Champagne names that are known all over the world. Types of champagne

This is the "Cristal" brut, my most prized trophy, but more on that later.

Well, can I start?
Our parents sincerely considered real champagne only "Soviet" with a terrible plastic cork, consisting of citric acid, carbon dioxide, wine alcohol and water and having nothing to do with winemaking, and they only knew about "Veuve Clicquot" that she had to a husband had died.
Now even our children understand that champagne is produced exclusively in the Champagne region of France and nowhere else. Wines obtained in the same way, but in a different place, are called sparkling wines produced according to the champagne method.
There are pr Fine examples of sparkling wines, which are produced in accordance with all production and aging technologies, as well as completely from natural ingredients (certain grape varieties - Pinot Meunier (Pinot Meunier), Pinot Noir (Pinot Noir), Chardonnay (Chardonnay)). In Ukraine, the best sparkling wines are produced by two wineries - Novy Svet in the Crimea and Artemovsky in the Donetsk region. I don't like Artyomovsk champagne, but I really like Novy Svet brut!
Pink Pinot Noir, I think you all already know.
I was hooked up by a New World brut friend from my past. A wealthy person, a fan of yachts, hunting, underwater fishing, horses and the best champagne. He could afford everything, but he only drank New World brut on special order - estra brut. By the way, after he drank the entire ordered limit, the Novy Svet plant launched the remainder of my millionaire’s unfinished product for mass sale, and this type of sparkling wine is still being sold. Only he no longer writes on the labels “Made by special order of Mr. NN "... When I see this extra brut on the shelves of supermarkets, I always remember it and smile...

But this is so, a lyrical digression.

Types of champagne
Depending on the amount of sugar, champagne wines are of the following types:
Brut (Brut) - less than 15 grams of sugar per liter.
extra dry (Extra dry), very dry - from 12 to 20 grams of sugar per liter.
sec (Sack), dry - from 17 to 35 grams of sugar per liter.
Demisec (Demi sec), semi-dry - from 33 to 50 grams of sugar per liter.
Champagne Millesime (Champagne Millesime) This is a champagne made from grapes harvested in a certain year (of course, only one of the best). In its production, they do not resort to mixing wines from different vintages. However, it is this type of champagne that most manufacturers keep the longest. The year of harvest on the label is a sign of the special quality of champagnes. By the way, in my favorite "New World" all champagne is Millesime.
Champagne blanc de blancs (Champagne blanc de blanc) This champagne, as its name indicates (“white of whites”), is made only from the white grape variety - Chardonnay.
Champagne blanc de noirs (Champagne blanc de noir) This champagne, whose name means "white from black", is produced exclusively from red grape varieties - Pinot Noir and Pinot Meunier.
Champagne Rose (Champagne Rosé) Pink champagne is the most refined and gourmand. Its color is formed by soaking the skins of red grapes briefly in must, or, more rarely, by mixing red and white wine.

Bottle size.
There are also several types of champagne bottles according to their capacity.
Magnum (Magnum) - 1.5 liters
jeroboam (Jeroboam) - two magnums, i.e. 3 liters
Rehoboam (Reoboam) - three magnums, i.e. 4.5 liters
Mathusalem (Matuzalem) - four magnums, i.e. 6 liters
Salmanazar (Salmanazar) - contains 6 magnums, that is, 9 liters.
The best champagne is obtained in large bottles, it is from them that the winners of the Formula 1 stages pour each other. This:
Balthazar (Balthazar) - 8 magnums and 12 liters
Nabuchodonosor (Nabukodonosor) - 10 magnums(15 liters) existed before,currently out of production, but at Good Wine I saw Deutz Brut Rosé in a nobucodonosor bottle. However, this pleasure costs almost two thousand dollars! No, no, we can't drink that much!

Special designations on labels
- The word must be written in Latin letters Champagne ;
- name of wine and company, registration number of the company;
- word Cuvee (cuvee) means that the champagne is made from the best grape juice, the first to come out of the press after one initial pressing;
- Taille (tai) - the second portion of the wort after gravity;
- Millesime (milesime) - from grapes harvested in one year;
- Brut Reserve (brut reserve) - assemblage of the best varieties; - collection (collection) - collectible, limited edition;
- grand crus (grandeecru) - from the best vineyards of Champagne;
- Premier Crus (premier cru) - from vineyards, second in quality;
- R.D. (recemment degorge) - freed from sediment immediately before the sale.

Champagne storage
1. Champagne, with the exception of a few of the most famous brands, does not make sense to store for a long time, as is the case with wines.
2. Storage temperature should not be lower than +5°С and not more than +15°С.
3. The bottle is stored in a horizontal position so that the cork does not dry out, lose its elasticity and elasticity, and does not crumble when uncorking.
4. Champagne is stored in a dark place.
5. If you opened a bottle of champagne, but did not have time to drink it in the evening, you can tightly close the bottle with a special cork and store it for one or two days in the refrigerator, but this is not done with champagne of a certain vintage (Champagne Millesime).

