Champagne

Decoded
By Shammi Shinh
Copyright © Prodiguer Brands
Index
Introduction
School of Champagne
Glossary
Production
Bottle Sizes
Etiquette
Storage
Chilling
Opening the bottle
Serving
Champagne Flutes
Consumption
Tasting
Labelling
Producer Codes
Label Requirements
Champagne Types
Champagne Categories
Champagne as a Brand
Climate Change
Champagne at Home
Champagne around the World
Champagne Lifestyle
Champagne Cocktails
Food and Champagne
Champagne Recipes
Famous Champagne Quotes
Acknowledgements
Introduction
Circa 2004 I began my journey into the Champagne world. Over ten years of experience,
education and knowledge from production to marketing to the lifestyle it comes with. My
aim was to make a mark in the industry I wanted to pursue, which I did, gracefully.
Only a few of us know Champagne comes from Champagne, only a few of us know
Champagne begins its life as wine. Allow this simple, yet illustrative guide ‘Champagne
Decoded’ to educate you in all things Champagne.


School of Champagne
Every enthusiast about anything must know the basics of their passion.
Champagne is a sparkling wine that comes from a region in France named Champagne. If
it originates from anywhere else it cannot legally be called Champagne. Therefore,
sparkling wine from Italy is called Prosecco and sparkling wine from Spain is Cava. A
common misconception is that Champagne is not a brand but the product itself with
different variations. However, it is a variation of sparkling wine itself.

There are variations of how champagne began in various print and digital articles. In the
very early stages of its invention it is quite well known that during the second
fermentation of champagne production bottles would simply explode and cause a domino
effect in cellars causing almost a whole harvest worth of bottles to explode, the reason
behind this was that the bottles simply were not strong enough to hold the pressure. The
search began for stronger bottles and this led the early champagne producers, across the
ocean to Newcastle, UK. There, they used coal instead of charcoal for heating the
furnaces, resulting in stronger glass due to the higher combustion temperatures. So the
United Kingdom played a big role in getting the champagne industry stabilised, until the
French were able to produce stronger bottles themselves.

It is useful to know things that matter to your consumption of champagne, such as what
variations of champagne there are, i.e. Brut, Rosé, Blanc de Blancs, the differences
between them, sweet or dry champagnes, what classifies as vintage, the different bottle
sizes available and the temperature for chilling and serving.


Glossary

The process of creating Champagne is extensive and detailed and requires a separate
glossary. It is useful knowing the different terms and for every enthusiast it is a must to
know and understand the process.

Assemblage
Assemblage is what makes champagne so different from other wines. It is the process of
combining many still wines from a variation of grapes, of different years and villages and
blending them precisely. It goes without saying; this is a highly skilled task to do correctly.
Experienced Oenologists are able to meticulously create some of the finest blends.

Base Wine
Before the Assemblage takes place a base wine is chosen to act as a starting component.

Bâtonnage
Using a wooden stick, the still wine is stirred after the first fermentation so the dead yeast
sediment is not sitting idle, this will in turn affect the balance and aroma of the wine. Not
all champagne producers do this.

Champagne
Legally, Champagne can only be called Champagne if it is produced and originates from
the Champagne region. Most regions around the world have their own name for sparking
wines. The UK and USA simply have Sparking Wine. Cava is the Spanish version,
Prosecco the Italian and Sekt the German.

Chef de Cave
This means cellar master, the person that leads the team of wine makers within a
champagne house. The Chef de Cave is typically a highly skilled and experienced
individual that does not only understand wine, but also the science behind it.

Clos
Clos is a term that refers to prestigious vineyards that have a walled enclosure to improve
the climate and prevent theft.

Corked
The general conception for the term corked, leads on to believe a wine has bits of cork in
the wine, this is not always the case. There are in fact different levels of ‘corked’; these
can range from simply undrinkable to offensive. A tainted cork can affect a wines aroma
and flavour leaving it flawed and of course corked.

Crown Cap
Used on beer bottles all around the world, not many know that crown caps are also used in
the production of champagne. During the second fermentation and ageing a crown cap is
used to seal champagne bottles. Once the bottles are ready they go through a process
called Disgorgement where the cap is then replaced with a cork.

