Italy’s Best Kept Wine Secret

            Located at the foot of the Alps, Franciacorta’s quality rivals that of Champagne

Don’t even think of uttering “Prosecco” because Franciacorta's bubbly is on a completely different planet.  Think of the Franciacorta wine district as the Lamborghini or Maserati of Italian sparkling wine.  In contrast, consider a well-made Prosecco the Fiat.  

Serious wine lovers know that the name Champagne by law can only be used if the wine is made in the geographical district east of Paris known as Champagne.  Cross the Alps into Italy and you’ll find Franciacorta's sparklers commanding equally high prices and delighting even the most experienced wine drinkers.   Producing elegant, complex sparkling wines with great depth and finish, Franciacorta is world-class and deserves its own category.

               The same grapes are used in Franciacorta as are used in the Champagne region

Made in the exact same labor-intensive process (aka expensive) as is used in the Champagne area, the Franciacorta sparkling wines can definitely compete on the world stage.  While both Franciacorta and Champagne use Chardonnay and Pinot Noir grapes, there are some interesting flavor facets due to their geographical differences and terroir.  For example, Franciacorta is mostly glacial soil, while Champagne is limestone. 

Just as terroir plays a significant role in aromas and flavors of non-bubble wines, it does so as well with sparklers.  One can expect some of the same classical notes in both Champagne and Franciacorta (think citrus, almond, along with flavors & aromas of toast, brioche & pastry due to their second fermentation in the bottle). Nuances between these two world-class sparkling wines are present.  Champagne is often austere, while Franciacorta offers riper fruit flavors and a softer mouthfeel.  In many ways I prefer Franciacorta because of this.

Ferghettina’s owner is President of the regional winemaker’s association.

Do you have one of the spaces on the sold-out 2026 autumn tour to Northern Italy?  If so, you’ll be guests at one of the premier makers of Franciacorta, Ferghettina.  We’ll be tasting a full lineup of these award-winning sparklers.

As December is a time for special celebrations, why not pop the cork of a Franciacorta?  (Fergettina comes to the US, and it’s striking hand-made bottle should be a hint of the quality bubbles inside.  Also, Ca del Bosco is another equally compelling Franciacorta.)  I’m betting your guests and you will amore both of these over-the-top bubblies, certain to impress even the most discerning of Champagne lovers at any time of the year, but especially during the festive holidays.

As they say in Franciacorta"Felici festivita," and in Champagne, "Joyeuses fetes." 

The Knights of Champagne

 The Champagne brand is associated with all things elegant & extravagant

The Champagne brand is the most protected wine brand in the world.  This careful and arduous protection is done by a group of modern-day-knights known as the CIVC (Comité Interprofessional de Vins de Champagne).  The CIVC is actively involved around the world in protecting the Champagne brand.

                                    The CIVC is a formidable force in protecting the brand

The CIVC was formed in 1941.   The German army had marched into the Champagne district and its commanders demanded all of the sparkling wine be given to them.  Local wine producers banded together to protect themselves and were able to negotiate partial gifting (much of what was given was of a lesser quality, but cleverly passed off as "premier").  After the war, this group morphed into the CIVC.  One of their important functions is still to protect Champagne, but in this era it’s from invaders of a different type---brand invaders. 

 

Champagne is a brand.  It is a powerful brand.  The mere name connotes luxury.  Many would consider Champagne the globe’s most important wine, therefore, any intrusions on the Champagne name are serious offenses.   The CIVC has a cadre of attorneys around the world acting as knights in legal armor.

                        Not even fellow luxury brand Yves Saint Laurent could escape the CIVC

There have been dozens of lawsuits won by the CIVC regarding brand infringement.   Some of them have been against major corporations.  Take for example, Yves Saint Laurent, another French brand synonymous with extravagance.  The CIVC pounced on YSL over its perfume, Champagne.   The perfume had to be removed from the market.

Less well known companies have also felt the legal force of the CIVC.  Businesses producing such items as a lingerie line called Champagne, or Champagne candy in the shape of a cork, are no longer in business. Chinese beer manufacturers calling their products the “Champagne of Beer,” no longer abuse the brand of Champagne after their tangle with the CIVC legal beagles.  There have been cigarettes, toothpaste, and even cola called Champagne.  They no longer exist thanks to the CIVC.

