Since then, the objective of the producers has focused on controlling the second fermentation in order to maintain those mysterious and refreshing bubbles .  Champagne is a sparkling wine  that contains carbon dioxide obtained naturally, after the alcoholic fermentation of the grape must. Its elaboration is similar to that of other sparkling wines such as Spanish cava and Italian spumante  although, for some years, the The term “champenoise method” exclusively defines the process of making the wines obtained by this method in the French Champagne region. All the details are taken care of in its production, from the choice of the best grapes to the design of the labeling.

The types of grapes used for champagne

The only legally authorized grape varieties are those from the Champagne region, Pinot Noire, Pinot Meunier and Chardonnay . The first two are red grapes, while the last one is white.

• L to Pinot Noir gives the wine body, character and longevity.
• The Pinot Meunie r has less character than before and provides a fruity flavor.
• The Chardonnay gives the wine lightness and freshness.

The process of making champagne

Despite being made with two-thirds of red grapes, champagne is a white wine and this is possible thanks to the immediate pressing system applied so that the must flows quickly and the pigments of the black grape skin do not have time to dye it. .

This must undergoes a first fermentation, where the sugar is transformed into alcohol, giving rise to a young base wine, to be combined with other young wines from the region obtained by the same procedure.

The mixing process, which is known by assembly, requires special care since up to twenty types of wines can be used in a proportion that varies from year to year to obtain a specific champagne, of quality and taste in accordance with the tradition of the manufacturing house.

Once in the bottle, this wine undergoes a second fermentation after the addition of sugars and yeasts in an operation known as tirage.

In it, yeasts slowly transform sugar into alcohol, producing carbon dioxide. Afterwards, it will be left to age in the cellar for at least 15 months in the case of classic champagne or 5 years for a millionth.

After this period, the bottles are stirred daily for two to eight weeks, depending on whether it is done mechanically or manually.

At the same time, the degree of inclination of the bottles in the desks where they are deposited is increased, so that the yeasts or sediments are deposited in the neck of the bottle where they will be subsequently eliminated, in an operation called disgorging. Currently this process is carried out by previously freezing the neck of the bottles, at a temperature of –20ºC.

In this way, part of the wine that contains the sediments and that is attached to the stopper, freezes and, after turning the bottle and uncovering it, it is expelled by the pressure of the bottle, leaving a totally transparent liquid.

Finally, to compensate for the loss of liquid, an expedition liqueur is added, prepared with wine and sugar in a proportion determined by the type of champagne.

The varieties of champagne

On the labeling of champagne bottles it is common to see different names inscribed alluding to their characteristics of production:

• Millésime or Vintage identifies an exclusive champagne , with a vintage, which is only made when the vintage has special characteristics.
• Grand Millésimé is a vintage champagne, made exclusively when the harvest is considered excellent throughout the region.
• Blancs de Blancs indicates that it is a champagne made exclusively with white grapes of the Chardonnay variety. Blanc de Noirs , which has been made only with Pinot Noir and Meunier red grape wines.
• Brut nature is a champagne to which no expedition liquor or sugar has been added. Extra-Brut indicates a sugar content that varies from 0 to 6 grams per liter. Brut , which has less than 15g of sugar per liter.
• Extra-dry has 12 to 20 g / L of sugar. Dry , its sugar content is between 17 and 35 g / L. Semi-dry , with 33 to 50 g / L of sugar. Sweet , with more than 50 g of sugar per liter

Champagne, a very energetic drink

The great success of champagne lies in the intense and delicate aroma and the refreshing sensation that it produces on the palate. Nutritionally, it is an “empty calorie” food, as it only provides energy obtained from alcohol and the sugars it contains. Its ethyl alcohol content is between 10 and 12%. If a gram of alcohol contributes 7 kcal per 100 mL, a glass of champagne can suppose a caloric intake of 70 to 90 kcal, taking into account the alcohol and sugar content.

How and when to serve it?

Champagne bottles are specially designed to resist the pressure of the carbonic responsible for their bubbles, for this reason they are made of thick and dark glass.

They should be kept horizontally so that the cork, in contact with the wine, prevents any exchange with the outside, and in a cool place protected from light.

The glass must be made of thin and transparent glass , adequate to keep its fine bubbles and allow them to rise to the surface constantly. The tall and slender “flute” type glass is ideal, and failing that, the “tulip” type.

To serve it, it must be cooled slowly until it reaches a temperature of 6ºC to 8ºC . The best method to do this is to put the bottle in an ice bucket for 20 minutes or half an hour. When you open the bottle, the cork is extracted gently, without noise, so that the gas escapes little by little and naturally.

When pouring the champagne, the glasses will be tilted slightly to encourage the formation of bubbles and prevent too much foam from forming . They should not be filled more than half or two thirds of their capacity. When it comes into contact with the glass, it will heat up slightly until it reaches its ideal temperature for tasting it, which is 8ºC to 12ºC. If it is served too cold, it loses its flavor and if it is too hot, its aroma and foam disappear, hence the importance of achieving the correct temperature.

The ideal time to taste it, without a doubt, is the aperitif. Although traditionally it was left for the end of the meal, champagne is ideal before and during it, as it combines very well with most dishes, except the highly seasoned ones. It is ideal with caviar and oysters, and in the case of a full-bodied champagne, with hints of spices, it is ideal for foie gras, Iberian ham or white meat. Meanwhile, sparkling and light champagnes go well with appetizers, fish, seafood and desserts.