Cru
Cru is a word used to determine the quality ranking amongst vineyards belonging to
different Champagne Villages. There are very few villages that rank in at 100%. These
villages are known as Grand Cru. Next in order are Premier Cru villages, these villages
rank at 90-99%. The remainder of villages that fall below 90% are given the rank of just
Cru.

Cuvée
The term cuvée is mainly known for being a specific blend of wine, however it does hold
a second reference. The term cuvée is also given to the first pressing juice. The first juice
usually represents the highest quality juice from the pressing process.

Débourbage
After the pressing process, sediment needs to be removed. The juice must be clear before
fermentation begins.

Disgorgement, Dégorgement
This is the process champagne bottles go through before being sold. After fermentation
and ageing, the yeast sediments need to be removed from the bottle. Through riddling by
hand or a gyropalette the sediment is collected at the neck of the bottle. The neck is placed
in freezing liquid (several bottles at the same time) this forms an ice cube trapping the
sediment. The crown cap is then removed and the ice ejected. Very few houses still riddle
and disgorge by hand. Machinery has now made the process not only quicker but also
more precise. There is no evidence supporting that doing these processes by hand is better.
It may sound good on a brands marketing but the truth is the machines do it better.

Dosage
After disgorgement some wine is lost and is topped up by a dosage. This dosage gives the
producer a chance to alter the champagnes flavour by adding sugar in a solution form. The
original sugar in the champagne is lost during fermentation so a sweetener is required. The
dosage doesn’t only make the champagne sweeter but adjusts acidity as well. The exact
level of dosage determines the category of champagne (Brut, Demi-Sec etc) Between 0-15
grams is Brut.

Fermentation
During champagne production there are two fermentation stages. The first usually takes
place in tanks or barrels to create a still wine. The second fermentation takes place in the
bottle. During the second fermentation the yeast interacts with the sugar thus creating
alcohol and carbon dioxide bubbles.

Grower Champagne
When an estate produces and bottles their own champagne this is typically known as
‘growers’ champagne. Globally, an increasing number of restaurants and bars are
advertising themselves as only serving grower champagnes. A grower champagne is not
superior to other producers but they have their own distinct way of production.

Liqueur de Tirage
This is the solution added at bottling that promotes the second fermentation. Some refer to
it as the third fermentation. The solution consists of wine, sugar and yeast.


Méthode Champenoise
This is the term given to the traditional method of making champagne. The EU has
protected this term and is only applicable to champagne.

Méthode Traditionelle
Those producing sparkling wine in the same method as champagne have this term.

Production
The following steps provide an illustrative guide of the main stages of the production
process.

Grapes are picked and taken to the production house to have their juices pressed.
Champagne Maurice Vendôme grapes are hand picked and pressed within 24 hours,
ensuring only the freshest produce has been used in its production.

Typically a machine press is used to press, a large drum that revolves containing a balloon.
The balloon is slowly inflated and as a result the grapes are pressed against the walls of
the drum. The first juice released is called the ‘premier taille’. Which is of the best quality.
Some of the best houses only use the first pressed juice. Other brands press the same
grapes for a second time ‘deuxieme taille’, usually giving them an extra 500 litres,
however this juice can be very acidic as it is closer to the skin. Pressing for a third time is
not respected. Champagne Maurice Vendôme proudly only uses the premier taille during
production.

The fresh juices are stored in stainless steel tanks. After 12 hours, the first impurities will
have sunk to the bottom. The contents of the tanks are then pumped into the other tanks in
the cellar.

The Tirage stage: Sugar content and acidity is tested in the juices. Yeast is then added to
begin the ‘first fermentation’. This takes about 1 month. After a month impurities and
sediment are removed, what’s left is normal still wine.

Next the wine is mixed with sugar ‘the assemblage’. Then the wine is bottled and capped
and put into storage cellars to age for a minimum of three years.

During storage the ‘second fermentation’ takes place in the bottle, sugar and yeast are
converted into carbonic acid and alcohol. The carbonic acid cannot escape from the bottle
and dissolves in the wine. The wine becomes sparkling wine. The yeast then settles in the
bottle.

