Cards of Wine

Champagne (France)

Champagne is the most Exclusive wine in the world.

It is closely associated with victory, luxury and celebration.

Typical Flavors


Lemon
Lemon
Lime
Lime
Orange
Orange
Vanilla
Vanilla

Apple
Apple
Pear
Pear
Apple
Apple
Pear
Pear

Strawberry
Strawberry
Bread
Bread
Almonds
Almonds
Mineral
Minerals

Citrus, Apple, Pear, and Strawberry are typical Champagne flavors.

Notes of Vanilla, Yeast and Almonds.

Profile

Champagne has more body than most other sparkling wines:

SUGARDry
BODYMedium
FRUITMedium
ACIDITYHigh
Serving temperatures:
10-12°C (50-54°F)
Full body 10-12°C (50-54°F)

Food Pairing

You can drink sparkling wine to almost everything.

Whether it is French Champagne, Spanish Cava, or Italian Prosecco.


Aperitif
Aperitif
Salads
Salads
Tapas
Tapas
Sandwitch
Sandwitch

Crab
Seafood
Oysters
Oysters
Salmon
Salmon
Sushi
Sushi

French Fries
Fries
Chicken
Chicken
Turkey
Turkey
Pork
Pork

Egg
Egg Dishes
Pasta
Pasta
Risotto
Risotto
Soft Cheese
Soft Cheese

Sparkling wine pairs well with salty food, because the bubbles break up the salt in the mouth.

The acidity and bubbles also pair well with rich food, creamy and oily dishes.

Pairing Suggestions

Excellent pairings:
Caesar Salad. Seafood Salad.
Hors-d'œuvre. Sandwich. Focaccia.
Tapas. Ham. Serrano. Prosciutto.
Seafood. Oysters. Clams.
Crab. Lobster. Caviar.
Cod. Tuna. Smoked Salmon.
Fried Chicken. Turkey. Pork.
Egg Dishes. Omelettte. Risotto.
Pasta. Ravioli. Macaroni with Cheese.
Asian Food. Springrolls.
Sushi. Sashimi.

Cheese:
Soft and Fresh Cheeses.
Brie. Camembert.
Feta. Chèvre. Fontina. Creamy Blue.
Washed-Rind. Chaource. Robiola.

French Spesialities:
Reims Ham in Reims Mustard.
Poulet au champagne (Chicken with Champagne).

Italian Specialities:
Risotto with Asparagus.
White Fish (Sea Bass) with Polenta.
Lasagne with White Sauce.

French Champagne

Champagne is a generic term for sparkling wine. But according to EU restrictions, it is reserved for wines produced in the Champagne region of France.

Champagne has been associated with nobility and royalty since the 17th century. Today it is also very poular in the middle class, associated with parties, money, and victories.

Champagne must be produced from specified grapes, by specified vineyard methods, pressing methods, and fermentation methods.

Méthode Champenoise (Fermentation in the Bottle) must be used to produce the bubbles. Adding CO2 - Carbon dioxide is not allowed.

The main grapes used are Pinot Noir, Pinot Meunier, and Chardonnay.

The legend credit Dom Pérignon (1639-1715), a French Benedictine monk, for inventing sparkling wine, when he erroneously bottled the wine before fermentation, but the oldest recorded sparkling wine is Blanquette de Limoux from 1531.

Méthode Champenoise

Wine Glass

Méthode Champenoise is the method used to produce French Champagne.

The Method

After primary fermentation and bottling, a second fermentation is started by adding the yeast Saccharomyces Cerevisiae and sugar to the bottle.

After about 1 year, the Champagne bubbles are completely developed.

The method is used for:

New Names

Méthode Champenoise is now reserved (by EU) for wines produced in Champagne.

Other regions must use other terms:

CountryName
EnglandTraditional Method
FranceMéthode Traditionnelle
SpainMétodo Tradicional
PortugalMétodo Tradicional
ItalyMetodo Classico
Metodo Tradizionale
GermanyKlassische Flaschengärung

Blanc de Blanc

Blanc de Blanc

Blanc de Blanc means "White from Whites".

Only White grapes are used in the production.

The typically grape is Chardonnay.

It can also be another grape like Pinot Blanc, or a blend.

In Spain they use Spanish grapes like Macabeo, Parellada, and Xarel-lo.

In Germany they often use German Riesling.

Blanc de Blanc

Blanc de Noir

Blanc de Noir meanis "White from Blacks".

Only Red grapes are used in the production.

The typical grape is Pinot Noir.

It can also be another grape like Pinot Meunier, or a blend.

In Spain they often use the local grape Monastrell.

Sugar Levels

Regulation
EC 607/2009
Sugar
gram/litre
Calories
/glass
Brut Nature (Brut Zero)0-33
Extra Brut 0-6 5
Brut 0-12 7
Extra Dry (Extra Sec, Extra Seco) 12-17 10
Dry (Sec, Seco) 17-32 20
Demi (Semi) 32-50 30
Doux (Sweet, Dulce) 50+ 30+