Champagne production rooted in exclusive French region

Champagne, the world-renowned sparkling wine, originates exclusively from the Champagne region in northeast France. This region is the only place where true Champagne can be produced. The majority of wines from this area are sparkling, although some still wines, known as Coteaux Champenois, are also made but are rare in the United States. Certain villages in Champagne, like Ambonnay and Avize, are recognized for their exceptional terroirs and can label their wines as grand cru.

The production of Champagne begins in the vineyard with Vitis vinifera vines. The Comité Interprofessionnel du Vin de Champagne (CIVC) regulates the grape varieties and vine training methods allowed in the region. Only seven grape varieties are permitted: Chardonnay, Pinot Gris, Arbane, Petit Meslier, Pinot Blanc, Pinot Noir, and Pinot Meunier. However, Chardonnay, Pinot Noir, and Pinot Meunier are the primary grapes used. Champagnes made solely from Chardonnay are called blanc de blancs, while those from Pinot Noir are blanc de noirs.

Some Champagne producers, known as grower-producers, make wines exclusively from grapes grown on their own land. These wines often express the specific terroir of their vineyards and are a small but distinct part of the Champagne market.

Harvesting in Champagne typically occurs in early autumn, sometimes late summer, to preserve the grapes' acidity. The harvest is done by hand, ensuring careful selection of the best grapes. After harvesting, the grapes are pressed gently to keep the juice pale, except when making rosé. The pressing process is regulated to maintain quality and consistency.

Fermentation follows, where the grape juice is transformed into base wine. Each grape variety is usually fermented separately. The resulting base wine is still and highly acidic. This is only the first fermentation; a second fermentation will occur later to create the bubbles.

Blending is a crucial step in Champagne production. Different base wines are combined to create a house's unique style. For rosé Champagne, red wines from Pinot Noir and Pinot Meunier are blended with white base wines. Champagne can be vintage, made from grapes of a single year, or non-vintage, a blend of multiple years.

Élevage, or "raising," is the next phase, where the wine's character is developed. Some houses use oak barrels or initiate malolactic fermentation to enhance flavor and texture. Non-vintage Champagnes are blended with reserve wines from previous years to ensure a consistent style.

Once the wine is ready, it is bottled in thick-walled bottles to withstand the pressure of the secondary fermentation, which occurs in the bottle. This process, known as méthode Champenoise, is what gives Champagne its bubbles. A mixture of wine, yeast, and sugar is added to start this fermentation, producing carbon dioxide and lees (spent yeast cells).

The bottles are then placed in riddling racks to collect the lees in the neck. After aging on the lees for at least 12 months, the bottles undergo riddling, where they are gradually tilted and turned to consolidate the sediment. Disgorgement follows, where the neck is frozen, and the sediment is expelled.

A dosage, a mixture of wine and sometimes sugar, is added to adjust the sweetness of the Champagne. The sweetness levels range from brut nature (very dry) to doux (sweet). Finally, the bottles are sealed with a cork and wire cage.

Champagne must age further before release. Non-vintage Champagnes require at least three more months of aging, while vintage Champagnes need at least two additional years. This aging process enhances the wine's complexity and character.

Once ready, the Champagne is released to markets worldwide. Consumers can choose from various styles and sweetness levels, enjoying the fruits of the labor of many dedicated individuals involved in its production. Whether sipped from a flute or a coupe, Champagne remains a symbol of celebration and elegance.