Authentic Champagne of Northern France

974 Words2 Pages

Typically, when one thinks of Champagne they associate it with sparkling wine. However, authentic Champagne may only be yielded in the small region of Champagne in northern France, dating back to the 1700s. Bringing forth the world’s most famous wine, is the Champagne AOC, a region in Northern France.
Alongside the 48th parallel, near the world’s northerly limit for viticulture, is the Champagne AOC. The Champagne only contains one AOC, while Burgundy includes over 110 AOCs. Burgundy has its AOCs spread over 8,450 hectares, equated to Champagne, who sits on 31,000 hectares with just its one AOC. “Only having one AOC for Champagne is largely driven by the commercial influence of the Grandes Marques who blend wines from throughout the Region and do not want regional & vineyard differences profiled” (Education: The Champagne).
It is assumed the Latin Campania, Land of Plains, is where Champagne received its name from the sixth-century A.D. Under the house of Vermadois during the tenth-centruy wight he union of the counties of Troye and Meaux, the area of the province of Champagne was formed into a political unit only to be acquired by the count of Blois and Chartres less than a century later. It was during the 12th and 13th century that Champagne had reached its apogee, its highest point in development, due to their wide extent of holdings when Thibuat II the Great of Champagne reunited the counties. “The counts of Champagne were a real threat to the kings of France because their lands encircled the royal domain, and the counts alternately strove to dominate the kings or to free themselves from royal control. Thibaut II was frequently at odds with Louis VI and Louis VII” (Champagne region, France).
The crisp climate of the regio...

... middle of paper ...

...p to how champagne is made is its first fermentation. The juice of the grape submits to the first fermentation for the high acidic based wine. Once the fermentation is completed, step three is blending, which is an important part in the champagne process. Blending is where different grapes, from different areas and vintages are blended together to produce an group of perfection. Step four is a second fermentation, where the yeast produces the alcohol and carbon dioxide. Step five is where the wine ages, the lees aging intensifies the the flavors. After the aging, remuage/riddling is performed to push the dead yeast forward. Once the dead yeast is ready to be disgorged, it is disgorged. After the dead yeast has been removed, one measures the dosage. Lastly, the wine is “recorked” and sent off to rest before being sold, (A Visual 9 Step Process: How Champagne is Made).

More about Authentic Champagne of Northern France

Open Document