Champagne serving

The shape of the glass affects the release of gas bubbles in champagne, its "game". Foam is formed more lively in glasses with a more pointed bottom. In addition, bubbles do not form well in an absolutely clean and smooth glass, so some manufacturers cut a small star at the bottom of their glasses. Drinking champagne is recommended from a narrow elongated glass of oblong shape with a small funnel at the bottom. In glasses in the form of a bowl, the wine spreads, the foam does not hold, and the bouquet quickly dissipates. Good wine emits fine bubbles for many hours. Large rare bubbles give out a low quality sparkling wine.
Detergents can also have a negative effect on foaming. Therefore, if the champagne does not foam, before talking about its poor quality, take a look at your glass. Champagne glasses Not it is recommended to wash with products containing silicones. First of all, this applies to shampoos for dishwashers. Even after washing with ordinary soap, the glass must be thoroughly rinsed in running water.

Supply temperature

Champagne is served exclusively chilled to +6-+9°С. It must be remembered that in the process of use it will have time to heat up to + 8- + 13 ° С. The champagne ice bucket should be filled halfway with water, which will help to cool the drink to the desired temperature faster. It will also help ladies save ice. It takes about one hour to cool champagne in a bucket to a temperature of +7°C, if before that it had a temperature of +20°C.
Don't forget to add water to the ice bucket. If there is no water in the bucket, then the champagne is either supercooled or not cooled enough, since the ice is not in contact with the entire surface of the bottle. Sometimes champagne bottles etc Osto is put into a bowl with a bunch of ice. This is a completely useless procedure for cooling. If you need to quickly cool a bottle of champagne, add a handful of salt and a glass of sparkling water to the bucket. Yes, it's that simple!

Opening a bottle

We take a bottle of champagne in our hands, without tilting it, holding it by the body and supporting the bottom with our thumb.Then carefully turn the bottle over once or twice in order to mix the chilled part of the drink at its base with the uncooled part at its neck. We put the bottle on the serving table.We release the cork from the foil covering it and the wire bridle.It is necessary to hold the bottle by the body, tilting it 30-45 degrees to avoid foam.We turn the bottle and carefully and silently remove the cork.We wipe the neck and the wet bottom of the bottle (after ice) with a napkin. If you pour champagne while holding the bottle with a napkin, it should not overlap the label.Champagne is poured along the side of the glass in order to improve the formation of foam and at the same time prevent it from “running away”.
If it is necessary to fill several glasses, according to etiquette, this should be done sequentially clockwise from the right side, first of all serving women, pouring a little champagne into all glasses, in two or three steps, so that the foam disappears before the next serving. Thus, we will preserve the fullness of taste.
Glasses are filled only to half or two-thirds and topped up as needed. An empty glass looks sad, but a glass that is too full does not look so beautiful. A full glass can overheat quickly and, Naturally, they do not drink it in one gulp! This also applies to other wines. There is a rule of wine etiquette: to fill a glass with red wine should be only half, and white - two-thirds. When drinking champagne, you can not hold the glass by the upper part of the leg, and even more so by the body. Professional tasters and winemakers take a glass only by the stand, so as not to heat the wine.

What to drink champagne with

Champagne is an aperitif, but can be served later during dinner.
Brut, sack and demi-sack are served with seafood dishes: black caviar, lobsters, shrimp, crayfish neck salad, sushi, scallops and, of course, the most powerful aphrodisiac - oysters! Chicken and mushroom dishes are also suitable as an appetizer.
Semi-sweet and sweet champagnes are served with desserts: light pies with fruits and berries, shortcrust pastry, macaroons and the classic from the Pretty Woman movie - strawberries! This is the most sophisticated and romantic combination.

CristalChampagne Brut 2002. (There was no other. Where is the crisis, in Ukraine???)
Louis Roederer(Louis Rodrer)
#1 in the world! The history of this brand is closely intertwined with the history of Russia. It was Rodrer who supplied champagne to the royal court before the revolution. The most prestigious champagne of this company - "Cristal" (Crystal) - was created in 1876 (exactly one hundred years before my birth - this is a sign, I think) for the Russian Emperor Alexander II- he ordered a bottle in the form of a crystal decanter for himself. The creator of this drink was the son of the founder of the house, Louis Roderer - Louis Roderer II. And already in 1909, the Louis Roderer Trading House became the Official Supplier of the Court of His Imperial Majesty. Subsequently, it was for the Russian market that about 60% of all deliveries of Louis Roderer's champagne were provided. Now it is the most elite and one of the most expensive brands.
Varieties: Brut Premier(Brut Premier) Blanc de blancs Millesime, Brut Millesime, Rose Brut and of course Cristal, Cristal Brut Rose, Cristal Brut Rose Millesime and finally Roederer Rich(Rodrer Rich) with 3 percent sugar.