Once aged it is time to remove the yeast and residue, we do this by placing the bottles
neck down. In the olden days they used ‘Remuage racks’ or ‘Pupitres’. Wooden oak
boards with holes in them. Rarely used today. Now more common, a Gyropalette is used,
which can do this automatically. This process is called Riddling. Using a Gyropalette is
more precise and takes 4 to 5 weeks. Riddling by hand can take 12 weeks and is laborious.

Next is the disgorgement stage. The bottles need to be opened by machinery due to mass
pressure then the removal of the yeast and residue can take place. The bottleneck is frozen
with its contents. Then the machine uncaps the bottle and the pressure within the bottle
shoots away the ice lump. The same machine adds the dosage liquid. This being the same
wine as the Champagne itself but with an added dosage of sugar ‘liqueur de tirage’.
Depending on how much sugar is used determines the type of champagne. Then a machine
applies the cork and wire hood, again this was done by hand in the olden days.

Bottles are then taken through quality control and labeled then stored for a minimum of
usually 2-4 months before being sold.

Bottle Sizes
The extravagance of Champagne is accentuated in the different sized bottles available.
There are a number of different sized bottles that many champagne producers offer.

Not all producers do all the sizes due to cost and the demand is not always there. Different
sized bottles are typically named after famous historical biblical kings. However some
modern brands that have steered away from tradition have attempted to coin their own
names, especially with the largest of bottles.

Oversized bottles are usually produced in Italy or China. It will be very hard to find a
champagne brand that has their Rosé bottled in anything larger than a standard 75cl. The
balance of the gas in a Rosé is stronger than a Brut, therefore it would be dangerous to
bottle a Rosé in a Magnum bottle 1.5l. When you do come across brands that have bottled
Rosé champagnes in larger bottles, these have usually been filled by champagne that has
already aged in smaller sized bottles, been opened and simply poured in the bigger bottle
and corked. If you ever happen to come across this you will notice there is less fizz and
less pop when opening the bottle. The most common oversized bottle is the Magnum.

Quarter Bottle
Capacity: 18.75 cl
Number of Bottles: 1/4
Number of Glasses: 2
Name Analysis: Quart

Half Bottle
Capacity: 37.5 cl
Number of Bottles: 1/2
Number of Glasses: 3
Name Analysis: None

Regular Bottle
Capacity: 75 cl
Number of Bottles: 1
Number of Glasses: 6
Name Analysis: None

Magnum
Capacity: 1.5 litres
Number of Bottles: 2
Number of Glasses: 12
Name Analysis: None

Jeroboam
Capacity: 3 litres
Number of Bottles: 4
Number of Glasses: 24
Name Analysis: Jeroboam, King of Israel

Rehoboam
Capacity: 4.5 litres
Number of Bottles: 6
Number of Glasses: 36
Name Analysis: Rehoboam, King of Judah

Methuselah
Capacity: 6 litres
Number of Bottles: 8
Number of Glasses: 48
Name Analysis: Methuselah, Grandfather of Noah, known to have lived for 969 years

Salmanazar (Shalmaneser)
Capacity: 9 litres
Number of Bottles: 12
Number of Glasses: 72
Name Analysis: Shalmaneser, King of Assyria

Balthazar
Capacity: 12 litres
Number of Bottles: 16
Number of Glasses: 96
Name Analysis: Balthazar, King of Babylon

Nebuchadnezzar
Capacity: 15 litres
Number of Bottles: 20
Number of Glasses: 120
Name Analysis: Nebuchadnezzar, King of Babylon

Solomon
Capacity: 18 litres
Number of Bottles: 24
Number of Glasses: 144
Name Analysis: Solomon, King of Israel

Primat
Capacity: 27 litres
Number of Bottles: 36
Number of Glasses: 216
Name Analysis: None

Melchizedek
Capacity: 30 litres
Number of Bottles: 40
Number of Glasses: 240
Name Analysis: Melchizedek, King of Salem

Etiquette
Storage
Champagne should be kept away from heat, preferably in a cool, dry and dark place. A
little below room temperature is recommended. Changes in lighting or temperature could
affect the flavour, remember, champagne is a delicate drink.

