CHAMPAGNE

GUIDE
ESSENTIAL GUIDES FOR LEVEL 1
SOMMELIERS
 Embark on your Level 1 Sommelier journey with this
essential guide to Champagne. Tailored for those
preparing for their exams, this book succinctly unravels
the complexities of Champagne — from its unique
terroir and climate to its celebrated production methods
and grape varieties. Designed as a valuable resource, it
offers concise yet comprehensive insights to enrich
your understanding and appreciation of one of the
world's most prestigious wines, setting a solid
foundation for your sommelier aspirations.
Champagne Climate
The Champagne region experiences a unique dual climate
with oceanic and continental influences. This blend leads
to fairly mild temperatures, with neither extreme cold in
winter nor excessive heat in summer, averaging around
11°C annually.

However, continental influences can bring sudden freezing

temperatures in winter, sometimes dropping below -10 °C
and causing devastating frost for vineyards.

Conversely, summers can see rising temperatures and violent

storms. These climatic conditions contribute significantly to
the quality of Champagne, as the balance of sunlight and
rainfall is ideal for grape cultivation, especially on the
sloping hillsides, which help maintain natural acidity in the
grapes even when fully ripe.

What is Oceanic Influence ?

Oceanic influence means that a place's weather is affected by

the ocean. This usually results in milder and more stable
temperatures throughout the year, with not too much heat
in summer or cold in winter. It also tends to bring more
rain. For places like Champagne, this type of weather is
good for growing grapes, as it provides a steady climate
without extreme changes.
Champagne AC

The Champagne wine region in France is divided into five

main sub-regions, each with its distinct characteristics and
preferred grape varieties.

Montagne de Reims:
This area is known for its many grand cru villages. It
primarily grows black grapes, with Pinot Noir and Pinot
Meunier predominant. The wines from the northern part of
Montagne de Reims are known for their structured and
fresh quality, while those from areas like Ambonnay and
Bouzy are recognized for their depth and power.

Vallée de la Marne: This region predominantly grows

Pinot Meunier, which is more resistant to frost. The wines
from Vallée de la Marne are usually easy-drinking and
fruity, thanks to the large percentage of Meunier grapes
used.
Champagne AC

Côte des Blancs: This district is famous for its high-quality

Chardonnay grapes. The region's four grand crus villages
are known for producing some of the most sought-after
fruit in Champagne. The wines here are characterized by
their minerality and delicate, nuanced flavors​.

Côte de Sézanne: This area continues the Côte des Blancs

and is also dominated by Chardonnay. The wines here are
softer and more approachable than those from the Côte des
Blancs, making them useful for blending in multi-vintage
releases from larger houses​.

Aube (Côte des Bar): Located significantly south of the

other regions, the Aube is known for its Pinot Noir grapes.
The soils here mainly consist of marl and limestone bedrock.
The Pinot Noir from this region forms a crucial part of the
blend produced by many Champagne houses.
Champagne Grapes

The Champagne region in France permits eight grape

varieties to produce its renowned sparkling wines.

These grapes are:

Chardonnay: Known for its versatility, Chardonnay

contributes vibrant citrus and apple flavors to Champagne
and refreshing acidity that adds brightness to the blend. It
thrives well in the chalky soils of the Côte des Blancs and is
crucial for the elegance and longevity of Champagne.

Pinot Noir: This is the most widely planted grape variety in

the Champagne region. It adds depth, intensity, and alluring
aromatics to the blend. Pinot Noir contributes red fruit
flavors and helps provide structure and aging potential to the
wine.

Meunier: Adding a touch of charm with its fruity notes,

Meunier is known for showcasing flavors of ripe apples,
pears, and red berries. It adds roundness and approachability
to the Champagne blend.

Pinot Blanc: A white grape variety related to Pinot Noir,

Pinot Blanc adds a soft and supple character to Champagne.
It offers subtle flavors of white fruits and a strong floral
profile, contributing to the wine's finesse and complexity.
Champagne Grapes

The Champagne region in France permits eight grape

varieties to produce its renowned sparkling wines.

These grapes are:

Pinot Gris: Also known by its historic name Fromenteau,

Pinot Gris adds depth, richness, and a delicate fragrance to
Champagne, including floral notes like honeysuckle and
jasmine, along with refreshing citrus notes.

Petit Meslier: A rare find in Champagne, this grape variety

contributes a unique aromatic profile to the blend, often
displaying vegetal and floral notes, and it's known for its
vibrant acidity.

Arbane: A rare grape variety, Arbane adds green and herbal

flavors and a mild nuttiness to Champagne. It is typically
used in some extra-brut styles.

Voltis: Introduced in 2021, Voltis is a white, fungus-

resistant hybrid grape. It can make up 10% of the blend and
is currently grown by only a handful of Champagne houses.
It is characterized by its resistance to powdery and downy
mildew and has a simple flavor profile.
Champagne Soils

The soil in the Champagne region is primarily composed of

limestone, which includes chalk, marl, and limestone
proper. This subsoil is porous, allowing for good drainage,
which is beneficial for vine growth.

The chalk in the soil, created from fragments of marine

micro-organisms deposited millions of years ago, is highly
porous and acts as a reservoir. It can store 300-400 liters of
water per cubic meter, ensuring the vines have a steady
water supply even during dry summers.

