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Vineyards in the
Champagne
Champagne region of France
Primarily, the grapes Pinot Noir, Pinot Meunier, and
Chardonnay
Chardonnay are
used in the production of almost all Champagne, but a tiny amount of
pinot blanc, pinot gris, arbane, and petit meslier are vinified as
well.
Champagne
Champagne appellation law allows only grapes grown according to
appellation rules in specifically designated plots within the
appellation to be used in the production of champagne.
Champagne
Champagne became associated with royalty in the 17th, 18th, and 19th
centuries. The leading manufacturers made efforts to associate their
Champagnes with nobility and royalty through advertising and
packaging, which led to popularity among the emerging middle class.[4]
Contents
1 Origins 2 Right to the name Champagne
2.1 Use of the word Champagne
3 Production
3.1 Bubbles
3.2
Champagne
Champagne producers
3.3 Marketing Champagne
4 Grape varieties and styles
4.1 Types of Champagne
4.1.1 Prestige cuvée
4.1.2 Blanc de noirs
4.1.3 Blanc de blancs
4.1.4
Rosé
Rosé Champagne
4.2 Sweetness
5
Champagne
Champagne bottles
5.1
Champagne
Champagne corks
6
Champagne
Champagne etiquette
6.1 Opening
Champagne
Champagne bottles
6.2 Pouring Champagne
6.3 Spraying Champagne
7
Champagne
Champagne price
8
Champagne
Champagne producers
9 See also
10 References
11 Further reading
12 External links
Origins[edit] Main article: History of Champagne
Jean François de Troy's 1735 painting Le Déjeuner d'Huîtres (The
Oyster Luncheon) is the first known depiction of
Champagne
Champagne in painting
Still wines from the
Champagne
Champagne region were known before medieval
times. The Romans were the first to plant vineyards in this area of
north-east France, with the region being cultivated by the 5th
century, or possibly even earlier.[citation needed] Later, churches
owned vineyards and monks produced wine for use in the sacrament of
Eucharist. French kings were traditionally anointed in Reims, and
Champagne
Champagne was served as part of coronation festivities. The Champenois
were envious of the reputation of the wines made by their Burgundian
neighbours to the south and sought to produce wines of equal acclaim.
However, the northerly climate of the region gave the Champenois a
unique set of challenges in making red wine. At the far extremes of
sustainable viticulture, the grapes would struggle to ripen fully and
often would have bracing levels of acidity and low sugar levels. The
wines would be lighter bodied and thinner than the
Burgundy
Burgundy wines they
were seeking to outdo.[5]
Contrary to legend and popular belief,
Dom Pérignon
Dom Pérignon did not invent
sparkling wine, though he did make important contributions to the
production and quality of both still and sparkling Champagne
wines.[6][7] The oldest recorded sparkling wine is Blanquette de
Limoux, which was apparently invented by Benedictine Monks in the
Abbey
Abbey of Saint-Hilaire, near
Carcassonne
Carcassonne in 1531.[8] They achieved
this by bottling the wine before the initial fermentation had ended.
Over a century later, the English scientist and physician Christopher
Merret documented the addition of sugar to a finished wine to create a
second fermentation, six years before
Dom Pérignon
Dom Pérignon set foot in the
Abbey
Abbey of Hautvillers. Merret presented a paper at the Royal Society,
in which he detailed what is now called méthode champenoise, in
1662.[9] Merret's discoveries coincided also with English
glass-makers' technical developments that allowed bottles to be
produced that could withstand the required internal pressures during
secondary fermentation. French glass-makers at this time could not
produce bottles of the required quality or strength. As early as 1663
the poet Samuel Butler referred to "brisk champagne".[10]
In
France
France the first sparkling
Champagne
Champagne was created accidentally; the
pressure in the bottle led it to be called "the devil's wine" (le vin
du diable), as bottles exploded or corks popped. At the time, bubbles
were considered a fault. In 1844 Adolphe Jaquesson invented the
muselet to prevent the corks from blowing out. Initial versions were
difficult to apply and inconvenient to remove.[11][12] Even when it
was deliberately produced as a sparkling wine,
Champagne
Champagne was for a
very long time made by the méthode rurale, where the wine was bottled
before the initial fermentation had finished.