Bollinger Rose Brut
Bollinger(Bolyanzhe)
Firm "Bollinger", observing all the traditions of making champagne, was founded in 1829 by Jacques Bolinger. She is one of the three most prestigious Houses for the production of champagne, ages its wines for at least 5 years "on the lees".
Varieties: Special Cuvee Brut(Special cu-ve brut), Grande Annee Millesimee(Grand anne of a specific year of harvest), RD Extra Brut(RD extra brut), RD Annee Rare(RD anne rar).


Charles Heidsieck Brut Reserve
Charles Heidsieck(Charles Heidsieck)
Exposure of this champagne takes place in the most beautiful cellars of the province of Champagne, built in the Gallo-Roman times. The constant temperature (+9°C) contributes to its optimal aging. This champagne is the perfect accompaniment to seafood and fish dishes. Varieties of Charles Heidsieck: Brut Reserve(Brut Reserve) Brut Millesime Blanc de blancs, Brut Rose.

Deutz Brut Rose, Deutz Brut Classic
Deutz(Deutz)
One of the six best champagne houses in the world (Krug, Lois Roederer, Bollinger, Veuve Clicqout and Riunart). Deutz is owned by Roederer. This company produces 800,000 bottles of champagne a year, while remaining elite. Fermentation takes place in small oak tanks, and the remuage is always done by hand, which is proof of the company's close attention to the quality of its champagne.
Varieties: Brut, Blanc de blancs, Brut Millesime(Brut of a certain vintage), Rose, Cuvee William Deutz(Cuvée William Dötz) Cuvee ISOieme anniversaire(Cuvée 150 years since the founding of the company).


TaittingePrestige Rose Brut
Taittinger(Tetange)
For the production of ordinary grades, all the latest achievements of technology are used here: a computer-controlled “giro-palette” apparatus, an automatic cleaning system. However, for high-quality champagnes, everything is still made by hand, following the old rules and traditions. Varieties: Brut Reserve, Brut Millesime, Prestige Rose Brut,Collection Millesime(Colexion of a specific crop year), Comtes de Champagne Blanc de blancs(Comte de champagne blanc de blanc), Comtes de Champagne Rose.


Drappier Rose Brut. Of all that we bought, we tried only this brut so far, thought about it and bought more the next day. Very good!
Drappier (Drapier)
The house was founded in 1808 in Urville, in the heart of the Cote des Bar. And to this day in the wine estate respect the tradition of champagne production, laid down two centuries ago. In addition, Drappier own one of the oldest cellars for aging wine. Despite the many prestigious international awards awarded to Drappier champagne, the winemakers of the House consider the love for their drink of General de Gaulle, who preferred fine champagne from Urville to all French wines, to be the best assessment of their work.

This is what we bought, but there are many more elite types of champagne.
"Krug" (Circle). The Krug brand strictly adheres to all the old traditions, the observance of which today from the outside may seem like a mania. Fermentation takes place only in small oak barrels. All wines are aged for at least 6 years, making this champagne one of the most prestigious and expensive in the world.
Veuve Clicquot-Ponsardin(Veuve Clicquot-Ponsardin). The famous orange label of this champagne has long conquered the world. It is one of the most popular champagnes in Europe today. Before that, it was very fashionable in America.
Lanson(Lanson). This company, producing 6 million bottles a year, managed, however, to maintain the high quality of its products.
Laurent Perrier(Lauren Perrier). Another famous name in the world of champagne. One of the largest producers, this company sells 7 million bottles annually.
Moet & Chandon(Moet and Chandon). The history of Moet & Chandon is the history of 250 years of family tradition, the fruit of patience and skillful, painstaking work. Despite the fact that about 20 million bottles of this champagne are sold every year in the world, its quality remains at the same level.The most famous brand of the brand Dom Pérignon named after a Benedictine monk. Moët & Chandon merged with Hennessy in 1971, and 1987 - with Louis Vuitton and became LVMN.
Mumm(Mumm). Created by two Germans (one of them named Peter Arnold de Mumm), then taken over by the French, then taken over by Seagram, this brand truly knows no boundaries and can be found anywhere in the world.
Piper Heidsieck(Piper Heidsieck). This champagne with a wonderful harmonious fruity taste, full of freshness, ardor and enthusiasm, is the official champagne of Hollywood. It was he who was preferred by Marilyn Monroe. It is always served at the Cannes Film Festival and at the Oscars.
Paul Roger(Paul Roger). It was Winston Churchill's favorite champagne, he even gave one of his horses the name of this brand. Everything that Pol Roger produces is always distinguished by nobility, and this attracts connoisseurs to it.
Ruinart(Ruinard). The name Ruinart comes from the name of a priest, a friend of Dom Perignon, who personally taught him the secrets of making champagne.
I did not write prices for champagne, you understand why. Who cares - everything is written in the search.
Hope it was helpful.

