Ahhh, Champagne. Always intriguing, a bottle of Champagne is the choice of many for celebrations, fireside comfort, a conversation starter or (let’s be honest) a bit of decadence. Styles of Champagne range from a basic brut (at times a blend of several vintages) to a single vintage champagne to a rosé.
Fortunately for us all, I discovered five examples (sent as samples) that will satisfy anyone’s desire for a luscious, premium Champagne for the holidays and beyond. But first…
About the Champagne Region
Located about 90 miles northeast of Paris, at the northernmost zone for vine cultivation, continental and oceanic influences are prevalent in Champagne. Often, debilitating winter frosts, vast amount of sunshine in the summer, cool temperatures, and consistent rainfall are elements that affect each harvest. Hillside homes and underground cellars dot the landscape in the four main growing regions: Montagne de Reims, Vallee de la Marne, Côte des Blancs, and Côte des Bar.
With a limited availability of land (at an extremely high price, by the way), there is no space left for additional grape growing. Of the approximately 20,000 land owners, 5000 produce their own estate wines; the majority produce Pinot Noir, Pinot Meunier, and Chardonnay grapes that are sold to large Champagne houses. Yields are decided upon prior to harvest in order to concentrate on excellence, not volume. Champagne growers are focused on consistency of quality and style through blending grapes, plots, and villages. For more about Champagne, click here.
Photo Credit: www.champagnebrunopaillard.com
Champagne is Produced With Méthode Traditionelle
Méthode Traditionelle process is used to produce Champagne. First a base still wine is produced and if different grapes are blended, they are blended at this point. The base wine is then bottled with a mixture of yeast and sugar, called the liqueur de tirage. The secondary fermentation begins in the bottle. As the bottle is sealed, the gas is trapped, forming bubbles.
Carefully and gently, each bottle is turned to gradually move the lees towards the neck of the bottle – this is called riddling. The lees move up the neck of the bottle, then the neck is frozen in an ice bath and the yeasts/sediment are ejected. At this point, depending on the level of sweetness desired, the producer adds the liqueur d’expedition or tirage. The amount of sugar added determines the amount of sweetness in the bubbly. After disgorgement, an adjustment of the sugar level consisting of a mix of wine and sugar creates a sparkling wine which may be brut (very dry), sec (dry), or demi-sec (medium-dry).
Following are five examples of exceptional Champagne that should be on everyone’s list, then in the glass. This weekend, perhaps? Enjoy!
Champagne Bruno Paillard Rosé Premiere Cuvée ($86)
Founded in 1981 by then 27-year old entrepreneur Bruno Paillard, Bruno Paillard Champagne House has worked with families who have cultivated grapes in the region for many years. Paillard purchased his first vineyard in 1994 with three Grand Cru hectares in Oger in the Côte des Blancs. For the article about my conversation with Alice Paillard, Bruno’s daughter, please click here.)
Bright, vivacious and flavorful, this delicate Champagne is of white and red juice of Pinot Noir. The white is from a quick press and separation of the skins and the red is obtained by long maceration of the juice on the skins. Pure and dry, aromas and tastes of red currants, cherries, strawberries, and violets were absolutely joyful and I noted strength and power mid-palate. The long finish was exceptional. For more, click here.
Champagne Lanson 1760 Le Rosé ($70)
Founded in 1760, Maison Lanson is one of the oldest Champagne Houses and they have maintained their family traditions and independent organisation for over 260 years. Historic relationships with their growers grant the Maison access to more than 100 different crus – 50% are Grand Crus and Premier Crus. Further, they cultivate 57 hectares of their own land with 16 hectares farmed with organic and biodynamic techniques.
Champagne Lanson 1760 Le Rosé is predominantly Pinot Noir with Chardonnay and Pinot Meunier in the blend. Enticing aromas of orange peel, cherries, chamomile, raw almonds, minerality and hint of smoke led to a snappy and complex wine with structure and a lingering finish. Fresh and fruit forward, the bubbles are persistent. For more, click here.
Boizel Brut Réserve Champagne NV ($68)
Boizel is noted for selecting high quality grapes for the wines thanks to the producer’s vast knowledge of each village and hillside as well as a longstanding and positive relationships with growers. Chardonnay and Pinot Noir grapes from Champagne’s Grands and Premiers Crus were blended with Pinot Meunier from the best crus in the region for this striking Champagne.
Intense aromas of yellow flowers, overripe orchard fruit, herbs, grilled tropical fruit, baked bread and the slightest hint of strawberry pulp were pervasive and enticing. On the palate, vibrant acidity, toasted fruits, butter and subtle notes of cream were complex and rich. And those dancing bubbles! For more, click here.
Champagne Henriot Brut Souverain ($50)
A blend of each of the vineyard’s 29 crus, the Champagne is of Pinot Noir, Chardonnay and Meunier. Enticing aromas and flavors of confections, fresh citrus, chalk, stone fruit and red fruit were precise and clean. Persistent bubbles and lively acidity in this Champagne ramps up any night into something quite special. For more, click here.
Champagne Billecart-Salmon Brut Réserve ($36)
Founded in 1818, Billecart-Salmon is the oldest continuously family owned and operated Champagne house in the region. It’s now managed by family’s 7th generation. A blend of Pinot Noir, Chardonnay and Petit Meunier, this beautiful bubbly is light and fine with slowly rising bubbles. Bright acidity with fresh, floral notes and flavors of fresh fruit and ripe pears segue into a brilliant finish. For more, click here.
Cheers! ~ Cindy
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