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Laurie Forster, The Wine Coach®.

“My only regret in life is that I did not drink more Champagne.”
—John Maynard Keynes

These are said to have been the last words of John Maynard Keynes, English economist and father of macroeconomics. For a wine to have so profoundly touched the heart of this famous number cruncher there must be something magical about this beverage. Although there is no shortage of great sparkling wines from all over the world, most of us acknowledge that there are some occasions, like Valentine’s Day, weddings, or anniversaries, where only the “real” thing will do. If you are looking to select a special bottle for the one you love or to find that especially good Champagne you will love drinking . . . here’s what you need to know.

What is Champagne?

Only wines grown in Champagne, the northernmost wine region of France, and made in accordance with strict winemaking regulations are allowed to use the designation Champagne. This region has a very special soil with high levels of chalk and limestone. Along with a cool climate, the soil is said to create the necessary conditions to grow grapes with the right fruit and acid balance to create the magic of Champagne. Most Champagne is made by creating a blend of the white grape Chardonnay, known for its elegance, and two red grapes: Pinot Noir, known for its power, and Pinot Meunier, known for its fruitiness.

How is Champagne made?

Grapes are harvested by hand when ripe and a still wine is created from each of the three grape varieties. The winemakers then create their particular blends from this vintage—and possibly others as well—to create a consistent taste sometimes referred to as their “house style.” In excellent years some houses produce vintage Champagne. Containing only grapes from that specific year’s harvest, it expresses the character of that vintage rather than their typical house style.

Next, the blend is added to a bottle with liquid yeast and a bit of sugar. Topped with a crown bottle cap, this bottle is rested on its side for secondary fermentation, which traps the carbon dioxide produced, to create bubbles. The wine is left to age with the dead yeast cells for at least 12 months and sometimes up to 3 years to add richness and a sometimes-yeasty flavor to the wine.

After aging the wine, the winemaker removes the yeast sediment and adds a blend of wine and sugar, called dosage, to the wine before corking. The amount of sugar in the dosage determines the Champagne’s sweetness. Sweetness styles, listed from driest to sweetest, include Extra Brut, Brut, Extra Dry, Sec, Demi-sec, and Doux.

In Closing
Hopefully, gaining a better understanding about what makes the wines of Champagne so special has inspired you to enjoy a glass (or two) this Valentine’s Day . . . or to make any day a special celebration. Just as other great relationships take time to mature and to produce a deeper understanding, your appreciation of and love for this legendary wine have an opportunity to grow with each glass of Champagne.

For more about Laurie Forster and wine advice, please visit www.thewinecoach.com