Coming on the September 2024 tour next year to Champagne with Wine-Knows?   We will have a private seminar at the CIVC with one of its Directors.   There are 3-4 spots available on this trip.

Burgundy & Champagne – Wine-Knows Travel (wineknowstravel.com)

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.     

 

Pink Bubbles for the Holidays

Pinot Noir is responsible for the color of Rosé Champagne

There’s something about the holidays that screams bubbly.   And, I’m all about making the month of December colorful so I’ve chosen my five favorite pink bubbles.  They are all French and all five are made from Pinot Noir grapes (thus the pale pink color caused by a short contact with Pinot’s red skins).   

Four of the five are Champagnes (only sparkling wine made in the region of Champagne can legally be called Champagne.)  The fifth one, called Cremant in lieu of Champagne), is made just across the border in France’s Burgundy which is contiguous with Champagne.  The Cremant is a crazy steal, two are in the moderate price range for Champagne, the other two are about 80 bucks but represent terrific quality even for this upper range.   All are non- vintage.

Listed in order of ascending price:

JCB “69” Cremant.  We were served this “sparkling wine” recently in the home of two bon vivants in the wine business.  It was superb.  When I was told the price ($9.99 at Costco), we went out immediately and purchased a case.

Ployez-Jacquemart Rosé:  We always take our Wine-Knows groups to this family-owned boutique producer in the Champagne countryside just outside of Reims.  I can’t think of another Champagne house that produces such a terrific value.  $45 online.  

 

Paul Bara Brut Rosé:  Consistently ranked with an outstanding quality price ratio by many international critics, this one is a perennial favorite of ours.  Available at good wine shops and online at $60 Wine.com  

 

Mouton Rothschild Rosé:   Mouton Rothchild  is famous for its Bordeaux, however, its Champagne (made, of course, in Champagne) is a knockout.  $75 at various online stores.  Thanks, Carrol & Steve, for this winning introduction.

 

Billecart Salmon Rosé:   I was gifted this wine >30 years ago for my birthday and still remember my first sip.  The bottle’s shape is seductive, but it’s the contents of the bottle that will completely seduce you.   BevMo which offers it for $79.99.

 

Have a bubbly holiday season....

 

 

 

Parlez Vous Pinot?

Pinot Noir, named for its pinecone shape, is the ancestor of all Pinot varietals

Chances are even the most novice of wine drinkers have heard of either Pinot Noir or Pinot Grigio.  However, it's possible that even a few veterans may not know about Pinot Meunier, Pinot Blanc, or Pinot Gris...or if there is a connection among any of these grape varieties.

Indeed, all of the above Pinot grapes are related.  Their common name is a French word meaning "pinecone," which comes from the shape of their bunches of grapes (small berries tightly clustered together in the form of a petite pinecone).  Pinot Noir, Pinot Blanc and Pinot Grigio (aka Pinot Gris) are not only related but DNA shows that all three of these grapes are identical, except for a tiny mutation that changed their skin color.  Pinot Noir's skin is black and so named after the French word black, noir.  Pinot Gris/Grigio has a greyish colored skin thus the names which means "grey" in French and Italian, respectively.   Pinot Blanc gets its name from its whitish skin (white in French is blanc).   

Pinot Noir is the founding member of this ancient noble French family of grapes.  One thousand years older than the Cabernet Sauvignon grape, Pinot Noir is not only one of the oldest wine grapes, but is the primary ancestor for many of today's wine grapes.  Pinot Noir has a high propensity to mutate.  It has birthed over 150 different varietals.

Pinot Blanc is just one of the many grapes that have descended from Pinot Noir.  Sometime centuries ago a vine of black Pinot accidentally mutated and produced a shoot of only white skinned grapes.  This single white cane was probably grafted to create a vine that produced only blanc grapes.  Voila.  Pinot Blanc.

Pinot Meunier is also a descendant of the original granddaddy grape, Pinot Noir.  One of the three grapes allowed by law in Champagne, Pinot Meunier is dark skinned and contributes aromatics to the Champagne blend.  Both Pinots Gris and Grigio (the same grape but called different names in different parts of the world) are morphed offspring of Pinot Noir.  

A toast to mutation and le santé in 2020!

