Nothing marks an occasion quite like a chilled glass of Champagne, a drink synonymous with celebration and elegance. House of Townend have selected a range of exciting Champagnes, both vintage and non-vintage, from prestigious grand marques to our favourite boutique family run Champagne houses. So, whether you’re celebrating a big birthday, job success or toasting a newly married couple, let House of Townend Champagnes make it an extra special occasion that you won’t forget. However, remember that Champagne isn't just for celebrating the good times - sometimes simply nothing else will do! In the words of Lily Bollinger, head of the Bollinger Champagne business from 1941 to 1971 "I drink Champagne when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and drink it when I am. Otherwise, I never touch it - unless I'm thirsty."
All Champagne is sparkling wine, but not all sparkling wine is Champagne.
Champagne is a sparkling wine from the Champagne region of northern France. A sparkling wine from anywhere else in the world, even from another region in France, can never be Champagne. In fact, it’s illegal for a producer of sparkling wine from any other region in the world to label their product “Champagne”.
This is not the only thing that separates Champagne from sparkling wine. Champagne is also defined by what grapes are used and the production process that follows.
The grapes used to make almost all Champagne are Chardonnay, Pinot Noir and/or Pinot Meunier (now increasingly known as Meunier).
Usually, a blend of two or three of these grapes is used but sometimes it is produced exclusively from just one of the grape varieties. These unique blends give us different types of Champagne.
Chardonnay is a white skin and white juice grape variety that adds freshness, elegance and a certain finesse to the final product. Champagnes made of 100% Chardonnay are called Blanc de Blancs.
Pinot Noir, although black-skinned, has white juice. Due to the gentle pressing of the grapes and absence of skin contact during fermentation, Pinot Noir yields a white base wine. Pinot Noir grapes add body, structure, aroma and a complexity of flavours. Champagnes made of 100% Pinot Noir are called Blanc de Noirs.
Meunier is another black-skin, white-juice grape variety, which adds fruitiness to the blend. Champagnes made of 100% Meunier are also called Blanc de Noirs.
There are four other grape varieties permitted when creating Champagne, mostly for historical reasons, but they are rare in current usage. However, they can occasionally be found in modern cuvées from a few small producers. These are Arbane, Petit Meslier, Pinot Blanc and Pinot Gris.
The Champagne production method is known as the méthode traditionelle or méthode champenoise. This term can only be used for making Champagne.
It is a time-consuming, complex and highly regulated process following traditional methods that have changed very little over the centuries. It involves a second fermentation in the bottle, which creates the signature bubbles.
The process starts with the grapes being harvested sometime around August to October – depending on when the grapes reach optimum ripeness – with the balance between acidity and maturity being just right.
The grapes are then hand-picked to guarantee only the best quality grapes are used and to ensure the skin remains intact. Picking is done with care and speed, before being quickly taken to the press. This process is especially important when using black grapes as prolonged contact between the juice and the skins must be avoided to prevent the skin changing the colour of the wine.
Once the grapes have been gently pressed to extract the juice without breaking the skins, this juice undergoes its first fermentation in stainless steel tanks. Sometimes oak barrels are used, to produce a deeper flavour profile but this is a more difficult and expensive process.
During fermentation, yeast converts sugars into alcohol, producing still wine – this is called the base wine. The winemaker blends different base wines from different grape varieties, vineyards or vintages to create the assemblage or blend.
As opposed to regular winemakers, Champagne producers use a two-step fermentation method, which simply means that the wine is fermented twice instead of once. To make Champagne, producers bottle the still wine, after which they add a mixture of yeast and cane sugar, called the liqueur de tirage. Bottles are sealed with a crown cap and the wine undergoes a second fermentation in the bottle This creates carbon dioxide, which has nowhere to go and so dissolves into the wine, forming the iconic bubbles.
After fermentation, the Champagne is aged according to its type - at least 15 months for non-vintage bottles and three years for vintage bottles. The best – and most expensive – Champagnes are aged for five years or more.
Whilst ageing, the dead yeast cells (also known as the lees) remain in the bottle, splitting open as the wine ages and contributing to the Champagne’s complexity as well as flavours of brioche, toast and nuttiness. The dead yeast cells and leftover sediment are then removed in a process known as riddling. The bottles are laid sideways at a 75-degree angle and are rotated one-eighth every day by the riddler, which loosens the leftover yeast cells and moves them towards the bottleneck, ready for disgorging.
The disgorgement is the final step in the production of Champagne, whereby the Champagne bottle is kept upside down while the neck is frozen in an ice-salt bath. This forms a plug of frozen wine containing the dead yeast cells, which pops out when the bottle cap is removed due to the pressure of the carbon dioxide. This leaves behind clear Champagne.
During disgorgement, a little bit of wine is lost and therefore the bottle has to be topped up. This is done with a small mixture of sugar diluted in wine, which has been saved from previous years and is known as the dosage. The dosage determines the Champagne’s sweetness and whether it becomes brut nature (also known as zero dosage), extra brut, brut, extra sec, sec, demi-sec or doux Champagne. The amount of sugar added after disgorgement will differ for every Champagne house.
Finally, the bottle is corked and wired with a metal cage to contain the carbon dioxide pressure. The Champagne can then be aged for a further few weeks or several years in the bottle, depending on the type of Champagne and the wine style.