Champagne
Champagne did not use
the méthode champenoise until the 19th century, about 200 years after
Merret documented the process. The
19th century
19th century saw an exponential
growth in
Champagne
Champagne production, going from a regional production of
300,000 bottles a year in 1800 to 20 million bottles in 1850.[13] In
2007,
Champagne
Champagne sales hit an all-time record of 338.7 million
bottles.[14]
In the
19th century
19th century
Champagne
Champagne was noticeably sweeter than the
Champagnes of today. The trend towards drier
Champagne
Champagne began when
Perrier-Jouët
Perrier-Jouët decided not to sweeten his 1846 vintage before
exporting it to London. The designation Brut
Champagne
Champagne was created for
the British in 1876.[15]
Right to the name Champagne[edit]
The
Champagne
Champagne appellation highlighted in red
Main article:
Champagne
Champagne (wine region)
The
Champagne
Champagne winemaking community, under the auspices of the Comité
Interprofessionnel du vin de
Champagne
Champagne (CIVC), has developed a
comprehensive set of rules and regulations for all wine produced in
the region to protect its economic interests. They include
codification of the most suitable growing places; the most suitable
grape types (most
Champagne
Champagne is a blend of up to three grape varieties,
though other varieties are allowed); and a lengthy set of requirements
specifying most aspects of viticulture. This includes pruning,
vineyard yield, the degree of pressing, and the time that wine must
remain on its lees before bottling. It can also limit the release of
Champagne
Champagne to market to maintain prices. Only when a wine meets these
requirements may it be labelled Champagne. The rules agreed upon by
the CIVC are submitted for the final approval of the Institut national
de l'origine et de la qualité (formerly the Institut National des
Appellations d'Origine, INAO).
In 2007 the INAO, the government organization that controls wine
appellations in France, was preparing to make the largest revision of
the region's legal boundaries since 1927, in response to economic
pressures. With soaring demand and limited production of grapes,
Champagne
Champagne houses say the rising price could produce a consumer
backlash that would harm the industry for years into the future. That,
along with political pressure from villages that want to be included
in the expanded boundaries, led to the move. Changes are subject to
significant scientific review and are said to not impact Champagne
produced grapes until 2020.[16]
Use of the word Champagne[edit]
1915 English magazine illustration of a lady riding a
Champagne
Champagne cork
(Lordprice Collection)
Sparkling wines are produced worldwide, but many legal structures
reserve the word
Champagne
Champagne exclusively for sparkling wines from the
Champagne
Champagne region, made in accordance with Comité Interprofessionnel
du vin de
Champagne
Champagne regulations. In the European Union and many other
countries the name
Champagne
Champagne is legally protected by the Madrid system
under an 1891 treaty, which reserved it for the sparkling wine
produced in the eponymous region and adhering to the standards defined
for it as an appellation d'origine contrôlée; the protection was
reaffirmed in the
Treaty of Versailles
Treaty of Versailles after World War I. Similar
legal protection has been adopted by over 70 countries. Most recently
Australia,[17] Chile, Brazil,
Canada
Canada and
China
China passed laws or signed
agreements with Europe that limit the use of the term "Champagne" to
only those products produced in the
Champagne
Champagne region. The United
States bans the use from all new U.S.-produced wines.[3] Only those
that had approval to use the term on labels before 2006 may continue
to use it and only when it is accompanied by the wine's actual origin
(e.g., "California").[3] The majority of US-produced sparkling wines
do not use the term
Champagne
Champagne on their labels,[18] and some states,
such as Oregon,[19] ban producers in their states from using the term.
In the United States name protection of wine-growing place names is
becoming more important. Several key U.S. wine regions, such as those
in California (Napa, Sonoma Valley, Paso Robles), Oregon, and Walla
Walla, Washington, came to consider the remaining semi-generic labels
as harmful to their reputations (cf. Napa Declaration on Place).