Yule Love these 7 Bubblies for the Holidaze

       Representing 4 countries & ranging from $85-20, these bubbles are guaranteed winners

The holidays aren’t the holidaze without sparkling wine.  Below is my fave list for non-vintage bubbles.  There’s the real-deal Champagne, but there’s also a super-duper sparkling wine from Burgundy at half the price.  The wines are listed alphabetically by country.  One of my personal favorites is a bubbly from Italy’s premier sparkling wine district, Franciacorta.  England is also on the list…don’t laugh as British fizz has beat out some of the most respected French Champagnes in many blind tastings.  Last, there’s an American bubbly that I particularly enjoy.  All but one are under $55, and three are $25 or less.

ENGLAND 

          ~ Wiston Estate Brut:  this one has won more medals than any other English fizz.  $40

FRANCE

          ~ Billecart Salmon Champagne:  this one has been a long-standing winner in my book.   $85

~ Gosset Champagne:  Consistently well-made wine and a cut above the others in the over $50 category.  $55

~  Ployez Jacquemart Chamapagne:  one of the best price/quality I know of.  Difficult to find, but worth seeking out.  $50

          ~  Veuve Ambal Brut Cremant Grande Cuvee:  Made in Burgundy (which is contiguous with the Champagne district), Cremant is the legal term for any sparkler from Burgundy.   $20

ITALY

          

          ~  Ferghettina:  This winery’s vintage sparkling wines are the bomb, but this list is only about non-vintage.  Located in the lake district of northern Italy, Ferghettina’s non-vintage is an absolute delight. $40

USA: 

          

          ~  Roederer Estate Brut Anderson Valley:  this one is a perennial winner in my book and a great value.  $25

Enjoy the Holidaze with one of these bubblies. 

How a Woman Changed the Course of Wine History

                                

                               The "widow" was the first person to use colored labels

Most every avid wine lover recognizes the neon orange label of Veuve Clicquot Champagne.   What many may not know, however, is that the person who not only created the label but also the brand was a strong-willed woman.   Not only did she do so in the early 1800’s, but this break-all-the-rules thirty year old woman was a widow (veuve means widow).   All of this was done with the deck stacked completely against her as no woman in France before her had ever run a business.

Veuve Clicquot did many things that ultimately altered the course of wine history.  Her first bold move was to sell Champagne outside of France, an unthinkable notion at the time especially since Napoleon had declared war on most of Europe.  The widow was the first in Champagne to do so.  She also ingeniously figured out a plan to cleverly slip the wine shipments through the naval blockades.   But the veuve was just getting warmed up.

Veuve Clicquot was a force well ahead of her time

                          

The widow Clicquot dramatically transformed the Champagne making process.  At the time, Champagne was cloudy due to sediments from dead yeasts.  She had a very keen eye on aesthetics. She was also the first person to use colored wine labels---up until this point wine labels had only been white.  But her biggest contribution to aesthetics was her revolutionary invention of a method that changed Champagne from cloudy to clear.  The ingenious process she invented, called riddling, is still used today by every Champagne company, as well as world-wide by makers of high-end sparkling wine. 

Veueve Clicquot wasn’t through yet, however.  She pioneered the making of Rosé Champagne, a revolutionary idea in the early 1800's.   With attention to the details of marketing, the widow played an instrumental role in establishing Champagne as the preferred drink of royalty and the wealthy.

                      Veuve's cellars are now protected by the United Nations World Heritage

Veuve Clicquot championed the entire industry of Champagne.  She was also the first business woman in France.  To pay homage to her contributions, the entire company was renamed in her honor.  Those of you coming to the sold-out Champagne tour in June will have a private tasting at Veuve Clicquot and will be able to toast her efforts in the extraordinary cellars in Reims.

A salute to Veuve Clicquot!

Parlez-vous Champagne?

The language of the Champagne-making process is mystifying, especially to those who have never observed it in person.  The purpose of this Blog is to demystify it by breaking it down into three digestible pieces.  First things first, however; only a sparkling wine made in the demarcated area of Champagne, France can legally be called Champagne.  Now, here’s what you need to know about the process.

