{"id":68115,"date":"2014-05-30T17:00:50","date_gmt":"2014-05-30T15:00:50","guid":{"rendered":"https:\/\/henrik.www.ivinio.com\/?p=68115"},"modified":"2021-11-06T19:00:23","modified_gmt":"2021-11-06T18:00:23","slug":"en-champagne","status":"publish","type":"page","link":"https:\/\/www.ivinio.com\/en\/en-champagne\/","title":{"rendered":"Champagne"},"content":{"rendered":"

Champagne is the party drink # 1 opened up to celebrate something or for festive occasions.<\/strong> If it concerns a party, a New Year\u2019s celebration or a wedding it\u2019s the same thing; Champagne will be on hand! The demand for Champagne around the world has risen dramatically over the past 20 years and only exports currently represent a value of almost \u20ac 2.5 billion Continuing this trend, we will in the near future meet supply problems since the production of Champagne is limited to just the size of the Champagne district. Champagne can not be manufactured elsewhere than just in the Champagne wine region and the region can\u2019t of course by logic<\/strong> not become bigger just because that the demand increases.<\/p>\n

Historically, wine has been produced in the Champagne wine region since the Roman times. First white wine, later red to finally become \u201cgrey\u201d \u2013 \u201cgris\u201d which means that red grapes are used to produce, more or less, white wine. The grape peel is separated rather immediately from the grape juice since it\u2019s the peel of the grape that secretes the red color . It was probably in England, in the early 1700s<\/strong> that they invented the idea of losing sparkling wine in the bottle. Before that, the wine came in barrels that had the bad property of often \u201cbubble over\u201d. Being able to seal the bottles gave the opportunity to maintain the carbon dioxide in the wine, and this was how the bottled sparkling wine was created. Ironically, what we call \u201cChampagne Method\u201d is not from the Champagne region. The legend says that it was a monk at the familiar name of \u201cDom Perignon\u201d that brought this method back home from a trip to southern France. \u201cThe Champagne method\u201d was namely used already before, for the production of the sparkling wines of Limoux in the Languedoc.<\/p>\n

\"ChampagneIt is actually considered to be here that the Champagne method was invented, or what we call the traditional method for making sparkling wine. Even today, Limoux produces tasty and affordable \u201cBlanquette de Limoux\u201d, but that\u2019s another story. Dom Perignon<\/a> is considered the organizer of the Champagne production in an almost scientific manner. He defined how to produce and which wine grape varieties that should be used. Then it went quickly. It is considered that the very first champagne winery is the well known Ruinart followed up by Mo\u00ebt, Clicquot, Roederer, Heidsieck<\/a> et Cie. Now, is Champagne a method or a wine? Actually both, but it\u2019s just the wine that is unique from Champagne. The method in which the carbonic acid is produced naturally by implementing two fermentation processes of the wine is used in both Italy and Spain. Then the method is often called \u201cMetodo classico\u201d in Italy and \u201cMetodo Tradicional\u201d in Spain. <\/span>Much of today\u2019s winegrowers in Champagne<\/strong> are actually grape growers and not wine makers. It is considered to be roughly 13,000 who grow grapes and then sell all or a portion of their harvest to the great wine houses. It is then the winery that produces and sells the finished champagne.<\/span><\/p>\n

It is these great wine houses, often owned by multinational companies, which due to its size is offered in export markets. But there are also smaller vintners that produce very good Champagnes. Unfortunately, they are often not exported outside France. The classification of Champagne is relatively easy to understand. All Champagnes are manufactured in the same manner. It is only the raw material, ie, the quality of the grapes that divides the champagnes into three different categories. Some villages are considered to have better quality of their grapes and can therefore charge a higher price per kilo on their grapes. Champagne: it is the generic category for sparkling wine made according to the traditional method of grapes from Champagne. The grapes come from villages which represent 68% of the total Champagne wine region.<\/strong> Champagne Premier Cru: this wine is made from grapes that come from villages that are considered to produce grapes of slightly higher quality. These villages represent 18% of the arable land in Champagne. Champagne Grand Cru: this is champagne made from grapes from the very best ranked villages. They represent only 14% of the arable land in the Champagne appellation.<\/p>\n

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If the grape\u2019s origin is the basic principle of classifying the Champagne, there are also other parameters that affect the taste and quality:<\/p>\n