, Petit Meslier, Pinot blanc, Pinot gris, Pinot meunier, and Pinot noir. The sparsely cultivated varieties (0.02% of the total vines planted in Champagne) of Arbanne, Petit Meslier, and Pinot blanc can still be found in modern cuvées from a few producers. Previous directives of INAO make conditional allowances according to the complex laws of 1927 and 1929, and plantings made before 1938. Before the 2010 regulations, the complete list of the actual and theoretical varieties also included Pinot de Juillet and Pinot Rosé. The Gamay vines of the region were scheduled to be uprooted by 1942, but due to World War II, this was postponed until 1962, and this variety is no longer allowed in Champagne.
The dark-skinned Pinot noir and Pinot meunier give the wine its length and backbone. They are predominantly grown in two areas – the Montagne de Reims and the Vallée de la Marne. The Montagne de Reims run east–west to the south of Reims, in northern Champagne. They are notable for north-facing chalky slopes that derive heat from the warm winds rising from the valleys below. The River Marne runs west–east through Champagne, south of the Montagne de Reims. The Vallée de la Marne contains south-facing chalky slopes. Chardonnay gives the wine its acidity and biscuit flavour. Most Chardonnay is grown in a north–south-running strip to the south of Épernay, called the Côte des Blancs, including the villages of Avize, Oger and Le Mesnil-sur-Oger. These are east-facing vineyards, with terroir similar to the Côte de Beaune. The various account for the differences in grape characteristics and explain the appropriateness of blending juice from different grape varieties and geographical areas within Champagne, to get the desired style for each Champagne house.
The character of rosé Champagne has varied greatly since its production began. Thought to be a sign of extravagance when originally introduced, by the early 20th century these wines were colloquially known as "Pink Champagne," and had gained a reputation of frivolousness or even dissipation. The 1939 Hollywood film Love Affair was reportedly approached to promote it by featuring the main characters bonding over enjoying the unpopular drink, and caused a sales boost after the film's release. It is also cited by the Eagles as a beverage of choice in the titular "Hotel California." Rosé Champagnes, particularly brut varieties, began regaining popularity in the late 20th century in many countries. Because of the complex variety of flavors it presents, rosé Champagne is often served in fine dining restaurants, as a complementary element in food and wine pairing.
For Caroline Latrive, cellar master of Ayala, a Champagne house that pioneered drier champagnes at the end of the 19th century, dosage represents the final touch in champagne making and must be as subtle as possible to bring the right balance.
Additionally, dosage protects champagne from oxidation because it includes a small amount of Sulfur dioxide, and sugar also acts as a preservative. Benoît Gouez, cellar master of Moët & Chandon says that sugar helps champagne recover from the oxidative shock of disgorgement, and contributes to the wine's aging potential.
Wines labeled Brut Zero, more common among smaller producers, have no added sugar and will usually be very dry, with less than three grams of residual sugar per litre in the finished wine. The following terms are used to describe the sweetness of the bottled wine:
The most common style today is Brut. However, throughout the 19th century and into the early 20th century Champagne was generally much sweeter than it is today. Moreover, except in Britain, Champagne was drunk as (after the meal), rather than as table wines (with the meal). Facts About Champagne and Other Sparkling Wines, Henry Vizetelly (1879), pp. 213–214:
"Manufacturers of champagne and other sparkling wines prepare them dry or sweet, light or strong, according to the markets for which they are designed. The sweet wines go to Russia and Germany, the sweet-toothed Muscovite regarding M. Louis Roederer's syrupy product as the beau-idéal of champagne, and the Germans demanding wines with 20 or more per cent. of liqueur, or nearly quadruple the quantity that is contained in the average champagnes shipped to England. France consumes light and moderately sweet wines; the United States gives a preference to the intermediate qualities; China, India, and other hot countries stipulate for light dry wines; while the very strong 214 ones go to Australia, the Cape, and other places where gold and diamonds and such-like trifles are from time to time "prospected." Not merely the driest but the very best wines of the best manufacturers, and commanding of course the highest prices, are invariably reserved for the English market. Foreigners cannot understand the marked preference shown in England for exceedingly dry sparkling wines. They do not consider that as a rule they are drunk during dinner with the plats, and not at dessert, with all kinds of sweets, fruits, and ices, as is almost invariably the case abroad." At this time, Champagne sweetness was instead referred to by destination country, roughly as:
Sizes larger than Jeroboam (3 L) are rare. Primat bottles (27 L)—and, , Melchizedek bottles (30 L)—are exclusively offered by the House Drappier. (The same names are used for bottles containing regular wine and port; however, Jeroboam, Rehoboam, and Methuselah refer to different bottle volumes.)