# 1:  Bubbles are created by yeasts

                                           Dead yeast cells are trapped in the bottle

     
After the wine is finished being made, a small amount of yeast is added to each bottle of wine, as well as a very small amount of sugar.   Bubbles form as a result of the yeast eating the sugar.  These bubbles are actually carbon dioxide which is given off by the yeast (those who have made bread well know the bubbling that occurs during yeast’s activity).  Carbon dioxide becomes trapped inside the bottle.  This process is known as the second fermentation in the bottle.

# 2:  Riddling is the process of how dead yeasts are prepared for extraction

                                          Riddlers turn each bottle daily over months

        
Once the yeast eats the sugar it lives for a short time and then dies.  These dead yeasts are called "lees."  The lees, like carbon dioxide, are trapped inside the bottle.  Riddling rotates the wine bottles a small amount each day to slowly move the dead yeasts toward the neck of the bottle.  Once the bottle is entirely inverted to a vertical position, it is ready for the next stage.

# 3:  Disgorgement is how dead yeasts are removed from the bottle

                            In a nano-second the frozen cube of dead yeast is removed

The vertical bottle is inserted into a super cold ice bath which essentially freezes the yeast debris trapped in its neck.  In the flicker of an eyelash, the cap of the bottle is removed and the frozen “yeast ice cube” pops out.  A new cork is now applied.  This is the disgorgement process.

Wine-Knows will be visiting Champagne in June of this year.  We’ll be tasting at some of the grandest producers of Champagne.  Currently there are three openings. For more information about this trip (which also visits Burgundy), check our website:   http://www.wineknowstravel.com/burgundy-champagne/

Sparkling Wines of Burgundy

                          Cremant can be made from the same grapes as nearby Champagne

Burgundy, France’s smallest wine region, is contiguous with the Champagne wine district.  You pass from one region to the other without any fanfare----on one side of the road is Champagne, the other side is Burgundy.  While every village in Burgundy produces a sparkling wine, only the bubbles in the Champagne region may put the word Champagne on their sparkling wine label.  The Burgundians call their bubbly Cremant.

Although today in Burgundy Cremant is not seen as one of the area’s Premier wines, it was not always so.  In 1827 records indicate that there were >1,000,000 bottles of Burgundy’s Cremant sold.  Furthermore, when Napoleon and Josephine passed through Burgundy in 1860, the red carpet which was rolled out for them included several  Cremant.

Cremant from Burgundy is often made from the same grapes as are used in Champagne, Chardonnay and Pinot Noir.   In fact, Burgundy’s Cremant has some of the most stringent wine-making rules, so don’t think that Burgundian winemakers can turn their less successful wines into this less known bubbly.   Like Champagne, Cremant is also produced in blanc de blanc (white grapes), blanc de noir (from red grapes) and also Rose.

While I have mentioned Champagne in this article many times, let me be very clear.  I am in no way suggesting that Cremant is Champagne.  Burgundy’s terroir is different.  What I do want to say, however, is that there are some very well made Cremants that offer great value in comparison to Champagne.  It’s also worth noting that the popular Kir aperitif is Burgundian in origin.  Mixed with the area’s black currant liqueur (Crème de Cassis),  Kir Royales can be made by using Cremant versus a still wine.

Officially known as Cremant de Bourgogne, Burgundy's sparkling wines can offer an interesting change for bubble lovers.  Here are some examples to try (all are about $20).  Any would be perfect for a Mother's Day celebration.

     

    ~ Louis Bouillot, Perle d’Auore

    ~ Vitteaut-Alberti, Cuvee Agnes

    ~ Parigot

Why is Champagne So Expensive?

There are several reasons for the luxury price tag on a bottle of Champagne.  The biggest one is the labor-intensive process in which it is made.   Unlike still wine, Champagne requires several added steps involving significant hands-on toil by a cadre of highly-specialized winery workers.   Moreover, the method of making these hallowed bubbles requires a lengthy period of time.  Time is money.

The unique process of making Champagne is one of the biggest reasons for its lofty price.  Once the grape juice ferments to wine, Champagne goes through an entirely separate process to create its bubbles.  This is called the Methode Champenoise and these words appear on every bottle of sparkling wine made in the Champagne district of France.  By law, no other region or country can use these words, or call their wine Champagne.

