Effervescence Unleashed: What is Champagne?

Champagne is a sparkling wine that is exclusively produced in the Appellation d’Origine Controlee area of Champagne, France and made using the traditional method known as the Méthode Champenoise. This method involves a secondary fermentation in the bottle, which creates the bubbles that are characteristic of Champagne. While the term "Champagne" is often used generically to describe sparkling wines, legally and technically, only those produced in this specific region under strict guidelines can bear the name. In short, Champagne is more than just sparkling wine—it's a protected cultural and agricultural product that reflects the tradition and terroir of its region.

Origin and Terroir

The Champagne region, located about 100 miles northeast of Paris, has a cool climate and chalky soils that are ideal for growing grapes with high acidity—a key trait for sparkling wines.  In this kind of cool climate, the growing season is rarely warm enough to ripen grapes to the levels required for standard winemaking.  The landscape that earned Champagne its name (it roughly translates as "open countryside") suggests very gently over the white, calcareous soils of the Paris Basin. 

This famous chalk is distinct from the limestone soils of other French wine regions, being much finer-grained and more porous. This looser structure means that its mineral content is more readily absorbed by the vine roots, and it also provides excellent drainage – avoiding the risks of waterlogging. A further benefit is that this permeability allows access to the water resources far below, promoting strong root development and ensuring a continuous water supply.

The Champagne wine region is divided into five sub-regions: Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, and Côte des Bar.

1. Montagne de Reims: Known for its chalky limestone soil and home to Reims and Epernay, it is the largest sub-region with the most Grand Cru villages.
2. Vallée de la Marne: Located between the Marne River and the Côte des Blancs, it is the second-largest sub-region.
3. Côte des Blancs: Specializes in white grapes and is known for its chalky-limestone soils.
4. Côte de Sézanne: A smaller sub-region known for its diversity of soil types.
5. Côte des Bar (Aube): The southernmost sub-region, it is known for its red and rosé Champagnes.

Grape Varieties

Champagne is typically made from three primary grape varieties:

• Chardonnay 
• Pinot Noir 
• Pinot Meunier 

These grapes may be used alone or blended in various proportions to create different styles and flavor profiles.

Production Method

Champagne is made using the Méthode Champenoise, or traditional method, which involves a second fermentation in the bottle. This process creates the fine bubbles that characterize Champagne. The steps include:

1. Primary Fermentation – Refers to the initial fermentation process where grape juice is transformed into a still wine. During this stage, yeast converts the natural sugars in the grape juice into alcohol and carbon dioxide, resulting in a dry wine with high acidity. This fermentation can take place in various containers, such as stainless steel tanks or oak barrels, though stainless steel is more commonly used.
   
   
2. Blending – The blending process aims for consistency for non-vintage Champagne by combining wines from different grape varieties and different vineyard plots, along with reserve wines from previous years. Non-vintage Champagne typically blends wines from three to five different vintages.
   
   
3. Second Fermentation – A liqueur de tirage (wine, sugar, and yeast) is added to the wine before bottling. The amount of sugar in the liqueur de tirage determines the pressure of carbonation in the bottle.
   
   
4. Aging on Lees – Once the yeast have finished converting the sugar into alcohol and carbon dioxide, they die and become lees. The lees remain in contact with the wine, imbuing it with autolytic aromas (or aromas from lees-aging), which add layers of complexity.
   
   
5. Riddling and Disgorgement – In order to ensure the clarity and quality of the Champagne, the lees must be removed. The bottles are tilted at an angle downward so that the lees settle into bottle's neck. The bottles are occasionally turned or riddled so that the sediment does not remain on one side of the bottle. The sediment is then removed through disgorgement where the bottle's neck is frozen and when the temporary cap is removed, the pressure in the bottle forces the sediment out.
   
   
6. Dosage – Before final corking, a small amount of sugar wine(liqueur d’expedition) is added to balance the naturally high acidity of the wine and determine its sweetness level. 

Styles of Champagne

• Brut Nature – Also known as Zero Dosage, is a type of Champagne with a very low sugar content, typically between 0 and 3 grams per liter. This designation allows the true flavors of the grapes and the terroir to be fully expressed, as no additional sugar is added after the second fermentation. The term "Brut Nature" comes from the fact that the only sugar present is the natural sugar in the grapes.
  
