Champagne gets its name from France where it is
produced and where sparkling wine largely originated. Other wine
producers called their sparkling wines "Champagne", however,
France has created laws that specify which sparklers may be called
Champagne. The method to create Champagne is called "methode
champenoise". Particular houses or merchants in the region
have been producing their own style of Champagne for over a hundred
years. These houses may have their own vineyards but more often
will buy their grapes from other vineyards that are ranked according
to quality.
Chardonnay is the only white grape allowed for
Champagne along with the red grapes Meunier and Pinot Noir. The
winemakers strive to produce the same, quality and consistent still-wine
from year-to-year before the secondary fermentation takes place.
When dark-skinned grapes are used for white Champagnes it is called
blanc de noirs and when white grapes are used it is called blac
de blancs. Although most Champagne is white a Rose is made usually
by blending red and white grapes, however, dark grapes may be used
with a short maceration period where the wine has contact with the
grape skins.
Champagne sugar content ranges from brut which
is bone dry to extra brut which is extra dry to sec which is sweeet
to the sweeter Champagnes, demi-sec and doux which are generally
known as dessert wines.
Classic production areas: Champagne,
France
