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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
Anonymous
  • over 4 years ago in reply to Sean Nelson

    Okay, so, they were banned in 1983. This is mentioned in the French version of the Maisons Champagnes site and confirmed by Frederic from Ruinart. Thanks for the question!

  • over 4 years ago in reply to Sean Nelson

    Hi, I found this reference which makes me think that the CIVC site used to have some different information. Currently, the CIVC, Maisons Champagne, and Tom Stevenson all mention rehoboams. I'm going to try to find a more definitive answer and will update shortly.

  • over 4 years ago in reply to Alexander Ch'ng

    Hi, this site has a short explanation. Basically, a warm ocean current called the North Atlantic Current carries warm air inland and moderates the area.

  • over 5 years ago

    The study guide lists the Reheboam as being a discontinued size as of 1989 but the Comité Champagne still has Reheboam listed on their website as an allowable size of Champagne bottle.

    www.champagne.fr/.../champagne-bottles

    Does anyone have a source to confirm Reheboams being discontinued?

  • over 5 years ago in reply to Rebecca Fineman

    In just looking this article over, I had the same question as Sandeep in that I was under the impression the gyropallette was French invented, Spanish used initially.

    In searching through patents, I can't find any reference to any 'girasol' machine that's not being used for sunflower production. The only thing that eventually comes up is when searching 'gyropalette' and seeing its patent date as 1980, FR2473546A1.

    Just curious as I'd like to have the correct information as so many sources state that it's French.

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