 
Its freshness entices us, our ears listen to the whispering bubbles as the they rise to the surface of this golden, pink or pale crystal liquid.
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Packaging and presentation The curve of the shoulder, the long neck with its collar, the shapely cork, the wire cage, the elegant label, the Champagne bottle has an appearance of its own. Its glass is thick to allow the birth of the bubbles to take place without any risk, and dark to protect the wine from the light.
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 How to keep Champagne wines In a cool place and away from the light, Champagne wines can be stored for several years. However, this is not always necessary as they have been aged already in the cellars under the watchful eye of the cellar master.
How to open the bottle Remove the foil, undo the wire cage without removing it, grasp the cork and the cage firmly with your hand, then turn the bottle itself by holding it at the base, the cork will come out of its own accord.
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Towards perfection The selection of grape varieties, yeasts suitable for fermentation, the improvement of pruning and grafting techniques and the protection of the vineyards against pests of every description came during the XXth century. The quality of pressing and wine-making was guaranteed when 2,000 press houses were established throughout the region’s vineyards.
Discovering Champagne The genius of the Champenois resides in the slow pressing of black and white grapes, the blending of wines from the different Champagne vineyards and the control of effervescence. The Champenois love to share their history and their traditions. They will happily tell stories about their past, explain how they make their wines and show you the tools and artifacts handed down through the generations that they preserve and cherish. There is always a warm welcome for visitors, whether for a spectacular visit to a Champagne House or at the home of a Grower and his family for an intimate tour.
The slow pressing of black and white grapes, the blending of wines from the different Champagne vineyards and the control of the gift of effervescence shows the genius of the Champenois.
The Appellation In 1927, the vineyards of Champagne were legally defined, according to the wine producing history of individual villages. Since 1927, only three grape varieties have been permitted: Chardonnay, Pinot Noir and Pinot Meunier. In addition, quality regulations have been introduced to limit the yields in the vineyards and in the press houses, the pruning of the vines, their height, space and density, harvesting by hand, … More recently, measures have been taken to lengthen the minimum aging time to fifteen months for Non-Vintage Champagnes and to three years for Vintage wines.
Protection The word ‘Champagne’ is so full of meaning, so desirable that it has always provoked envy. One of the missions of the Comité Interprofessionnel du Vin de Champagne - the trade association representing all the Champagne Houses and Growers - is to defend and protect the exclusive nature of the Appellation
The labels on bottles of Champagne carry the names of the producers, alluding to their individual styles, personalities and traditions.
Who makes Champagne? The making of Champagne is a story about men and women. The Champagne Houses were the first to produce their own wines, either from their own vineyards or from grapes bought from the Growers. The Growers also produce wines from their grapes or they trust them to a co-operative, otherwise they sell their grapes to the Houses.
The cellar master Whether he is the head of a House or a Grower, the cellar master is the architect of the wines of Champagne. He is responsible for the choice of the grapes, the making and blending of the wines and their aging. His mission is to maintain the house style, working closely with the older generation - those ‘who know’ and with the next generation which he needs to train. The cellar master is also responsible for the workers in the cellars who riddle the bottles on their stands, disgorge, cork and label the bottles.
Champagne would not be Champagne without the magical presence of the bubbles which rise to form a pearl necklace, releasing the wine’s fruity and floral aromas.
Capturing the sparkle In the old days the natural fermentation of the wines began in the autumn, slowing down with the onset of the winter in the cellars. The wines retained a proportion of their sugar which would trigger a new fermentation with the return of warmer weather in the spring. When this second fermentation happened inside the closed bottles, not in barrels, the wines natural sparkle remained imprisoned until the opening of the bottle. The Champenois’ stroke of genius was to learn to control this natural phenomenon in order to achieve extremely fine bubbles and long lasting aromas.
Glasses and flutes Always served chilled, Champagnes were first enjoyed from conical glasses with stems. During the 19th century, the shallow Champagne saucer or coupe became fashionable, but true wine lovers still preferred the ‘flute’. Today the favourite glass from which to sip Champagne is tulip-shaped. The bubbles can dance around freely and there is enough room for the aromas to express themselves. It is best for the wine if the glasses used are simply rinsed (without using soap) in warm water and left upside down to dry.
