What is Champagne?
Champagne
is a light sparkling wine which is made only in the Champagne region of
northeastern France. It is different from all other sparkling wines in
the world for three major reasons. First, a wine can only be labeled as
"champagne" if is made in the Champagne region of France. Second, to be
called "champagne," it must be made only from the Pinot Noir, Pinot
Meunier, or Chardonnay grapes which grow in that region. Third, true
champagne, as opposed to other sparkling wines has to have gotten its
bubbles by undergoing the fermentation process twice: once in barrels
and again in bottles. Champagne can be produced elsewhere, as long as
credit it given to the "methode champenoise" on the label.
Orgns & History
Thirteen
centuries ago, before wine had bubbles or was any color other than red,
the wine of Champagne was used as a "holy wine" for religious
ceremonies. Completion of the majestic gothic cathedral in Reims turned
the capital of the Champagne region into a venue for royal masses and
coronations. Thus, the wine of Champagne was elevated to the status of
"royal wine;" and the local abbeys had the honor of becoming vintners
for the French monarchy. Picture the King's entourage arriving from
Paris at Reims Cathedral for a royal mass. The monarchy expected the
abbeys in the region to provide wine for these joyous occasions. Imagine
what a responsibility it was for the monks to produce a beverage which
the King and his court would enjoy! This explains how centuries later,
champagne came to be called the "wine of kings and the king of wines."
However, at that time the wine produced in the region called "Champagne"
was not highly respected. Even though it was red, it was less red than
other wines, and there were additional problems . . . enter Dom
Perignon.
Legend of Dom Perignon
The
legend of Dom Perignon will forever be tied to the legend of the
bubbles in champagne. Close to Reims cathedral in the Hautvilliers
Abbey, a near-blind Benedictine monk named Dom Pierre Perignon was given
the job of being its chief treasurer and cellar master. When he first
took over in 1688, the wine being produced by the abbey was adequate but
pale. Perignon feared that the deep red wine from the neighboring
region of "Bourgogne" (Burgundy), was gaining favor with the King . The
lighter red of the wine produced in Champagne was becoming a problem but
was unavoidable due to the cooler climate of the region.
In
this northern region of France the grapes had to be harvested early and
the wine barrels became too cold during winter months. Unfortunately,
even though it had not reached peak fermentation, the pinkish juice had
to be bottled. After all, there was a royal demand for the product, and
it was up to the monks at the abbey to deliver. But while the chilly
winter had temporarily halted the fermentation process, the warmer
spring climate "reawakened" the fermentation after the wine had been
bottled. The result, of course, were bubbles!
Because
Perignon and his abbey brothers were frustrated by the presence of the
"bulles" (French for "bubbles"), they began altering the wine's
chemistry by blending several types of grapes and removing the skins.
What resulted was the art of blending, and the first white wine ever
produced! Yet, unfortunately, this new elegant pale wine persisted in
fermenting after it was bottled!
The
bubbles were considered by the monks to be a serious defect in the
wine, and the cause of production disasters: bottles were exploding all
over the cellars! Nevertheless, Dom Perignon did not give up; and legend
says that when he tasted the new lighter bubbly wine he was pleasantly
surprised, and exclaimed "Come quickly, brothers! I'm tasting stars!" If
the elegant bubbly could just be bottled without exploding, the monks
could introduce a truly exciting new wine. Dom Perignon began by
changing the shape of the bottle and using heavier glass. The stronger
bottle eliminated the explosion problem, but now the effervescence of
the bubbly wine persisted in blowing out the hemp and oil stoppers.
Perignon turned to Spain for stoppers made of cork, and Voilà . . . the cork did it! The king's court was delighted with this new effervescent pale colored wine. The abbey's reputation was saved!
Nearly
a century passed before a young woman named Nicole Clicquot would
implement ways to enhance bottle fermentation of sparkling wine. The
"Veuve (Widow) Clicquot" took over her husband's champagne "house" at
the age of 27 when he died unexpectedly, thus becoming one of the
"grandes dames" of champagne, as well as a business woman far ahead of
her time. In an attempt to reduce the buildup of bubbles in the unopened
bottles, her cellar master began rotating the bottles slightly every
day. Tah-dah!! This procedure, called "riddling," is still done today by
hand in the most prestigious champagne houses.
The
House of Clicquot also perfected a procedure called "disgorgement."
This involves uncorking the bottles during the second fermentation to
dislodge the yeast sediment that had accumulated. The bottles were
stored at an angle so that sediment would settle in the neck . Upon
releasing the cork, pressure forced sediment to be expelled from the
bottle. An expert "disgorger" could then quickly re-cork the bottle
before losing any of the precious bubbly.
Today's
"methode champenoise" is a result of these centuries old practices
which all began with Dom Perignon in the Hautvilliers Abbey in Reims,
France. The true French way to make champagne still relies on blending
grapes, fermenting the wine in bottles, riddling the bottles to reduce
pressure, and disgorging the sediment from the neck. Any current
producer of sparkling wine who strictly follows these procedures can
legally use the expression "methode champenoise" on their label.
