The area in France known as 'La Champagne' accounts for approximately 2.5% of all the vineyards located there. Only wines from this region can be called 'Champagne'.
Three types of grapes are grown within the Champagne region, namely Chardonnay, Pinot Noir and Meunier. Champagne made with Pinot Noir or Pinot Meunier grapes are called Blanc de Noirs, whereas those made with Chardonnay grapes are called Blanc de Blancs. Champagne may be white (blanc), or pink (rose) depending on the blend and proportions of the grapes used.
Champagne may be classified as either vintage or non-vintage. A bottle of vintage Champagne will have the year of the harvest on its label. Vintage Champagne is considered the best. Non-vintage champagnes are a mix of different harvests from several places within the Champagne region. These mature for 2 to 3 years before being sold and should be kept for one or two years before opening.
Different Champagnes have different levels of dryness. Ultra Brut or Brut Sauvage has no added sugar. Brut is nearly dry and contains no more than 1.5% sugar. Extra Dry or Extra Sec is a little sweeter and can contain up to 2% sugar. Dry or Sec Champagne can contain up to 4% sugar. Demi-Sec, can contain up to 8% sugar and lastly, Doux, which is considered the sweetest, can contain up to 10% sugar.
The bubbles in Champagne come from the second fermentation that takes place in the cask and it is these bubbles that cause the Champagne's cork to 'pop' under pressure. Champagne should be served in tall-stemmed glasses or 'flutes' at about 7 degrees Celsius and is considered the perfect way to celebrate in style!
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