Let’s Talk about Champagne

Today, Hotelsup will take you deeper into the topic of champagne, a beverage that many people enjoy

Champagne is a carbonated beverage with the oldest alcohol content. It has been known since 1668 when it was discovered by chance by French monks who found that fermenting grapes led to a reaction that turns sugar into alcohol by yeast. However, not all sugar turns into alcohol, so leaving it to age results in increased carbon dioxide gas, creating bubbles and a crisper taste compared to regular wine. It typically contains 10-13% alcohol by volume and produces a loud sound when the bottle is opened due to the released gas and abundance of bubbles. It is commonly consumed to celebrate various special occasions.

The word "Champagne" comes from Latin and refers to a specific region northeast of Paris, France, known for growing grapes and producing renowned champagne under law. Only wine produced in this region can be called Champagne, which is a trademarked name. If produced elsewhere, it is called Sparkling Wine. However, due to its widespread popularity, sparkling wines in general are often referred to as Champagne.

Champagne is made from only three grape varieties in the Champagne region: Chardonnay, Pinot Noir, and Pinot Meunier. These grapes are harvested slightly under ripe with approximately 17-19 brix sugar content, resulting in high acidity and a fresh taste. Sometimes, white grapes are mixed with red grapes in a ratio of 70:30, or even 98:2, but the red grapes must have their skins removed before fermentation to produce a light yellow color.

However, did you know that all sparkling wines are a result of unintentional or accidental fermentation? Due to cold weather conditions, sometimes during the fall season when temperatures drop significantly during fermentation, yeast activity may stop. This is similar to putting yeast into a state of hibernation. When the wine is bottled and the weather warms up during spring, the yeast becomes active again, causing a secondary fermentation known as "refermentation," resulting in sparkling wine.

White champagne has also gained acceptance, especially among the English aristocracy, such as the Duke of Bedford and the Duke of Buckingham, who often ordered high-quality white wine from Champagne for their banquets. White wines were transported in large wooden barrels and then bottled in English wine bottles, which were of higher quality and more durable than those of the French. However, due to the warmer climate, fermentation occurred during transportation, causing the wine to explode only when opened at banquets. Because of this, Champagne has greatly impressed the guests and increased in popularity from high society to the common people.

Sparkling wines from Champagne still mostly use a blend of Chardonnay, Pinot Noir, and Pinot Meunier. Over time, the quality of sparkling wine production has developed, and the use of sugar in refermentation has become more deliberate, resulting in a refined taste with high acidity, reminiscent of lemons and white cherries. With aging, aromas of cheese rinds, toast, and biscuits may develop.

Isn't it interesting? Now, let's discuss how to choose champagne that suits your preferences. Champagne from the actual Champagne region will have detailed specifications that other wines do not, requiring careful selection.

Choosing sweetness levels - The sweetness of champagne is something that red and white wines do not have. It is the sweetness derived from sugar or pure grape juice from the second fermentation process to produce sparkling wine. The levels range from Brut Nature, Extra Brut, Brut, Extra-Dry, Dry, Demi-Sec, to Doux. If it says Brut, it means almost no sugar at all. Dry champagne has sugar levels between 12-32 g/L RS, while Demi-Sec and Doux are considered sweet champagnes, with sugar levels of 32 g/L RS and above. Most champagnes fall within the Brut to Extra-Dry range. You can determine the sweetness level by looking at the bottle. 

Knowing how to select champagne will enhance your dining experience. Let's see which types of champagne are suitable with different types of food:

1. Classic Brut Champagne: Most popular, as it can cut through oily foods, meats, or even potatoes.

2. Blanc de Blancs Champagne: Made from white wine, with fruity and floral notes, suitable for seafood and white meat dishes.

3. Rosé Champagne: Well-balanced with sweet fruit aromas and high acidity, it pairs well with almost all types of food, including high-fat fish, digestives, and spicy dishes.

Champagne from France, Italy, Germany, and the United States is widely available and popular in Thailand, often packaged in champagne-shaped bottles with a cork and cage, with a net volume of 750 milliliters. The label indicates quality, origin, net volume, and distributor. Champagne should be stored at 12-15 degrees Celsius and placed horizontally to prevent the cork from drying out, which could lead to bacterial contamination.

Now that you've learned about champagne, it's time to select the perfect one for your next celebration!

Credit: https://wineman.asia/champagne/

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