IS IT CHAMPAGNE OR SPARKLING WINE

Posted on June 13, 2008
Filed Under The Brick Vine, Food and Wine |

Affluent Magazine

The name Champagne has become synonymous with “sparkling wine.” However, to be a true Champagne the wine must hail from a specific region in the northeast region of France around the cities of Reims and Epernay. It also must be made using méthode traditionelle or methode champenoise. All other wines are classified as sparkling and usually have identification names from the country of origin: spumante and prosecco from Italy, Sekt from Germany, Cava from Spain and vin mousseux from French regions.

French champagne is normally a blend of chardonnay, pinot noir or pinot blanc grapes. The traditional méthode champenoise requires a second fermentation of the wine in the bottle, along with a myriad of manual operations. The labor-intensive steps to create champagne is one reason true champagne is expensive.

Contrary to popular myth, Dom Pérignon, Benedictine monk and cellermaster at the Abbey of Hautvillers until 1715, was not the inventor of Champagne. Initially Pérignon’s superior demanded he remove the bubbles or effervescence from the wine since the pressure in the bottles caused many of them to explode in the cellar and was thought to be the work of the devil. He did not remove the bubbles but used thicker bottles and better corks to prevent bottle explosion He also made notable contributions in the blending of champagnes through his work in the vineyards. His comment “I am drinking stars” brought him great fame but note that his efforts were only contributory to the evolution of Champagne.

Champagne became popular at the French court for use during coronations which occurred in the Champagne region near Reims. The association of celebration and sparkling was made popular by the royal festivities of France.

Smaller bubbles do indicate that a wine was, most likely, produced using méthode champenoise procedures that include a period of rest before corking. This time resting on the yeast deposit left after second fermentation is called triage. The length of time spent in triage will add a complexity and definition as the yeast cells break down, releasing amino acids in the wine. The result is that prolonged triage time adds dimensional characteristics such as creaminess, texture, character and smaller bubbles. Note that RD or late disgorged on a sparkling label indicates that the bottle has rested for a significant period of time.

Sparkling wines are the most versatile wine in food pairings, contributing fabulous acidity and wonderful flavors. The bubbles contrast or act as “foil” to deep fried or rich dishes. Bubbles can also pair well with a spicy dish, especially an “extra-dry.” Traditionally we choose a sparkling for an aperitif or as a celebratory stand-alone wine. Look beyond the salutary toast and choose a bubbly instead of a Chardonnay.

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