Sparkling wines are those wines that are saturated with carbon dioxide (CO2), i.e. are carbonated. Thus, a pressure is created in the vessel that is much higher than atmospheric pressure. In addition, slightly carbonated wines are also produced. Excess CO2 can be the result of secondary fermentation of the sugar, or it can be created by directly gassing the wine.

From the first years of its existence, champagne was surrounded by luxury. In the 17th century Sparkling wine, which had not yet become fashionable in France, fascinated the European aristocracy. They say that the French king Louis XIV learned about this noble drink thanks to his mistresses, and soon champagne appears on the festive tables of high society: the very opening of the bottle becomes a special ritual. In our time, champagne has acquired a more democratic character, and, of course, a glass of champagne (as well as a decorated Christmas tree) has become a symbol of the arrival of the New Year in many countries of the world.

It is often forgotten that champagne is also wine, the northernmost of all French wines. The cities of Reims and Epernay, located in the north-east of France in the Champagne-Ardenne region, one and a half hundred kilometers from Paris, are the centers of French winemaking. Reims owes its attractiveness not only to the majestic Reims Cathedral, but to Epernay - the surrounding hillsides with vineyards surrounded by forest - the uniqueness of these places is also determined by the incomparable wine cellars over 300 km long, located in the lime layer at a depth of 10-50 meters.

In a favorable year, the production of champagne is about 260 million bottles; however, we must not forget about frost - a constant threat to the crop. Bad weather can cut it by more than half. Most of the vineyards - 32,700 hectares - are located in the Marne department; Mount Reims, the Côte de Blancs south of Epernay and part of the Marne Valley are the most famous areas for grape cultivation. One fifth of all champagne is produced in the communes of Bar-sur-Aube (Bar-sur-Aube) and Bar-sur-Seine (Bar-sur-Seine), east of Troyes.

The quality of champagne depends on calcareous soils rich in minerals, on a favorable microclimate. The price of champagne also depends on these factors. Of the 302 champagne-producing communes, only 17 are grands crus producers and sell grapes at the highest price - i.e. 100% of the base price set annually by the Interprofessional Champagne Committee. 41 communes produce premier cru (premiers crus) and can claim 90-99% of the fixed cost.

There are 14,800 grape pickers in Champagne, many of whom are part of 44 wine cooperatives. Of the 5,152 vintners who bottle champagne, only a handful carry out expensive processing. This is done by 265 wineries producing wine of the corresponding brand. Many of them own huge vineyards, but despite this, they all buy grapes or must for champagne. Champagne world-famous brands produce only a few communities.

The most popular and best-selling champagne is a white wine, two-thirds consisting of red sepage grapes Pinot Noir and Pinot Meunier. The first of these is a medium-yielding Burgundy grape, which gives the wine a rich taste. Pinot Meunier, red Riesling is a more frost-resistant grape with high yields. White sepazh Chardonnay (Chardonnay), gives the wine a delicate and light taste. The harvest, which falls at the end of September, must be done very quickly. A huge number of workers harvest the grapes by hand, so as not to damage the blue skin, which can color the must. To avoid the slightest staining, it is necessary to start pressing immediately after collection. Then yeast is added to the juice, the process of alcoholic fermentation takes place at a constant temperature. Then the second stage begins - the so-called malolactic fermentation, which causes deoxidation. This is how a dry wine is obtained, which is called “quiet” or “calm”.

Then they proceed to champagne, which was invented by Dom Pérignon, a winemaker from the abbey of Hauteville in the late 17th and early 18th centuries. To do this, "still" wines of different origins and different years (with the exception of champagnes millésimés - champagne with the indication of the year, which is made from wines from the harvest of one year) are mixed, getting a cuvée, and bottled. Before the bottles are corked, they add a circulation liqueur made from old wine, cane sugar (24 g / l) and processed yeast. Bottle fermentation, or "churning", lasts 8 to 10 weeks. The released carbon dioxide turns the "still" wine into "sparkling". Yeast begins to break down, saturating the wine and giving it a special aroma.

Ordinary champagne matures for at least a year, champagnes millésimés (champagne with the indication of the year) - for 3 years. In the huge cellars of Reims and Epernay, after the required period, a remuage is carried out: the bottles are placed so that the sediment collects at the neck, then the neck is placed in a cooling bath. It is necessary to slightly turn the bottles every 2-3 days, gradually achieving the removal of sediment into the neck of the bottle.

The sediment - the result of champagne - is frozen in the neck of the bottle and removed before the final corking - when the cork is mechanically opened, the gas pushes out the sediment. Then liqueur d'expédition, consisting of wine and sugar, is added to the bottle, and the bottle is finally corked.

