What Is Champagne? Everything You Should Know

If you dive into French wine, you'll inevitably run into the French language too. That's certainly true for the famous Champagne, "le champagne," the sparkling, lively drink that's probably never going out of style, especially among the rich and glamorous. By the way, and we'll come back to this later, Champagne doesn't have to be expensive. Every bottle of Champagne must come from the region of the same name, Champagne, located in northeastern France between Paris and Lorraine.

Where Does Champagne Come From?

The capital of the Champagne region is Reims, a city worth visiting for more than just its Champagne heritage. There's an impressive Gothic cathedral where French kings were crowned for centuries. But there's also a lively pedestrian zone perfect for shopping or relaxing in one of the many cafes or bars. Whether it's the first warm days of spring, the middle of summer, an autumn rain shower, or a cold winter evening, there's always something happening in Reims, indoors and out in front of the local spots! But the main reason to visit Reims in Champagne should be the numerous Champagne houses, whose miles of underground tunnels run beneath the city. You'll find similar cellar networks in several other places in Champagne too, like the town of Épernay, only about 20 miles away. That said, the Champagne houses in the capital are the most beautiful and impressive. Millions of Champagne bottles rest there, waiting to eventually be enjoyed around the globe.

Driving through Reims, you'll spot well-known Champagne names everywhere: on buildings, along streets, and on signs, and quite a few of them sound surprisingly German, like the Champagne houses Krug, Mumm, Taittinger, Bollinger, or Deutz. There are various historical reasons for this. Many winery founders and their ancestors came from Germany or the German-French border region. Of course, these "Grandes Marques" (the major Champagne brands) also include Pommery, Veuve Clicquot (a widow, "veuve" in French, with remarkable business savvy), Piper-Heidsieck, Moët, and Chandon. Essentially, all the Champagne brands you'd find on a German supermarket shelf. You can absolutely buy these well-known Champagnes, but there are also alternatives to the big-name brands. Outside Reims, out in the countryside and small villages, the Champagne is no less impressive and, in most cases, genuinely worth the money. Still, if you visit Reims, you should tour at least one of the big Champagne houses. The long tunnels, damp chalk walls, and cobwebs clinging to ancient Champagne bottles are unforgettable and truly one of a kind.

How Is Champagne Made?

Step 1: Champagne Fermentation - the "Méthode Champenoise"

So why is Champagne aged this way? When producing Champagne, just like still wine, a base wine is made after the first alcoholic fermentation, but somehow those bubbles still need to get into the Champagne. That happens during a second fermentation, which takes place entirely inside the bottle. This process is called the "méthode champenoise," often also referred to as the "méthode traditionnelle." The Champagne region has trademarked its name wherever legally possible. During bottling, the wine is mixed with what's called "liqueur de tirage," a blend of sugar, a bit of yeast, and still wine. The bottle is then sealed with a crown cap and aged for anywhere from 15 months to several years, or even decades. During this time, CO2 builds up inside the bottle as the yeast consumes the sugar, and a sediment called the "dépôt" settles at the bottom of the bottle. That's how the "mousse" forms, not the chocolate kind, but the foam and fizz that defines Champagne. In German, people also say "the Champagne moussiert," meaning it fizzes.

Step 2: Removing the Yeast from the Champagne

Once the aging period is complete, the Champagne is ready to be sold and enjoyed. But first, the dépôt, the leftover yeast sediment, has to be removed from the bottle. To do this, the bottles are gently rotated and tilted over several weeks. In French, this process is called "remuage." Some bottles are still turned by hand, but in many places, this is now done mechanically and by computer. Through this process, the yeast gradually slides into the neck of the bottle, until eventually the Champagne bottle is stored upside down. In a technically complex process, the neck of the bottle is flash-frozen and the crown cap is removed. The pressure inside the bottle then ejects the frozen yeast sediment from the neck. Unfortunately, a small amount of Champagne is lost in the process too. The bottle is then topped back up with what's called the "liqueur de dosage." Depending on how much sugar is added, the Champagne is then classified as brut nature or zéro (no sugary dosage at all, the purest Champagne with zero grams of sugar), extra brut (about 3 to 6 grams of sugar), or brut (6 to 12 grams of sugar). Less commonly, there's also extra-dry Champagne (sounds dry, but it isn't, with up to almost 20 grams of sugar). More commonly seen is demi-sec Champagne (off-dry to fairly sweet, with up to 50 grams of sugar).

Step 3: Corking the Champagne

The bottle is then corked. Because of the enormous pressure inside (6 to 8 bar, almost three times that of a car tire), a metal cage is placed around the cork. In French, this metal cage is called a "muselet," which roughly translates to "muzzle." In German, it's called an "Agraffe." The Champagne is then labeled, packed into cases, and ready to be shipped and sold.

What Grape Varieties Are Used for Champagne?