Even the terms méthode champenoise and
Champagne
Champagne method were
forbidden by an EU court decision in 1994.[20] As of 2005 the
description most often used for sparkling wines using the second
fermentation in the bottle process, but not from the
Champagne
Champagne region,
is méthode traditionnelle. Sparkling wines are produced worldwide,
and many producers use special terms to define them:
Spain
Spain uses Cava,
Italy designates it spumante, and South Africa uses cap classique. An
Italian sparkling wine made from the Muscat grape uses the DOCG Asti
and from the Glera grape the DOCG Prosecco. In Germany,
Sekt
Sekt is a
common sparkling wine. Other French wine regions cannot use the name
Champagne: e.g.,
Burgundy
Burgundy and
Alsace
Alsace produce Crémant. In 2008, more
than 3,000 bottles of sparkling wine produced in California labelled
with the term "Champagne" were destroyed by Belgian government
authorities.[21]
Regardless of the legal requirements for labeling, extensive education
efforts by the
Champagne
Champagne region, and the use of alternative names by
non-
Champagne
Champagne quality sparkling wine producers, some consumers and
wine sellers, including "Korbels California Champagne", use Champagne
as a generic term for white sparkling wines, regardless of origin.
The village of Champagne, Switzerland, has traditionally made a still
wine labelled as "Champagne", the earliest records of viticulture
dated to 1657. In an accord with the EU, the Swiss government conceded
in 1999 that by 2004 the village would phase out use of the name.
Sales dropped from 110,000 bottles a year to 32,000 after the change.
In April 2008 the villagers resolved to fight against the restriction
following a Swiss open-air vote.[22]
In the
Soviet Union
Soviet Union all sparkling wines were called
шампанское (shampanskoe, Russian for "Champagne"). The name
is still used today for some brands of sparkling wines produced in
former Soviet republics, such as
Sovetskoye Shampanskoye
Sovetskoye Shampanskoye and
Rossiyskoe Shampanskoe.
Production[edit]
Main article:
Champagne
Champagne production
Le Remueur: 1889 engraving of the man engaged in the daily task of turning each bottle a fraction
Méthode Champenoise is the traditional method by which
Champagne
Champagne is
produced. After primary fermentation and bottling, a second alcoholic
fermentation occurs in the bottle. This second fermentation is induced
by adding several grams of yeast
Saccharomyces cerevisiae
Saccharomyces cerevisiae and rock
sugar to the bottle - although each brand has its own secret
recipe.[23] According to the appellation d'origine contrôlée a
minimum of 1.5 years is required to completely develop all the
flavour. For years where the harvest is exceptional, a millésime is
declared and some
Champagne
Champagne will be made from and labelled as the
products of a single vintage rather than a blend of multiple years'
harvests. This means that the
Champagne
Champagne will be very good and has to
mature for at least 3 years. During this time the
Champagne
Champagne bottle is
sealed with a crown cap similar to that used on beer bottles.[4]
After aging, the bottle is manipulated, either manually or
mechanically, in a process called remuage (or "riddling" in English),
so that the lees settle in the neck of the bottle. After chilling the
bottles, the neck is frozen, and the cap removed. The pressure in the
bottle forces out the ice containing the lees, and the bottle is
quickly corked to maintain the carbon dioxide in solution. Some wine
from previous vintages as well as additional sugar (le dosage) is
added to maintain the level within the bottle and, importantly, adjust
the sweetness of the finished wine.[4]
Bubbles[edit]
See also: Carbonation
Bubbles from rosé Champagne
An initial burst of effervescence occurs when the
Champagne
Champagne contacts
the dry glass on pouring. These bubbles form on imperfections in the
glass that facilitate nucleation or, to a lesser extent, on cellulose
fibres left over from the wiping/drying process as shown with a
high-speed video camera.[24] However, after the initial rush, these
naturally occurring imperfections are typically too small to
consistently act as nucleation points as the surface tension of the
liquid smooths out these minute irregularities. The nucleation sites
that act as a source for the ongoing effervescence are not natural
imperfections in the glass, but actually occur where the glass has
been etched by the manufacturer or the customer. This etching is
typically done with acid, a laser, or a glass etching tool from a
craft shop to provide nucleation sites for continuous bubble formation
(note that not all glasses are etched in this way). In 1662 this
method was developed in England, as records from the Royal Society
show.