Chilling
A champagne bottle should be chilled before it is going to be consumed. It is preferable
not to keep a closed bottle of champagne in the fridge for longer than a few weeks, even
though some say a few months is fine. Keep in mind not to over chill your champagne,
avoid an icy chill and never freeze. When placing your bottle or bottles in a bucket pour
some water over your ice to ensure the main body of the champagne is submerged. In the
ice bucket, around 50 minutes will bring it to perfect serving temperature.

Opening the bottle
When someone is opening a champagne bottle, the attention of the room usually turns to
the anticipated ‘pop’. Not a lot of people know that when popping a bottle with a high
noise, a lot of fizz escapes, which affects taste. The best way to open the bottle is with a
kitchen towel around the cork and twist very slowly. You should go for a soft hiss as
opposed to a pop. Notice when you remove the wire hood you will twist six times. Every
champagne bottle wire hood has a six twist ring. Never aim the bottle at someone, the cork
is under high pressure and if the bottle is not at the right temperature it can pop without
you needing to twist it. If you find your guests leaving and your left with a half full bottle
of champagne, it can stay drinkable for up to three days with the right stopper.
Most brands will have custom branded the cork and wire hoods to ensure every aspect is
detailed. A common misconception is thinking a cork should be softer where the wine
touches and if the cork is all one material it is not a quality cork. Some cork manufactures
produce cork from different materials and the end that touches the wine is from the most
premium material but these corks should only be used for wines or champagnes that are
intended to be kept for many years.

Serving
The most ideal temperature for serving champagne is 7-10 degrees celsius. A common
mistake would be to try and reach the ideal temperature by a fast approach, i.e putting a
bottle near a fireplace to warm an over chilled bottle, or to put a bottle in a freezer to cool
it quicker. A champagne bottle should always have its temperature adjusted gently. Tilt the
bottle, create a nice mousse and never let the napkin cover the brand decoration. Let your
guest see the brand they are being served. The napkin should only be used to help open the
bottle and wipe excess water off. The tradition of covering the bottle with the napkin
began in France when restaurants would serve cheaper brands and hide the label so the
customer would not be wiser to know they were being overcharged for cheap champagne.

Champagne Flutes
There are special types of glasses for drinking champagne, which come in a variety of
shapes and sizes that have been perfected over time.
Champagne glasses actually came into being because of the nature of the drink itself – the
need for the sparkling wine to be served and preserved from the bottle to the moment of
consuming it. Because of the reputation of champagne, it is in many individual’s belief
that it should be enjoyed in a specific and certain way that preserves it’s characteristics,
hence the birth of the different glasses for champagne. There are many different types of
glasses available for champagne consumption, but the most popular ones are the
following:

Champagne Flute Glasses
The most common type and highly recognized type of glasses for drinking champagne are
the champagne flutes. This type of glass is specifically designed to reduce the carbonation
process that champagne is known for thanks to the narrow surface area at the opening of
the bowl. The long stem also allows the drinker to hold the glass without affecting the
temperature of the drink itself

Champagne Saucers
Sometimes also known as champagne coupes are a much broader and shorter glass usually
used for wedding receptions and most cocktails. Its design allows for the carbonization to
happen much quicker, which can be perfect for the traditional sweet tasting champagne,
but can be bad for the more modern style dry champagnes that are available today

Stemless Champagne Glasses
These glasses simply resemble the more popular champagne flutes, only without the long
stems.

Now aside from the different types of glasses for champagne there are also different styles
that most individuals have been accustomed to. Most of these styles stem from the various
personalized glasses being demanded by the different occasions and events. While it can
be said that most of the personalized glasses available for the champagne loving
community usually involves mere personalization touches such as engraving, monogram
creations and stamping, color tinting as well as a host of different techniques to make a
champagne glass unique, some of the techniques used are more than cosmetic in nature
and can result in a very different experience offered to the champagne. Such as:

Vintage Champagne Glasses
The appeal of vintage champagne glasses is the mere fact that it looks nothing like the
modern and streamlined versions that are available today. While the form factor can be a
bit jarring for the modern champagne connoisseurs, the additional intricate details provide
a more sophisticated feel to the drinker.

Engraved Champagne Glasses
While glasses for champagne can be a dime a dozen these days, one perfect way to
personalize the glasses is through engraving. This can be a perfect way to personalize the
glass for an important event, such as a wedding or an anniversary.

