To choose a good champagne, we look at a number of factors, including grape variety, terroir, winemaking methods and blending.
Among the most famous grape varieties used in champagne production are Chardonnay, Pinot Noir and Pinot Meunier. Each variety contributes unique aromas and characteristics that influence the final taste of the sparkling wine. In the Champagne appellation, the traditional method is the norm, involving a second fermentation in the bottle that generates fine bubbles and a delicate mousse. The fruit, floral and citrus aromas emerge during fermentation and ageing in the cellar.
Prestigious champagne houses such as Moët & Chandon, Bollinger, Veuve Clicquot and Laurent Perrier produce champagnes that stand out for their finesse and complexity. The choice between a brut, extra-brut or demi-sec will depend on your taste for sweetness and how well it goes with aperitifs or desserts. Rosé champagnes, often made from Pinot Noir grapes, add an extra fruity touch, ideal for accompanying dishes such as seafood or desserts.
The crus and grands crus, such as those from the Côte des Blancs or the Vallée de la Marne, contribute to the identity of the champagnes. Winegrowers carefully select their grapes at harvest time, taking into account the ripeness and composition of the fruit, to guarantee the quality of their cuvée. For a more aromatic, fruity wine, you might prefer Blanc de Blancs, made exclusively from Chardonnay.
Ageing in the cellar also plays an essential role. Vintage champagnes, found in Magnum bottles for example, benefit from a longer maturation period, adding notes of dried fruit and complexity to the taste. Acidity is another important factor to consider, bringing freshness and balance to every glass.
here are also alternatives such as crémant, which offers a different approach while remaining within the realm of sparkling wines. Crémants, such as Crémant d’Alsace, use the Champagne method to create quality sparkling wines that offer excellent value for money. Finally, for those wishing to explore sparkling wines outside the Champagne appellation, Prosecco or Cava may be good options. However, to enjoy the typical effervescence and aromas, nothing beats a real champagne.
For a successful tasting, don’t hesitate to explore different vintages and cuvées, because each bottle of champagne can tell a unique story, incorporating the rigorous expertise of its winemakers and the richness of its terroirs. If you want to enjoy your champagne in moderation, the French company Bubbl.has patented a way of preserving bubbles and aromas for over a week….
Best champagnes: where do they come from?
Champagne comes exclusively from the Champagne region, and is subject to strict rules, in particular the AOC (Appellation d’Origine Contrôlée), which guarantees its authenticity. Champagne wine-making is based on meticulous viticulture, with each winemaker paying particular attention to the quality of his vines, especially the old vines, which produce more concentrated and expressive grapes. Grapes such as pinot noir, pinot meunier and chardonnay are carefully picked at harvest time. These grape varieties are used to create unique blends, giving rise to prestigious cuvées such as brut, rosé and blanc de blancs.
The first stage in the production process is the pressing of the grapes, followed by alcoholic fermentation. The white wine is then placed in vats or barrels, where it begins its malolactic fermentation process, creating subtle aromas and a creamier texture. Champagne brut and other cuvées are often made from complex blends, including reserve wines. These sparkling wines are then allowed to bubble in the bottle, where the carbon dioxide produced by secondary fermentation gives the champagne its fine bubbles and sparkling character.
Once the bubbles have set, the champagnes enter the cellars, where they mature for several months or years, allowing their aromas to develop. Disgorging, which involves removing the dead yeast from the bottle, is a key stage in the production of a vintage champagne or a non-vintage cuvée. A cork is then put in the bottle, and a liqueur d’expédition, a mixture of sugar and wine, is added to adjust the dosage of the champagne. The dosage determines the type of champagne: brut nature, extra brut, brut rosé, or demi-sec depending on the sugar content.
Champagne is available in a variety of forms, including bottles, magnums and jeroboams, perfect for special occasions. Rosé Champagne, made using the rosé de saignée method, is distinguished by its hints of raspberry and strawberry, while brut rosé Champagne reveals more subtle fruity aromas, with a beautiful pale yellow or green hue. Older champagnes, such as a Grand Cru or Grand Réserve, have fuller, mineral and floral aromas, with notes of toast, brioche and sometimes white flowers or grapefruit.
Champagnes are also appreciated for their ability to accompany a wide variety of foods and wines. Whether it’s with shellfish, white meats or cheeses, a brut or extra brut champagne will enhance any dish thanks to its fine balance and freshness. For desserts, a demi-sec or vintage champagne will bring fruity and sweet notes, perfect for a moment of sweetness.
Champagne houses such as Moët et Chandon, Pol Roger and Dom Ruinart are renowned for their exceptional expertise, their mastery of riddling, and their ability to produce sparkling wines that win distinctions such as gold medals in specialist guides such as the Guide Hachette. The Champagne vineyards continue to develop, with winegrowers using increasingly sustainable and environmentally-friendly techniques. Champagne remains an exceptional product, celebrated the world over for its fruity aromas, minerality and fine bubbles that delight lovers of sparkling and semi-sparkling wines.
Whether you choose a brut, rosé or vintage champagne, each bottle is the result of meticulous work, from blending the best grapes to maturing in deep cellars. With its fine bubbles, golden colour and floral and fruity notes, champagne remains one of the world’s most prized taste experiences.