Everyone knows that popping the cork from a bottle of Champagne signals the beginning of something special. Birthdays, anniversaries, holidays, and all sorts of parties beg for this iconic bubbly to be enjoyed. But here I am on a late Tuesday afternoon writing this article and I have a lovely pour of Champagne by my side. There is no party going on, no special day to honor, nothing specific to commemorate, but I feel fabulous just being in the moment. And once you taste any of the Champagne (sent as samples) reviewed below, you’ll feel the same!
Where is Champagne?
Located about 90 miles northeast of Paris, at the northernmost zone for vine cultivation in France, continental and oceanic influences are prevalent in the region of Champagne. Often, debilitating winter frosts, vast amounts of sunshine in the summer, cool temperatures, and consistent rainfall are elements that affect each harvest. Hillside homes and underground cellars dot the landscape in the four main growing regions: Montagne de Reims, Vallee de la Marne, Côte des Blancs, and Côte des Bar.
With a limited availability of land, there is 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, Pinot Meunier, and Chardonnay grapes that are sold to large Champagne houses. Yields are decided upon prior to harvest in order to concentrate on excellence, not volume. Champagne growers are focused on consistency of quality and style through blending grapes, plots, and villages. And please note, Champagne is only from the Champagne region of France.
For more about Champagne, click here.
Photo Credit: www.champagnebrunopaillard.com
Champagne is Produced with Méthode Traditionelle
Méthode Traditionelle process is used to produce Champagne. First a base still wine is produced and if different grapes are used, they are blended at this point. The base wine is then bottled with a mixture of yeast and sugar, called the liqueur de tirage. The secondary fermentation begins in the bottle. As the bottle is sealed, the gas is trapped, forming bubbles.
Carefully and gently, each bottle is turned to gradually move the lees towards the neck of the bottle – this is called riddling. The lees move up the neck of the bottle, then the neck is frozen in an ice bath and the yeasts/sediment are ejected. At this point, depending on the level of sweetness desired, the producer adds the liqueur d’expedition or tirage. The amount of sugar added determines the amount of sweetness in the bubbly. After disgorgement, an adjustment of the sugar level consisting of a mix of wine and sugar creates a sparkling wine which may be brut (very dry), sec (dry), or demi-sec (medium-dry).
Can Champagne Age?
There are strict rules, set by the Comité Interprofessionnel du Vin de Champagne (CIVC) with regards to aging. Non-vintage Champagne (a blend of grapes from different vintage years) must age for a minimum of 15 months, with 12 of those months on the lees. Vintage Champagne (from one particular vintage year) requires the minimum of 3 years of aging, predominantly on the lees. Many producers, however, exceed the minimum requirements of aging. The result is a wine showing more complex aromas, flavors and textures.
Champagne to Love Now
Iconic producer Champagne Pommery offers a creamy, complex, balanced wine, Brut Apanage NV ($64.99) sold currently in a beautiful holiday box. Absolutely luscious with any dish from the first amuse bouche to the last bite of the plat, the blend is 50% Chardonnay, 35% Pinot Noir and 25% Pinot Meunier from grapes cultivated in 17 crus ranging from Grand Cru to Premier Cru. Aged for at least 4 years in Pommery’s chalk cellars and 6 months after disgorging, this is a notable Champagne.
Why? Beautiful tiny bubbles shone golden-such a delight to see. On the nose, gentle aromas of peach and orange blossoms wafted from the glass. The palate showed notes of vanilla, juicy pears and peaches, hazelnut, brioche, bright acidity and a brilliant finish. Exceptional.
Château de Bligny, a renowned estate with a legacy of outstanding winemaking, is located in the Aube region, specifically, Côte des Bars, one of the coolest areas in Champagne. It was built by the Marquis de Dampierre in the 15th century and is the only Château to benefit from the “Château” appellation as a grower producer in the Champagne region. It is clearly a unique property with an unprecedented historical, architectural and wine heritage. Château de Bligny is surrounded by 30 hectares of vines, predominantly Pinot Noir and Chardonnay, across 8 parcels that are certified High Environmental Value (HEV) level 3. This includes a Clos comprised of 7 grape varieties; it is the only Clos of the only Château in Champagne.
Photo Credit: Champagne Chateau Bligny
What am I sipping now? Château De Bligny Grand Reserve Brut (NV) ($49.99) is a glorious blend of 50% Chardonnay and 50% Pinot Noir grown on kimmeridgian limestone on steep slopes. Straw in color, I find rich and savory aromas of orchard and stone fruits. On the textured palate, yellow fruit is dominant with notes of almonds, beeswax and toast. You, too, can relish the flavor profile and spicy, lip smacking finish with any choice of appetizers, sides, and mains.
Château De Bligny Grand Rosé (NV) ($74.99) is half Chardonnay and half Pinot Noir with 15% of the Pinot from the Champagne appellation. That stunning deep raspberry pink color in the glass, though! Wow! Luxurious and bright, aromas of orange citrus zest, red berries, and hints of florals were mesmerizing. We can’t go wrong with bubbles and balanced notes of strawberries, wild raspberries, red currants and blood orange on the palate, can we? Vibrant acidity and a juicy finish were perfect with a pork tenderloin and a slightly sweet fruit based dessert.
Ready to celebrate something (or nothing)? Pour Champagne!
Cheers, Cindy