Wedding Champagne Glasses
As previously said, champagne saucers or champagne coupes are the more preferred
glasses for weddings. One particular presentation that is popularly being made during such
occasions are the stacked glasses on a certain table being poured champagne for serving.

Consumption
When drinking champagne you should always remember you are not drinking a still wine.
Avoid swirling your flute, the bubbles are already doing their work, after being trapped for
3 years or so they are ready to do the swirling for you. The champagne flute should be
immaculately clean and dry and preferably tall, do not chill the flute or put ice in.
Remember champagne is full of bubbles, literally hundreds of thousands in a glass and
millions in a bottle. If you are a fast drinker you will simply be swallowing too many
bubbles in one go, which in turn will enter the bloodstream quicker, resulting in the classic
hangover. Best advice would be to drink your champagne as elegant as the champagne is,
take small sips and before swallowing let the bubbles dissipate in your mouth. Not only
will you likely avoid the headaches the day after, but you will also enjoy the champagne
more and get a real taste for the flavours .

Tasting
Becoming familiar with recognising aromas and tastes is not as difficult as you may think.
If you enjoy drinking champagne then this is something you really should know. Make
yourself familiar with the typical aromas and flavours most champagnes have and practice
with your friends at home with a few different brands. Some of the best sommeliers are
able to blind taste and state which exact terroir the champagne is from. After you have
poured a glass of champagne, preferably in a clean, tall flute, let the champagne sit for at
least a minute and half. Keep in mind not to fill the flute to the top, keep at least an inch of
space from the top.


Labelling
Champagne labels tend to tell you as less information as possible. There are very few legal
mentions required. Although information is limited, you can still learn a lot about the
brand.
On closer inspection of a bottle you will find a code of two letters and a registration
number. The two letter code tells you about the champagne producer and the registration
number is the producers unique number that is registered and given by the CIVC (Comité
interprofessionnel du vin de Champagne). The CIVC is the governing body of champagne
and deal with a vast amount of factors surrounding champagne. From label requirements
to ensuring producers are following production rules.

Producer Codes
(NM) Négociant Manipulant
Many of the large champagne houses fall under this category. They buy grapes in bulk to
make their own champagne.

(MA) Marque Auxiliaire
Usually referred to as the ‘supermarket champagne’. A third party that is unrelated to the
grower or producer owns the brand name.

(CM) Coopérative
A cooperative of growers that own a brand name and produce champagne.

(RM) Récoltant Manipulant
This is where growers make their own champagne from their own grapes, although, they
can buy in grapes to add to their own volume. Known as Grower Champagne.

(SR) Société de Récoltants
When a group of growers share resources to produce champagne.

(RC) Récoltant Coopérateur
When a producer provides grapes to a cooperative who makes the champagne and returns
a portion for them to sell under their label.

(ND) Négociant Distributeur
This is when a merchant sells champagne under their own brand name but the champagne
comes from other producers.

Label Requirements
Champagne bottle labels are legally required to state a certain amount of information.
Information that tells us the true identity and origin of the champagne:
- Alcohol Content
- Volume of bottle
- The word Champagne displayed, that should not be smaller than a third of the size of the
brand name
- Country of origin i.e Produced in France
- Town of production
- Champagne Type, Brut, Demi-Sec etc
- Brand name
- Registration number and classification
- Pregnancy notice
- The mention of the champagne containing Sulfites. Sulfites naturally occur as well as
being added for stabilisation.

Additional information can be added such as an importers details, the year, vintage
information, type of cru and any other information the house wishes to add. Recently
producers have began to include the disgorgement date on their bottles.

Champagne Types
Brut - The majority of champagne houses sell mostly Brut. It is the most common type of
champagne on the market as it is usually the houses standard. Champagne Maurice
Vendôme standard house blend is a Blanc de Blancs.

Rosé - Known as Pink Champagne. There are different methods in producing Rosé
champagne. Blending red with white wine is the common method, the other method
Saignée involves macerating the juice on the grape skins in order to impart colour.

Blanc de Blancs - A 100% chardonnay champagne made only from white grapes.

Blanc de Noirs - A 100% red grape champagne. Pinot Noir or Pinot Meunier.