Almost exclusively, three grape varieties are grown in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. That means most Champagne actually comes from red grapes. However, the grapes in Champagne are pressed so gently that the juice always comes out white, since the color of the grape lives only in its skin. Every wine lover has probably tried a so-called Blanc de Noirs at some point, a white wine made from red grapes. This term actually originated in Champagne production.

In both Champagne regions where more red grapes are grown, you'll often find Blanc de Noirs Champagne. That said, the vast majority of Champagne isn't made from a single grape variety. This is where the art of "assemblage" comes in: blending wines from different grape varieties to create the perfect final result. For Champagne winemakers, this blending process is a genuine science. It's best to avoid the term "cuvée" in France, since it's not clearly defined there.

Which Champagne Is the Best?

17 small villages in Champagne carry the "Grand Cru" designation, and 44 villages carry "Premier Cru" status. "Cru" refers to the vineyard site itself, and therefore the terroir where the wine grows. In France, this designation tells you more about the quality of a Champagne than the name of the producer. That holds true not just for Champagne, but for every French wine-growing region.

Only a small portion of production consists of so-called vintage Champagnes, made from grapes harvested in a single, usually exceptional, year. Champagne winemakers typically keep reserve base wines from previous vintages on hand, which play an important role in the assemblage process. The goal with a non-vintage Champagne is to consistently achieve roughly the same flavor profile each time. That's why the vintage year is rarely printed on a Champagne label. Small producers usually offer a manageable range of different Champagnes, which vary based on things like grape blend, aging time, and flavor. A typical lineup might include a traditional Champagne (the most affordable), a slightly more elevated option, a Blanc de Noirs or Blanc de Blancs, a rosé, and maybe a vintage Champagne, which is usually the most expensive, though not necessarily always the best.

Rosé Champagne

Speaking of rosé: as we've learned, freshly pressed grape juice in Champagne is always white. So to make rosé, about ten percent locally produced red wine (usually Pinot Noir) is added at the moment of bottling, right before the second fermentation begins in the bottle. A good rosé Champagne isn't easy to find. It needs to be well balanced and shouldn't contain too much tannin. This method, making a rosé Champagne by adding red wine, is a major exception under French wine law. Adding red wine is only permitted when producing sparkling wines like Champagne or Crémant. Otherwise, white and red wines are never allowed to be blended together in winemaking. Rosé wines are typically always made from red grapes, and their color comes from either gentle pressing or a brief fermentation period.

How Much Alcohol Is in Champagne?

Champagne typically has an alcohol content of around 12 percent. It shouldn't go much higher than that, or the sparkling wine loses its lively, refreshing character.

How Should Champagne Be Served?

Champagne is best served chilled, but not ice cold. Ideally, it should be served at a temperature between 43 and 46°F. A slightly aged, more mature Champagne can be served a touch less chilled to let it breathe a bit more.

Champagne makes a wonderful aperitif before a meal, or paired with starters like oysters, seafood, or smoked salmon (dry Champagne works well here). In France, Champagne is also often enjoyed with dessert or to close out a meal (usually a sweeter style).

What Does Champagne Taste Like?

Describing the taste of Champagne isn't easy. It often has a certain maturity, especially if the bottle spent several years aging on the yeast during its second fermentation, though that's not always the case. Chardonnay Champagnes from the Côte des Blancs, in particular, tend to have plenty of freshness and zing. The color of Champagne can range to a light gold, especially with Blanc de Noirs styles.

Does Champagne Go Bad?

How long Champagne stays good depends on its storage conditions, quality, and bottle size. The higher the quality of the sparkling wine, the longer it tends to last. A premium Champagne, if stored correctly, can last up to 15 years.

Once opened, Champagne should be finished right away. Otherwise, the wine loses its fizz. The only alternative is to seal the opened bottle with an airtight stopper and store it in the refrigerator for up to two days. That said, it won't be quite as lively as right after opening, and it will lose some of its aromas.

Here's how to tell if your Champagne has gone bad:

• The Champagne has lost its pale golden color and looks darker.
• The bottle doesn't pop when you open it.
• The Champagne smells sour or mushroom-like.
• The cork is moldy or shriveled.

How Should Champagne Be Stored?

Champagne is sensitive to heat and light, so proper storage is essential. It's best kept at a consistent temperature, with high humidity and in a dark place. Ideally, Champagne should be stored lying on its side.

How Much Does Champagne Cost?

A winemaker or a specialty wine shop can offer you far better guidance than the anonymity of a supermarket or online store. Champagne doesn't need a big name to be good wine, but unfortunately, it's usually the well-known brand-name Champagnes that make their way to international markets. Passionately crafted, small-producer Champagnes rarely find their way to store shelves abroad. Discount Champagnes are often released in large volumes, whether they're worth the price is up for debate. The best high-quality Champagne isn't cheap, but it doesn't need to be overpriced either. At a specialty wine shop, you can find very good Champagne for around $30 to $45. If Champagne feels out of budget, keep an eye out for our upcoming article on Crémant. There, you'll learn more about the similarities and differences between Champagne and Crémant. À bientôt!