Passion de France




Champagne is one of the most famous wines in the world. Champagne is without a doubt, a festive wine celebrated everywhere.
The Champagne region spreads in the North East of France between the cities of Reims and Epernay.
There are mainly three different areas in the wine region:
  • Montagne de Reims
  • Côte des Blancs
  • Marne Valley

Informations générales sur le Champagne :


Situation : Est de Paris, Ouest de l'Alsace
Superficie : 25 000 km2 (superficie de la région Champagne Ardennes)
Superficie du vignoble : 35 000 hectares (85 000 acres)
Cépages en Champagne : Chardonnay
Pinot Meunier
Pinot Noir
Production : 250 million de bouteilles
Type de vin : Vin pétillant
Champagne et gastronomie : Huîtres, Caviar, Foie gras, Saumon fumé

Region of Champagne


The Champagne region is located to the east of Paris, along the river Marne, Vesle and Aisne. The wine region starts 120 kilometers from Paris, around the town of Meaux and extends along the Marne to the town of Epernay.
Champagne is located on 3 departments: Marne, Aisne and Aube. The heart of the Marne region which can be separated into 3 zones: Montagne de Reims, Vallée de la Marne and Cote des Blancs.
The climate is quite unique in Champagne. The winter is fairly mild. Summer and autumn are sunny. The average temperature in the region of 11 to 12 C. The Champagne wine region is the most northern France. Moreover sparkling wines often come from the region where grapes were not enough sun to ripen grapes enough compared to classic wines.
In Champagne, the soil consists of chalk is ideal for this type of wine.
Information on the Champagne region:


Situation :

Est de Paris, le long de la rivière Marne

Superficie :

25 000 km2 (taille de la région Champagne Ardennes)

Climat :

Continental, hiver doux à froid, été et automne plutôt ensoleillés

Population :

1.2 million (population de la région Champagne)

Villes principales :

Reims (185 000)
Troyes (60 000)
Chalons en Champagne (50 000)
Epernay (25 000)

Tourisme : Cathédrale de Reims
Caves (crayères)
Route des vins de Champagne
Troyes(maisons traditionnelles)

Fanufacturing and wine of Champagne


Champagne as we know it today was developed for the first time by the monk Dom Perignon in the 17th century. He was the first to understand the fermentation of Champagne, mixing white and red grapes, add sugar and invent the cap which dissolves the carbon dioxide in the beverage.
Summer and autumn are relatively sunny. The Champagne grapes enjoy plenty of light. The soil consists of chalk reflects sunlight onto the grapes.
The ground chalk is ideal for Champagne. It absorbs water during the winter to distribute the roots of the vines during the summer. Conversely, it absorbs heat during the summer to return in the winter.
The winemakers use 3 types of grapes to produce Champagne. Chardonnay is a white grape. It is found in the composition of the great white wines of Burgundy. Pinot Black is the traditional red grape grown in Burgundy. Pinot Meunier is a red grape mainly used in the Champagne region. This vine is less sensitive and is generally used to produce the cheapest Champagnes.
  • Chardonnay provides freshness and elegance
  • Pinot Meunier fruitiness and aroma
  • Pinot Black body and structure.
  • The three main areas of Champagne are:
Montagne de Reims south of the city of Reims is the region where the Black Pinot grows best
Cote des Blancs: south of Epernay, this is the area where Chardonnay grows best
Marne Valley: west of Epernay, this is the region where the Pinot Meunier grows best
This diversity explains why producers gather grapes from three different areas in order to achieve the best quality possible.

Champagne history


The first wine was made in Champagne there are about 2000 year.
The champagne was already famous and renowned in the Middle Ages. But it was not the same type of wine we have the pleasure to drink today. Previously, the wine was red or white, quiet, ie not sparkling, like the wines of Burgundy.
People used to transport the wine barrels. Spring came, they realized that the wine had a tendency to produce foam. He was lost and impossible to sell.
Champagne was first developed during the 17th century. A monk called Dom Perignon was the first in the region to understand the mechanism of its vinification and improve. He managed to find a delicate balance by mixing red and white grapes from different villages. It has profoundly changed the way growers at the time produced sparkling wine.

Champagne classification


Many producers in the world use the word Champagne to sell their products. However, there is a single good Champagne.
In the EU, only sparkling wine from the Champagne region have the right to bear the name Champagne on the label.
In the region, 300 producers, known as the "raw" produce Champagne.
There are basically two kinds of Champagne:
Vintage: the year of production is on the label of Champagne, just like a normal wine. The vintage champagne is not produced every year, but only in good years. These are the best Champagne vintages including Tête de Cuvée Premium and famous such as Dom Perignon.
Non-vintage: they represent 80% of Champagne. Producers mix different harvest over several years from many places. Mature wine cellar for 2-3 years before entering the market. They should stay in your cellar for 1 or 2 years maximum before being tasted.
There are 3 AOC (AOC) different in the region:
Coteaux Champenois (still red wine)
Riceys Rosé (one of the best rosés from France)
On the label there is a mention with two initials indicating the process by which Champagne is produced and marketed:
NM = Trader Manipulating the grapes are purchased from growers and the producer takes care of the rest
ND = Trader Distributor buys bottles he sells
RC = grower cooperator vineyard Champagne takes its cooperative stage production for sale under his name
RM = Récoltant Manipulating, usually a small winemaker-grower, producing everything from grape to Champagne in the marketing under his name
SR = Society grower, produces and markets together, often members of the same family
CM = Cooperative Manipulation, Union producers of the Champagne from grapes cooperators
MA - mark Purchaser, central purchasing putting his name on a bottle


Champagne and food


Champagne is often served alone, without accompaniment, like a festive wine. However, the taster is invited to explore the flavors of Champagne based on agreements met / wine.
Many dishes are in perfect agreement with the Champagne including:
  • foie gras
  • smoked salmon
  • Lobster in white sauce
  • oysters
  • caviar
Kitchen in Champagne
  • Champagne lamb (stuffed tomatoes)
  • Grilled pork
  • game: wild boar, guinea fowl, pheasant
  • fish: eel, trout
  • meats: ham, salami, sausage, white pudding
Champagne cheese:
  • Langres
  • Chaource
  • Brie de Meaux

Tasting Champagne

A bottle of Champagne classic should not stay in a basement or storage place more than 1 or 2 years.
The vintage bottles - those with the year of production on the label - will keep longer. Advise producers to keep between 3 and 8 years.
It is not recommended to keep in the refrigerator a bottle of Champagne started more than 3 days, even with the tip of a teaspoon.
The best vintages are 1990, 1989, 1985 and especially 1982.
There are several types of Champagne:
  • Soft: 4% more sugar
  • Demi-sec: 2.5 to 5% sugar
  • Dry: 1.75 to 2.5% sugar
  • Extra Dry: 1.5 to 2% sugar
  • Gross: 0.5 to 1.5% sugar, the best-selling Champagne
  • Extra crude: 0 to 0.5% sugar


Raisin - Actualités  ghostNEWS

- Clicalsace

- Chile: 20% of the vineyard is not profitable




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