Grand Vin

Designation for a wine of superlatives. Only an absolute top wine should be considered 'great' or 'grand vin'.

When tasted by professionals, it scores between 94 and 100 in the '100-point system'. A '20' (in the '20-point system') or '100' (in the '100-point system') is considered a sensation. These wines are also often honoured with designations such as 'wine of the century' or even 'wine of the millennium'.

On the other hand, the authors of such high ratings are sometimes accused of excessive 'generosity' by other connoisseurs. In addition, sometimes 'peripheral politics' also play a part in such high ratings, which could presumably have something to do with money, marketing, prestige and power rather than the true quality of the wine.

It is therefore a principle, especially among true connoisseurs, to use this elitist designation only extremely sparingly and at the same time not to accept the assessment 'great' of other connoisseurs across-the-board and prematurely, let alone the self-praise of some winegrowers/houses and/or the pompous 'chatter' of some marketing managers.

Grand Vin is a term often associated with premium wines, particularly in the Bordeaux region. In relation to Champagne, this term refers to the best and highest quality sparkling wines that come from the Champagne region. Champagne, which is considered a Grand Vin, is characterised by exceptional quality, exquisite production methods and outstanding sensory characteristics. These wines are the result of centuries of tradition, rigorous viticultural practices and a careful selection of the best grapes and plots.

The Champagne region is located in the north-east of France and comprises five main areas: Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne and the Aube. These areas offer different terroirs, which are reflected in the diversity and quality of the champagnes produced. The soils of Champagne consist mainly of chalk, limestone and marl, which give the wines a unique minerality and freshness.

The grapes used for the production of Grand Vin Champagne are mainly Chardonnay, Pinot Noir and Pinot Meunier. These three grape varieties each bring their own characteristic qualities to the wine: Chardonnay lends elegance and finesse, Pinot Noir brings structure and body, and Pinot Meunier provides fruitiness and softness. The careful selection and precise cultivation of these grape varieties are crucial for the production of champagne at Grand Vin level.

The grape harvest in Champagne traditionally takes place between the end of September and the beginning of October, depending on the climatic conditions of the year. A key aspect of the harvest is manual picking, which ensures that only the best and ripest grapes are selected. This is a labour-intensive process, but it is essential to guarantee the high quality of the grapes and ultimately the champagne.

After the harvest, the grapes are taken to the press houses, where they are gently pressed to extract the valuable juice. The first pressing, also known as "cuvée", yields the purest and highest quality must, which is used for the best champagnes. The second pressing, called "taille", is often used for lower quality wines or for blending. Fermentation takes place in stainless steel tanks or oak barrels, depending on the desired style of Champagne.

An important step in the production of Grand Vin Champagne is the assemblage, the blending of different base wines to achieve a perfect balance and complexity. This art requires great skill and experience from the cellar masters, who must ensure the consistently high quality of the champagne year after year. The base wines can come from different vintages and vineyards, which increases the complexity and complexity of the end product.

The assemblage is followed by the second fermentation in the bottle, also known as the "Méthode Champenoise". This traditional method, which has been used in Champagne for centuries, gives the champagne its fine perlage and characteristic foam. The bottles are sealed with a mixture of yeast and sugar and stored in the cool cellars of the Champagne region for several years. During this time, the carbon dioxide develops and the wine matures on the lees, giving it additional complexity and flavours.

Another crucial process is riddling, in which the bottles are gradually rotated and tilted to move the yeast sediment into the neck of the bottle. This process is traditionally carried out by hand, although mechanical riddling machines are often used today. After riddling, the bottles are disgorged, a process in which the yeast sediment is removed and the bottle is topped up with a dosage, a mixture of wine and sugar. The dosage determines the degree of sweetness of the champagne, from brut nature (very dry) to doux (sweet).

The final step is ageing after disgorgement, during which the champagne is stored for several months to years in order to further harmonise and refine its aromas. Only then is it released onto the market as Grand Vin Champagne, ready to delight the most discerning palates.

Grand Vin Champagne is more than just a drink; it is an expression of craftsmanship, tradition and excellence. Every sip reveals the passion and commitment of the winemakers who create these exceptional wines. The variety of flavours, the delicacy of the perlage and the elegance of the taste make Grand Vin Champagne an unforgettable experience and a symbol of luxury and refinement.

 

 

 

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