According To The French
"Encyclopédie des Vignes au plaisir", These are some common mistakes
people make with champagne.
DONT'S FOR CHILLING CHAMPAGNE:
- Do not over chill the champagne: although it should never be warm, it worse for it to be icy or nearly -frozen.
- Do
not under fill the ice bucket: you'll wind up chilling only half the
bottle; add cold water to ice cubes to make sure the bottle is well
submerged; this also makes it easier to put the bottle back into the
bucket.
- Do
not try to chill two bottles in a bucket; it is better to leave the
second bottle in the refrigerator in an insulated container.
- Do
not chill the glasses ahead of time, either by filling them with ice
cubes or crushed ice; you're not making a martini! It will have a
negative effect on the release of the bubbles and the bouquet of the
champagne.
DONT'S IN HANDLING THE BOTTLE:
- Don't
hide the label and wrap the bottle in a towel like it's a newborn baby.
This contemptible practice actually began in Parisian nightclubs as a
way to conceal the label of a cheap champagne so as not to reveal to the
customer that he or she was being charged for a more expensive bottle
of the bubbly. But you will still want to have a napkin or towel on hand
to wipe off excess water from the bottle when you remove it from the
ice bucket.
- Never
return an empty champagne bottle to the ice bucket upside-down! It
shows an utter lack of respect for the prestigious beverage you have
just consumed, and worse yet, a tactless disregard for the companions
you have just shared it with.
- Don't
swirl the champagne in the glass like a pretentious wine connoisseur!
The French call this "champagne battering", because swirling the bubbly
in the glass will only succeed in compromising in thirty seconds the
bubbles that took at least three years to produce.
- Don't
be a "locker room" champagne batterer! When serving this elegant
sparkling beverage, don't be a Super Bowl or World Series champion who
shakes the bottle senselessly in order to squander its contents by
spraying it on your co- champions instead of drinking it.
Traditions, Folklore & Hints
SABERING THE BOTTLE:
It's
a French tradition that if you have a stubborn cork, you should not
give up: if you can't dislodge a recalcitrant cork from a bottle of good
champagne, you can do what the "Hussards" (French mounted soldiers of
the Napoleonic era) did: they used the reverse edge of their saber to
break the neck of the bottle. Hence, the French expression "sabrer la
bouteille"- literally "saber the bottle" came about, illustrating the
French belief that it is better to destroy a bottle than to do without
champagne! Obviously we no longer go to these lengths to open a bottle
but if you have a stubborn cork, rather than use your saber, use "The
Champagne Opener" .
REMOVING THE WIRE FROM A CORK:
According
to experts, if you can remove the wire in five and a half twists, you
are about to open a top quality bottle- "the real thing."
WHAT TO DRINK FROM:According
to all makers of champagne and sparkling wines, you should drink this
effervescent delight from a tall fluted glass which allows the bubbles
to circulate. But wasn't the champagne "coupe" (a wide mouthed goblet) a
French invention? Some believe that the shallow, bowl shaped champagne
"coupe" was modeled in the shape of Marie Antoinette's (the wife of
Louis the Sixteenth) breast. Others believe that it was created to
commemorate the breast of Madame de Pompadour, the mistress of the
preceding king, Louis the Fifteenth. No matter whose breast was the
inspiration for the shallow drinking vessel, all experts agree that it
should never be used to serve champagne or sparkling wine. Save it for
ice cream or sorbet.
And
if you're lucky enough to be the owner of fine crystal, be sure to use
it: the irregularities in this elegant glass actually keep the bubbles
alive longer.
HOW TO DRINK CHAMPAGNE:
Follow
the advice of Colette, the French writer (the author of Gigi) and don't
drink your champagne too rapidly. According to Janis Lightner of the
Miramonte Winery in Temecula, California, if you drink it too fast, you
will swallow all the bubbles and they will go into your bloodstream too
quickly - which for many of us results in a headache. This can be
avoided by taking small sips and letting the bubbles dissipate in your
mouth before you swallow. Try it! You will prolong the enjoyment of your
champagne, and you'll feel much better tomorrow!
WHAT TO SERVE WITH CHAMPAGNE:Champagne
and sparkling wines have a great deal of versatility. They can be
served throughout the day and throughout a meal as well. The driest ones
are excellent with elegant appetizers such as oysters and caviar. The
semi-dry sparkling wines are suitable for brunch, lunch, salads, and
some dinner entrees. The sweeter sparkling wines are always recommended
with desserts.
