VinoLoverChampagne is a type of sparkling white or rosé wine, which is made from a blend of the grapes pinot gris, chardonnay, petit meslier, chardonnay, petit meslier made from a blend of pinot gris, chardonnay, petit meslier, pinot noir, arbanne, pinot blanc and meunier grapes, according to the champenoise method, pinot noir, arbanne, pinot blanc and meunier, according to the méthode champenoise, in the north-east of France in the region of northeast of France in the Champagne region.
Champagne has a protected designation of origin within the European Union the European Union, and although this appellation is unique to the Champagne region, it is commonly Champagne region, the term is commonly used for sparkling wines made in different parts of the world made in different parts of the world.
It became popular in the mid-17th century, and in 1660, in order to better preserve the aroma, bottling began to preserve the aroma better, it began to be bottled a little before fermentation, which gave rise to the this gave rise to the famous bubbles, especially in wines bottled at the spring equinox, which were this generated the famous bubbles, especially in wines bottled at the spring equinox, low alcohol content wines and pale wines
This effervescence caused corks to pop and bottles to burst bottles burst. Ten years later, the monk dom Perignon made a number of changes, such as clamping the corks with a such as attaching a metal clamp to a conical cork, thicker glass bottles and the glass bottles and the selection of grapes, which helped to solve the problem problem.
What is the champenoise method?
This method is characterised by a double fermentation:
- Tank or vat fermentation: the first fermentation is carried out like that of all wines, in a vat between 18° and 20°. In this phase, the temperature and rhythm combined with the oxygen in the must are decisive.
- Bottle fermentation and disgorging: this is a process similar to that of some types of beer, in which yeast is added in doses to reactivate the fermentation in the bottle in order to prevent the bottle from bursting. During this phase, sediments are generated, which are removed by placing the bottles upside down, at an angle that can vary between 20° and 70° approximately, on a board with holes.
- For several weeks, two movements are carried out: first, the bottles are turned a quarter turn twice a day, and second, the bottles are placed in the holes of the board with the steepest inclination, so that the yeast runs through the wine inside the bottle and the sediment accumulates next to the cork.
- Degorgement: so that the sediment is eliminated, the neck of the bottle must be frozen at around 20 degrees below zero and the bottle is uncorked, in which the pressure of the gas expels what has been previously frozen and where all the sediment is contained. The bottle is then filled with the same champagne and sealed with the special stopper with which it arrives on the market.
Main champagne-producing regions
By law, in 1927 it was given the Appellation d’Origine Contrôlée (AOC) was given to the production area of approximately 34,300 hectares hectares. It is located in France about 150 kilometres east of Paris and is made up of 319 communes Paris and is made up of 319 municipalities, divided into 5 departments: la Marne, l’Aube, l’Aisne, la Haute-Marne and la Seine-et-marne.
The Champagne vineyards are divided into 4 major regions:
- La Montagne de Reims.
- The Vallée de la Marne.
- The Cote des Blancs.
- La Cote des Bars.
Historically, 12 villages have benefited from the appellation grand cru and 42 villages of the premier cru appellation.
Characteristics of champagne.
Champagne is mainly characterised by the blending of several types of grapes, which of several types of grapes, which seeks uniformity of organoleptic and oenological qualities organoleptic and oenological qualities. Champagne is the only rosé wine where the blending of red and red wine is allowed blending of red wine and white wine is permitted. Its rosé colour can also be obtained by allowing the must of red wine to be coloured with its with its skins.
Some curious facts about its production
- Out of 4000 kilos of grapes, 2666 will be made into champagne.
- For every 160 kilos of grapes, 102 litres of must are allowed and vinification losses, they end up being about 100 litres of wine.
- The bottle may include the date of harvest as well as the date of disgorgement of disgorgement.
Types of grapes used to make champagne.
Champagne is made from many types of grapes, but there are three main ones there are three which are the main ones, as they are the ones with the highest production due to their quality production:
Chardonnay
It is mainly grown in the area located in the Cote de Blancs Blancs. It is a white grape that brings elegance, minerality, nerve and finesse to wines, nerve and finesse. Perfect for a young champagne in which floral notes can be appreciated floral notes can be appreciated. This type of grape has a good evolution which favours the ageing of the wines favours the ageing of the wines.
Pinot Noir
It is the type of grape used for Burgundy reds, it is the main grape grown in the mountain of Reims grown mainly in the mountains of Reims and the Cote des Bar, but it can also be found in the valley of the but it can also be found in the Marne valley. It is a red grape with white flesh, which brings aromas of red fruits and gives power and body to the blends.
Pinot Meunier
It is commonly found in the Marne valley and in the Massif de Saint Thierry Saint Thierry Massif. It is another red grape with white flesh with a fruity and intense aroma that facilitates blending which facilitates blending. This grape evolves faster than Chardonnay.
Classification of champagne, according to the quantity of sugar added
The sugar is added after the second fermentation and this varies, which determines the sweetness of the champagne which determines the sweetness of the champagne:
- Up to 3 grams of sugar per litre: Brut Nature.
- Up to 6 grams of sugar per litre: Extra Brut.
- Up to 15 grams of sugar per litre: Brut.
- Between 12 and 20 grams of sugar per litre: Extra dry.
- Between 17 and 35 grams of sugar per litre: Dry or Sec.
- Between 33 and 50 grams of sugar per litre: Demi sec, semi dry or semi dry semi dry.
- More than 50 grams of sugar per litre: Doux or sweet.
Finally, we can say that culturally, champagne is associated with celebrations associated with celebrations. It is customary to uncork a bottle of champagne at sporting competitions to celebrate the winner or at competitions to celebrate the winner or on New Year’s Eve; the effervescence of its foam is effervescence of its foam makes it a favourite when celebrating any occasion occasion.
VinoLover
Claudio Comella