The type of champagne depends on the amount of sugar. If only dry wine is added, then the result is champagne non dosé (under-dosed champagne), brut nature (natural brut), ultra brut (ultra-brut), extra brut (extra-brut) or brut intégral (full). Thus, various types of champagne are obtained from brut to semi-dry. The most significant commercially is brut non millésimé (brut without year), which has an excellent reputation and consistent quality.

How to read the label

Learning to read a champagne label is not difficult. It usually indicates: origin, brand, type depending on the sugar content (for example, brut), manufacturer, bottle capacity, alcohol content, and sometimes - if we are talking about a special cuvée - the year.

At the bottom, in small letters, there is often a two-letter number indicating who bottled and sold the champagne.

NM: negociant-manipulant- a merchant or trading company that grows or buys grapes, must or first pressing wine and produces champagne in its own cellars.

RM: recoltant-manipulant is a winemaker who produces sparkling champagne from his own harvest in his own cellars.

RC: recoltant-cooperateur- winemaker-member of the cooperative, from which he buys wine in order to resell it himself.

CM: cooperative de manipulation- a cooperative of winemakers that buys grapes from its members, produces juice and owns cellars in which champagne matures.

SR: société de recoltants- a community of independent winemakers that produces and bottles champagne from the harvest collected by members of the same community.

ND: negociant distributeur- a wholesale supplier or commercial community that purchases bottled champagne, supplying them with labels.

R: recoltant- a winemaker who gives the harvest to a commercial enterprise, pays for the production of champagne, but carries out the sale himself.

MA: marque auxiliaire is a trademark made at the request of a reseller who attaches his own label to the bottle.

Champagne is a unique drink, and in order for it not to deceive expectations, it must be handled correctly. If the champagne is of high quality, then it is suitable for all occasions and for all dishes. Any producer, mixing different sepages or wines from different regions, as well as dosing cuvées in a special way, can give his champagne a certain taste. Champagne can be light and strong, fruity or flowery, young or mature, sweet or dry. Of course, champagne is good and bad, refined and ordinary, harmonious and oversaturated, expensive and not very expensive. Even one of the most popular champagnes, brut sans millésime (brut without a year) can have different qualities, it all depends on the manufacturer or winemaker.

Sparkling, young and dry champagne (most often brut non millésimé (brut without indicating the year) or blancs de blancs jeunes (white of white young) is the best aperitif. It goes great with seafood. Stronger brut is more suitable for black caviar and lobster (brut).With fish dishes, brut (brut) and blanc de blancs (white of whites) are harmoniously combined.The more intricate the taste of the dish, its composition or the sauce served with it, the more complex the taste of champagne should be, in such cases it is recommended choose from millésimé (champagne with the year) or rosé (pink champagne).The rare Cuvées Prestige (Cuvée Prestige) are served with very sophisticated dishes.Cheese will suit bulk (puissant) dry champagne, while dry and semi-dry desserts are best served with not very sweet desserts .

Champagne should be served chilled. The ideal temperature is 6–9° C. The drink should cool gradually. To do this, before and after uncorking, the bottle is lowered into a bucket of water and pieces of ice.

It is not recommended to pour champagne into bowl-shaped glasses - carbon dioxide and the aroma of the drink quickly disappear from them; Narrow crystal glasses with a long stem are ideal for this drink so that the contents of the glass do not heat up from the touch of the hand.

Types of champagne

extra brut(extra brut): also called brut non dosé (underdose), brut nature (natural), ultra brut (ultra), brut zéro (zero), brut intégral (full); undosed champagne with the lowest sugar content - 2 g / l.

Brut(brut): sugar content maximum 15 g per litre.

sec(dry): despite the name, it can contain from 17 to 35 g/l of sugar, which is transferred to it by the liquor added before corking.

Demisec(semi-dry): sugar content from 33 to 50 g/l. This is a dessert wine.

Doux(sweet): a rare champagne with a sugar content exceeding 50 g/l.

Brut sans millesime(brut without year): has become a world-famous symbol, because. this species makes up 80% of all champagne produced. Taste may vary.

blanc de blanc(white from white grapes): produced only on the basis of chardonnay blanc (white chardonnay), fresh, lively champagne, excellent aperitif.

blanc de noir(white from dark grapes): a champagne based on pinot noir and pinot meunier, which give it a bright fruity taste.

Cremant(sparkling champagne): champagne containing carbon dioxide, fizzy and strong, the most recognizable of those produced in Cramane, which cannot be confused with sparkling champagnes from other regions of France.

Rose(pink): sometimes made from red grapes with slightly coloring skins, but more often from a mixture of red and white wines, it has a bright fruity taste, ideal for lunch or dinner.

Millesime(indicating the year): champagne from vintages of special years, matures for 3-6 years, continues to mature in the bottle for several years.