  
• Brut – The most common style, Brut Champagne has a sugar content typically less than 12 grams per liter. The term "Brut" originated in the early 19th century when Champagne producers began experimenting with lower sugar levels in their wines. 
  
  
• Extra Dry – Refers to a champagne that is slightly sweet rather than dry. It has a sugar content ranging from 12 to 17 grams per liter.
  
  
• Demi-Sec – A sweet style of Champagne that contains between 32 and 50 grams of sugar per liter, often paired with desserts.
  
  
• Rosé Champagne – The pink color of Champagne Rosé is achieved through specific winemaking techniques involving red grapes, such as the blending method (assemblage) and the saignée method.  The blending method involves adding a small amount of red wine to the base white wine before the second fermentation, while the saignée method involves a short maceration of red grapes to extract color and aromas.  Champagne Rosé has a history dating back to the 17th century.
  
  
• Blanc de Blancs – Blanc de Blancs is a term used for Champagne made exclusively from white grape varieties, typically Chardonnay. The name translates to "white from whites" in French, indicating that the wine is made solely from white grapes.  In the Champagne region, Blanc de Blancs are mainly produced in the Côte des Blancs area, known for its chalky terroir which is ideal for growing Chardonnay.
  
  
• Blanc de Noirs – Blanc de Noirs is a term used for white Champagne made from the juice of black-skinned grapes, such as Pinot Noir and/or Pinot Meunier. The name literally means "white from blacks" in French, indicating that the wine is produced from dark-skinned grapes. During the winemaking process, the contact between the juice and the skins is minimized to prevent the juice from taking on color from the skins, resulting in a white wine despite the use of red grapes.

Learn more about the BevFluence Effervescence Unleashed campaign here. 

Effervescence Unleashed Cocktail of the Month for May 2025: The Sparkling Tequila

The Effervescence Unleashed Cocktail of the Month for May 2025 is the Sparkling Tequila. Simply add tequila, lime juice, and mead (or simple syrup) to a shaker. Shake for 10-20 seconds and top with sparkling wine.

Ingredients

• 2 oz Cambio Tequila
• .5 oz lime juice
• .5 oz Clear Skies Meadery Friending Fenrir
• Ernest Rapeneau Champagne

Cambio is a self-described Mexican-styled Tequila: Tequila is one of the only spirits in the world to retain a sense of place through its entire process, it retains its Terroir. Every choice we made with Cambio is to enhance the effect and show the true potential of the spirit.” John des Rosiers – Founder of Cambio Tequila. Clear Skies Meadery is located in Rockville Maryland and produces a range of meads, cysers, and melomels. The Friending Fenrir is their flagship traditional dry mead is a bright and medium-bodied, this mead from orange blossom honey has notes of peach, apricot, and melon and a crisp, citrusy finish. The Ernest Rapeneau Champagne is a blend of 45% Pinot Noir, 35% Meunier and 20% Chardonnay. It is produced in Epernay, the capitol of the Champagne region and was founded in 1901 by the head of the family, Ernest Louis Rapeneau. The family-run Champagne House is one of the last of its’ kind, operating on such a large scale, handing down the family expertise more than five generations. The House sources from 420 family grown and managed acres of estate vineyards. Grapes are carefully selected in order to craft the perfect blend. Each champagne emulates heritage of inimitable style created to delight and make those great occasions very special.

Effervescence Unleashed: Champagne Widows: First Woman of Champagne, Veuve Clicquot and the Breathless Brut

In order to help kickoff the BevFluence Effervescence Unleashed program I participated in a book-sparkling wine collaboration between Rebecca Rosenberg's Champagne Widows: First Woman of Champagne, Veuve Clicquot and the Breathless Brut from Breathless Sparking Wines.

The historical novel follows the life of Barbe-Nicole Clicquot and her role launching the famous internationally recognized sparkling wine house. Rosenberg researched not only Barbe-Nicole early life, marriage to Francois Clicquot, his tragic death, but also Barbe-Nicole's difficulties overcoming his death, making champagne, and the Napoleonic Codes preventing women from owning a business.  Rosenberg fills in the historical facts with dialogue and a writing style that provides insights of personal struggles as well as the geo-political and technological situation of that period. These conditions reverberate to the American historical experience if one contemplates the early 19th century. 

The Champagne region of France is renowned for its sparkling wines. Still, its history is also rich with stories of resilience and innovation, particularly those of remarkable women who transformed the industry. Among these pioneers, the daring widows of Champagne, such as Madame Clicquot and Madame Pommery, played a pivotal role in shaping the modern champagne trade.

