Shelf life and storage

Shelf life and storage of champagne

Champagne, the noblest product of the French Champagne region, is not only known for its fine bubbles and complex aromas, but also for its special shelf life and storage properties. Proper storage is crucial to preserving the quality of champagne and bringing out its aromas. In this text, we will take a detailed look at the shelf life and storage of Champagne.

Shelf life of champagne

The shelf life of champagne depends on various factors, including the type of champagne, the dosage and the storage conditions. In general, a distinction is made between non-vintage (NV) and vintage champagne:

1. Non-vintage champagne: Non-vintage champagne, also known as "assemblage", is a blend of wines from several vintages. This type of champagne is often produced for the masses and is designed to be enjoyed immediately. On average, non-vintage Champagne can remain drinkable for around 3 to 5 years after purchase. The freshness and bubbles are at their best in the first few years, but the champagne can last a little longer without a significant drop in quality.
2. Vintage champagne: Vintage champagne comes from a single vintage and is only produced in particularly good years. This champagne usually has a longer shelf life and can be stored for 10 years or longer. Vintage champagne evolves over time and often gains complexity and depth. The best vintages can even be stored for several decades before they reach their peak.

Champagne storage

Proper storage is crucial to ensure the quality and shelf life of champagne. Here are some important factors to consider when storing champagne:

1. Temperature: The ideal storage temperature for champagne is around 10 to 12 degrees Celsius. Temperatures that are too high or too low can have a negative effect on the champagne. High temperatures accelerate the ageing of the champagne and can impair the bubbles and aromas, while low temperatures can cause the champagne to mature too slowly.
2. Humidity: Sufficient humidity is important to keep the corks of the champagne in good condition. A relative humidity of around 70 percent is ideal. Humidity that is too low can cause the corks to dry out and leak, which can lead to a loss of carbon dioxide and aromas.
3. Light: Light, especially sunlight and artificial light, can have a negative effect on champagne. UV rays can destroy the delicate aromas of champagne and accelerate the ageing process. Champagne should therefore be stored in a dark or light-protected room.
4. Vibration: Constant shaking and vibrations can have a negative impact on champagne by stirring up the sediment inside the bottle and affecting the aromas. Champagne should therefore be stored in a quiet place without strong vibrations.
5. Position: Most champagne bottles should be stored horizontally, especially if they still have the cork. This helps to keep the cork moist and prevent it from drying out. For champagne bottles that are sealed with a screw cap, the storage position is less important.

Maturation and ageing of champagne

During storage, champagne matures and continues to develop. Maturation can have different effects on the champagne:

1. Non-vintage champagne: This champagne is generally designed to be consumed young and fresh. It does not develop significantly after release by the producer. The aromas of fresh fruit and flowers are usually most pronounced when the champagne is young.
2. Vintage champagne: Vintage champagne benefits from additional ageing. Over time, more complex aromas develop, which can include notes of nuts, honey, toast and toasted flavors. The champagne often becomes smoother and has greater depth and complexity. However, it is important to drink Champagne at the right time, as too much ageing can also cause it to pass its peak.

Conclusion

The shelf life and storage of Champagne are crucial to preserving its quality and flavor. While non-vintage Champagne is best enjoyed young, vintage Champagnes can benefit from long aging and develop complex flavors over time. Proper storage, including control of temperature, humidity, light and vibration, is essential to preserve the Champagne's best characteristics. By taking these factors into account, you can ensure that the champagne retains its exceptional quality and unique character.

The rule of thumb for shelf life is the length of time a champagne matures on the lees. For standard cuvées, this means a period of around 3 years (discount champagnes tend to be only 2 years) and for high-quality champagnes, such as the classified Grand Cru and Premier Cru champagnes, as well as Prestige Cuvée and Vintage champagneapprox. 5 to 12 years. With the right acidity and other perfect conditions, champagne can also be kept for decades. At some point, however, even the best cork wears out and, as there is usually no counter-pressure, champagne loses its carbon dioxide. The result is a still wine.