About Champagne Storage
Champagne refers specifically to sparkling wines produced in Champagne, France. The creation and consumption of the beverage dates back before Medieval times in Europe, where it is known as a symbol of luxury. Champagne continues to be paired with celebratory occasions and is often saved for special events. It can be ready for drinking shortly after your purchase, or with proper storage it will even improve with age. Does this Spark an idea?
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Features
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The sparkling wine that is Champagne is made in (and named after) the northern Champagne region of France. The carbonation of the wine is created by a yeast-induced, secondary fermentation that takes place while it is in the bottle. This process lasts from 1 to 3, or more, years before the beverage is ready for drinking. Depending on the year the champagne was bottled, it might need several years to ripen after you purchase it.
It is recommended that champagne be stored no more than 4 years--maybe up to 10 years if it's a vintage champagne (from exclusive crops)--but much longer and the drink will lose some of its life. Cellar the champagne in a cool, dark place that averages temperatures in the mid-50s (Fahrenheit); frequent fluctuations or any extreme temperatures, hot or cold, will affect the quality of the product.
Before serving, champagne is always chilled to about 45 degrees Fahrenheit (but never rechilled once opened). It can be stored for several days once opened, but over time the flavor and carbonation will diminish. There are commercial corks available to help reseal champagne bottles so they last longer once opened; however, even this technique has its limits.
History
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Historically, the drinking of nonsparkling wines dates back to before the times of the Romans and Greeks. The early vineyards of the Champagne region of France were owned by farmers and churches; the priests and monks produced wine for their ceremonies. Still versions of the champagne wine were consumed by early French royalty and spread throughout seventeenth-century Europe for use during celebratory events.
As the beverage of "Champagne" became popular, the new method of fermentation for sparkling wine started to also gain recognition. It was given a reputation as a drink of royalty, a symbol of luxury and celebration, which led to a large increase in production and consumption in the nineteenth century. Today champagne is more mainstream, but continues to be used for special occasions and toasts worldwide. -
Identification
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For a wine to be called a "champagne" it must be exclusively grown and produced in the Champagne region of France, and it must meet certain regulations of French law. The juice is squeezed from three different grape varietals (Pinot Noir, Chardonnay, Pinot Meunier) and fermented similarly to other still wines. A second, in-bottle fermentation is induced with yeast and sugar to create the carbonated qualities of the sparkling wine. Since the second fermentation takes a minimum of 1 year, the champagne is then stored in a cool, dark place until it's ready for drinking. Usually the best flavors will have developed after about 3 or 4 years of cellaring.
Types
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The flavors of champagne can vary in complexity, ranging from very sweet to very dry. When labeling champagne, "brut" refers to the dryness of the beverage, "sec" for slightly sweet and "doux" for sweet. Some of the most well-known champagnes are Louis Roederer's Cristal, Veuve Clicquot and Moet & Chandon's Dom Perignon.
Other French regions and many other countries also produce sparkling wines and use similar (even the exact same) techniques, but they cannot use the name Champagne if outside the growing region. These wines have a similar quality and great taste and have gained some recognition in their own rights-- variations of Prosecco, Spumante and Asti from Italy, Sekt from Germany and simply "sparkling wines" in the United States.
Considerations
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Champagne is an alcoholic beverage and must be consumed responsibly. It is suggested that since the body absorbs carbonated water more quickly than still water, it could also absorb sparkling wine more quickly, leading to an accelerated intoxication.
Recent scientific research has also suggested that the grapes that produce champagne contain antioxidants with neurological benefits; they help reduce the aging of certain brain cells, which can reduce risk of stroke, Parkinson's disease, Alzheimer's disease and other brain diseases.
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