Champagne toasts are often celebrations of life and love. From christenings
to inaugurations, Champagne is the splashy exclamation point for triumph
and joy. For over three centuries, Champagne wines have been an integral
part of fine living, first in France as the wine of kings, then around
the world as the toast for lovers, victors and celebrants.
Champagnes are the lightest of all wines and the lowest in calories.
Bubbles are key to the magical quality of the champagne, releasing
the wine’s fruit and floral aromas along with a spirit of festivity.
Bubbles also show the age of the wine. Over the years they gradually
become smaller and smaller, before finally dying out.
Although there are several methods used to make sparkling wines -
wines with bubbles, world class producers use only the méthode
champenoise, the traditional champagne-making process developed by
winemakers in the Champagne region of France during the 1700’s
and 1800’s.
Méthode champenoise champagnes are sparkling wines produced
with the second fermentation taking place in the bottle (when the
bubbles form), followed by a long, intensive process to rid the wine
of yeast sediment before final corking. In early days, natural fermentation
of the wines began in the cellar in autumn, slowing with the onset
of winter. The wines retained a portion of sugar that triggered a
new fermentation with the return of warmer weather in spring. When
the second fermentation happens inside the closed bottles, not in
barrels, the wines natural sparkle remains imprisoned until the cork
pops.
Excellent champagne, however, begins long before a single drop of
wine is produced. Since 1927, only three grape varieties have been
permitted in making Champagne: Chardonnay, Pinot Noir and Pinot Meunier.
Champagne is best chilled in a bucket with ice and water for 15-20
minutes before serving. It can also be kept chilled in the refrigerator,
laid on the bottom shelf for 3-4 hours before presentation or to keep
a bottle in reserve. Chilling Champagne in the freezer ruins the aromas
and flavors. It should be chilled, never iced. Younger, livelier champagnes
should be served cooler than mature or vintage champagnes, which are
perfect at 50 degrees. Over-chilling makes the wine too cold to release
its aromas and flavors.
To be fully appreciated, Champagne should have a glass it deserves-
crystal clear, so that the gold and pink shades can be admired and
delicately light on the lips. The ideal shape is a tulip, giving optimum
opportunity to enjoy bubbles and the rich aromas of fruit, flowers,
hot rolls, vanilla and spices that are Champagne’s signature.
With broad brimmed Champagne saucer glasses, aromas and bubbles are
soon lost into the air. Glasses should be only half filled. When the
party is over, just rinse them in hot water and let drain until dry
lest soap residue inhibit the formation of bubbles next time.
Champagnes in France are all made in a specific region and the “champagne”
appellation is a jealously guarded wine designation. In the US, winemakers
looked for land similar in nature to the Champagne region in France.
Korbel has been using the méthode champenoise with California
grown grapes for over 120 years of champagne making. PL
A Champagne Cocktail
Southern Celebrations TM
1/2 oz Southern Comfort
1/4 oz bitters
Bottle of Korbel Blanc de Noirs California Champagne
Pour Southern Comfort into champagne flute, add bitters, fill glass
with champagne.
The cocktail should have a luscious golden red color. Cheers!
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