It’s no simple task, understanding the classification of wines from Burgundy. However, knowing a little about the classification system helps consumers make the right purchase. No one wants to overspend for a bottle of wine, only to be disappointed when it is opened. And think about how good you feel when you find a great deal on an amazing bottle. You feel like you won the lottery! So knowing a few of the basics can prevent those ill-advised purchases and lead to more lottery winning purchases.

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And so begins my journey into Burgundy. To being, let’s take a step back and look at some of the history surrounding the region. It’s impossible to cover every aspect of history in a region where wine has been made for thousands of years, but instead we’ll hit a few highlights. Physical evidence of wine dates back to the 2^ndcentury AD. A tombstone in the village church of Corgoloin shows a Celtic god with a vine in his right hand. Other carvings on various gravestones show pictures of grapes. However, some archaeologist have theorized that grape growing in the region could date back as far as 51 BC.

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I enjoy wine from all over the world. Quality wine is made in many regions you’d never expect, and I enjoy experimenting and tasting new wines. However, I am continually drawn back to traditional French wines. After reading how winemakers protected their wine during the war, I realized that this was much more than a beverage or a job. It was their passion and their life. And each time I taste one of these wines, I’m reminded of the passion, dedication and the winemaker’s touch that goes into each bottle. I’ve long loved wines from Bordeaux, and I’ve spent considerable time reading and learning about the region. While, I’m not an expert, I know more about Bordeaux than any other French region. However, I’ve decided it’s time to move on to other regions, and my first stop is Burgundy.

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Many believe that French monk Dom Pérignon invented Champagne. After all, a brand does carry his name. However, it was the British that created this highly favorable treat. Confused?

 

The British imported wine from many different countries, including the Champagne region in France. The wine they imported from Champagne wasn’t bubbly but still. The British would add sugar or molasses to the imported wine creating second fermentation. This process created sparkling wine. The first mention of this process in England was in 1662, several decades before the French claim. Dom Pérignon was born in 1639 so that would have made him 23 at the time of the British claim, possible he was the inventor but not likely.

 

On a side note, strong glass bottles were needed to store the Champagne and prevent explosions. This may seem silly today, but in the 1600s it was a concern. In 1615, the English discovered that burning coal produces higher heat which in turn produced stronger glass. Problem solved.

 

As it turns out, Dom Pérignon was a fine winemaker, pruning vines, blending flavors and taking accurate notes of his work. However, other aspects about his life were greatly exaggerated, for example he was not blind. In the 18th century, Champagne gained popularity from celebrities who promoted the beverage and claimed only to drink certain brands. Ah, the birth of marketing.

 

Since sparkling wine produced in the Champagne region can only be labeled as Champagne, other countries designate several terms to describe their sparking wines. For example, Spain uses Cava, Italy designates sparkling wine as spumante and South Africa uses Cap Classique. In Germany, the term Sekt is commonly used. Even in France, the term Champagne cannot be used in other regions. Burgundy and Alsace produce Crémant. The United States is allowed to use the term “champagne” as long as the origin accompanies it, for example, California champagne or New York champagne. A loophole the U.S. discovered because of The Treaty of Versailles was never ratified by Congress. Sparkling wine that is mislabeled is seized and destroyed by legal authorities.

“Come quickly, I am tasting the stars!”

            ~Dom Perignon upon making Champagne

Champagne, a sparkling wine, provides the perfect accessory to a celebration or just an evening at home. It is produced exclusively in the Champagne region of France, all other bubbly is labeled as sparkling wine. In order to qualify as sparkling wine within the Champagne region a wine must:

1. Be produced within the Champagne district.
2. Be produced from Chardonnay, Pinot Noir, and/or Pinot Meunier grapes grown there.
3. Get its bubbles via the méthode champenoise.

Lying just 90 miles Northeast of Paris, Champagne is one of the most well know appellations in France. However, the grapes of this region struggle to reach maturity and are extremely acidic. The factor that makes this region stand out is its sparkling wines. The soil contains deep layers of chalk, and both the soil and climate are similar to Southeast England. Champagne grapes are picked later in the year because the region has a colder, shorter growing season.

 

Champagne production occurs through a method called méthode champenoise. After primary fermentation and bottling, a second fermentation occurs in the bottle. This fermentation is induced by adding grams of yeast and rock sugar to the bottle. Maturation can last from 1.5 years to three years depending on the harvest. At this time, the Champagne bottle is sealed with a crown cap, similar to those used on beer bottles. CO2 is created through the fermentation process and dissolves into the liquid. Each bottle then goes through a process called remuage to remove the deposits of dead yeasts cells or lees. In this process the the bottle gradually goes from horizontal to upside-down, capturing the lees in the neck of the bottle. The necks of the bottle are frozen, caps removed and the gas pressure shoots out the frozen lees. The bottles are topped off with reserve wine and corked, ready for consumption.

 

Champage varies on level of sweetness and style. Below are a few basics:

 

*Brut: Very dry, usually the best quality and good with food

*Extra Dry: A little more sweet than Brut, just off-dry

*Sec: Medium-dry, good for parties

*Doux: Sweet, dessert style Champagne

*Non-Vintage: Blend of two or three vintages

*Vintage: Made from a single harvest and the best grapes

*Blanc de Blancs: Made only from Chardonnay, usually fruity and creamy

*Blanc de Noirs: Made only from the two Pinots. Full-bodied

*Rosé: Made by blending some red wine into the Champagne.