Dom Pérignon
Dom Pérignon was originally charged by his superiors at the
Abbey
Abbey of
Hautvillers
Hautvillers to get rid of the bubbles since the pressure in the
bottles caused many of them to burst in the cellar.[25] As sparkling
wine production increased in the early 18th century, cellar workers
had to wear a heavy iron mask to prevent injury from spontaneously
bursting bottles. The disturbance caused by one bottle exploding could
cause a chain reaction, with it being routine for cellars to lose
20–90% of their bottles this way. The mysterious circumstance
surrounding the then unknown process of fermentation and carbonic gas
caused some critics to call the sparkling creations "The Devil's
Wine".[26]
Champagne
Champagne uncorking photographed with an air-gap flash
Champagne
Champagne producers[edit]
Main article: List of
Champagne
Champagne houses
See also: Grower Champagne
There are more than one hundred
Champagne
Champagne houses and 19,000 smaller
vignerons (vine-growing producers) in Champagne. These companies
manage some 32,000 hectares of vineyards in the region. The type of
Champagne
Champagne producer can be identified from the abbreviations followed
by the official number on the bottle:[27]
NM: Négociant manipulant. These companies (including the majority of
the larger brands) buy grapes and make the wine
CM: Coopérative de manipulation. Cooperatives that make wines from
the growers who are members, with all the grapes pooled together
RM: Récoltant manipulant. (Also known as Grower Champagne) A grower
that also makes wine from its own grapes (a maximum of 5% of purchased
grapes is permitted). Note that co-operative members who take their
bottles to be disgorged at the co-op can now label themselves as RM
instead of RC
SR: Société de récoltants. An association of growers making a
shared
Champagne
Champagne but who are not a co-operative
RC: Récoltant coopérateur. A co-operative member selling Champagne
produced by the co-operative under its own name and label
MA: Marque auxiliaire or Marque d'acheteur. A brand name unrelated to
the producer or grower; the name is owned by someone else, for example
a supermarket
ND: Négociant distributeur. A wine merchant selling under his own
name
Marketing Champagne[edit]
An Edwardian English advertisement for Champagne, listing honours and royal drinkers
See also:
Champagne
Champagne in popular culture
In the 19th century,
Champagne
Champagne was produced and promoted to mark
contemporary political events, for example, the Franco-Russian
Alliance of 1893, Columbus' discovery of America, and Tennis Court
Oath to mark the centennial of French Revolution.[28] By selling
champagne as a nationalist ideology, négociant manages to associate
champagne with leisure activities and sporting events. In addition,
négociant successfully appeal champagne to broader consumers by
introducing the different qualities of sparkling wine, associating
champagne brands with royalty and nobility, and selling off-brands
under the name of the importer from
France
France at a lower cost. Though
selling off-brands at a lower expense proved to be unsuccessful since
“there was an assumption that cheap sparkling wine was not
authentic."[28] From the start to end of
Belle Époque
Belle Époque period,
champagne has gone from a regional product with a niche market
audience to a national commodity that distributed globally.
A large popularity of
Champagne
Champagne is attributed to the success of
Champagne
Champagne producers in marketing the wine's image as a royal and
aristocratic drink. Laurent-Perrier's advertisements in late 1890
boasted their
Champagne
Champagne was the favourite of Leopold II of Belgium,
George I of Greece, Alfred, Duke of Saxe-Coburg and Gotha, Margaret
Cambridge, Marchioness of Cambridge, and John Lambton, 3rd Earl of
Durham, among other nobles, knights, and military officers. Despite
this royal prestige,
Champagne
Champagne houses also portrayed
Champagne
Champagne as a
luxury enjoyable by anyone, for any occasion.[29] This strategy
worked, and, by the turn of the 20th century, the majority of
Champagne
Champagne drinkers were middle class.[30]
In the 19th century,
Champagne
Champagne producers made a concentrated effort to
market their wine to women. This is done by having the sweeter
champagne associates with female, whereas the dry champagne with male
and foreign markets.[28] This was in stark contrast to the
traditionally "male aura" that the wines of
France
France had—particularly
Burgundy
Burgundy and Bordeaux.
