Champagne: history, types, pairings and curiosities

On the world wine scene, one word is enough to evoke the idea of luxury, elegance and refinement: Champagne. This famous French wine is the ideal companion for high-class menus, but the versatility of its various types - as well as their enormous popularity - have made it the protagonist of all sorts of pairings.

In the path that led him to the pinnacle of success, there is not just myth, but a story of ingenious intuition and commitment, of regional pride and craftsmanship.

Here is everything you need to know about the best Champagnes, including types, pairings and curiosities!

A revolution called Champagne: the birth of the Champenoise method in France and some curiosities

As is often the case with the evolution of wines, the history of Champagne is both ancient and modern, partly linked to the commercial activities of the Ancient Romans and partly influenced by the discoveries of the 17th century.

Well-established in the sale of wine to the Remi - a population occupying the current Champagne region of France - the Romans protected this primacy by prohibiting the Gauls from cultivating their own vineyards. It was this prohibition that delayed local production, which only took off in the 5th century AD.

It is said that - in 496, on the occasion of the coronation of the Frankish king Clovis in Reims - a considerable amount of local wine was consumed, which was therefore called 'wine of kings'.

The fortunes of wines from the Champagne region increased over the following centuries only to suffer a setback due to the Hundred Years' War. But it was the young Benedictine monk Dom Pierre Pérignon who changed things: employed by Hautvillers as treasurer, he revived the abbey's vineyards and developed more mature winemaking techniques. Firstly, he realised that it was possible to obtain more balanced and higher quality products by carefully selecting different types of wine (called Cru), vinifying them separately and then blending them together. He also realised that local red wines - especially Pinot Noir - could be vinified white with excellent results, thus giving rise to grey wines.

What happened next is divided between legend and truth. Although he was neither the inventor of sparkling wines (which were already being produced by accident or mistake), nor Champagne in the strict sense, according to sources and testimonies his contribution was fundamental in establishing a more conscious method of sparkling wine-making.

It was in fact the monk who realised that sparkling was caused by a second fermentation, and it was thus that he perfected the so-called méthode champenoise, soon imitated by other local producers.

Other sources claim instead that bottle re-fermentation was invented by the Italian doctor Francesco Sacchi.

Later, other figures devised increasingly mature techniques and new tools, such as Barbe Nicole Ponsardin, who invented the structure for the remuage phase, the so-called pupitres, together with his cellar master.

The growing popularity of Champagne - which was also becoming increasingly well known outside France - led in the following centuries to the enactment of laws laying down its production methods and to its obtaining the AOC (Appellation d'Origine Contrôlée) designation in 1936.

Some interesting facts about Champagne

The long road travelled by Champagne leaves a legacy for consumers of fine labels, but also some interesting curiosities.

It is said, for example, that Marylin Monroe nurtured an unbridled passion for this bubbly, so much so that she bathed in it, and that Napoleon Bonaparte also liked Champagne, despite the fact that he was a teetotaler.

There is also the myth that the first Champagne goblet was modelled on a cast of the breast of Queen Marie Antoinette. In reality, the goblet may not have been designed for bubbly, but to hold milk.

Finally, in case anyone was wondering: no, making a bang when uncorking sparkling wine is not a habit favoured by bon ton experts. The cork should be opened discreetly, gently removing the metal cage, rotating the bottle and tilting it to let some gas escape. 

A unique terroir: Champagne

It is the very name of Champagne that makes its provenance immediately clear, but it is its AOC specification that reiterates it: this wine can only be produced within Champagne, a territory located east of Paris.

Each individual bottle reflects the terroir of the region, which is affected by a dual climatic influence, oceanic and continental. The first offers the plants moderate temperatures, with fairly mild winters and summers. The second, however (due to the region's northern location), causes winter and summer peaks, with temperatures that can drop as low as -10°C and summer storms caused by the heat.

Although in some cases these conditions are dangerous for the vineyards, the combination of oceanic and continental climate provides sunny periods and balanced rainfall, and contributes to the ripening of grapes characterised by an excellent balance between sugar and acidity components. 

On a geological level, the soils of Champagne originate from ancient oceans. Their deposits are mainly composed of gypsum, limestone and marl, which guarantee proper drainage and constant availability of water to plants during the driest periods, thanks to the porosity of the gypsum.

The Champagne production method in detail

The méthode champenoise is a standardised production process that leaves nothing to chance and aims to produce Champagne of the highest level. Despite this, it is impossible to say that one production is the same as another, thanks to small personal touches implemented by the winemakers.

After arriving at the winery and gently pressing the grapes, the method is divided into the following stages:

1. First fermentation: the must is transferred into special vats, to which selected yeasts are added. They are responsible for the first phase of fermentation, which transforms the sugars into carbon dioxide and ethylene.

2. Blending: to achieve the perfect balance of flavours, sweetness and acidity, still wines of different varieties and vintages are blended according to 'recipes' that vary from producer to producer.

3. Bottling and frothing: the so-called liqueur de tirage, a mixture of wine, sugar, nutrients and yeast, is added to the wine cuvée. This is then transferred to the bottle, where the second fermentation, the so-called prise de mousse, takes place.

4. Ageing: the wine rests in the cellar for a minimum of 9 months, during which it develops the typical bread scents.

5. Remuage and disgorgement: to make the Champagne clearer and more pleasant, the bottles are tilted upside down and placed in racks called pupitres. Twice a day they are rotated so that the yeast particles collect in the neck. The latter is then chilled and the ice cap where the yeasts are trapped is removed by disgorging.