The Methode Champenoise involves a “secondary fermentation” in the bottle.  Already fermented still wine is placed in a bottle along with a tiny amount of sugar and yeasts.  A cork is then added.  Over the period of several weeks the added yeast eats the sugar and a secondary fermentation process occurs.   Carbon dioxide is a by-product of fermentation.  This carbon dioxide is responsible for Champagne’s illustrious bubbles.

  Dead yeasts from the secondary fermentation must be removed.

Once the yeast cells have consumed all the sugar they die off.  Now, comes the process for getting rid of the unsightly dead yeast sediment in the bottle.  It begins with “riddling.”  Bottles are placed in a special rack which allows them to be very slowly rotated to a vertical position over time (the cork end of the bottle ultimately ends up at the bottom).  Over a period of several months, each bottle is turned daily by a “riddler.”  Slowly, slowly each bottle is rotated so that over time the spent yeast cells gravitate toward the neck of the bottle. But, there’s much more.

  Riddlers painstakingly turn each bottle daily

Now that the yeasts have all floated to the neck of the now positioned vertical bottle, they must be removed.  This involves another hands-on process called “disgorgement.”  In short, the bottle is kept in its vertical position (cork side down) and placed in ice just long enough for the area near the cork to freeze.  With lightening-speed the cork is removed (and with the cork the frozen dead yeasts adhering to the cork are also removed), and a new cork is placed….all at the blink of an eye by a well-seasoned “disgorger.”    But the Champagne is not ready yet.  It now needs to “rest” for months or even years before it is sold. 

       Dead yeasts accumulate in the vertically positioned bottle & are frozen before removed.

Another reason that Champagne is pricey is the notion of supply and demand.  The Champagne region is the smallest wine region in France and produces a limited number of bottles.  Globally, Champagne accounts for <1% of total wine production.  To further complicate the issue Champagne is France’s most northern wine area.  There are some years in which grapes do not ripen adequately, thus further limiting availability and driving up the cost.

In summary, the Champagne process is long and complex, with many steps along the way that necessitate workers with well-honed special skills.  Production is limited.  All of this translates to do-re-mi for the consumer.   Wine Knows will be visiting both the Champagne and Burgundy regions in June 2019.  For more information about this trip visit www.WineKnowsTravel.com.

  

Burgundy & Champagne Awarded UNESCO

                                               Burgundy's unique Cote d'Or ("golden slope")

Now joining the ranks of the world’s most notable wine regions, Burgundy and Champagne have been granted World Heritage status by the United Nations.  Others include Hungary’s Tokaj region, the Douro in Portugal, Bordeaux and the Loire of France, Piedmont in Italy, the Rhine in Germany, along with Sicily’s Pantelleria Island.

While UNESCO lists several criteria for selection, the one criteria that all must have is an “outstanding universal value.”   Burgundy’s wines have had a cult following for some time.  Champagne has long been considered as the world’s best sparkling wine.  So, some may be asking what’s the big deal?  The World Heritage status matters, even for those already-in-the know wine lovers.  It ups the ante for difference.  After all, if there were no differences in wines then why should some cost so much more money?

                       Deep limestone soil has an impact on the nuances of Champagne's taste

A World Heritage wine region reinforces the concept of uniqueness.  It’s a distinction of place.  While there are killer Pinots and Chardonnays produced in California, Oregon, New Zealand and Australia, Burgundian versions of these varietals are incapable of being reproduced anywhere else.  Similarly, the Franciacorta district of Northern Italy is making absolutely jaw-dropping sparkling wines, but they are just a little different from Champagne. The voice of the land speaks.  While wine styles can be copied, the differences from terroir cannot be replicated.   Differences matter, and thus the UNESCO award.

Wine-Knows will be visiting both Burgundy and Champagne in June 2019.  At this time there are a few seats remaining.  

Viva la différence!  

New Years “Shellabtration”

                                      Herb roasted crab is our favorite way to celebrate

My husband and I were married on the millennium at midnight.  Every New Year’s Eve we celebrate our anniversary with a big fire in the fireplace and indulge with Dungeness crab at a candlelit table fireside.  I look forward to this dinner all year long.  A friend of mine (thanks, Rita!) gave me a great recipe for crab that has now become a standard in our home.   This divine rendition is roasted on high heat in the oven…and is absolute perfection for a cold winter’s night special "shellabration."