The Rise of the Widows
In the 18th and 19th centuries, many women found themselves at the helm of champagne houses after the untimely deaths of their husbands. With limited options, these widows embraced the challenge, often taking on roles that were traditionally reserved for men. Madame Clicquot, for instance, inherited her husband’s champagne house in 1805 and became a trailblazer. She introduced innovative practices, including the riddling process, which clarified champagne, making it clearer and more appealing to consumers.

Breaking Barriers
The contributions of these women extended beyond business acumen; they also challenged societal norms. At a time when women had limited rights and were often marginalized, these widows stepped into leadership roles, demonstrating that they could not only run businesses but excel in them. Their stories highlight the intersection of gender and entrepreneurship in a historical context that is often overlooked.

A Legacy of Innovation
The impact of these pioneering women can still be felt today. The innovations they introduced in production techniques and marketing strategies laid the foundation for the modern champagne industry. The emphasis on quality, branding, and customer experience that they championed continues to influence how champagne is produced and sold.

Sonoma's Breathless Wines was the sponsor for the kickoff event, and have provided their Breathless Brut ($29). This is a blend of 54% Chardonnay, 38% Pinot Noir, 6% Pinot Meunier, and 2% Pinot Blanc made the méthode champenoise -- the secondary fermentation process used by the widow Clicquot and all of Champagne. This is a tight effervescent wine with a savory yeasty and melon profile with a touch of green apple Chardonnay. An even more attractive wine when considering the retail price. 

Grape Spotlight: Coteaux Champenois Pinot Meunier with Champagne Demière

Still wines in the prestigious sparkling wine region of Champagne? That is what is covered by the Coteaux Champenois appellation that shares the same geographic region as Champagne. These two regions are located at the northern latitude of 49°N which is at the northern edge of France's vineyard-growing areas and thus experience the lowest average temperatures than any other French wine region. According to wine-searcher.com, "the majority of its vineyards are planted in a temperate maritime climate with slight continental influences, particularly in the southeast. These climatic conditions, combined with the region's latitude (48 to 49 degrees north), mean that the wines produced under the Coteaux Champenois appellation are, like their sparkling counterparts, dry and light-bodied with naturally high acidity". 

Production regulations for Coteaux Champenois allow for smaller geographical indicators on the label of Coteaux Champenois wines, all the way down to small, local (cadastral) titles. This is apparent in one of our wines today, from the "les Accaties" locality.

Pinot Meunier is one of the seven approved grape varieties in Coteaux Champenois and basically shares the same DNA fingerprint as Pinot Noir, Pinot Gris, and other Pinot grapes. The word Meunier is French for "miller", and refers here to the "floury" appearance of the underside of the vines' leaves.  Generally in Coteaux Champenois, Pinot Meunier is planted in regions that are too cold for Chardonnay and Pinot Noir to grow fruitfully.  In this regard, Meunier adds even more acidity and tartness to both still and sparkling wines. 

Champagne Demière is a sparkling wine producer that also releases still wines using the Coteaux Champenois regulations. In the Hopwine program, they showcased their innovated winemaking and aging techniques utilizing traditional wooden presses, egg-shaped vats, and a "champagne-styled" solera. This third-generation family domain operates estates around the village of Fleury la Rivière at the edge of the Montagne de Reims Champagne subregion. The terroir is distinguished by clayey-sandy soils, and of course, its famed calcareous subsoils including maritime fossils dating back to the Lutecian era. 

Champagne Demière  France - Champagne Coteaux Champenois Solera Venerable 100% Meunier
This "Vénérable" Coteaux Champenois Blanc is the oldest wine from the estate with the solera system dating back to 1978. Each year, if the quality of the vintage allows, the solera is augmented with 20% of the wine for that vintage. The original solera was stored in a wooden vat but has hence been transferred to stainless steel.  This is a complex wine with, green apples, lemons, and peaches associating with dried nuts. There's also a distinct tartness that sizzles with the intense acidity. 

Champagne Demière  France - Champagne Coteaux Champenois Ataraxy 100% Meunier
This Ataraxy Rosé, Coteaux Champenois originates from old vine Meunier plots located in the Fleury-la-Rivière locality "les Accaties".  The wine is aged 10 months in oak and is bottled in its natural state (no filtering and no fining). This is a fantastic rosé, starting with a peach aroma that leads to creamy and textured raspberries with noticeable saline. It is that fresh saline that drives my desire for more of this one. 

