The grapes and grape varieties of Champagne
Ausschließlich 3 Trauben und Rebsorten werden heute für die Herstellung eines Champagne verwendet.
37% of the cultivated area is therefore made up of Pinot Noir, a red Pinot Noir, a further 37% of Pinot Meunier, a red Black Riesling, and 26% of the cultivated area is made up of Chardonnay grapes, the only white grape variety.
The grape varieties and grapes of Arbane and Petit Meslier, which are almost non-existent due to phylloxera, are nevertheless also authorised for the production of Champagne.
Pinot Noir gives the Champagne its fullness, Pinot Meunier its fruitiness - Chardonnay its finesse.
You could say it's the blend that makes the difference, but in the Côte des Blancs, for example, single-varietal Chardonnay cuvées are preferably produced, the Blanc de Blancs.
Blanc de Noirs Champagner sind dagegen eher sehr selten zu finden. Der Begriff Blanc de Noirs, für weißen Champagner aus dunklen Trauben wurde ursprünglich in der Champagne geprägt. Nur die Champagner Hersteller von Bollinger, Bruno Paillard oder Mailly, die meist aus Gegenden um Aÿ, Bouzy, Mailly, Hautvillers und Verzenay stammen, bieten diesen Champagner an.
The grape varieties
The three most important grape varieties for champagne production:
- Pinot Meunier
- Pinot Noir
- Chardonnay
The blue grapes (Pinot Meunier and Pinot Noir) are pressed white. They give the champagne strength and body, while the white grape (Chardonnay) gives it race and freshness (see also tasting). The vines are pruned several times a year using special pruning methods to ensure that the grapes receive as much vigour and nutrients as possible instead of growing wild.
The grape price achieved by the winegrowers depends on the above-mentioned classification of the vineyard. For a "cru" rated at 80 %, the winegrower receives 80 % of the grape price. When the grapes are pressed, a maximum yield of ~02 litres of must (yielding 100 litres of wine) from ~60 kg of grapes is permitted by law. The additional pressed must is used for alcohol distillation.
The grape varieties
Champagne is made from three grapes and grape varieties: Chardonnay, Pinot Noir and Pinot Meunier. Each of these varieties contributes in its own way to the unique character of champagne.
ChardonnayThis white grape variety gives the champagne elegance, freshness and a fine minerality. It brings flavours of citrus fruits, white flowers and sometimes a subtle creaminess. Chardonnay is often grown in the famous Grand Cru vineyards of the Côte des Blancs, where the chalky soils offer ideal conditions.
Pinot NoirThis red grape variety provides structure, body and depth in champagne. It brings flavours of red berries, cherries and sometimes spicy notes. Pinot Noir grows mainly in the Montagne de Reims and the Côte des Bar and contributes to the complexity and robustness of the final product.
Pinot MeunierAlso a red grape variety, but less well-known than Pinot Noir, Pinot Meunier offers fruitiness and accessibility. It brings flavours of apples, pears and occasionally herbs. This variety is often grown in the Vallée de la Marne and provides a harmonious and often fruity character.
These three grapes and grape varieties are often used in different combinations and proportions to determine the diversity and complexity of Champagne.
The Champagne region
Champagner ist ein exquisiter Sparkling wine, der ausschließlich in der Champagne-Region im Nordosten Frankreichs hergestellt wird. Die Region ist bekannt für ihr einzigartiges Terroir, das den Champagner mit seinem unverwechselbaren Charakter prägt. Die Grundweine für Champagner werden meist aus den Trauben und Rebsorten Chardonnay, Pinot Noir und Pinot Meunier gekeltert. Der traditionelle Herstellungsprozess umfasst die Methode Champenoise, bei der der Wein eine zweite Gärung in der Flasche durchläuft, was ihm die charakteristischen Bläschen verleiht.
The champagne production process begins with the grape harvest, which usually takes place in September. After the grapes are gently pressed, the must is placed in fermentation tanks where it ferments. The wine then matures in bottles with a mixture of yeast and sugar to initiate the second fermentation. This maturation can take several years and contributes to the complexity and depth of flavour.
Champagne is often seen as a symbol of luxury and celebration. It comes in different styles, from brut to demi-sec, depending on the dosage and residual sugar content. The most famous champagne houses, such as Moët & Chandon, Veuve Clicquot and Dom Pérignonhave contributed significantly to the international reputation of Champagne.
The champagne selections
All wines for champagne are selections:
During the harvest, only the ripe and healthy grapes are harvested with great care, placed in large baskets (called mannequins) and then transported to the press on well-sprung trolleys. The pressing process is also gentle and swift, especially as it is important to press white must from blue grapes for 2/3 of the harvest. The colour of the skins or bitter substances must not get into the must. 150kg of grapes must not yield more than 100 litres of must (the 2/3 law).
Legal quantity of grapes
The quantity of grapes per hectare that may be used to produce Champagne is set by law each year shortly before the grape harvest: in 1996, a maximum of 10,400 kg of grapes per hectare were entitled to the AOC appellations "Champagne" and "Coteäux Champenois" (still wine from Champagne). Each year, before the grape harvest, the Federation also sets a minimum potential alcohol content for the must. In 1996, the grapes had to have a potential alcohol content of at least 9 per cent by volume. The must that does not reach this minimum loses the right to be labelled "Champagne" (quality before quantity).
Blending of different plants
Champagne, unlike other great wines, is often produced by blending different grape varieties and vintages. The reason for this is the northern climate of the wine-growing region, which means that in the same year the grapes and grape varieties from one vineyard can be better than those from another vineyard and that the grapes from one year can be better than those from another year. Horizontal blending of the approx. 320 sites, of which 17 "grands crus" are valued at 100%, 41 "premier crus" at 90 to 99 %, the others at 80 to 89 %. Vertical blending with reserve wines from different vintages.
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