The Search for the
Perfect Glass of Bubbles
My weekend with friends
celebrating a birthday, friendship, good food and laughter.
In
celebration of my friend Jane’s birthday, she asked several of her friends to
join her in the Champagne region of France. Eight of us, all Americans, took
off early on a Friday morning driving the 4 short hour to Reims, where we would
be touring several Champagne Houses.
There is no
way I could possibly tell you the process of making champagne correctly, even
though I listened quite intently several different times. I will leave that up
to the experts. But I will say these are the things that I loved learning about
champagne.
In order for
the sparkling wine to be called champagne the grapes must be grown in the
Champagne region of France and follow the rules of the Champagne appellation.
They use three different grapes to make champagne…Pinot Noir, Pinot Meunier and
Chardonnay. The Pinot Noir and Pinot Meunier grapes are black which makes you
wonder about the color of champagne, but inside the black skin of the grapes is
white juice.
They hand
pick all the grapes. Yes you read that correctly, handpicked! Then they have 30
minutes to get them to the presses carefully without damaging or bruising the
grape so the skin does not bleed into the juice.
After the
juice has been pressed it is placed into a barrel. This is where the first
fermentation takes place. Then it is placed into the bottle in which it will be
sold. The wine is mixed with a triage of
wine, yeast and sugar. This is when the special champagne secondary
fermentation takes place over time. This is the process that makes the wine
bubbly.
The wine is then aged for at least 15-30
months. I think this depends of the type of champagne. The next process is
rotating the bottles over time slightly everyday either by hand or machine
allowing the dead yeast cells known as lees to a new position.
As the bottles
are rotated they are also lifted slightly each time upside down. This allows
the lees to settle into the neck of the bottle.
Once they have settled fully into the top of
the bottle, the neck of the bottle is frozen, thus containing all of the lees
into the neck. The crown cap is then removed at which time the pressure in the
bottle forces the iced neck containing the lees to pop out. Wine from former
vintages and sugar is then added to level off the champagne. The bottle is
quickly corked and the wire cage attached.
As I said
above, I am not the professional… just the girl who got to see the process and
enjoy a “few” glasses of the beautiful bubbly delight during our girly weekend.
We had a wonderful time wandering through the Champagne Houses, the vineyards,
dining in French restaurants and even munching on a few croissants. But the
best part was just being with friends enjoying our friend’s birthday.
Happy
Birthday to our dear friend Jane… and many more.
Our tours of Champagne
Houses:
G.H. Mumm,
established in 1827.
Champagne de
Castellane, established in 1895
We went to
Moet & Chandon, established in1743. We were unable to get a tour so we just
went to the boutique shop and outside on the grounds. Stunning!!!
For lunch we
first toured the family owned Champagne J Chopin, established in 1947.
The family has been cultivating the vines
since the 18th century, but they lost it during World War 1. It was
taken over by the J Chopin family and the champagne was established in 1947. We
had lunch served by the owner while we were there. Truly a delight.
Then on to
Champagne Bouche Pere & Fils, established in 1920.
Happy Birthday Jane, and thank you for sharing it with us! Truly the time of our lives!!