When one pays attention, all the nuances of the diversity of the wines of Champagne revealthemselves to the eye, the nose and the palate
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Champagne’s four families Four different families can be identified:
Champagnes with Body; sensual, powerful, structured and intense, with woody spicy and red fruit overtones. Champagnes with Spirit; vivacious, light and delicate with grassy and citrus aromas.
Champagnes with Soul; mature, complex and rich with hints of rare and subtle spices. Among these wines are Prestige Cuvées and exclusive Vintage
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Champagnes with food With their powerful character, Champagnes with Body provide an excellent match for foie gras, Parma ham, stews, ossobuco or poultry… Champagnes with Spirit are perfect as an aperitif. They also have a special affinity with fish and shellfish and excel with sorbets or frozen desserts. Champagnes with Heart are a perfect accompaniment to lamb, sweet-and-sour dishes, gratins, warm desserts and red fruits… or try them at tea-time! Champagnes with Soul are so exceptional that they deserve to be sipped and appreciated on their own.
Since the 17th century, the blending of wines from different years, vineyards and grape varieties has allowed each brand to create their own style
The different styles Every Champagne House or Grower offers a range of different wines which reflect their respective spirit and style.
- Brut NV (Non-Vintage) is the wine most representative of a producer’s style. It is usually a blend of wines from several different years and growing areas.
- Vintage Champagne wines are produced exclusively from the wines of a single year. A producer will only declare a vintage in exceptional years. Vintage Champagnes are thus wines with a great deal of character.
- Rosé Champagnes are original because of their colour and their vinous character. They are produced by macerating the black grapes to extract the colour or by adding some locally-produced red wine to the blend.
- Special Cuvées, whether vintage or not, are made from the most subtle and distinctive wines.
- Demi-Sec Champagnes differ from bruts in their slightly sweeter taste.
The grape varieties Only three grape varieties are allowed in the production of Champagne wines.
- Pinot Noir, a black grape variety with white juice grown mainly on the slopes of the Mountain of Rheims and in the Côtes des Bar. It gives Champagnes their aromas of red fruits, as well as their strength and body.
- Pinot Meunier, another black grape variety with white juice, is grown mainly in the Marne Valley and is characterised by its suppleness. It gives Champagnes their roundness and fragrance.
- Chardonnay, a white grape variety mostly planted in the Côte des Blancs. It provides the wines with their finesse as well as their floral and, sometimes, mineral overtones.
Divided into numerous plots of land, the vineyards are like gardens cultivated by the growers with the greatest care to preserve the wines inherent characteristics
The cycle of the vine From the winter until August, successive tasks include pruning, ploughing, polling, debudding and finally trimming. The fight against disease is never ending. Late frosts and hail in spring are a constant threat to the buds and then to the flowers up until June. In the autumn, the bunches of grapes are harvested by hand. Only the best are picked and carefully transported whole to the press houses where the precious juice is extracted. The dates of the harvest are dictated by the weather and vary according to the regions and the grape varieties. Typically, the harvest takes place a hundred days after flowering.
Traditional festivals There are two important celebrations of the vine in Champagne:
La Saint Vincent honours the patron saint of growers on 22nd January. Dressed in traditional clothes and carrying colourful staves bearing a statue of Saint Vincent, the growers walk in procession to a solemn mass. Afterwards, they will discuss the merits of the past harvest at a traditional banquet.
Le "Cochelet" celebrates the last day of the harvest. Growers and grapes pickers gather for a feast of potée champenoise, a traditional local dish of meat, cabbage and other vegetables.
The harsh northern climate is compensated for by the chalky sub soil that provides natural irrigation and the position of the vines high on the slopes so they catch the sun.
So much to discover The countryside and this patchwork vineyard, as well as the well known places full of history: Rheims - the cathedral town, Epèrnay - at the heart of the vines, medieval Troyes, Château-Thierry - the town of Jean de la Fontaine, Châlons-en-Champagne and its gardens. Also, the gothic cathedrals, roman churches, country houses, noble mansions...
The Mountain of Rheims where the vineyards snake along the slopes between the plateau and the valleys of the Andre and Vesle in the region’s national park.