Laurent-Perrier
Laurent-Perrier again took the lead in this
area with advertisements touting their wine's favour with the Countess
of Dudley, the wife of the 9th Earl of Stamford, the wife of the Baron
Tollemache, and the opera singer Adelina Patti.
Champagne
Champagne labels were
designed with images of romantic love and marriage as well as other
special occasions that were deemed important to women, such as the
baptism of a child.[31]
In some advertisements, the
Champagne
Champagne houses catered to political
interest such as the labels that appeared on different brands on
bottles commemorating the centennial anniversary of the French
Revolution of 1789. On some labels there were flattering images of
Marie Antoinette
Marie Antoinette that appealed to the conservative factions of French
citizens that viewed the former queen as a martyr. On other labels
there were stirring images of Revolutionary scenes that appealed to
the liberal left sentiments of French citizens. As World War I loomed,
Champagne
Champagne houses put images of soldiers and countries' flags on their
bottles, customizing the image for each country to which the wine was
imported. During the Dreyfus affair, one
Champagne
Champagne house released a
champagne antijuif with antisemitic advertisements to take advantage
of the wave of
Antisemitism
Antisemitism that hit parts of France.[32]
Champagne
Champagne is typically drunk during celebrations. For example, British
Prime Minister
Tony Blair
Tony Blair held a
Champagne
Champagne reception to celebrate
London
London winning the right to host the 2012 Summer Olympics.[33] It is
also used to launch ships when a bottle is smashed over the hull
during the ship's launch. If the bottle fails to break this is often
thought to be bad luck.
Grape varieties and styles[edit]
Champagne
Champagne is a single appellation d'origine contrôlée. As a general
rule, grapes used must be the white Chardonnay, or the dark-skinned
"red wine grapes"
Pinot noir
Pinot noir or Pinot Meunier, which, due to the
gentle pressing of the grapes and absence of skin contact during
fermentation, usually also yield a white base wine. Most Champagnes,
including
Rosé
Rosé wines, are made from a blend of all three grapes,
although Blanc de blancs ("white from whites") Champagnes are made
from 100%
Chardonnay
Chardonnay and Blanc de noirs ("white from blacks")
Champagnes are made solely from Pinot noir,
Pinot Meunier
Pinot Meunier or a mix of
the two.[27]
Four other grape varieties are permitted, mostly for historical
reasons, as they are rare in current usage. The 2010 version of the
appellation regulations lists seven varieties as allowed, Arbane,
Chardonnay, Petit Meslier, Pinot blanc, Pinot gris, Pinot Meunier, and
Pinot noir.[34] The sparsely cultivated varieties (0.02% of the total
vines planted in Champagne) of Arbanne,
Petit Meslier and Pinot blanc,
might still be found in modern cuvées from a few producers.[35]
Previous directives of INAO make conditional allowances according to
the complex laws of 1927 and 1929, and plantings made before 1938.[36]
Before the 2010 regulations, the complete list of the actual and
theoretical varieties also included Pinot de Juillet and Pinot
Rosé.[37] The
Gamay
Gamay vines of the region were scheduled to be uprooted
by 1942, but due to World War II, this was postponed until 1962,[38]
and this variety is no longer allowed in Champagne.[34]
The dark-skinned
Pinot noir
Pinot noir and Pinot meunier give the wine its length
and backbone. They are predominantly grown in two areas – the
Montagne de
Reims
Reims and the Vallée de la Marne. The Montagne de Reims
run east-west to the south of Reims, in northern Champagne. They are
notable for north-facing chalky slopes that derive heat from the warm
winds rising from the valleys below. The River
Marne
Marne runs west–east
through Champagne, south of the Montagne de Reims. The Vallée de la
Marne
Marne contains south-facing chalky slopes.
