Regions - Champagne
Champagne is the world's finest celebratory fizz. No other wines from outside this legally defined area of Northern France can be called Champagne, even if Méthode Champenoise is used. As yet no other region has challenged Champagne's superiority. The quality of Champagne is due to its unique viticultural conditions and the care and attention that goes into its making.
In Champagne's cold, northern climate, the grapes struggle to ripen, but
it is precisely this long period of ripening which is necessary to get
the right balance of extract and acidity. No mechanical harvesting is
allowed so that only the healthiest grapes may be selected. The wines
are then carefully blended from as many as 70 different base wines from
different areas of Champagne that specialise in the production of the 3
great Champagne varieties Chardonnay, Pinot Noir and Pinot Meunier.
The essence of Champagne is its sparkle that comes from the second fermentation. This must take place in the bottle in which it is sold. Furthermore, all non-vintage champagnes must undergo a minimum of 15 months ageing. This imparts the complex, biscuity aromas and flavours that come from the dead yeast cells that form a sediment after fermentation. This sediment is then removed by freezing the bottleneck so when the bottle is opened the frozen yeast pops out at the same time. The bottles are then topped up and sweetening is added. Further ageing is then needed - about 3 years for non-vintage Champagnes and twice as long for vintage.
Of the various styles, vintage Champagne, which must come from wines of a single vintage, always offers the most - the best fruit, from the finest vineyards and aged for considerably longer than non vintage house blends. These wines have great depth and complexity and go perfectly with lobster and crab.
Prestige Cuvée Champagnes, too, really show what this great region can produce - the superstars of the wine world.