Champagne Categories
Brut Nature - No dosage
Extra-Brut (very dry) 0-6 grams of sugar per litre
Brut (dry) 0-15 grams of sugar per litre
Extra Sec/Dry - 12-20 grams of sugar per litre
Demi-Sec (sweet) 33-50 grams of sugar per litre
Doux (sweetest) 50 grams of sugar per litre

Champagne as a Brand
Champagne is not just a wine. It is an embodiment of luxury and celebration. It could be
argued that Champagne itself is a brand as opposed to just a product. It has a prestigious
standing amongst the wines and is called upon during any celebratory occasion as well the
only option to consider when wanting to add a touch of class and elegance to an event.

It does not seem to matter how many other cheaper variations are introduced, Champagne
is able to defend its position at the top end with its own branding and image. Luxury,
celebration and Champagne go hand in hand and have done so for centuries. The irony in
the history of Champagne is that the bubbles in the wine were accidental and at first
considered a flaw in the wine. Bottles were popping in cellars all over Champagne and
nobody knew how to control this. As the sparkling addition wine started to gain interest
from the British, its popularity grew and soon wine houses were trying to work out how to
create the bubbles instead.

Climate Change
Global warming, as with most things, is also making its mark on the Champagne industry.
Of all the French vineyard regions, Champagne is the most affected, primarily because
Champagne lies in the cool northern extreme. In wine production a 1 degree Celsius
increase in temperature has a big impact compared to that in Bordeaux, for example. It
could lead to a change in the process where it no longer necessary to add a little sugar to
increase alcohol levels during the first fermentation, something that it still practiced in the
cooler vintages.
There is no drastic concern at this stage that global warming will have a significant impact
in reducing the acidity in Champagnes grapes but it is impacting the styles of Champagne
being created in that there is an increase in the volumes of cuvées produced beyond the
standard brut non-vintage.

But global warming isn’t the only reason that producers are diversifying. The big
Champagne houses are struggling to buy enough grapes to increase production of their
non-vintage brands to meet rising demand, and the cost of those grapes is rising.

Mixing a little red wine with some white wine results in pink Champagne, i.e. Rose. In
recent years pink Champagne has greatly improved in quality and part of this is down to
global warming. A warmer climate means the grapes can become pretty ripe and very ripe
black grapes – Pinot Noir and Pinot Meunier, produce a quality red.
In addition, a rarer style of Champagne has benefited from the extra ripe grapes: brut
nature, also known as zero dosage. This is the driest of all Champagne styles, containing
2g of sugar per litre or less, compared with the 10-12g in most brut styles.
Without extra ageing, these wines have tended to be too austere for most peoples’ palates
but the added richness from riper fruit makes them more approachable. More examples are
emerging from individual growers and a handful of Champagne houses that challenge this
conventional wisdom.

Champagne at Home
Champagne is accessible to everybody today, and not just the rich or famous.
Supermarkets, local wine stores and online retailers sell a wide range of Champagne
ranging from the cheaper brands to high-end luxury. Once upon a time Champagne had an
edge of exclusivity to it, kept for only special celebratory occasions. Today, Champagne is
common; both in and out of the work place, for breakfast meetings, brunch, after work
drinks, dinner, parties and the list goes on.

Many Champagne enthusiasts are likely to have a collection at home. If you are looking to
build an impressive collection it is worth doing your research and taking into account the
following. Firstly, you need to decide if your building a collection for investment
purposes, enthusiast pleasure or both. Champagne does not necessarily taste better with
age, unlike most still wines. It will most probably still be suitable to consume, however
the increase in price will be mostly determined by the brand and pedigree. It will be
important to know which Champagnes will be worth hanging onto and which will be fine
to crack open without worrying that you may be drinking away a future fortune.
Champagne investment differs to Wine investment in that Champagne investment
valuations are driven by consumption whereas certain wines would be lack of supplies, e.g
Bordeaux reds.

