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Champagne and Sparkling Wine

Table of Contents
  1. From Still to Sparkling Wine in Champagne
  2. Viticulture and Climate in Champagne
  3. The Regions of Champagne
  4. The CIVC and Échelle de Crus
  5. Types of Champagne Producers
  6. The Méthode Champenoise
  7. Styles of Champagne
  8. Still wines of Champagne
  9. Other Traditional Method Sparkling Wines
  10. Other Sparkling Winemaking Methods
  11. Review Quizzes

From Still to Sparkling Wine in Champagne

The techniques of sparkling winemaking did not originate with the Benedictine monk Dom Pérignon, nor was the first purposely sparkling wine produced in the region of Champagne. Regardless, through centuries of refinement Champagne has become the world’s leading sparkling wine and the vinous embodiment of luxury and celebration.

The méthode Champenoise, a complicated process involving secondary fermentation in the bottle, is at the heart of Champagne’s character and has been adopted by sparkling winemakers worldwide. The term, like “Champagne” itself, is protected by the EU, and may only be applied to sparkling wines produced according to the prescribed method within the Champagne AOP. Wines made in the fashion of Champagne but produced elsewhere may be labeled as traditional method (méthode traditionnelle) or classic method (méthode classique). Some producers, particularly in the US, continue to label their sparkling wines as Champagne, but such wines are banned from the EU.

Dom Pérignon’s lasting contributions to modern Champagne lie in the techniques of assemblage (blending) and viticulture, despite the persistent myth that anoints him as the inventor of sparkling winemaking. As cellar master at the Abbey of Hautvillers from 1668 until his death in 1715, Pérignon struggled with the problem of natural refermentation. The irrepressibly cold winters of the region created a danger: as the weather cooled off in the autumn and the yeasts became dormant, fermentation would sometimes prematurely stop, and the wines
Comments

  • I haven't seen it all written down in one place, but I am wondering if I have this right from the variety of sources I have read.  Chardonnay, Pinot Noir, and Pinot Meunier are the most planted grapes in the champagne region.  Pinot Blanc, Petite Meslier, Arbanne, and Fromenteau are currently allowed but no new plantings are permitted unless replacing existing vines.  Pinot Rosé and Pinot Juillet  (and perhaps a couple of other varieties?  Gamay?) were permitted before 2010, but no longer allowed.

  • Got it, thanks! The 100% "Required" language confused me a bit. Thanks for getting back to me.

  • No, blanc de blancs really only needs to be made from white grapes.  We just state 100% Chardonnay, because 99% of the examples are 100% Chardonnay.  In the same way we talk about the three grapes of Champagne, even though there are actually 7.  

  • Matt, I am curious about the requirements for Blanc de Blancs. The Study Guide above states Blanc de Blancs must be 100% Chardonnay grapes. However, the AOC document is not specific, but states only white grapes may be used (which of course should include Pinot Blanc Vrai, Petit Meslier, and Pinot Gris). Do you have an official source stating it must only be Chardonnay? (Jancis Robinson states 100% Chardonnay as well) Thank you!

  • Scott,

    From what I can tell there is the traditional method Blanquette de Limoux, and also a Blanquette de Limoux Methode Ancestrale. And don't forget a traditional method Cremant de Limoux, as well. This is my understanding, but could be wrong.

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