Cuvee prestige etc. (cuvee prestige): a luxuriously finished bottle emphasizes the uniqueness of this drink. Most often, these are high-quality and legendary millésime (champagne with the indication of the year), sold at a very high price.

The variety of alcoholic drinks on the market is amazing. Fans of sparkling wines, especially champagne, will be interested to know that it got its name from the province of the same name in France called Champagne. It is here that real champagne is produced and only this product deserves to be called that. Alcohol produced elsewhere should be called sparkling wine. It is rather difficult for a simple layman to figure out which types of champagne are really such, and which ones are related to wines.

Varieties of alcoholic beverages are divided based on the grape variety, the year of its harvest, sweetness and technological processes. To obtain a decent champagne, the vintage must be productive. Winemakers claim that this happens no more than twice every ten years. Based on this, the cost of champagne cannot be low. If so, then the drink can be safely attributed to wines.

Classification by grape variety

According to the grape variety, champagne is divided into two large groups:

• vintage;
• assembly.

Vintage champagne is made exclusively from one grape variety harvested in a good year. In order to confirm this fact, special lists are published in the provinces involved in winemaking. They indicate the best years for harvesting.

Non-vintage or assemblage varieties of champagne are made by mixing different grapes. As a rule, the following varieties of wine berries are used: Pinot Noir, Chardonnay, Pinot Meunier. It is believed that only these varieties are suitable for making high-quality champagne.

In addition, producers can mix not grapes, but ready-made sparkling wines. To obtain such drinks, low-quality alcohol is used, which inevitably affects the taste. So, in various brands there are from 10 to 40% of the content of wines produced 3 years before. Unfortunately, many manufacturers in pursuit of sales pay little attention to the quality of drinks.

Sweetness classification

Sparkling drink also differs in sugar content or sweetness. In this sense, the assortment of champagne is incredibly diverse. It is represented by all sorts of brands of famous wine companies. It is customary to distinguish:

• Brut belongs to the most popular champagne category. The sugar content in it should not exceed 15 grams per 1 liter of drink;
• Brut nature (Non-dosage) belongs to the elite category. Produced from the best grape varieties. In the process of fermentation, sugar is still formed, but its amount is low - 6 grams per 1 liter;
• Extra Dry contains from 12 to 20 grams of sugar per 1 liter of drink;
• Sec (Dry, Seco) refers to dry types of champagne. Contains 17 to 35 grams of sugar;
• Demi-sec (Rich, Semi-seco) belongs to semi-sweet (semi-dry) sparkling wines. It contains from 33 to 50 grams of sugar;
• Duxe (Dulce) - sweet champagne. Belongs to the category of dessert wines with a sugar content exceeding 50 grams per 1 liter.

Color classification

Champagne is also divided by color. The usual golden color is not the only one at all. There are other varieties that are worthy of attention:

• Blanc de blancs is a white champagne. This color is achieved by making a drink from a special grape variety known as Chardonnay. It has a light golden color;
• Blanc de noirs has a reddish hue. Only red grape varieties should be used to obtain it;
• Rose Champagne has pink undertones. To achieve this result, white and red wines are mixed;
• Cuvees de prestige is a vintage champagne. It is considered an elite drink of golden color with a decent exposure. Produced in the Champagne region.

Classification by type of activity of companies

In addition to existing varieties that differ in sweetness and color, champagne is usually divided according to the type of activity of companies:

• NM (Negociant manipulant) - companies belonging to this type produce champagne from pre-purchased materials;
• RM (Recoltant-manipulant) - refers to producers who are fully engaged in the process of growing grapes, wine production, bottling;
• ND (Negociant distributeur) - such companies are engaged in sales, but have nothing to do with production;
• MA (Marque auxiliaire) - distinguished by belonging to the brand of the restaurant;
• SR (Societe de recoltants) - a joint organization of manufacturers producing various brands;
• RC (Recoltant cooperateur) - the company has membership in a cooperative and sells champagne using its logo.

Classification by bottle volume

The most popular is the bottle volume of 0.75 liters (Bouteille). But there are others:

• 1.5 liters - Magnum;
• 3 liters - Jeroboam;
• 4.5 liters - Rehoboam;
• 6 liters - Mathusalem;
• 9 liters - Salmanazar;
• 12 liters - Balthazar;
• 15 liters - Nabuchodonosor. Currently not in use.
• 18 liters - Melchior;
• 24 liters - Solomon;
• 27 liters - Primat;
• 30 liters - Melchizedek. The release of such a volume is practiced only by the company "Drappier".

Now you know everything about what types of real champagne are.

Of course, champagne wines are one of the most expensive categories of alcoholic beverages. And in the event that you want to try them, you have to choose a worthy option. For those who are not too well versed in the range of champagnes, this can be challenging.
The list below is a kind of reminder for champagne lovers.