WHEN TO DRINK CHAMPAGNE:
Thanks
to its association with royalty and ceremonies, champagne is the
traditional wine for celebration of any kind, but especially the
launching of ships hot air balloons, and the New Year. Whether you're
celebrating a major event, minor event, or being alive in general- or
like Napoleon, consoling yourself after a defeat- you have joined the
world's bon vivants in choosing this beverage. Savor the effervescence
which began so many centuries ago in an abbey wine cellar. You have
exercised excellent judgment in using "The Champagne Opener" to help you
effortlessly partake of the bubbly. You will still hear the exciting
"pop" of the cork without annoyance, embarrassment, or injury. You will
not have to "sabrer la bouteille." A vote santé! Don't forget to make a
toast- to anything or anyone- before you take your first sip!
"I
drink it when I'm happy and when I'm sad. Sometimes, I drink it when
I'm alone. When I have company I consider it obligatory. I trifle with
it if I'm not hungry and drink it if I am; Otherwise I never touch it -
unless I'm thirsty."
- Madame Bollinger, one of the "grande dames" of French champagne (1884-1977)
FAMOUS CHAMPAGNE QUOTES:
- "Champagne! In victory one deserves it; in defeat one needs it."
Napoleon Bonaparte, 18th century French conqueror (1769 - 1873)
- "Come quickly ! I'm tasting stars!"
Dom Pierre Perignon, French Benedictine Monk, (1638 - 1715) when he first tasted his newly created champagne.
An old Russian proverb.
Mark Twain, American humorist and novelist (1835 - 1910).
Graham Greene, British writer. (1904 - 1991)
- "I
drink it when I'm happy and when I'm sad. Sometimes, I drink it when
I'm alone. When I have company I consider it obligatory. I trifle with
it if I'm not hungry and drink it if I am; Otherwise I never touch it -
unless I'm thirsty."
Madame Bollinger, one of the "grande dames" of French champagne (1884 - 1977).
- "Champagne is the only wine that enhances a woman's beauty."
Madame Pompadour, mistress of King Louis XV. (1721 - 1764).
- "Here's
to Champagne, the drink divine, that makes us forget all our troubles;
It's made of a dollar's worth of wine, and three dollars worth of
bubbles."
Anonymous.
- "My only regret in life is that I did not drink more Champagne."
John Maynard Keynes, American writer (1883 - 1946).
- "Gentlemen,
in the little moment that remains to us between the crisis and the
catastrophe, we may as well drink a glass of Champagne."
Paul Claudel, French playwright (1868 - 1955).
- "Champagne is the one thing that gives me zest when I feel tired."
Brigitte Bardot, French actress (1934 - ) Said 6 months after her 60th birthday.
- "There comes a time in every woman's life when the only thing that helps is a glass of champagne."
Bette Davis, American actress ( 1908 - 1989) in the film Old Acquaintance.
- "If the aunt of the vicar has never touched liquor, watch out when she finds the champagne."
Rudyard Kipling, British author (1865 - 1936).
George Bernard Shaw, Irish playwright. (1856 - 1950).
- 15.
"Before I was born my mother was in great agony of spirit and in a
tragic situation. She could take no food except iced oysters and
champagne. If people ask me when I began to dance, I reply, In my
mother's womb, probably as a result of the oysters and champagne, the
food of Aphrodite."
Isadora Duncan, American dancer (1878 - 1927).
- "Champagne
and orange juice is a great drink. The orange improves the champagne,
and the champagne definitely improves the orange."
Philip, Duke of Edinburgh. (1921 - ).
- "Le
Champagne ne se boit pas, il se déguste. Il ne faut pas l'avaler
goulûment. On doit le déguster avec mesure dans des verres étroits, Ã
gorgées espacées et réfléchies". Translation: "Champagne should not be
drunk, it should be tasted. One should not swallow it greedily. One
should taste it slowly in narrow glasses, in well-spaced, thoughtful
sips."
Colette, French author, (1873 - 1954).
- "Remember, gentlemen, it's not just France we are fighting for, it's Champagne!"
Winston Churchill, Prime Minister of Great Britain, (1874 - 1965).
- {Champagne} "...it gives you the impression that every day is Sunday."
Marlena Dietrich German actress (1901 - 1992).
- "The word Champagne' is so full of meaning, so desirable that it has always provoked envy."
Spokesperson for the CIVC (The Comite Interprofessionel du Vin de Champagne), France.
- "Three be the things I shall never attain: envy, content and sufficient champagne."
Dorothy Parker American poet and short story writer (1893 - 1967).
TRIVIA:
- There are approximately 58 million bubbles in one bottle of champagne.
- The pressure in a bottle of champagne is 90 pounds per square inch, about three times that in your automobile tire.
- In 2000 California produced approximately 59 million bottles of champagne.
- In 2000 France produced approximately 327 million bottles of champagne.
- In 2000 California consumed approximately 32 million bottles of champagne.
- In 2000 Washington D.C. had the highest per capita adult consumption of champagne in the U.S.- about 2.4 bottles per adult.
- In 2000 Hawaii and Illinois consumed about 1.7 bottles per adult.
- In 2000 California consumed about 1.4 bottles per adult.
-
- Copied from : The story of champagne article
