Frequently Asked Questions about Champagne
What makes Champagne so special?
Champagnes and all good sparkling wines are made in the same way. Sugar and Yeast are added to wine - or a blend of wines - to ferment and produce bubbles and more alcohol. The wine is then aged before the sediment is removed.
Champagnes come from the Champagne region of France and have to comply with strict rules to ensure quality. These govern for example the minimum time that the Champagne must be aged after the second fermentation.
The Champagne region is at the northern end of the wine making regions in France. This means that the vines grow more slowly and that the grapes ripen later. The chalky soil retains the summer heat longer so the grapes ripen in cooler air than elsewhere. These subtle factors also contribute to the taste of Champagne.
How do I choose a good Champagne?
Firstly, everyone has different tastes and so will enjoy different Champagnes. The best Champagne is the one you like best. So start by drinking Champagne to see which you enjoy.
Having said that there are some other things to look for.
Firstly, some years the grape harvest is better for making Champagnes than others. In these good years, Champagne houses will make a 'Vintage' Champagne which is blended almost entirely from the grapes of that year. In order for a Champagne to be called a Vintage it must be aged for at least 3 years after the second fermentation. So a vintage Champagne is normally better quality than a non-vintage.
Secondly, the vineyards are rated for the quality of their grapes. Grapes from a Premier Cru vineyard being best, then those from a Grand Cru vineyard.
Finally, when you look at Champagne in a glass a better quality Champagne will normally have more bubbles and smaller bubbles. Sadly you can't normally do this test until you have chosen the Champagne.
How long should I keep Champagne?
Once it is bottled, Champagne does not improve with age.
After the second fermentation the Champagne is aged with the sediment. At this stage it does improve - the longer it is aged the better. This is why vintage Champagnes are aged longer than non-vintage.
Once the sediment is removed though, the Champagne will no longer improve. And in fact if it is kept too long the quality will start to deteriorate.
Unfortunately it is difficult to predict when this deterioration will start. The best advice is not to keep Champagne for long once you have bought it. It should certainly be drunk within a couple of years.
Champagne should be kept laid on its side in a cool location out of direct sunlight.
How should I serve Champagne?
Again this is a matter of taste. Experiment and serve the way in which you most enjoy it.
In order for the flavours to be picked up most effectively in the mouth, Champagne should normally be served at around 10-11 degrees (Centigrade). This is considerably warmer than the fridge temperature at which it is normally served.
How do I open a Champagne Bottle?
Firstly remove the foil. Then start to undo the wire restraint. Be careful from now on that the cork does not fly out of the bottle and hurt anyone. Once the restraint is removed, grip the cork in one hand and the bottle in the other. The easiest way to remove the cork is to hold the cork still and twist the bottle.
Although it is fun to let the cork fly out with a big 'pop', this releases the bubbles from the Champagne quickly. So it is better for the Champagne to keep twisting the bottle so that the cork comes out and stays in your hand.
How do I pour Champagne?
Champagne should be served in slender Champagne flutes - these keep the bubbles and flavours in the Champagne longer than a glass with a wide opening.
The flute should be held at an angle and gently filled, initially only about 20%. This is because when Champagne is first poured into a flute the bubbles will often fill it up. Once the bubbles have died away the glass can be topped up slowly to about three quarters full. The flute should be held by the stem, rather than the bowl, to avoid the Champagnes temperature changing too quickly.
How long can I keep the Champagne once it is opened?
To keep Champagne after it has been opened you can use a Champagne bottle stopper. This will keep the pressure in the Champagne. Even so, Champagne should not be left more than 24 hours after opening.
What flavours can I expect in Champagne?
Each Champagne will have its own flavours. Part of the 'art' of Champagne making is to blend the Champagne in such a way that each Champagne will taste the same from year to year - even though each year's grape crop will be different.
The flavours most typically found in Champagnes are melon, peach, apricot, green apple and toast.
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