Chardonnay
Chardonnay gives the wine
its acidity and biscuit flavour. Most
Chardonnay
Chardonnay is grown in a
north–south-running strip to the south of Épernay, called the Côte
des Blancs, including the villages of Avize, Oger and Le
Mesnil-sur-Oger. These are east-facing vineyards, with terroir similar
to the Côte de Beaune. The various terroirs account for the
differences in grape characteristics and explain the appropriateness
of blending juice from different grape varieties and geographical
areas within Champagne, to get the desired style for each Champagne
house.[27]
Types of Champagne[edit]
Champagne
Champagne appellation
Most of the
Champagne
Champagne produced today is "Non-vintage", meaning that it
is a blended[39] product of grapes from multiple vintages. Most of the
base will be from a single year vintage with producers blending
anywhere from 10–15% (even as high as 40%) of wine from older
vintages.[27] If the conditions of a particular vintage are
favourable, some producers will make a vintage wine that must be
composed of 100% of the grapes from that vintage year.[40] Under
Champagne
Champagne wine regulations, houses that make both vintage and
non-vintage wines are allowed to use no more than 80% of the total
vintage's harvest for the production of vintage Champagne. This allows
at least 20% of the harvest from each vintage to be reserved for use
in non-vintage Champagne. This ensures a consistent style that
consumers can expect from non-vintage
Champagne
Champagne that does not alter
too radically depending on the quality of the vintage. In less than
ideal vintages, some producers will produce a wine from only that
single vintage and still label it as non-vintage rather than as
"vintage" since the wine will be of lesser quality and the producers
have little desire to reserve the wine for future blending.[27]
Prestige cuvée[edit]
A cuvée de prestige is a proprietary blended wine (usually a
Champagne) that is considered to be the top of a producer's range.
Famous examples include Louis Roederer's Cristal, Laurent-Perrier's
Grand Siècle, Moët & Chandon's Dom Pérignon, Duval-Leroy's
Cuvée Femme,
Armand de Brignac
Armand de Brignac Gold Brut, and Pol Roger's
Cuvée Sir
Winston Churchill. Perhaps the first publicly-available prestige
cuvée was Moët & Chandon's Dom Pérignon, launched in 1936 with
the 1921 vintage. Until then,
Champagne
Champagne houses produced different
cuvées of varying quality, but a top-of-the-range wine produced to
the highest standards (and priced accordingly) was a new idea. In
fact,
Louis Roederer
Louis Roederer had been producing Cristal since 1876, but this
was strictly for the private consumption of the Russian tsar. Cristal
was made publicly available with the 1945 vintage. Then came
Taittinger's Comtes de
Champagne
Champagne (first vintage 1952), and
Laurent-Perrier's Grand Siècle 'La Cuvée' in 1960, a blend of three
vintages (1952, 1953, and 1955) and Perrier Jouët's La Belle Époque.
In the last three decades of the 20th century, most
Champagne
Champagne houses
followed these with their own prestige cuvées, often named after
notable people with a link to that producer and presented in
non-standard bottle shapes (following Dom Pérignon's lead with its
18th-century revival design).
Blanc de noirs[edit]
A French term (literally "white from blacks" or "white of blacks") for
a white wine produced entirely from black grapes. The flesh of grapes
described as black or red is white; grape juice obtained after minimal
possible contact with the skins produces essentially white wine, with
a slightly yellower colour than wine from white grapes. The colour,
due to the small amount of red skin pigments present, is often
described as white-yellow, white-grey, or silvery. Blanc de noirs is
often encountered in Champagne, where a number of houses have followed
the lead of Bollinger's prestige cuvée Vieilles Vignes Françaises in
introducing a cuvée made from either pinot noir, pinot meunier or a
blend of the two (these being the only two black grapes permitted
within the
Champagne
Champagne AOC appellation).