The Marne Valley where the slopes flank the river on both sides, following its curves as it meanders from Aÿ to beyond Château-Thierry in the Aisne.
The Côtes des Blancs where the vineyards follow the slopes that run from Epèrnay in the north down to the slopes around the slopes around the town of Sézanne
The Côtes des Bars and Montgueux where the low hills between the river Seine and the river Aube at the southern tip of the region create beautiful rolling countryside.
GLOSSARY CHAMPAGNE
Ageing Period of cellaring when the wines evolve in taste; ranges from a minimum period of 15 months to at least three years for vintages and much longer for the Special Cuvées.
AOC L'Appellation d'Origine Contrôlée guarantees the place of origin of each product and its method of production.
AOC Champagne The area of Appellation d'Origine Contrôlée Champagne lies in the Champagne-Ardenne region, in the departements of the Aisne, the Marne, the Seine et Marne, the Aube and the Haute-Marne.
Aromas The aromas of Champagne can be divided into five categories evoking: flowers, fruits, vegetables, dried fruit or indulgent delicacies.
AVC Association Viticole Champenoise (The Champagne Viticultural Organisation).
Blanc de Blancs White Champagne wine, made exclusively from white Chardonnay grapes.
Blanc de Noirs White Champagne wine, made exclusively from black Pinot Noir or Pinot Meunier grapes.
Blending The art of blending wines from various crus, grape varieties and years.
Bottle Most Champagne bottles are 75 cl capacity. They are specially designed to resist the build up of pressure during the second fermentation.
Bottle capacities A quart (20cl), half-bottle (37,5cl), bottle (75cl), magnum (2 bottles), jeroboam (4), methuselah (8), salmanazar (12), balthazar (16).
Brut A small amount of sugar is added at the end of the vinification process. Brut Champagnes contain the least sugar.
Bubbles The bubbles capture the carbon dioxide in the wine and rise to the surface to form a delicate pearl necklace.
Côte des Bar Part of the Champagne wine-producing area, in the Aube, mainly planted with Pinot Noir.
Côte des Blancs Part of the Champagne wine-producing area, in the Marne, mainly planted with Chardonnay.
Celebration An integral part of the history of Champagne wine which has become a symbol of celebration.
Cellar master The architect of the wine making process and the person responsible for the style of the House.
Chalk Limestone of maritime origin that plays a role in temperature control and drainage of the vineyards of Champagne.
Champagne Growers They cultivate the vines and occasionally produce their own Champagne. There are currently more than 15,000 growers.
Champagne Growers They cultivate the vines and occasionally produce their own Champagne. There are currently more than 15,000 growers.
Champagne Houses A business that makes its wines using grapes from a variety of crus. Thanks to selective blending of crus and grape varieties, customers are assured of a brand of wine of distinctive character. Champagne Houses are grouped under the UMC (Union des Maisons de Champagne).
Champagne Houses A business that makes its wines using grapes from a variety of crus. Thanks to selective blending of crus and grape varieties, customers are assured of a brand of wine of distinctive character. Champagne Houses are grouped under the UMC (Union des Maisons de Champagne).
Champagne vineyards The vineyards in Champagne are very fragmented - rather like gardens - and mainly planted on slopes.
Champagne with food Champagnes are sufficiently diverse to accompany a wide variety of dishes. They are divided into four broad families (Champagnes of the Body, Spirit, Heart and Soul)making it easy to match the Champagne to the food.
Champagnes of the Body Powerful, robust, intense.
Champagnes of the Heart Generous, heart-warming and smooth.
Champagnes of the Soul Complex, rich and complete.
Champagnes of the Spirit Vivacious, light and delicate.
Chardonnay A grape variety that brings finesse, with floral and sometimes mineral notes.
Chilling champagne The ideal serving temperature is 8° C for young wines and 10° C for more mature wines.
CIVC Comité Interprofessionnel du Vin de Champagne - the trade association representing Champagne Houses and Growers.
Cork To make sure the bottle is airtight, it is sealed with a cork which is squeezed into the neck and secured to the bottle with a wire muzzle.
Coteaux Typical vineyards planted on slopes in Champagne where the vines receive the most sunlight and the soil is well drained.
Cru A wine growing commune in Champagne - 324 crus in all.
