Delicious history
Technically only sparkling wine produced in the Champagne region, in the north-east of France, can legally be called Champagne. Three different grape varieties are used: pinot noir, chardonnay and pinot meunier.
Perfected by the monks
The name derives from the Latin word "campania" or field, which in old French became "Champaign." We have the monks of France to thank for this delicious drink. They began producing the wine in the 11th century and their honey-coloured wine quickly became famous throughout Europe.
The monks wanted to create a wine worthy of God or a king but they were also in competition with the Burgundy region. Modern Champagne came about with the collaboration of two cellar masters, Frère Jean Oudart (1654 - 1742) and Dom Pierre Pérignon (1639 - 1715). One of their improvements: the introduction of the cork.
Tried and true
Producing the bubbles in the Champagne continued to be a hazardous undertaking, due to bottles exploding during the fermentation process until 1836 when Jean-Baptiste François was able to determine exactly how much additional sugar was needed to produce those bubbles. The rest is history.
Decline in the 20th century
The First World War, Prohibition and the 1917 Russian Revolution were hard on Champagne. Demand for the luxury item was down, vineyards became battlefields and the cellars were emptied. Champagne had to rebuild itself after World War II and the Comité Interprofessionnel du Vin de Champagne was established to legally protect the name.
What to look for
There are many flavours of Champagne. Extra brut or ultra brut Champagne contain no added sugar so are very dry. Brut Champagne wines are very dry, but slightly sweeter than extra brut, and are the most popular variety of Champagne sold today. Demi-sec Champagne wines are very sweet. Experts suggest trying the different types to find your favourite.
Organic Champagnes
Many of the Champagne houses are reluctant to declare themselves organic, even though many follow organic methods for production. This may have something to do with the way organic wine is produced and rated in France. (Read more about this in our article Vive la difference.)
Organic Champagne is a relatively new addition to many of the Champagne houses and can be more difficult to find. But they’re worth the trouble to find: free of pesticides and extra sulphite, the delicate flavours of Champagne come through.
Favourite brands
Maria Rodrigues is a freelance writer based in New York, slowing making her way through the list of organic Champagnes.
