Climate: Subject to the effects
of the Atlantic Ocean and northern latitude. The climate is marginal
and variable with cool summers and springs that bring frost.
Soil: Chalk is the main discernable
component and it extends down as much as 980 feet. The surface soil
includes chalk, clay, lignite, loam, marl, rubble and sand.
Well-known Champagne Houses: Bollinger,
Charles Heidsieck, Gossett, Jacquesson, Laurent-Perrier, Moet &
Chandon, Krug, Pol Roger, Pommery, Ruinart, Roederer, Salon and
Taittinger.
Production: 74,000 acres (30,000
ha); 270 million bottles.
At the very heart of the appellation controlee system
is the notion that the specific character of the vineyard should be
reflected in the wine. Champagne, however, is predominantly a blend
of wines from different vineyards. Some of the success of great Champagne
producers is a direct result of the way they blend wines from the
individual style of the vineyards.
The color of Champagne is varied according to the
grapes used and the method of winemaking. The colors are white to
rose that is made either by combining white and red grapes or by allowing
the skins of the black grapes to tint the wine instead of removing
them before they have a chance to color the juice. The sweetness of
Champagne varies greatly from the sharp, bone-dry Brut Sauvage, Ultra
Brut or Brut Zero to the richly sweet Doux; however, wines to these
extremes are seldom made today. Most of the driest Champagnes likely
encountered will be Brut that is 0.5 oz. sugar per litre, then the
Extra-Dry or Extra Sec that is 0.4-0.65 oz., the Sec or Dry that is
0.55-1.1 oz. and Demi-Sec or Rich that is 1.1-1.5 oz. per litre.
Styles of Champagne vary along with colors and sweetness
and is determined by which grape variety is used for production. Nearly
all Champagnes are blends of Pinot Noir, Pinot Meunier and Chardonnay.
Champagnes made with 100% Chardonnays are referred to as Blancs de
Blancs and those made with no white grapes at all are referred as
Blancs de Noirs. Champagnes may also be made from a single harvest
and deemed by the producer not to require the addition of older vintages
and then there are the numerous nonvintage blends. Champagnes with
the distinction of "Recently Disgorged" are left on their
yeast for many years longer than usual, yet still retain a fresh and
distinctive character. Finally, prestige cuvées are
Champagnes that have no rules set in place and may be vintage or nonvintage.
Champagne producers may then acquire a fancy name and bottle, then
price it as they want. There are no guarantees to prestige cuvées'
quality, although these are the highest priced Champagnes.
