Filter CategoriesAllViticulture & TerroirProduction & MethodsGrapes & VarietiesServing & Enjoying Cultivation, harvesting and pressing Viticulture & Terroir Numerous regulations govern the cultivation, harvesting and pressing of the Champagne grape varieties.... Assemblage / Wine Blending Production & Methods The «assemblage» combines different, selected base wines to a unique champagne artwork... Solera / Réserve perpétuelle Production & Methods The fresh wines of the last vintage are "educated" by the older wines and take on the mature characteristics of the... Soil / Terroir Viticulture & Terroir The main characteristics of the Champagne soil create the special conditions for a mosaic of micro-terroirs... Blanc de Blancs Grapes & Varieties «Blanc de Blancs» are made exclusively from Chardonnay grapes and are not only rarer... Blanc de Noirs Grapes & Varieties «A white from black grapes» is more powerful and complex, but just as elegant, as a Blanc of the Blancs.... Champagne Shower Serving & Enjoying If you have to, you can splash champagne instead of drinking it. Apparently it does... Champagne & crown corks Production & Methods, Serving & Enjoying The cork of a Champagne bottle, like all corks, initially has an elongated, cylindrical shape. The well-known mushroom shape... Cuvée Grapes & Varieties Cuvée is a term for the quality of the wine obtained from the very first, very gentle pressing of the grapes... Disgorging / dégorgement Production & Methods «Disgorgement» is the process of removing the yeast deposit created during the 2nd fermentation from the neck of the bottle.... Dosage Production & Methods The wine and sugar solution added to Champagne before final corking is called dosage... History of champagne Production & Methods According to legend, the Benedictine monk Pierre Pérignon (1638-1715), known as Dom Pérignon, is credited with inventing the «Méthode... Bottle sizes Serving & Enjoying Champagne is offered in various bottle sizes. The size plays a significant role in the aging and maturation process of the... Homo Bulla Serving & Enjoying We are just a bubble that rises and bursts! It is the Baroque era, the time of vanitas paintings with skulls... First (1st) fermentation Production & Methods After pressing, the grape must is usually fermented in large steel tanks or oak barrels, with the resulting CO2... Second (2nd) Fermentation Production & Methods The noble creation of the «assemblage» is bottled in champagne bottles and provided with the so-called «liqueur de tirage»... Grand Cru / Premier Cru Viticulture & Terroir In Champagne, grapes used to produce champagne are grown in 319 villages and communes. These are rated on a scale... Storage Serving & Enjoying Champagne bottles should be stored lying down and not refrigerated, so that the natural cork remains moist and tight... Maisons (Champagne Houses) Viticulture & Terroir Champagne wines owe their worldwide excellent reputation to the talent and experience of the Champagne houses... Méthode Champenoise Production & Methods The «Méthode Champenoise» includes the 1st and the 2nd fermentation, whereby the 2nd fermentation always takes place in tightly closed bottles... Perlage Production & Methods The pearl-like bubbles are an important quality indicator of champagne and give it a touch of magic... Grape Varieties Grapes & Varieties Seven grape varieties are permitted for the production of champagne, of which mainly three are used... Regions Viticulture & Terroir Champagne, which is the only authorized region for the production of champagne base wines, is divided into 20 regions... Remuage / joggling Production & Methods A professional «joggler» can shake around 40,000 bottles per day. Marked with a chalk line at the bottom of the bottle... Rosé & Saignée Grapes & Varieties Rosé Champagne is the blending of white and red champagne base wines by «assemblage», but it can also be done differently... Sabrage Serving & Enjoying «Sabrage», or sabering, a rather impressive way to open a champagne bottle, has its origins... Serving Champagne Serving & Enjoying For the aromas of the champagne to develop properly, it mustn't be too chilled. Ideally, the temperature should be... Vintage / non-vintage Grapes & Varieties A vintage champagne is only produced in years where the grapes are of a particularly exceptional quality... Zero Dosage Grapes & Varieties The term Zero Dosage (Brut Nature or Pas Dosé) is used for champagnes with a residual sugar content below 3g...