Unique sizes have been made for specific markets, special occasions and people. The most notable example is perhaps the imperial pint (56.8 cL) bottle made between 1874 and 1973 for the English market by Pol Roger, often associated with Sir Winston Churchill.
In 2009, a bottle of 1825 Perrier-Jouët Champagne was opened at a ceremony attended by twelve of the world's top wine tasters. This bottle was officially recognised by Guinness World Records as the oldest bottle of Champagne in the world. The contents were found to be drinkable, with notes of and caramel in the taste. There are now only two other bottles from the 1825 vintage extant.
In July 2010, 168 bottles were found on board a shipwreck near the Åland Islands in the Baltic Sea by Finnish diver Christian Ekström. Initial analyses indicated there were at least two types of bottle from two different houses: Veuve Clicquot in Reims and the long-defunct Champagne house Juglar (absorbed into Jacquesson in 1829.) The shipwreck is dated between 1800 and 1830, and the bottles discovered may well predate the 1825 Perrier-Jouët referenced above. When experts were replacing the old corks with new ones, they discovered there were also bottles from a third house, Heidsieck. The wreck, then, contained 95 bottles of Juglar, 46 bottles of Veuve Clicquot, and four bottles of Heidsieck, in addition to 23 bottles whose manufacture is still to be identified. Champagne experts Richard Juhlin and Essi Avellan, MW described the bottles' contents as being in a very good condition. It is planned that the majority of the bottles will be sold at auction, the price of each estimated to be in the region of £40,000–70,000.
In April 2015, nearly five years after the bottles were first found, researchers led by Philippe Jeandet, a professor of food biochemistry, released the findings of their chemical analyses of the Champagne, and particularly noted the fact that, although the chemical composition of the 170-year-old Champagne was very similar to the composition of modern-day Champagne, there was much more sugar in this Champagne than in modern-day Champagne, and it was also less alcoholic than modern-day Champagne. The high sugar level was characteristic of people's tastes at the time, and Jeandet explained that it was common for people in the 19th century, such as Russians, to add sugar to their wine at dinner. It also contained higher concentrations of minerals such as iron, copper, and table salt than modern-day Champagne does.
The aging of the Champagne post-disgorgement can to some degree be told by the cork, as, the longer it has been in the bottle, the less it returns to its original cylinder shape.
When it comes to the etiquette behind holding a glass of Champagne, it is important to consider the type of Champagne glass used and the four main parts of any wine glass: the rim, the bowl, the stem and the base. In the case of a Champagne glass or tulip glass, etiquette dictates holding by the long, narrow stem in order to avoid smudging the glass and warming up the contents with the heat of one's hand. Flute and tulip glasses can be temporarily held by the rim, although this glass hold blocks the area where the taster would take a sip. This hold can also smudge the top section of the glass. These two types of glass can also be held by the disk-shaped base without smudging or warming the liquid inside. When it comes to the coupe glass, with its short stem and shallow, wide-brimmed bowl, the only possible glass hold is by the bowl. The top-heavy nature of the glass makes holding by the base or stem impossible, while the large diameter of the top makes grabbing the glass by the rim difficult.
A sabre can be used to open a Champagne bottle with great ceremony. This technique is called sabrage (the term is also used for simply breaking the head of the bottle).
In 2015, some Australian athletes, most notably then-Formula 1 Red Bull Racing driver Daniel Ricciardo, began celebrating victories by drinking champagne from their shoe—a practice known as "doing a shoey."
| yes | ||
!Deutz | Amour de Deutz, Cuvée William Deutz | Louis Rœderer |
| vintage dependent | ||
| yes | ||
| – | ||
| +Champagne shipments
!Destination !! Volume (bottle) !! Value (EUR) |
| 34% |
| 66% |
| +Top ten external markets |
| 793.5 |
| 503.6 |
| 354.5 |
| 201.9 |
| 200.1 |
| 166.9 |
| 159.9 |
| 125.6 |
| 94.0 |
| 79.7 |
|
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