Ingredients

2 crabs (try for crabs >2 lbs each)

1/3 cup EVOO

4 cloves of garlic

Bunch of chopped thyme

1 tspn fennel seeds

1 tspn salt

1 tspn red pepper flakes

Directions

Place the crabs in huge pot of boiling water and when it returns to a boil cook for 3 minutes.  Remove the crabs and cool slightly.  Clean the crab and crack.  Preheat your oven to 550 degrees. 

In a food processor, add all the remaining ingredients.  Placed cleaned and cracked crab in a large roasting pan and cover well with the olive oil and herb mixture.  Roast for 5-8 minutes until brown and bubbling.

Serve with a loaf of scrumptious French bread, and a Pinot Noir or Chardonnay (we indulge with both by popping the cork of a great Champagne made from both of the grapes).

Happy shellabration…Happy 2018!

Facts Champagne Lovers Should Know

                            A private dinner will be held at the producer of Dom Perignon

Wine-Knows will be taking its last group to Champagne (there are currently 5 spots available on this tour that will also visit Burgundy).  Below is important information that any serious wine lover should know about this oh-so-special bubbly.

Nomenclature

• Only sparkling wine made in the demarcated Champagne region of France can be called Champagne.

• Wineries are call "houses."  The Veuve Clicquot company is referred to as the House of Veueve Clicquot.

Grapes

Most Champagnes are a blend of these grapes

• Champagne may only be made from the above three grapes (from left to right):  (1) Pinot Noir  (2) Pinot Meunier  (3) Chardonnay.

• If a Champagne is Blanc de Blanc (white Champagne made from white grapes) it is 100% Chardonnay as this is the only white varietal of the three.  The often very slight greenish hue in these Blanc de Blancs is characteristic of Chardonnay wines. 

• If it's a Rose Champagne, the wine can be made from either or both of the two red grapes allowed.  Rose, however, also can have Chardonnay added.

Taste Profiles

                The entire Champagne region millenniums ago was covered by an inland sea

• Champagne's limestone is composed of chalky layers, remnants of ancient sea creatures.  These highly porous limestone soils are easily penetrated by root systems of vines heading downward to seek water.  While water is brought up into the plant, so are minerals from the fossilized remains of sea shells.  Due to this, Champagnes offer mineral nuances.
• Yeasts also play a critical role in the taste profile of Champagne.  Unlike non-sparkling wine, Champagne undergoes a secondary fermentation in the bottle.  Yeasts and a small amount of sugar to "feed" the yeasts are added after the initial fermentation has been completed and the wine has been placed in bottles.  Carbon dioxide is given off during this process but is trapped by the cork in the bottle, thus creating the wine's famous bubbles.   The spent yeast cells add flavors to the Champagne which are described as "bread dough,"  "freshly baked cake," or "brioche."

Land Ownership

Unlike most wine districts where the land is owned by wineries, 90% of Champagne is owned by grape growers.  Only 10% of the land is controlled by actual wineries.

Best Glass

                  Glasses popular in Champagne have tapered tops to enhance the aromas

In the Champagne region of France you rarely see the typical flute glass.  While flutes do help with the visual effect of the bubbles, its narrow top does not fully allow the aromas of Champagne to be appreciated.  While there are many variations, all  glasses in Champagne have the same tulip shape---wider bowls taper (but not near as narrow as the typical flute), allowing one to both swirl and capture the aromas. 

Changing Climate is Problematic

Temperatures in the Champagne region have risen 2.7 degrees Fahrenheit in the last 20 years.  This is especially an issue with fickle Pinot Noir which has a narrow band of cooler temperatures in which it grows.  Moreover, shifting rainfall patterns are posing further problems.

At the same time, England’s climate is also changing, with warmer summer and milder winters.  England is now experiencing a boom in the production of high quality sparkling wine.  More unnerving is the fact that several of France’s famous Champagne houses have purchased land in the south of England.  The country’s southern limestone soil is very similar to that of the Champagne region.


Protecting the Champagne Brand

            Many, from famous perfume producers to lingerie makers, have been successfully sued

An army of attorneys around the globe are employed by the Champagne professional association to protect the Champagne brand.  They’ve done battle with a variety of companies who made the mistake of naming their product Champagne.  A big no-no.

Have a bubbly kind of weekend.