A Pair of Iconic Cab Producers and a Sonoma linked Champagne

2012 Alexander Valley Jordan Vineyard & Winery Cabernet Sauvignon (750ml $72; 1.5l $199)
Jordan Vineyard & Winery has been an iconic producer of Sonoma County Cabernet Sauvignon since practically its first release in 1976.  Their estate is located in the Alexander Valley AVA - just north of Healdsburg - which is the largest wine region in the county. The AVAs boundaries have changed slightly over the years but the the original border extended from the banks of the Russian River eastward to the foothills of the Mayacamas Mountains and is sheltered by the moderating influences of the Pacific.  This means the day times are dry and hot whereas the colder night temperatures create a large diurnal temperature swing leading to slowly maturing grapes and intense acids. The 2012 Cabernet Sauvignon contains 77% Cabernet Sauvignon, 16% Merlot, 5% Petit Verdot; and 2% Malbec from the Jordan estate and an allotment from 16 family growers. The fermented wine undergoes a year of oak treatment in various vessels and toast before final release. Winemaker Rob Davis considers 2012 "a phenomenal growing season" and this is exhibited in the wine, even a few years after its initial release. The wine is still considerably fresh with solid black fruit, a creamy mid-section, and a long soft landing. This wine is phenomenal on its own and will still pierce through any red meat.

Jordan Cuvée ($49)
Since its inception, Jordan Vineyard & Winery has offered visitors sparkling wine, initially true Champagne, but later sparkling wine from sister winery J Vineyards & Winery.  After J Vineyards became part of the Gallo empire, Jordan returned to the past and established a relationship with Champagne AR Lenoble in France as bother wineries share a "joint commitment to independent ownership, wines of balance and quality without compromise". In fact there are no financial investments or legal contracts -- the two wineries are independently aligned through mutual respect and friendship. This respect is born from AR Lenoble’s focus on quality by limiting yields in the vineyards, using exclusively first-press juice, and blending more reserve wine in its non-vintage bottling.  This holds true for the Jordan Cuvée which is a 2012 baseline blend of 30% Grand Cru Chardonnay; 35% 1st Cru Pinot Noir, and 35% Pinot Meunier using only first-press juice and 35% reserve wines. The wine is then aged 4 years on the lees with 18% aged in oak barrels and then aged in bottle for a year. And the sparkling wine is fantastic, starting a little bready but then transitioning to a creamy, racy citrus finale that persists long after the bubbles.  

2014 Concannon Paso Robles Cabernet Sauvignon ($20)
Another iconic and even more historic producer of California Cabernet is the Livermore Valley's Concannon Vineyard. The winery is "America's oldest, ongoing winery under the same family label and stewardship" and more importantly the source of approximately 80% of California Cabernet Sauvignon through three cones of a single vine imported from famed Château Margaux.  And this Mother Vine is located at the beginning of a row near the auxiliary house not far from the winery's main tasting room. Besides their Livermore estate, Concannon produces wine from other appellations such as Paso Robles, an area making a statement with Cabernet through the Paso Robles CAB Collective. The affordable wine is made in part from the Concannon clones and is a blend of 87% Cabernet Sauvignon, 6.5% Petite Verdot, and 6.5% Petite Sirah. This is a bold wine, yet restrained; dense, but flows effortlessly throughout the palate. Dark fruit mingle with spices and chocolate before finishing with a silky and smooth. A bargain at this price.

#WineStudio Rosé with the POE 2014 Sonoma County Old Vine Pinot Noir - Pinot Meunier

The Protocol #WineStudio Rosé series continued this week by featuring the POE 2014 Sonoma County Old Vine Pinot Noir / Pinot Meunier Rosé ($22, 12%). This unique winery was founded in 2009 by Samantha Sheehan, who wanted to create a wine brand that would showcase the distinct terrior of single vineyards in California. And the name comes from her affection for the famous writer and poet - as portrayed by the wine's label. The rosé is a curious blend of 66% Pinot Noir from Olcese Vineyard and 34% Pinot Meunier from Sonoma Mountain's Van der Kamp Vineyard. The two pinots were specifically selected to mimic Burgundy and Champagne with the Pinot Noir providing "nuance+depth" and the Pinot Meunier providing "fruit+form". Old Vine is appropriate since the Pinot Noir was planted in 1974 and the Pinot Meunier in 1953. She also specifically targeted the Van der Kamp vines and fortunately a few rows became available after her inquiries.

