Champagne: Introduction (Beginner Level)

1. Location and Climate

Champagne is a wine region in northeast France, about 150 km from Paris.
It has a cool and often wet climate, with short summers and cold winters.
Because the weather is so cool, grapes ripen slowly, keeping their high acidity — perfect for making sparkling wine.
Frost and rain are common problems for growers.

2. Soils and Vineyards

The region’s famous chalky soils are a big reason for Champagne’s quality.
Chalk drains away extra rainwater but also holds enough moisture for vines during dry periods.
It also reflects sunlight, helping grapes ripen in this cool climate.
Most vineyards are on gentle slopes that face the morning sun, protecting them from frost.

3. Main Grapes

Three main grape varieties are used in Champagne:

Four older, rare grapes — Arbane, Petit Meslier, Pinot Blanc, and Pinot Gris — are still allowed but are very rarely used today.

4. Making Champagne

Champagne is made using the traditional method, where bubbles form naturally in the bottle.

1. Grapes are pressed gently to make still wine.
2. Wines from different grapes, vineyards, or years are blended to keep the house style consistent.
3. The winemaker adds a mix of yeast and sugar before bottling to start a second fermentation.
4. The second fermentation creates carbon dioxide (CO₂) — this becomes the bubbles.
5. The wine is aged on its lees (yeast) to gain flavour.
6. The bottles are then riddled and disgorged to remove the yeast.
7. Finally, a little dosage (wine and sugar) is added to balance the acidity.

Champagne must be aged for at least 15 months before release (and 3 years for vintage wines).

5. Rosé Champagne

Rosé Champagne makes up around 10–12% of production.
It can be made in two ways:

• Blending – a small amount of still red wine is mixed with white base wine before the bubbles form.
• Maceration – the juice stays in contact with black grape skins for a short time.

Rosé styles can range from light and delicate to full and fruity.

6. Non-Vintage and Vintage

Most Champagne is non-vintage (NV), made from a blend of several harvests to keep the style the same every year.
Vintage Champagne is made only in the best years, using grapes from one harvest, and aged longer to develop complexity.

Non-vintage shows the house style, while vintage shows the character of that year.

7. Producers and Styles

Large producers, known as Grandes Marques, dominate the region — names like Moët & Chandon, Veuve Clicquot, and Bollinger. They blend grapes from many vineyards for a consistent, recognisable style.
Smaller grower-producers make wines from their own vineyards, often with more individual, terroir-driven character.

8. Key Points

• Cool climate and chalk soils give Champagne its freshness and finesse.
• Traditional method adds bubbles and complex, bready flavours.
• Non-vintage wines focus on consistency; vintage wines highlight the best years.
• Champagne remains the world’s most famous and prestigious sparkling wine region.