Do You Know How Champagne Differs from Other Bubblies?

                                   Cava & Champagne have many similarities...and differences 

The month of March on this blog will feature three articles on Champagne.  The first of the trio identifies how Champagne differs from other sparklers.

There is a plethora of sparkling wines available from around the world.   While Champagne is generally the most expensive of them all, is there even a difference between it Cava, Prosecco, Crémant, Sekt, Fizz and the array of other bubblies?   There are definitely differences, so let’s jump right to the most important point.

                          The Champagne wine district is located 100 miles east of Paris

Legally, Champagne can only be called Champagne if it is produced in a specific demarcated region in France called Champagne.   These laws are strictly enforced by a barrage of world-wide attorneys hired by the French Champagne Wine Association.   In short, the name Champagne is based totally upon a geographic location in a specific wine district of France---it has nothing to do with a winemaking style.

The Champagne Wine Association sued YSL for                                                  brand infringement & won!

There are more differences between Champagne and sparkling wines, however, other than geography.  Below are some of the major differences:

Champagne, by law, can only be made from 3 grapes:  Chardonnay, Pinot Noir and/or Pinot Meunier.  This is not true with other sparkling wines, many of which are made from completely different grapes.

           Yeasts during secondary fermentation create bubbles & add complex flavors

Champagne, by law, must be made with a secondary fermentation in the bottle.  Most of us know that all wine is made by alcoholic fermentation (where yeasts turn the sugar in grapes to alcohol.)  Champagne, however, requires a second fermentation called methode Champenoise.  This second fermentation occurs when yeasts are purposely added to regular wine and the bottle is then tightly capped with a pressure resistant top.   Carbon dioxide, produced by these yeast, is what gives sparkling wine its bubbles.  

                  Special tanks, made for the addition of carbon dioxide gas, are used in Prosecco

While other sparkling wines, such as Cava, are produced by using a second fermentation, not all bubblies are created by a second fermentation.  For example, in the case of Prosecco, carbon dioxide is added to large stainless steel vats to create the bubbles.   Both Cava and Prosecco also use completely different grapes than those used in Champagne.

Crémant, a sparkling wine produced using a second fermentation in many regions of France (other than Champagne), differs from Champagne because Crémant has less atmospheric pressure in its bottles---this translates to softer bubbles.  It should also be noted that Crémant is often made from entirely different grapes than used in Champagne.  For example, in Alsace, Crémant can be made from Pinot Blanc, Pinot Gris and even Riesling.

In summary, Champagne differs from other bubblies because it is based upon a specific geographical location, and there are very stringent rules within the Champagne appellation on how this sparkling wine is produced.     

 

Ratafia---the other Champagne Drink

                                      Ratafia and tonic just might become the new "in" drink

There’s a “new” old kid on the block in Champagne.  Ratafia de Champagne dates back eight centuries but it is now making a comeback.  Recently, the alcoholic drink was given a protected status by the French Government and it will have its own appellation.  So what is this Ratafia?

Ratafia de Champagne (as it is now legally called to protect the brand from being made only from grapes grown in the Champagne district of France), is made from the three grapes allowed by law in Champagne:  Pinot Noir, Chardonnay and Pinot Menuier.  But, there’s a catch—Ratafia is always made after the grapes have been pressed to make the pricey bubbly.  The grapes are then pressed for a third and fourth time and this last pressing of semi-unfermented grape juice is then fortified with brandy. Voila…Ratafia de Champagne!

As the addition of brandy during fermentation halts fermentation (where sugar is converted to alcohol), Ratafia de Champagne has both residual sweetness, as well as an alcohol level of about 18%.   It is served cold, often as an aperitif, however, it can be served in lieu of Sauternes with a foie gras as a first course.  Ratafia can be also used as a dessert wine, or even in cooking where it can work magic with delicate sauces.

Ratafia de Champagne obviously has no fizz, but it does have beguiling aromas of candied fruits and honey.  Some compare it to a Tawny Port.   Like Port, it can keep in the frig a month after opening.  Although there are about 100 producers of Ratafia, each winery produces very little.  It’s a miracle to see a bottle in the US as it rarely makes it out of the Champagne region…and if it does, it’s seen in the top restaurants of Paris.  The potential for Ratafia’s growth is huge, and Champagne Houses are expected to ramp up production. 

Coming with us on the sold-out trip to Champagne in June?   You’ll be the first Wine-Knows to taste the new-old kid on the block!