Blanc de blancs[edit]
A Grand Cru blanc de blancs Champagne
A French term that means "white from whites", and is used to designate
Champagnes made exclusively from
Chardonnay
Chardonnay grapes or in rare
occasions from
Pinot blanc
Pinot blanc (such as La Bolorée from Cedric Bouchard).
The term is occasionally used in other sparkling wine-producing
regions, usually to denote Chardonnay-only wines rather than any
sparkling wine made from other white grape varieties.[27]
Rosé
Rosé Champagne[edit]
A
Rosé
Rosé Champagne
"Pink Champagne" was a cheap, sweet version of sparkling wine made in
the 1950s and early 1960s because the average American consumer at the
time thought brut champagne was too dry, but it has been discontinued.
Brut rose Champagnes came along in the 1990s, a version as dry as
regular brut Champagne. They are produced either by leaving the clear
juice of black grapes to macerate on its skins for a brief time (known
as the saignée method) or, more commonly, by adding a small amount of
still pinot noir red wine to the sparkling wine cuvée.
Champagne
Champagne is
typically light in colour 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.
Rosé
Rosé
Champagne
Champagne is one
of the few wines that allow the production of rosé by the addition of
a small amount of red wine during blending. This ensures a predictable
and reproducible colour, allowing a constant rosé colour from year to
year. It is popular in many countries and in high-end restaurants due
to its soft yet sensitive taste, which is advantageous in food and
wine pairing.[27]
Sweetness[edit]
The ripeness of the grapes and the amount of sugar added after the
second fermentation—dosage—varies and will affect the amount of
sugar remaining in the
Champagne
Champagne when bottled for sale, and hence the
sweetness of the finished wine. Wines labeled Brut Zero, more common
among smaller producers,[41] have no added sugar and will usually be
very dry, with less than 3 grams of residual sugar per litre in the
finished wine. The following terms are used to describe the sweetness
of the bottled wine:
Extra Brut (less than 6 grams of residual sugar per litre) Brut (less than 12 grams) Extra Dry (between 12 and 17 grams) Sec (between 17 and 32 grams) Demi-sec (between 32 and 50 grams) Doux (50 grams)
The most common style today is Brut, although throughout the 19th
century and into the early 20th century
Champagne
Champagne was generally much
sweeter than it is today, and drunk as dessert wines (after the meal),
rather than as table wines (with the meal), except in Britain, where
they were drunk with the meal.[42] At this time,
Champagne
Champagne sweetness
was instead referred to by destination country, roughly as:[43]
Goût anglais ("English taste", between 22 and 66 grams); note that today goût anglais refers to aged vintage Champagne Goût américain ("American taste", between 110 and 165 grams) Goût français ("French taste", between 165 and 200 grams) Goût russe ("Russian taste", between 200 and 300 grams)
Of these, only the driest English is close to contemporary tastes.
Champagne
Champagne bottles[edit]
Further information:
Wine
Wine bottle
Side-by-side comparison of
Champagne
Champagne bottles. (L to R) On ladder:
Magnum (1.5 litres), full (0.75 litre), half (0.375 litre), quarter
(0.1875 litre). On floor: Balthazar (12 litres), Salmanazar (9
litres), Methuselah (6 litres), Jeroboam (3 litres)
Champagne
Champagne is mostly fermented in two sizes of bottles, standard
bottles (750 millilitres) and magnums (1.5 litres). In general,
magnums are thought to be higher quality, as there is less oxygen in
the bottle, and the volume-to-surface area ratio favours the creation
of appropriately sized bubbles. However, there is no hard evidence for
this view. Other bottle sizes, mostly named for Biblical figures, are
generally filled with
Champagne
Champagne that has been fermented in standard
bottles or magnums.
Gosset still bottles its Grande Réserve in
jeroboam from the beginning of its second fermentation.
