The Secret of French Champagne

A lot of people enjoy drinking french champagne, but it’s mostly wine critics and connoisseurs who actually know how french champagne houses produce these popular types of wines. This article will teach you how french champagne is made and why it’ tastes so great.

The first thing people need to know is that most types of french champagne are actually produced in the north east part of France. This area is called Champagne and it includes the three major grape producing areas: Reims, Côte des Blancs and the Marne Valley. In fact, grapes grown in the Champagne area of France are considered as the most expensive grapes in the entire world.

Unlike other types of wines, most champagne brands are actually made from three or more sorts of grapes. It’s also worth pointing out that although most types of champagne have a light color, they are actually made from both dark and white colored grapes. The process however, can be rather complicated, and champagne makers make it a point to press the grapes gently during the blending process, so that the dark color of the grape’s skin is not transferred to the liquid itself. However, there are othersorts of champagne that bare different colors, such as pink champagne (rose wine) for example.

Reims GrapesThe process of blending and mixing different grapes is a complicated one, and requires delicate precision. It’s worth pointing out, for example, that the cheapest wines and champagne come from grapes which are pressed too hard. In contrast, expensive types of champagne, like Moet champagne and Cristal champagne, are blended very carefully, and use different champagne grape varieties that come from several different vineyards. What this basically means is that the top champagne houses maintain special relationships with several major vineyards in order to maintain the quality of their wines.

And finally, there’s the issue of storage. Most champagne producers will only release non-vintage blends after two years on yeasts, while vintage blends are released after six years on yeasts. This is crucial because dead champagne yeasts that accummulate at the bottom part of bottle give the champagne its nuanced and unique taste.