Sheehan told the #winestudio participants that the grapes were harvested early, as in Champagne, to provide bright acids and low alcohols. The grapes were slightly pressed (no saignée) and treated the fermenting juice as a white wine - with cold fermentation and no malolacatic fermentation. For me, the wine opens with raspberry that transitions to a juicy and chewy citrus flavor. Sheehan also hinted at the orange peel and orange blossom characters. The wine finishes long and acidic. Another fabulous dry rosé; give the wine a try and decipher the label. Cheers.

Blind Tasting Grower Champagne at MacArthur Beverages

Last week I was fortunate to be invited to a blogger's tasting at arguably the best wine shop in the District of Columbia, MacArthur Beverages. Not only does the store have a tremendous wine and spirits inventory, its also a nice commute - traversing Key Bridge, Georgetown University, the Reservoir, and returning on Chain Bridge. The topic for this evening's tasting was Brut Grower Champagne - aka - estate driven champagne focusing on a particular estate or vineyard.  And we tasted blind so that we weren't influenced by a particular Champagne house's reputation. This mode made that tasting quite interesting. The first list are my tasting notes; followed by the revealing.

1. Yeasty aroma citrus and grassy
2. Funky aroma - celery
3. Easy drinking - reminds of Furmint - balanced
4. Oaky green apple, longer finish even some citrus
5. Fruity aroma - acidic sweeter aroma & finish
6. Punch in the face - intense. But, finish falls off.
7. Easy drinking; doesn't jump out
8. Jammy cherry plum dried fruit toasty 

1. nv Dosnon & Lepage Brut ($40)

2. nv Louis Roederer Brut Premiere ($40)

3. nv L. Aubry Fils Brut Premier Cru ($40)

4. nv Pierre Peters Brut Blanc de Blancs Grand Cru Cuvee de Reserve ($50)

5. 2007 Vilmart & Cie Brut Grand Cellier D'Or ($70)

6. 2010 Cedric Bouchard (Inflorescence) Brut Blanc de Noirs Val Vilaine ($60)

7. nv Dosnon & Lepage Brut Rose ($45)

8. nv Pascal Doquet Brut Rose ($50)

My favorite was #4 the Pierre Peters Brut Blanc de Blancs Grand Cru Cuvee de Reserve and I found #3 the  L. Aubry Fils Brut Premier Cru very interesting - perhaps because of the 50% Pinot Meunier. Many of my associates preferred #5 the 2007 Vilmart & Cie Brut Grand Cellier D'Or but there was enough funkiness that threw me off.  The rest were generally tasty and easy to drink, except for the  Louis Roederer Brut Premier which had a strong vegetable - celery profile that forced an early dump.

Thanks to Phil and the MacArthur staff for the hospitality and also for a nice tasting of Highland Park Scotch - the 15 year was smooth, lightly peaty, sherry-ish finish -> basically pretty awesome. 

Flute

On a recent trip to New York City, I stumbled upon a great wine bar - or should I say Champagne bar: Flute. There are two New York locations and I found the midtown one located on W. 54th street, between 6th Ave and Broadway. The goal of this establishment is to provide "a comfortable space where guests could have a "Champagne experience" whether they came for caviar and bubbly or cocktails with friends." I think they succeeded. I arrived promptly at 5:00 PM, right when they opened and thus I had the tasting bar to myself - plus another couple starting their Saturday evening. Flute serves 100 champagne and sparkling wines by the bottle with about a dozen of these available by the flute. You can also purchase tasting flights of various champagne and champagne cocktails.

I started with a flute of the Chartogne-Taillet Rosé NV - a dry champagne made from 65% Pinot Noir and 35% Chardonnay, plus a splash of Pinot Meunier. The wine has strawberry flavors and a dry - complex finish. I can't wait to step up and try their Cuvee Fiacre. I wanted to also try a French sparkling wine, so the bartender recommended the Blanquette de Limoux Grande Reserve, a dry champagne from southern France's Languedoc and the home of the first sparkling wines. This wine was lighter than the Chartogne-Taillet and balanced throughout, a very drinkable champagne. It is made from the Mauzac grape, known locally as “Blanquette” and the name of the appellation: Blanquette de Limoux. I would suggest this wine before a meal and the Chartogne-Taillet during.