Champagne
Champagne can refer to either
the wine producing region, or the wines produced by the process called
"Méthode Champenoise." The Champagne region is located
90 miles northeast of Paris. It stretches from Tours-sur-Marne in the
east to Château-Thierry in the west, and from Reims in the north,
to Sézanne in the South.
The vineyards in this region
are planted on hillsides with deep chalky soil, assuring superb drainage
and maintains soil humidity. The climate is a mix of northern continental
and Atlantic influences. Since these conditions are not ideal for the
growth of grapes, the length of the vineyards growth cycle is pushed
to the limits. Therefore the wines have a higher sugar-acid ratio, subtle
aromas, elegance, and finesse.
All Champagnes are made by
a strictly controlled process. The grapes are pressed and fermented
for the first time, then blended, and the wine is bottled and temporarily
capped. The wine then undergoes a second fermentation, a blend of sugar
and yeast is added, and the carbon dioxide is trapped inside the bottle.
The resulting sediment is then extracted through a process of "racking",
where the bottles are progressively turned upside down until all of
the sediments are collected in the neck. The neck is then frozen, and
the sediment is "disgorged." Some wines move through this
process in a couple of months, while others may be aged after the racking
phase.