Filter CategoriesAllViticulture & TerroirProduction & MethodsGrapes & VarietiesServing & Enjoying Cultivation, harvesting and pressing Viticulture & Terroir Numerous regulations govern the cultivation, harvesting and pressing of the Champagne grape varieties.... Assemblage / Wine Blending Production & Methods The «assemblage» combines different, selected base wines to a unique champagne artwork... Solera / Réserve perpétuelle Production & Methods The fresh wines of the last vintage are "educated" by the older wines and take on the mature characteristics of the... Soil / Terroir Viticulture & Terroir The main characteristics of the Champagne soil create the special conditions for a mosaic of micro-terroirs... Blanc de Blancs Grapes & Varieties «Blanc de Blancs» are made exclusively from Chardonnay grapes and are not only rarer... Blanc de Noirs Grapes & Varieties «A white from black grapes» is more powerful and complex, but just as elegant, as a Blanc of the Blancs.... Champagne Shower Serving & Enjoying If you have to, you can splash champagne instead of drinking it. Apparently it does... Champagne & crown corks Production & Methods, Serving & Enjoying The cork of a Champagne bottle, like all corks, initially has an elongated, cylindrical shape. The well-known mushroom shape... Cuvée Grapes & Varieties Cuvée is a term for the quality of the wine obtained from the very first, very gentle pressing of the grapes... Disgorging / dégorgement Production & Methods «Disgorgement» is the process of removing the yeast deposit created during the 2nd fermentation from the neck of the bottle.... Dosage Production & Methods The wine and sugar solution added to Champagne before final corking is called dosage... History of champagne Production & Methods According to legend, the Benedictine monk Pierre Pérignon (1638-1715), known as Dom Pérignon, is credited with inventing the «Méthode... Bottle sizes Serving & Enjoying Champagne is offered in various bottle sizes. The size plays a significant role in the aging and maturation process of the... Homo Bulla Serving & Enjoying We are just a bubble that rises and bursts! It is the Baroque era, the time of vanitas paintings with skulls... First (1st) fermentation Production & Methods After pressing, the grape must is usually fermented in large steel tanks or oak barrels, with the resulting CO2... Second (2nd) Fermentation Production & Methods The noble creation of the «assemblage» is bottled in champagne bottles and provided with the so-called «liqueur de tirage»... Grand Cru / Premier Cru Viticulture & Terroir In Champagne, grapes used to produce champagne are grown in 319 villages and communes. These are rated on a scale... Storage Serving & Enjoying Champagne bottles should be stored lying down and not refrigerated, so that the natural cork remains moist and tight... Maisons (Champagne Houses) Viticulture & Terroir Champagne wines owe their worldwide excellent reputation to the talent and experience of the Champagne houses... Méthode Champenoise Production & Methods The «Méthode Champenoise» includes the 1st and the 2nd fermentation, whereby the 2nd fermentation always takes place in tightly closed bottles... Perlage Production & Methods The pearl-like bubbles are an important quality indicator of champagne and give it a touch of magic... Grape Varieties Grapes & Varieties Seven grape varieties are permitted for the production of champagne, of which mainly three are used... Regions Viticulture & Terroir Champagne, which is the only authorized region for the production of champagne base wines, is divided into 20 regions... Remuage / joggling Production & Methods A professional «joggler» can shake around 40,000 bottles per day. Marked with a chalk line at the bottom of the bottle... Rosé & Saignée Grapes & Varieties Rosé Champagne is the blending of white and red champagne base wines by «assemblage», but it can also be done differently... Sabrage Serving & Enjoying «Sabrage», or sabering, a rather impressive way to open a champagne bottle, has its origins... Serving Champagne Serving & Enjoying For the aromas of the champagne to develop properly, it mustn't be too chilled. Ideally, the temperature should be... Vintage / non-vintage Grapes & Varieties A vintage champagne is only produced in years where the grapes are of a particularly exceptional quality... Zero Dosage Grapes & Varieties The term Zero Dosage (Brut Nature or Pas Dosé) is used for champagnes with a residual sugar content below 3g...
