Hillside homes and underground cellars dot the landscape of Champagne, France in its four main growing regions: Montagne de Reims, Vallee de la Marne, Cote des Blancs, and Cote des Bar. Located about 90 miles northeast of Paris, at a northern zone for vine cultivation, continental and oceanic influences abound. Often, debilitating winter frosts, vast amount of sunshine in the summer, cool temperatures, and consistent rainfall are elements that affect each harvest.
Photo Credit: www.champagnebrunopaillard.com
Climate change is becoming increasingly evident, though, and continues to be addressed. Growers and producers in Champagne are decreasing the carbon footprint by reducing the number of pesticides, treating 100% of all wastewater, and working on research projects. They are revising their harvest dates to address the changing level of maturity in the grapes. Water conservation continues to be a priority. Although irrigation is not permitted in the region, rainfall is conserved due to the extensive limestone and chalk soil.
Many feel that the fame of Champagne is larger than the area. With a limited availability of land (at an extremely high price, by the way), there is little to no space left for additional grape growing. Of the approximately 20,000 land owners, 5000 produce their own estate wines; the majority produce Pinot Noir, Meunier, and Chardonnay that are sold to the large Champagne houses. Yields are decided upon prior to the harvest in order to focus on excellence, not volume. Champagne growers are focused on consistency of quality and style through blending grapes, plots, and villages. For detailed information, visit Champagne.com HERE.
Photo Credit: Champagne.com
Words to Know About the Production of Champagne
As you know, Champagne isn’t called Champagne unless it’s from the Champagne region of France! Following are a few words you’ll want to know about Champagne to prep for your next visit to this iconic region or for your own personal knowledge. Now pop the cork and enjoy!
Cuvée – If you see Champagne labeled, “cuvée,” this is Champagne produced from the best quality juice resulting from the first (and gentle) pressing of the grapes.
Méthode Traditionelle – Two separate alcoholic fermentations are involved in the production of Champagne. The first is primary fermentation that occurs in stainless steel vats or oak barrels. The second fermentation takes place in the bottle prompted by the addition of a mixture of sugar and yeast that produces bubbles.
Liqueur de tirage – This mixture of wine, sugar and yeast added to still wine promotes a secondary fermentation in sparkling wine production.
Riddling – This involves moving the bottle very slowly from a horizontal to an inverted vertical position in order to dislodge the yeast sediment which slides down the side of the bottle, collecting in the plastic insert under the crown cap.
Disgorgement – When the crown cap seal is removed, the pressure created by the dissolved CO2 ejects the frozen wine, taking the sediment and plastic insert with it.
Liqueur d’expedition – This is a mix of wine and sugar used to make the final adjustment to the sweetness of sparkling wine prior to corking.
Dosage – This is an adjustment of the sugar level in Champagne and other sparkling wines by the addition of liqueur d’expedition.
Zero Dosage (Brut Nature) – No dosage (sugar) is added.
Non-Vintage (NV) – NV Champagne are blends based on the current vintage with reserve wines added as necessary.
Vintage – Vintage Champagne is made in the best years and can only be made from grapes that come from the stated vintage.
Blanc de Blancs – Champagne that is 100% Chardonnay is termed Blanc de Blancs.
Blanc de Noirs – Champagne made only from Pinot Noir and Meunier is called Blanc de Noirs.
Prestige Cuvee – These are premium wines made from the best parcels of land.
What is Grower Champagne?
Cheers to Champagne! ~ Cindy
