Types of Champagne

All types of Champagne (with a capital “c”) are produced in the region of Champagne in northeast France.

Here Champagne has been produced for hundreds of years, and enjoyed by French Kings and rulers since before medieval times.

Even today, Champagne remains associated with power, luxury, and wealth.

It is the beverage of choice for all kinds of celebrations including births, graduations, engagements, weddings, anniversaries, and boat christenings.

The bubbles in all sparkling wines, including Champagne, result from a second fermentation that takes place in the bottle or in the cask once it is sealed.

There are three different methods that are used to produce all champagne.

For a sparkling wine to be labeled “Champagne”, it must be produced using the methode champenoise (Champagne Method).

It is the presence of these bubbles, or stored carbon dioxide, that make the “pop” heard when opening a champagne bottle.

To be called Champagne, the sparkling wine must be produced with the grapes of Chardonnay, Pinot Noir, or Pinot Meunier.

Champagnes made with Chardonnay grapes are called Blanc de Blancs. Champagne made with Pinot Noir or Pinot Meunier grapes are called Blanc de Noirs.

Ultra Brut/Extra Brut/Brut Zero/Brut Nature/Brut Sauvage: No added sugar

Brut: Nearly dry, contains no more than 1.5% sugar.

Extra Dry/Extra Sec: Slightly sweeter, can contain up to 2% sugar.

Dry/Sec: Can contain up to 4% sugar

Demi-Sec: Just sweet enough, can contain up to 8% sugar.

Doux: Sweet, can contain up to 10% sugar

"Come, for I am drinking stars!"
Dom Perignon, according to legend, when he tasted the first champagne.

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