The second thing you really need to consider is storage. If your planning or wanting a
large collection at some point you need to make sure you have the space. There is no point
in thinking a few jazzy looking wine racks will do the job if your aiming for a decent
collection. Ideally, a vast and deep stone lined wine cellar would allow you the perfect
environment for your collection. However, unless you own a manor you may have to
consider investing in a dedicated wine refrigerator. Temperatures can be adjusted to
perfect storage levels.
Think about your preferential tastes in champagne. Certain palates tend to prefer the very
dry brut champagnes, which are finished with a very small amount of sugar in their
dosage. There are very few champagnes that are even drier than brut. Extra dry is sweeter
than brut followed by dry or sec champagne.
When creating a collection you should consider a theme, for example, a certain branded
vintage over a decade or Blanc de Blancs, Blanc de Noirs from all the major houses. You
can always divert the focus at any point.
The size of your collection will be impacted by your rate of consumption, so you need to
consider carefully what you are aiming for. Champagne has a shelf life of several years if
kept in prestige condition. You may be building a collection to eventually consume
yourself or for those serious investors you may want to consider a financial reward, which
is possible depending on how well you have invested.


Champagne Around The World
Champagne has truly made its mark in the alcohol industry. Sold to consumers worldwide
and enjoyed everyday of the week. The most common question asked has always been,
‘where does the Champagne come from?’ The CIVC has been tackling any
misconceptions for a long time. They even placed a billboard advertisement in New York
City’s Times Square displaying a campaign to help people realise where champagne
comes from.

‘Maine lobster from Kansas? Of course not. Champagne only comes from Champagne’.

Reims has become the most known area in Champagne. Another misconception made is
thinking that good quality champagne only comes from Reims. The champagne producers
are wise to this and even go to great lengths in being able to place Reims on their label.
Whether it is a map on the label showing where Reims is in line to their own region of
production or some, even obtaining office space in Reims to be able to label their
champagne with Reims displayed. So in-fact, some producers are using consumers lack of
knowledge to their marketing advantage.

Consumption around the world has changed over the years, mainly from markets that have
evolved such as Africa. In 2012, Nigeria came second after France in champagne
consumption, overtaking England for the first time. New markets opening create pockets
of new jobs around the world; last year there was a surge in alcohol license applications
for importers and distributors. More and more champagne bars are opening around the
world, stocking the generic champagnes to the limited production grower champagnes.


Champagne Lifestyle
The ‘Champagne lifestyle’, desired by many, allows for Champagne to be sipped on any
occasion from a fancy brunch to lavish events. Champagne becomes a lifestyle drink and
not just restricted to those celebratory events. The Champagne brand is associated largely
with a certain lifestyle expectation of enjoying the finer things in life. Not only is it the
drink of choice but the ideal drinking companion to anything 5 star standard.
The luxury market is ever growing, and with a reputation built over generations
associating itself with luxury, Champagne will always be the first choice of refreshment
when creating anything high quality. There is never a shortage of fine Champagne at any
prestigious event.


Champagne Cocktails
Over the past few years we have seen more and more designer champagne cocktails take
the stage at events, exhibitions and menus. Recent events have seen some large design
houses request for custom branded Champagne cocktails. For example In 2012 I created a
designer fragrance inspired cocktail for Hugo Boss, which was served nationwide in the
UK, then a colour themed Christian Louboutin cocktail for an array of events. A glass of
champagne is a wonderful way to begin a dinner party or event and absolutely essential
for any celebratory occasion. With a few small editions, this classic drink can also be
transformed into a sophisticated cocktail. With an array of concoctions available there is
no limit to experimenting with Champagne cocktails.
Here are the most celebrated champagne cocktails around the world.

Bellini
Invented in Venice, The Bellini is a sweet pink drink that remains one of the most popular
cocktails in Italy. Named after Venetian artist Giovanni Bellini, the Bellini combines 2
parts Champagne with 1 part pureed fresh white peaches. Just pour them into a fluted
glass, stir, and then add a hint of raspberry or cherry juice to give it its signature colour.

French 75
Invented in 1915 at the landmark New York Bar in Paris. In a shaker with ice combine 2
ounces gin, 1 teaspoon sugar and ½ ounce fresh lemon juice; shake well. Strain into a tall
glass half full of ice, and then fill to the top with Champagne. Garnish with a lemon
wheel.

Mimosa
Known on cocktail menus around the world. Make your own by combining equal parts
Champagne and freshly squeezed orange juice into a fluted glass.

