Get to Know Your Champagne

Invented in the 17th century by a Benedictine monk, Dom Perignon, the champagne is a drink that transforms every occasion into something special.

Before you decide on particular champagne for your special event, there are several things you should know.  The name Champagne on a label refers to the sparkling wine produced in the Champagne region of France by the methode champenoise.  Although many countries produce sparkling wines, through international agreement they must use another name.  Since the United States did not sign this agreement, one can find sparkling wines from New York and California called champagne.  Sparkling wines also are made in Spain, Australia, South America, Russia and many other areas.

Vins mousseux are a variety of sparkling wines produced outside the Champagne region, many from France’s Loire Valley.  Mousseux simply means “foamy” or “frothy.”  In Italy, dry sparkling wine is called spumante, and sweeter wine is called anti spumante.  And, in Germany, sekt means “sparkling wine.”  Most sekt is made by the bulk process, and is often finished fairly sweet.

Champagne Methods

There are three different approaches used to make sparkling wine.

The methode champenoise is the traditional and most expensive method, and is obligatory in the Champagne region.  It consists of creating a blend of the base wine and bottling this with a small amount of sugar and yeast, which causes a second fermentation to take place in each bottle.  During this second fermentation, carbon dioxide forms; since this gas is trapped in the bottle, bubbles form.  So the champagne is created and aged in the same bottle you buy; it never leaves the bottle until you pour it!

The second approach is the transfer process, which takes less than two years to complete.  The wine undergoes a primary and secondary fermentation in the bottle and then is emptied into a pressurized tank for filtration and rebottling.

Most of the world’s sparkling wines are made by the bulk, or Charmat, process. The base wine is poured directly into tanks holding thousands of gallons.  The second fermentation takes place in the tank; the sparkling wine is filtered and bottled, and the finished product can be in stores within weeks.

The Taste Test

Champagne’s taste varies according to the particular grapes used, added sweeteners and the process employed in the production.  The amount of sugar used in the formula determines the degree of sweetness in the finished sparkling win. Sweetness will be an important consideration in your decision to serve the sparkling wine alone or as a companion to different foods.

Brut is the driest of them all (no perceptible sweetness) and is excellent as an aperitif.  Extra dry is slightly sweet and is best served with a main dish or dessert.  Sec, demi sec and doux are very sweet and are perfect with desserts.

Be certain to choose your sparkling wine carefully.  Brut champagne often tastes bitter when drunk with a sweet dessert such as wedding cake.  However, when served with particular desserts, such as fruit-based ones, a dry champagne can be ideal.