Most people use the term “champagne” to include sparkling wines from other regions. In fact, it is fair to call “champagne” only drinks from the Champagne region of France.
Often, when people talk about “champagne” wines that are not related to the Champagne region, they mean sparkling wines made according to the “champagne method” (Méthode Champenoise).

Names of champagnes

Champagne producers tend to produce more than one brand: they are differentiated by cost and style. For example, the world-famous vintage premium brand Dom Perignon (Dom Perignon) is produced by Moët et Chandon (Moet e Chandon), the same house that produces the quite ordinary White Star and the American sparkling wine Domaine Chandon, which is made using the champagne method, but is not champagne.
Within the brand, various types are created, differing from each other in belonging to a particular crop (vintage or single), sugar content (for example, brut) and the types of grapes used in production (for example, blanc de blancs (blanc de blancs) or pink) .
So,

• AR Lenoble (A.R. Lenoble)
  AR Lenoble produces relatively inexpensive champagnes with fairly high ratings. The line contains both single and vintage drinks, there are pink versions and banc de blanc.
  What to try: Try the Blanc de Blancs Grand Cru, which is made from Chardonnay. This champagne costs around $35 and usually has good reviews from critics.
• Circle
  Krug is the name of the most respected champagne producer in France. This brand of champagne belongs to the top brands and is distinguished by its high cost. For example, one of the Krug champagnes is included in the Forbes list of the most expensive champagnes: the cost of a bottle of this producer Clos du Mesnil Blanc de Blancs in 1975 is $750.
  What to try: If you decide to celebrate in full, a relatively inexpensive option is the Krug NV (non-vintage) Grand Cuveé for just under $200. This expensive wine has the characteristic features of champagne: biscuit aroma, delicate and fresh bubbles.
• Moët et Chandon

  This champagne name is best known for its Dom Pérignon brand. Dom Pérignon are vintage champagnes that are produced only in years when the vintages are recognized as good or great. In the mainstream segment, Moet et Chandon produces White Star and NV (non-vintage) champagnes.
  What to try: if you really want to try Dom Pérignon but are on a tight budget, keep in mind that different vintages have different prices: good vintages are cheaper than great ones. For example, Dom Pérignon 1998 costs from $150, while the 1996 vintage costs $350.
  

• salon
  Salon is a small manufacturer with a focus on quality. Salon produces exclusively vintage wines from white grape varieties (blanc de blancs).
  What to try: The most famous vintage is 1997. The cost of one bottle starts from $ 250 of the manufacturer. But the harvest of 1996 is no longer so valuable. A bottle of this wine will cost you only $30 per bottle.
• Veuve Clicquot (Veuve Clicquot)
  
  The name "Veuve Clicquot Ponsardin" is another of the most famous brands of French champagne producers. Veuve Clicquot is known for her relatively affordable and high-quality Yellow Labels, as well as her premium line of La Grande Dame wines, which are only made in good and great years.
  What to try:“Yellow Label NV Brut” is a very worthy drink that combines the highest level of taste and not too high cost (for champagne). The cost of this drink is about $50.
• Louis Roederer (Louis Roederer)
  This producer is known for the names of their expensive vintage wines "Cristal". However, producer Louis Roederer also makes affordable wines such as NV Brut and NV Rosé (about $50)
  What to try:"Louis Roederer Brut Rosé" 2004 - a great option for a first acquaintance with excellent high-end rosé champagne. Here - flowers, caramel and notes of fried wheat bread. Cost of pleasure: about $65.
• Perrier Jouët (Perrier Jouet)
  Perrior Jouët is a producer known for its Belle Epoque Cuvée (bottled in a floral design) and Fleur de Champagne vintages. The lines also include pink, NV (non-vintage) and blanc de blanc.
  What to try: A very worthy option that will allow you to get acquainted with the wines of this manufacturer is “Perrier Jouët NV Grand Brut”. This drink has good expert ratings, and its cost is about $45. A bottle of this drink is in no way inferior to its contents in its appearance, and the wine itself will not disappoint you.
• Bollinger (Bollinger)
  
  Bollinger is a heritage of France. While the main producers of champagne fell under the influence of large corporations, Bollinger retains its independence and is still managed by the descendants of the family that created this brand.
  Bollinger offers both affordable NV wines and premium vintages (such as Vieille Vignes Françaises blanc de noirs).
  What to try: Bollinger Champagne Special Cuvée with the aroma of baked apples and orange blossoms. Cost from $80 per bottle.

The name "Champagne" according to the law can only carry wines that are produced in the province of Champagne, in France, according to a certain technology. The types of champagne are determined by the one who made the drink, from the grapes of which year the wine was made, but the technology for making this alcoholic drink, which has been improved over the centuries, remains unchanged.

