Special feature on wine producing regions: "Champagne"

About Champagne Wine

The Champagne region is located slightly north of Paris, and as such, the average annual temperature is low, which is not actually very suitable for grapes that prefer a hot, dry climate.

In the past, there were many years when grapes were not ripe enough to be used for wine. This was because if the grapes were not fully ripe, they could not obtain the sugar needed for alcoholic fermentation.

To overcome this, the method of adding sugar was devised. By adding sugar, the alcohol content was increased to a certain level, improving the shelf life. Also, the lack of aroma and flavor could be compensated for by adding liqueur.

This is how today's Champagne method was born. It can be said that the poor climatic conditions were used to their advantage to produce delicious sparkling wine .

In this way, stable quality was guaranteed, which was a breakthrough for wine, a product that is dependent on the climate.

Nowadays, Champagne is synonymous with high-quality sparkling wine. It has become an indispensable, glamorous wine for special occasions.

• Champagne wine highlights
• Mavi Champagne Wine Producers
• Enjoy Champagne and Gourmet Food
• Recommended Champagne

Champagne wine highlights

1. History of Champagne

The method of making champagne is said to have been invented in the 17th century by Dom Pérignon, a Benedictine monk at the Abbey of Auvillé.

2. The name "Champagne"

"Champagne" is a wine name strictly determined by the AOC. Only sparkling wines made in the Champagne region of France using specified methods can bear the name.

3. Champagne varieties

There are three main types of grapes grown in Champagne: Pinot Meunier , Pinot Noir , and Chardonnay .

4. Champagne production method

Champagne is made by a second fermentation in the bottle, where sugar and yeast are added to the wine .

5. Champagne business

Champagne is produced mainly by three types of businesses: " Négociants ", which are mainly large manufacturers; " Coopératives de Manipulant ", which are producers and sellers organized by producer cooperatives; and " Récoltant-Manipulant ", which is a single farm that does everything from growing the grapes to brewing and bottling the wine.

1. History of Champagne

In Champagne, the production techniques were developed by Benedictine monk Dom Pérignon of Auvillé and Monk Oudart of Pierry from the latter half of the 17th century. Sparkling wine made using the "Champagne method," which involves adding sweetener to wine and creating bubbles in the bottle, became popular among royalty and aristocrats in the 18th century due to its elegance.

In the 18th century, the champagne drunk at the French court and other places was predominantly sweet. In the mid-18th century, after the French Revolution, chefs employed by the nobility began to serve citizens, and in the 19th century, champagne began to spread to the bourgeoisie as well.

In the second half of the 20th century, along with the history of popularizing French cuisine, champagne, a luxury item, became a beloved aperitif for many people.

2. The name "Champagne"

Champagne is a famous and well-known brand, and many people think that "champagne = sparkling wine." However, not all sparkling wine can be called "champagne."

"Champagne" is a wine name strictly determined by AOC. Only sparkling wine made in the Champagne region of France using the specified production method can bear the name. By the way, "champagne" is the English name and "champagne" is the French name.

Sparkling wines made using the same secondary fermentation process in the bottle as champagne include France's "Crémant" and Spain's "Cava."

3. Champagne varieties

The three main types of grapes grown in Champagne are the black grapes Pinot Meunier and Pinot Noir , and the white grape Chardonnay .

Pinot Meunier : black grapes, affecting the fruity aroma

・Pinot Noir : A black grape that contributes to the strength and body of the wine

・Chardonnay : A white grape that brings elegance and finesse.

4. Champagne production method

Champagne has the following characteristics during the production process:

- Sugar and yeast are added to the base wine to promote secondary fermentation in the bottle.

・The wine is stored and aged in the cellar. The sediment that has accumulated around the neck of the bottle is removed (degorgement), and at that time, "Kadode Liqueur" made by boiling down grapes is added to make up for the volume and adjust the flavor (※1).

- It is usually made by blending several years' worth of wine. (Single-year "Millesime" or "Vintage" are usually made only from good years.)

- Champagne Rosé is the only French rosé that can be made by blending white and red wines(※2).

*1...In recent years, "non-dosage" or "zero-dosage" champagne, which does not have sugar added during this process, has also become popular.

*2...Typically, rosé wine is made by extracting color and bitterness for a shorter period of time than red wine during the red wine production process.

5. Champagne business

Champagne is mainly produced in three ways. If you look closely at the champagne label, you will see the abbreviations "NM", "CM", and "RM".

・Négociant Manipulant (NM)
…A champagne manufacturer that purchases some or all of its produce from vineyards other than its own. Most champagne producers operate in this format.

・Cooperative de Manipulant (CM)
...Manufacture and sale by producers' cooperative.

・Recoltant Manipulant (RM)
...A small-scale producer that does everything from grape cultivation to wine brewing and bottling. Although they are a small number of producers, they do all the steps, so the producer's attention to detail is easily reflected in their careful work, and they have been attracting attention recently. The Briard family, the producers of Mavi, are also récoltant-manipulants here.

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Mavi Champagne Producers

Briard Family/Champagne, France

Vincent Briard

The Briard family has been a grape farmer for generations in the village of Auviller, known as the "cradle of Champagne" and home to the Abbey of Dom Pérignon. The village of Auviller is located in the Vallee de la Marne, an important region that produces particularly high-quality wines in Champagne, and the Briard family's vineyards are located in the slopes that are considered the finest in the region.

The Briard family was also a pioneer in converting to organic farming in 1970. At the time, there were fewer than 10 farms making organic champagne.

In early summer, the Briard vineyards are covered with vibrant flowers and plants, creating a beautiful sight full of life. Compared to the neighboring vineyards, the vineyards look like the surface of the moon, covered with lush green earth and sandstone.

Because the winery is extremely small, they only use the best grapes and ship the rest to major manufacturers. They use only the finest grapes. Although it is a small family-run winery, the quality of their wine is so high that many people come all the way from Paris to buy and see their wine.

>> See the list of wines from the Briard family

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Enjoy Champagne and gourmet food

Champagne is generally enjoyed as an aperitif (aperitif) or amuse-bouche (appetizer).

The basic rule is to enjoy it with light snacks before a meal. A clean-tasting champagne goes well with appetizers such as verrines and carpaccio.

A must-try is the "Champagne Dinner." It is a luxurious experience where you start off light and gradually progress to a richer course, with champagne paired with every dish. It is also recommended to have it with fruits such as strawberries or hollowed-out melon.

Another specialty of the Champagne region is the pink baked confectionery called "Biscuit de Reims." It has a texture similar to baked meringue and is typically served dipped in champagne. Even traditional confectionery is inseparably linked to champagne.

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Recommended Champagne

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