Champagne Basics
Champagne is named after the Champagne region of France. While the term "champagne" is used by some makers of sparkling wine
in other parts of the world, numerous countries limit the use of the term to only those wines that come from the Champagne
region.
Méthode Champenoise is the traditional method by which Champagne (and some sparkling wine) is produced. After the first
fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by
adding several grams of yeast as well as several grams of rock sugar.
Champagne is made from certain types of grapes: White Chardonnay, or the black Pinot Noir or Pinot Meunier
(a few very rare other grapes that were historically important are allowed, but very unusual).
Most Champagnes are made from a blend of Chardonnay and Pinot Noir. Blanc de blanc (white of white) Champagnes are made
from 100% Chardonnay.
Champagne is typically light in color even if it is produced with red grapes, because the juice is extracted from the grapes
using a gentle process that minimizes the amount of time the juice spends in contact with the skins, which is what gives red
wine its colour.