Food and Champagne
Champagne can be consumed with almost any food so there is no excuse not to serve it at
a dinner party. When pairing food and champagne the acidity of the wine should be
observed. There are a lot more options to be considered other than Caviar and Oysters.
Champagne breakfasts and brunch have become all too popular and are no longer just
confined to a 5 star hotel stay. There are certain limits though; pairing an English breakfast
fry up with any Champagne would be difficult to digest. However, the continental options
are a perfect pairing. Croissants, smoked salmon, fruit and even a decent omelette. Cheese
options are many, and any quality mild or mature cheddar washed down with a sip of
Champagne is a treat for the palate.
Champagne and chocolate, despite the debate that technically it is not an appropriate
pairing, but with a high quality chocolate the combination is hard to avoid.

Snack foods are a perfect match, especially fried crisps and chips. Hot dogs and
Champagne are at the top of the popularity board right now, and it is surprising how easy
it is to find an eatery that offers this unusual but popular combo. Fish and chips are also
another unusual pairing. The acidity of the Champagne is the ideal partner for a crispy
batter.

Champagne Recipes

Champagne Risotto
Ingredients
- 25g unsalted butter
- 2 tablespoons Extra Virgin olive oil
- 2 finely chopped red onions
- 4-5 cloves of freshly grated garlic
- 135g Arborio rice
- 225ml champagne
- 400ml chicken stock
- 50g goats cheese
- 1 cup frozen peas

Method
1. Melt 25g unsalted butter in a heavy saucepan over medium heat with the olive oil. Add
the onions and garlic and sauté until soft and translucent.
2. Add 135g arborio rice and stir for 2 minutes. Add 225ml Champagne and simmer until
almost all the liquid has evaporated, stirring often.
3. Add 400ml chicken or vegetable stock and simmer for about 20 minutes or until the rice
is tender but still firm, stirring often. Stir in the peas and goats cheese.
4. Season
5. Serve warm, topped with seared scallops, roast lamb or a crisp-skinned fillet of salmon.

Champagne Cake
Ingredients
- 325g sifted plain flour
- 2.5 teaspoons baking powder
- 1 teaspoon salt
- 150g butter
- 300g caster sugar
- 180ml champagne
- 5 egg whites

Method
1. Preheat oven to 180 C / Gas 4. Butter a 25cm round cake tin.
2. Cream together butter and sugar until light and fluffy. Blend, flour, baking powder and
salt together into creamed mixture alternately with champagne.
3. In a large bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into cake
mixture then fold in remaining egg whites. Pour into prepared tin.
4. Bake at 180 C / Gas 4 for 25 to 30 minutes, or until a skewer inserted into the cake
comes out clean.

Champagne Lobster Sauce
Ingredients:
- 1 bottle of champagne
- Chopped fresh parsley
- 4 red onions
- 150g unsalted butter
- 4-5 live lobsters

Method
Add the Champagne into a saucepan with the parsley and onions and cook over a medium
heat while liquid reduces to about 1 cup.
Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a
time, over low heat. Season to taste once all the butter is added
In a large pot, boil salted water and plunge in the lobsters. Cover and bring back to a boil
for 10-12 minutes.
Serve the lobsters with the Champagne sauce.

I recommend using Champagne Maurice Vendôme for the best experience.

Famous Champagne Quotes
“I drink Champagne when I win, to celebrate and I drink Champagne when I lose, to
console myself”.
Napoleon Bonaparte

“Come quickly ! I’m tasting stars!”
Dom Pierre Perignon

“He who doesn’t risk never gets to drink champagne.”
Old Russian proverb

“In Europe I make Champagne, they write about it from Asia to Africa, and drink it from
Australia to America.”
Shammi Shinh

“Champagne for my real friends and real pain for my sham friends.”
Tom Waits

“Too much of anything is bad, but too much Champagne is just right.”
Mark Twain

“I only drink Champagne on two occasions, when I am in love and when I am not.”
Coco Chanel

“Champagne is one of the elegant extras in life.”
Charles Dickens

“Champagne is the one thing that gives me zest when I feel tired.”
Brigitte Bardot

Acknowledgements
Comité interprofessionnel du vin de Champagne
Renu
The Billionaires Club
Sue Tsai