Wine Life – Champagne

By: Leslie Cramer

Article Category: Wine Life 2 Comments

There are four processes by which bubbles are infused in “still wine” during the creation of sparkling wine. But the two main methods used most widely are the methode champenoise and the charmat process.  In the methode champenoise, or “champagne method,” the regular alcoholic fermentation of the still wine is followed by a secondary fermentation which is induced inside the bottle. The resulting natural carbon dioxide is trapped in the form of bubbles — carbonation — to be released when the cork is eased off. Though many consider the “pop” of the cork shooting from the bottle, followed closely by a fountain of fizz and the kickoff of a celebration, this is categorically not the way a bottle of champagne should be opened, as the bursting explosion results in losing too many of the precious bubbles and wasting the good stuff inside.

The methode champenoise is the best way to make champagne, but it is costly and labor intensive since each bottle has to be handled many times by may hands.  This method ends in the degorgement — the removal of the sediment — caused by the secondary fermentation. Formerly this was done by hand; the sediment was shaken down to the neck of the upside-down bottle by remuers, people trained and skilled in doing exactly that. Now mechanical frames are mostly used. All champagne made in France is made in this manner, hence the name.

The charmat (or bulk or tank) method style of introducing the bubbles into the wine is an alternative method. This method is considered by some (though not by purists) to be nearly as good as the methode champenoise. The secondary fermentation takes place in the vat rather than in the bottle, and the resulting sparkling wine is subsequently bottled under pressure.

Champagne was first made in the end of the 17th century, as the story goes, by Benedictine monk Dom Perignon. Whether he “invented” the wine or whether he merely worked tirelessly on developing it remains at question. Though he never drank the wine himself, he was a savvy businessman and passionate winemaker and his name remains synonymous with champagne. After his first sip of the wine, he’s reputed to have exclaimed: “I’m drinking stars!”

Flutes or tulips are considered the best glassware for sipping champagne. Others have said a silver mug or goblet is ideal. But try if you can to stay away from “the caterer’s special,” which is no more than a saucer on a stem. Champagnes should be served cold, though not flat-out icy. Neither the taste nor the scent of the wine can come out if it’s just this side of frozen.

Champagne owes a large part of its reputation to its potential magical effects on one’s morale. It has fostered an image as a “luxury beverage,” though this image may conceal its excellence as a fine wine.  Its name has been lent to anything and everything that aims to sound high-end or expensive.

Champagnes are used to mark the most important events in life. Often imitated, yet to be improved upon, champagne is the world’s supreme sparkling wine. But then Champagne is not simply a wine; it’s also a state of mind.

Helpful champagne terms:

Extra Brut: The absolute driest champagne
Brut: Very dry
Extra Dry: Off-dry
Sec: Lightly sweet
Demi-sec: Medium sweet to sweet
Doux: Quite sweet
Blanc de Blancs: Made from chardonnay grapes only
NV: Non-vintage

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