6. Dosage: to replace the wine lost during disgorging, producers add a secret mixture of wine from previous vintages and sugars, called liqueur d'expédition, which gives the product its uniqueness.

7. Packaging: the bottles are sealed with a special cork and metal cage, labelled and left to rest for a short time in the cellar before release.

Comparing types of Champagne: characteristics and perfect pairings

It would be poetic to say that Champagne is a unique wine, but the truth is that it belongs to a rich family of categories, which are mainly divided according to the colour of the grapes and the degree of sweetness of the final product.

The 'colours' of Champagne: Blanc de Blancs, Blanc de Noirs and Rosé

Champagne Blanc de Blancs is produced exclusively from white grape varieties (usually Chardonnay). Elegant and delicate, these wines have a brilliant yellow colour that often fades to green and an organoleptic bouquet that brings to mind the scent of white flowers, citrus fruits, exotic fruit, apple and pear, and a pleasant spicy undertone. Very characteristic is the hint of minerality and savouriness on the palate, which refreshes the mouth and is suitable for dishes with a not too intense flavour.

A Champagne Blanc de Blancs 'Grand Bouquet' Grand Cru goes well, for example, with raw fish, from sushi to sashimi, from tuna tartare to sea bass or hake ceviche, but also - and never mind the stereotype - with the iconic oysters. It also goes well with chicken dishes that are not too seasoned or spicy (roasted, grilled or in salads), as it is able to enhance the delicate flavours of white meat with its minerality. For the same reason it also appreciates vegetable-based recipes.

When this bubbly is produced from black grape varieties, one speaks instead of Champagne Blanc de Noirs. Although the production process usually employs Pinot Noir and Pinot Meunier grapes, the final product does not take on the typical colouring of red wines due to the limited time the must spends in contact with the skins.

On an organoleptic level, however, a greater structure is perceived. Full-bodied and warm, these wines smell of white-fleshed fruit, red and black fruits, with floral, citrus and spicy suggestions. The best gastronomic pairings with this Champagne are those involving full-bodied and intense dishes, usually of meat and game. It can be uncorked with roast beef, slices of Beef Wellington or a Rib Eye Steak, for example. It is also not bad with aged cream cheeses and when tasted with a bit of dark chocolate.

Finally, there is also Rosé Champagne, which can be obtained by maceration, i.e. keeping the must in contact with the skins of the black grapes, or by blending white and red wines. These wines have a fascinating colour ranging from a pale pink hue to darker shades, thus presenting themselves as an elegant product even to the eye. The aromas are predominantly fruity and fresh, with hints of citrus and berries, and floral and spicy hints that amplify with age. The palate is structured and intense. On the table, it is worth pairing a Champagne Jean Vesselle Rosé 'de Saignée' with rather light and not too fatty dishes, such as a fillet of salmon, roast chicken, or - the variants with more intense hints - with pork dishes. During an aperitif or degustation, it is also excellent with a platter of tasty cheeses.

The subdivision of Champagne according to sugar content: Brut, Extra Brut, Sec, Demi-Sec, Doux

It is not only the colour that determines the type of a Champagne, but also the level of sugar it contains, which is established during vinification.

Among the most common varieties is the elegant and popular Champagne Brut. It contains between 6 and 12 grams of sugar per litrewhich is reflected in a slightly sweeter aftertaste than other varieties
organoleptic notes can vary depending on the blend used and the winemaking techniques, rangingfrom the mineral and lively hints of white grape varieties to the full-bodied and intense ones of black grapes. With ageing, notes of bread and brioche, dried and ripe fruit, honey and cocoa become more refined.

A glass of Champagne 'L'Équilibre' Brut Premier Cru appreciates for instance raw fish, oysters, but also fried delicacies (thus proving that Champagne is not only a wine for gourmet dishes), such as traditional fish and chips, fried chicken, scotched eggs and fried vegetables. It is also a perfect accompaniment to cheese-based aperitifs.

Extra Brut Champagne, on the other hand, has a sugar concentration of less than 6 grams per litre. These wines are refined and harmonious, characterised by aromas of yellow fruits and dried fruits and a good level of acidity that tickles the palate.

The characteristics of this Champagne make it the perfect companion for hors d'oeuvres and fried aperitifs, for fish and meat dishes with a considerable fatty component, from the most common salmon to eel in jelly, from charcuterie boards to savoury sausages.

Champagne Sec, Demi-Sec and Doux, which are obtained by maintaining a sugar content of 17-32 grams, 32-50 grams and >50 grams respectively, close this review. Softer and sweeter, they captivate the senses with intense fruity notes that evolve into vanilla hints, while on the palate they captivate the palate with a richness of flavour and a good level of sweetness. Champagne Sec still retains a certain degree of acidity, capable of lightening the most unctuous or savoury foods, from sausages and eggs to creamy pâtés and mature cheeses. However, it is also an excellent dessert wine, to be paired with fruit desserts: tarts, puddings, Victoria sponge cake or simple but refined strawberries.

Spicy dishes such as Tikka Masala, chicken curry or the spicy Phal go hand in hand with a Demi-Sec Champagne, which also appreciates savoury red meat dishes, while a real Champagne for the end of a meal is the Doux, to be sipped in the company of milk chocolate desserts, but also with citrus desserts such as a Key Lime Pie, perfectly balancing its acidic hints.

Now that Champagne has no more secrets for you, all that's left to do is to taste it. Discover all the types and labels in the vast Svinando catalogue!