The Champagne is then sent to wine merchants, ready to be purchased by discerning customers eagerly awaiting their Champagne delivery!
There are many different types of Champagne, which differ based on factors such as the blend of grapes used and the amount of time spent ageing on the lees. The end result is a variety of Champagnes that differ in flavour profile, sweetness and bitterness.
Your favourite type of Champagne will depend on your personal taste, so here are the different types of Champagne:
Here at House of Townend, we supply both Champagne and Prosecco, but the two are very different. They are both sparkling wines, but they differ in several key aspects, including the production method, region, grape varieties and flavour profile.
For starters, Champagne is made exclusively in the Champagne region of France. Prosecco on the other hand is produced in the Veneto and Friuli Venezia Giulia regions of northern Italy.
Another distinction is that Champagne is typically made from a blend of Chardonnay, Pinot Noir, and Pinot Meunier grapes, whereas Prosecco is primarily made from Glera grapes.
When it comes to production, Champagne is produced by the méthode champenoise method (also known as the traditional method), with a second fermentation that creates the bubbles in the bottle.
In contrast, Prosecco production uses the Charmat method where the second fermentation happens in large stainless steel tanks, making the process faster and more cost-effective.
While Champagne is aged on the lees for at least 15 months (three years for vintage), Prosecco doesn’t usually undergo a long ageing process. Prosecco is produced and released more quickly.
There is also an aesthetic difference between the bubbles, something that is easily noticeable among connoisseurs. Champagne has smaller, finer bubbles, which are more persistent. Prosecco’s bubbles are larger, softer and dissipate more quickly.
You will often find that Champagne has a more complex flavour profile than Prosecco, with notes of toasted brioche, almonds and citrus, often with an underlying minerality due to the ageing process.
Prosecco is generally less complex, with lighter and fruitier notes. Expect flavours of pear, apple and peach with additional floral notes.
There is also a price difference between Champagne and Prosecco – mainly due to the methods of production and their respective length. This makes Champagne more expensive, while Prosecco is cheaper on average.
Properly store your Champagne by keeping it in a cool, dark place. This should be somewhere with an average temperature between 7-18°C.
The bottle should be kept on its side – this will keep the cork moist, prevent light exposure and regulate the temperature by limiting contact with sunlight.
As a rule, the shelf life of unopened, non-vintage Champagne is three to four years after purchase.
The shelf life of vintage Champagne can be up to 10 years – and in some cases – even 15 to 20 years, depending on the quality of the Champagne and storage conditions.
Once opened, both non-vintage and vintage Champagne can last from three to five days if stored in the fridge, with a Champagne stopper in the bottle.
Champagne is best served chilled, ideally between 7°C and 10°C. This temperature range enhances the Champagne’s flavours and aromas, while preserving its bubbles.
To chill the bottle, place it in the fridge for about three hours or in an ice bucket filled with ice and water for 20-30 minutes before serving. Avoid over-chilling, because if the Champagne is served below 7.2°C, the flavours can become muted.
Gradually serving the Champagne by pouring small amounts into the glass will also positively affect the serving temperature, allowing the Champagne to warm slightly and therefore release aromas as it is drunk.
Often considered to be a drink that marks special occasions, is given as a gift, that elevates celebrations or toasts important events but the truth is that Champagne can be drunk whenever you want.
Some typical occasions where you may find it appropriate to serve Champagne are:
Champagne also makes for a fantastic meal pairing, thanks to its versatile flavour profile that pairs well with many foods. These are the types of Champagne that go especially well with certain dishes:
Brut Champagne: Perfect for seafood, try Brut Champagne with shellfish, caviars, sushi and sashimi. It also pairs excellently with soft and triple-cream cheeses, thanks to the acidity of Brut Champagne and its ability to cut through rich flavours. Fried foods also pair well, including chicken, french fries and tempura. The bubbles and acidity cleanse the palate, making each bite feel lighter.
Blanc de Blancs: This style of Champagne pairs well with delicate fish, like Dover sole, seabass or halibut. Blanc de Blancs often have citrus and minerality that complement lighter fish dishes. Vegetarian dishes, like salads and light vinaigrettes, also pair well – as well as sushi and fresh shellfish.
Blanc de Noirs: Delicious with heavier dishes, try Blanc de Noirs with roasted poultry, duck or veal. Blanc de Noirs has more body and richness, which complements these dishes wonderfully. Mushroom dishes also work well, especially risotto or pasta with earthy mushrooms, as the Champagne’s fuller body pairs well with umami flavours.
Rosé Champagne: If you’re lucking for something to pair with Rosé Champagne, why not try cured meats like salami or ham? Rosé Champagne pairs excellently with charcuterie foods, but it also goes well with richer main courses – like duck or lamb – as well as fruit-based desserts, like sorbet or shortcake.
Demi-Sec or Sec Champagne: Spicer cuisines, like Thai or Indian dishes, benefit from the sweetness in demi-sec Champagne, which helps balance the spice. For dessert, pair it with lighter, not-overly sweet desserts, like almond cake, to prevent the combination from becoming cloying. It also complements creamy desserts like crème brûlée or panna cotta.
Vintage Champagne: The classic aged cheeses are perfect for vintage Champagne. If you are unsure where to start, try pairing your vintage Champagne with aged gouda or parmesan. Truffle dishes also work well, thanks to the earthy flavours complementing the depth of the Vintage Champagne.
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