Additionally, this chalk draws in water through capillary

action, regulating the vine’s water consumption and
contributing to the delicate balance of ripeness, acidity, and
berry aroma potential in the grapes.

The subsoils in Champagne can be broadly classified into

two types of chalk: belemnite and micraster.

Belemnite chalk is found beneath the best vineyards, like

the premiers and grands crus, and is known for storing and
giving back solar heat and ensuring perfect water drainage.
Micaster chalk, on the other hand, is found on gentler
slopes in the southern part of Champagne.
Champagne Production

The production of Champagne is a detailed and regulated

process, adhering to the traditional method known as
méthode champenoise.

This method is unique to the Champagne region of France

and consists of several key steps:

Hand-picking the Grapes: Harvesting usually occurs

from August to October, depending on the ripeness of
the grapes. The grapes are hand-picked to ensure quality
and to keep the skins intact.

Crushing the Grapes: The grapes are gently pressed,

traditionally in coquard baskets or pneumatic presses.
The first juice extracted, the cuvée, is separated from the
later, more impure juice.

Primary Fermentation: The clear juice undergoes its

first fermentation, typically in stainless steel tanks,
though some producers use oak casks. This process
ferments the natural sugars until the wine is dry.

Blending (Assemblage): Occurring about five months

after harvest, different wines are blended to create a
balanced flavor profile. This step is crucial in defining
the character of the Champagne.
Champagne Production

Blending (Assemblage): Occurring about five months

after harvest, different wines are blended to create a
balanced flavor profile. This step is crucial in defining
the character of the Champagne.

Second Fermentation: In this stage, a mixture of wine,

sugar, and yeast (liqueur de tirage) is added to initiate a
second fermentation in the bottle, producing the
characteristic bubbles of Champagne.

Aging on the Lees: The Champagne is aged on the

lees (dead yeast cells), contributing to its flavor and
texture. This process, known as autolysis, adds
complexity to the wine.

Riddling: Bottles are gradually tilted to move the

sediment toward the neck of the bottle. This process,
called remuage, can be done manually or using a
machine known as a gyropalette.

Disgorgement: The sediment concentrated in the neck

is removed, often by freezing the neck and opening the
bottle to expel the sediment.

Dosage: A mixture of wine and sugar (liqueur

d'expédition) is added to adjust the sweetness level of the
Champagne.

Corking and Labeling: Finally, the bottles are corked,

wired, and labeled for sale.
Champagne Sweetness

The sweetness level in Champagne is determined by the

amount of sugar added during the final step of its
production, known as dosage or liqueur d'expédition.
This addition is used to balance the acidity of the
Champagne.

It can vary from none to a significant amount, leading to

different sweetness levels, which are indicated on the
Champagne label.

Brut Nature (Brut Zero): 0-3 grams per liter (g/L) of

sugar, the driest option with no noticeable sweetness.
Extra Brut: 0-6 g/L of sugar, very dry with minimal
sweetness.
Brut: 0-12 g/L of sugar, dry with a slight hint of
sweetness.
Extra Dry/Sec: 12-17 g/L of sugar, detectable sweetness
but not overly sweet.
Dry/Sec: 12-32 g/L of sugar, moderately sweet.
Demi-Sec: 32-50 g/L of sugar, noticeably sweet.
Doux: Over 50 g/L of sugar, the sweetest option with a
luscious sweetness.

Interestingly, the term "Extra Dry" in Champagne is

somewhat counterintuitive, as it is sweeter than Brut.
Champagne Labelling Terms

Vintage Champagne
Made from grapes of a specific year, Vintage Champagne
represents about 5% of production. These are often more
expensive and sought after, requiring a minimum of three
years of aging. They are known for their complexity and the
unique characteristics of the specific vintage.

Non-Vintage
Champagne is the most common type, blending wines from
various vintages. It usually ages for at least 15 months and is
typically fruity and well-balanced, offering consistency in
flavor and style.

Blanc de Blancs
Made exclusively from white grapes,
primarily Chardonnay; this style is known for its delicate
freshness, bright flavors, and chalky notes due to the soils
where the grapes are grown.

Blanc de Noirs
Made from red wine grapes, mainly Pinot Noir and Pinot
Meunier, this style is bolder and more structured, offering a
heavier body and flavors of stone and red and black berries.
Champagne Bottle Size

Mini Bottle (20cl): Also known as piccolo or quarter bottle,

this size equals about two standard Champagne glasses.

Half Bottle (37.5cl): Known as Demi in French or Fillete,

this size holds about four glasses of Champagne.

Standard Bottle (75cl): The most common size, offering

around six glasses of Champagne.

Magnum (1.5L): Equivalent to two standard bottles or

about 12 glasses. It's said that Magnums are superior for
aging Champagne.

Jeroboam (3L): Holds the equivalent of four standard

bottles.

Methuselah (6L): Contains eight standard bottles' worth of

Champagne.

Salmanazar (9L): Equal to 12 standard bottles.

Balthazar (12L): Holds the equivalent of 16 standard

bottles.

Nebuchadnezzar (15L): The largest of these sizes,

containing 20 standard bottles of Champagne.

These sizes not only cater to different needs and occasions

but can also impact Champagne's aging process.