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"Champagne" according to a law adopted in 1891 in Madrid, can be called varieties of white sparkling wines that are made from several grape varieties grown in the Champagne province according to strictly regulated rules that determine the composition of the soil in the vineyards, the inadmissibility of organic and mineral fertilizers and other features. For the production of champagne, only Chardonnay, Pinot Meunier and Pinot Noir are allowed. But even taking into account the above, the climatic features of each season can be more or less favorable for growing grapes, and the final taste of the drink also depends on this.

Wine, for the production of which one variety of berries was used, grown in a particularly favorable year, is called vintage or millesim, is highly valued, and the year of manufacture must be indicated on the label. In less favorable years, champagne is produced by blending: wine materials produced from grapes of the last two or three seasons are combined for re-fermentation.

Millesim wine

Then, according to the production technology, the obtained wine materials ferment either in oak barrels or in metal vats, where alcohol is formed from natural sugar, as in the production of any wine, and carbon dioxide escapes. The resulting product is poured into special thick-walled bottles. After that, yeast and a certain amount of sugar are added and placed in cellars, where secondary fermentation takes place at a certain constant temperature. The carbon dioxide formed during this fermentation dissolves in the wine, and the finished product becomes a fizzy drink, which is the hallmark of champagne, like other sparkling wines.

To prevent the wine from becoming cloudy and to get rid of the yeast sediment, an operation called remuage is performed with it. After a certain period of aging on the yeast lees, from 12 months to several years, the bottles of wine in the cellars are rotated every day for a certain small degree for some time and tilted down from a horizontal position. This causes sediment to accumulate on the cork. Then the nose of the bottle is frozen, the cork is removed, and a frozen piece of wine with sediment is removed along with it, this is called disgorging. In its place, wine is poured into the bottle with sugar dissolved in it. Depending on how much sugar is added, champagne is divided into varieties.

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1. Extra brut - produced without added sugar after disgorging. Sugar in wine appears only due to fermentation and ranges from 3 to 6 g per liter.
2. Brut - sugar content is 15 g per liter. This species is most in demand in Europe and is considered the most perfect in terms of taste.
3. Extra dry (extra sec) - contains 12 to 20 grams of sugar per liter.
4. Dry (sec) - with a sugar content of 17-35 g per liter, it is dry.
5. Demi-sex (rich) - semi-dry, contains 33-50 g of sugar per liter.
6. Doux - sweet. Contains more than 50 g of sugar per liter.

In addition, the following symbols can be seen on the label of champagne:

• NM - means that champagne is produced by a large company that buys grapes or wine materials for this;
• CM - wine produced by a cooperative of growers from their grapes;
• RM - the wine is produced by a company that carries out the entire process, from growing grapes to packing bottles into containers;
• ND - the company does not produce wine itself, but sells it under its own brand;
• MA - the brand is owned by a restaurant or supermarket that sells this brand, but does not produce it;
• SR - wine produced by an association of vineyard owners;
• RC - wine produced by a member of the winegrowers association under its own brand.

Designation on the label of champagne

In addition, the label may indicate the following: "blanc de blance" in literal translation "white of white", indicating that this wine was made from Chardonnay grapes; "blanc de noirs" - "white from black", is made from red grapes, such varieties are Pinot Noir and Pinot Meunier; "rose" - pink. In any case, champagne is a white wine, even if red grape varieties were used for its manufacture, just when squeezing the juice, the operation was carried out extremely carefully and the dye from the skin of the berries did not get into the must. But in the manufacture of pink champagne, an extract of the skin of red varieties is added in a small amount on purpose.

Why do you need to know these features? Authentic champagne is quite an expensive product, and knowing what kind of champagne is depends on whether you get satisfaction from buying exactly the type and variety that you wanted to receive. And the most expensive and prestigious wine is marked "Delux" or "Cuvees de prestige" on the label, it is made from the highest quality grapes in a year when the harvest was extremely successful. Wine with this mark is vintage or vintage, which is also sometimes indicated on the label, and is aged for about 10 years before disgorging.

3 Types of other sparkling wines

Sparkling wines according to the classical technology of champagne production are produced not only by France, but also by other countries of Europe, America, Africa.

Sparkling wines are also produced in Ukraine and Russia. But they carry the name "Champagne" only in the domestic market in Russia and the countries of the former Soviet Union, the USA. Officially, sparkling wines produced in other provinces of France, for example, in Bordeaux and Burgundy, exist under the name "Cremant", sparkling wine produced in Spain is produced under the name "Cava", in Italy it produces "Spumante" or "Asti" province of Piedmont, where the product is made from Muscat varieties. In the Republic of South Africa, sparkling wine is produced under the brand name "Cap classique", and the sparkling brand - "Sekt" - has been known since the beginning of the last century.

In Russia, there are several brands of sparkling wine called "Champagne". This is contrary to international law, and under this name, Russian wines, despite their high quality, cannot enter the international market.

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