Few drinks carry as much history, luxury and charm as champagne. It is not just a sparkling wine, it is a symbol of celebration, refinement and savoir-faire. But how much do we really know about it?
If all that comes to mind is the legendary “pop” of the cork, it is time for a short lesson on the most famous wine in the world.
The words that characterize champagne
It all starts with three main grapes: Chardonnay (white), Pinot Noir and Meunier (black). If champagne is made exclusively from Chardonnay, it is called Blanc de Blancs and is characterized by finesse, light acidity and delicate citrus notes. In contrast, Blanc de Noirs, made from black grapes, are richer, with body and intensity.
The ultimate secret of champagne lies in the assemblage, that is, in the mixing of different wines to create a unique style. Here, the experience of each producer makes the difference. Each one chooses wines that highlight the character of their vineyard and their philosophy.
If all the wines in the blend come from the same year, then we have a millésimé (harvest), which only happens in exceptional years. If, on the other hand, older wines are included in the blend, then we are talking about vins de réserve, which add complexity and depth.
The magic of winemaking
Champagne is produced using the méthode champenoise, which means that the second fermentation – the one that creates the bubbles – takes place inside the bottle. When the yeasts have finished their work, a sediment forms which is patiently and skillfully guided to the neck of the bottle using the remuage technique. Then, with the dégorgement, the bottle is opened and the sediment is removed.
The final step is the dosage, i.e. the addition of a mixture of wine and sugar, which determines whether the champagne will be brut, extra brut, demi-sec or doux, depending on its sugar content.
How to enjoy champagne?
First rule: every time you open a bottle of champagne, it’s a special moment. Second rule: don’t open it as if the cork is about to pop! When opened correctly, the sound should be a gentle puff of air, not a firework.
As for the glass, ditch the classic wide glasses. They’re now considered outdated. The best option is tulip-shaped flûtes, which allow the bubbles to develop properly, highlighting the aromas.
And as for the food? Forget the clichés of lobster and foie gras. Champagne pairs wonderfully with salty and fatty foods – try it with crispy fried chicken or even a good aged cheese.
After all, champagne isn’t just a drink. It’s an experience. And now you know how to enjoy it the way it deserves.