Cuvées The wine produced by blending.
Demarcation of the vineyards Geographical boundaries of the region of Appellation Contrôlée status.
Demi-sec At the end of vinification, a small amount of sugar is added to the Champagne. Demi-sec denotes wines that are slightly sweeter than Brut.
Effervescence The natural formation of carbon dioxide bubbles that rise to the surface to form a beaded necklace.
Exploring Champagne Just an hour from Paris, Champagne is rich in centres of historic interest and vineyards that make a wide variety of Champagnes.
Flutes Narrow, slender Champagne glasses.
Fullness Very mature Champagne with complex aromas.
Getting to the Champagne region from Paris From Paris, take the A4 'autoroute de l'Est' (motorway to the east) or the new A5. Trains leave from the Gare de l'Est.
Glasses The tulip glass is the ideal glass for sipping Champagne as it makes the most of the flavours and effervescence.
Grape varieties Only three grape varieties are allowed for the production of AOC Champagne : Pinot Noir, Chardonnay and Pinot Meunier.
Harvesting Grapes are always picked manually in Champagne to ensure that they reach the presses intact. Harvesting usually takes place in the second half of September.
History Produced since ancient times, Champagne wines became famous in the fifth century at the anointment of Clovis King of the Franks in Reims. They became effervescent - and immensely popular - in the seventeenth century.
Initiation Novices in the art of Champagne tasting can soon become initiated with the help of few simple exercises.
Label Each bottle's individual 'identity card' displaying Champagne appellation, the House or name of the producer, dosage and blending details.
Méthode champenoise Method of producing effervescent wines that was perfected by the Champenois and characterised by a second alcoholic fermentation in the bottle.
Marne Valley Part of the Champagne wine-producing region, in the Aisne and the Marne, mainly planted with Pinot Meunier.
Maturing The development of the gustatory properties of a wine, linked to ageing.
Montagne de Reims Part of the Champagne wine-producing area, in the Marne, mainly planted with Pinot Noir.
Muzzle Wire muzzle that secures the cork to the Champagne bottle.
Northern Champagne is the northernmost wine-growing region in France, at the very limit of the climatic conditions required for viticulture.
Pinot Meunier Grape variety packed with supple fruit that brings roundness to the wine.
Pinot Noir Grape variety with aromas of red berries that gives the wine body and strength.
Pressing A very slow method of pressing developed by the Champenois to obtain juices with subtle, discrete aromas.
Range Every Champagne House or Grower has a particular style that is reflected in their range of wines : Brut Non-Vintage, Vintage, Rosé, Demi-Sec, Special Cuvées, etc.
Rosé Champagne Champagne with a rosy colour created by blending or maceration.
second fermentation Second fermentation that produces effervescence.
Serving There is an art to chilling, opening and serving Champagne.
Special cuvées Champagnes made according to exacting criteria (ie blended from the Grands Crus, single grape varieties, wines that have aged for a specific period, etc.).
Storage In a cool, dark place with a fairly constant temperature and approximately 70 per cent humidity.
Style Every House or grower has a particular style that is the mark of their wines over the years.
Tasting The sensory analysis of the wine in terms of appearance, smell and taste. A Champagne notebook is available that gives a simple introduction to the art of tasting.
Terroir A combination of each vineyard's geophysical, climatic and traditional characteristics that defines the unique qualities of wines.
Vintage A blend of wines from the same year - only in years when the unique personality of the grapes deserves special recognition.
Wines for laying down Champagne wines are aged in the wine producer's cellars and require no further cellaring following disgorgement and final corking.
You have the impression that all Champagnes taste the same … You have never really looked at, smelled or tasted your Champagne … You don’t know which Champagne wine to choose for the aperitif or dessert … You don’t notice which style you prefer …
The colours of Champagne Champagne wines are all different. To notice this you only have to look. You will see light or straw yellows, golden yellows, hints of green or grey, soft and salmon pinks … You will find that wines can be sparkling, luminous or velvety wines.The next time you hold a glass of Champagne, look at the wine before drinking it. You will notice that the bubbles are never the same. They can be lively, abundant or like pinheads. They can form a discreet pearl necklace on the surface, or they can be intense, lively and persistent
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