Champagne wines

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History of wines from Champagne

The history of Champagne wines began when the Romans planted vineyards in the region of northeast France in the 5th century, or possibly earlier. Initially, the wines were pale, pinkish still wines made from Pinot noir. Over time, the climate and winemaking techniques evolved, leading to the development of sparkling wines. The early sparkling versions were discovered by accident when bottles containing unfinished fermentation were stored in cellars, causing the wine to bubble due to the reactivation of yeast cells in the spring.

In the 17th century, the English introduced the glass bottle and cork stopper, which led to the preservation of the bubbles in the wine. This innovation, combined with the efforts of monks like Dom Pérignon, who experimented with blending grape varieties and vintages, resulted in the creation of sparkling Champagne wines. Dom Pérignon is often credited with pioneering improvements to bottle and cork designs, making it possible to sell sparkling Champagne in specially reinforced bottles by 1695.

The modern Champagne industry took shape in the 19th century with advancements in winemaking techniques and the development of the méthode champenoise. This period saw the founding of many famous Champagne houses, including Veuve Clicquot, Krug, Pommery, and Bollinger. The popularity of Champagne continued to grow, especially among royalty and the wealthy, until setbacks in the early 20th century, including phylloxera infestations and market losses due to the Russian Revolution and Prohibition.

Terroir of Champagne

The terroir of Champagne is characterized by its unique combination of soil, climate, and geography. The region's predominantly limestone and chalky soils, particularly in the Côte des Blancs, provide ideal growing conditions for Chardonnay grapes, which produce high-acidity wines. The undulating terrain ensures optimal sunlight exposure for the vines, while the chalky subsoil, such as the famous crayères around Reims, maintains a constant temperature and humidity, perfect for aging wines.

The climate in Champagne is cool, which contributes to the region's distinct flavor profile. The four main subregions—Montagne de Reims, Vallée de la Marne, Côte des Blancs, and Côte des Bar—each have their own specific terroir characteristics. Pinot Noir thrives in the Aube and Montagne de Reims, while Pinot Meunier dominates in the Vallée de la Marne. This diversity in grape varieties and terroirs allows for a wide range of champagne styles, from the elegant Chardonnay-based champagnes of the Côte des Blancs to the fruity and rich wines of the Vallée de la Marne.

Top grapes in Champagne

Chardonnay

Chardonnay is a key grape variety in the Champagne region, prized for its ability to bring finesse and elegance to Champagne blends. It is particularly valued for its floral and citrus notes, which contribute to the complexity and freshness of the wine. Chardonnay grapes are primarily grown in the Côte des Blancs area, where the chalky soil enhances the grape's natural acidity and minerality, making it ideal for producing high-quality Champagne.

Pinot Noir

Pinot Noir is another fundamental grape variety used in Champagne production. It is known for adding body, structure, and depth to the wine, as well as a range of red fruit flavors like cherry and raspberry. This grape is predominantly cultivated in the Montagne de Reims and the Aube regions, where the conditions are favorable for developing the robust character Pinot Noir brings to the blend. The versatility of Pinot Noir allows it to be used in both blended Champagnes and in pure Pinot Noir varietal wines, known as Blanc de Noirs.

Pinot Meunier

Pinot Meunier is often considered the unsung hero of Champagne grapes, playing a crucial role in many blends. It contributes to the wine's fruitiness and provides a round, supple mouthfeel. Grown primarily in the Marne Valley, Pinot Meunier thrives in slightly cooler conditions compared to its counterparts, which helps preserve its acidity and freshness. This grape is particularly effective in adding vibrancy and drinkability to Champagnes, making them more approachable in their youth while still maintaining the potential for aging.