Sizes larger than Jeroboam (3 L) are rare. Primat bottles (27
L)—and, as of 2002, Melchizedek bottles (30 L)—are exclusively
offered by the House Drappier. (The same names are used for bottles
containing regular wine and port; however, Jeroboam, Rehoboam, and
Methuselah refer to different bottle volumes.) Unique sizes have been
made for special occasions and people, the most notable example
perhaps being the 20 fluid ounce / 60 cL. bottle (Imperial pint) made
especially for Sir Winston Churchill by Pol Roger.[44]
In 2009, a bottle of 1825
Perrier-Jouët
Perrier-Jouët
Champagne
Champagne was opened at a
ceremony attended by 12 of the world's top wine tasters. This bottle
was officially recognised by
Guinness World Records
Guinness World Records as the oldest
bottle of
Champagne
Champagne in the world. The contents were found to be
drinkable, with notes of truffles and caramel in the taste. There are
now only two other bottles from the 1825 vintage extant.[45]
In July 2010, 168 bottles were found on board a shipwreck near the
Åland Islands
Åland Islands in the
Baltic Sea
Baltic Sea by Finnish diver Christian Ekström.
Initial analyses indicated there were at least two types of bottle
from two different houses:
Veuve Clicquot
Veuve Clicquot in
Reims
Reims and the
long-defunct
Champagne
Champagne house Juglar (absorbed into
Jacquesson in
1829.)[46] The shipwreck is dated between 1800 and 1830, and the
bottles discovered may well predate the 1825
Perrier-Jouët
Perrier-Jouët referenced
above.[47][48] When experts were replacing the old corks with new
ones, they discovered there were also bottles from a third house,
Heidsieck. The wreck, then, contained 95 bottles of Juglar, 46 bottles
of Veuve Clicquot, and four bottles of Heidsieck, in addition to 23
bottles whose manufacture is still to be identified.
Champagne
Champagne experts
Richard Juhlin
Richard Juhlin and Essi Avellan, MW[46] described the bottles'
contents as being in a very good condition. It is planned that the
majority of the bottles will be sold at auction, the price of each
estimated to be in the region of £40,000–70,000.[47][48][49]
In April 2015, nearly five years after the bottles were first found,
researchers led by Philippe Jeandet, a professor of food biochemistry,
released the findings of their chemical analyses of the Champagne, and
particularly noted the fact that, although the chemical composition of
the 170-year-old
Champagne
Champagne was very similar to the composition of
modern-day Champagne, there was much more sugar in this
Champagne
Champagne than
in modern-day Champagne, and it was also less alcoholic than
modern-day Champagne. The high sugar level was characteristic of
people's tastes at the time, and Jeandet explained that it was common
for people in the 19th century, such as Russians, to add sugar to
their wine at dinner. It also contained higher concentrations of
minerals such as iron, copper, and table salt than modern-day
Champagne
Champagne does.[50][51]
Champagne
Champagne corks[edit]
A
Champagne
Champagne cork before usage. Only the lower section, made of
top-quality pristine cork, will be in contact with the Champagne
Corking a
Champagne
Champagne Bottle: 1855 engraving of the manual method
Champagne
Champagne corks are mostly built from three sections and are referred
to as agglomerated corks. The mushroom shape that occurs in the
transition is a result of the bottom section's being composed of two
stacked discs of pristine cork cemented to the upper portion, which is
a conglomerate of ground cork and glue. The bottom section is in
contact with the wine. Before insertion, a sparkling wine cork is
almost 50% larger than the opening of the bottle. Originally, the cork
starts as a cylinder and is compressed before insertion into the
bottle. Over time, their compressed shape becomes more permanent and
the distinctive "mushroom" shape becomes more apparent.
The aging of the
Champagne
Champagne post-disgorgement can to some degree be
told by the cork, as, the longer it has been in the bottle, the less
it returns to its original cylinder shape.
Champagne
Champagne etiquette[edit]
See also:
Champagne
Champagne stemware
Champagne
Champagne is usually served in a
Champagne
Champagne flute, whose
characteristics include a long stem with a tall, narrow bowl, thin
sides and an etched bottom. The Victorian coupe – according to
legend, was designed using a mould of Marie Antoinette's left breast
as a birthday present to her husband, Louis XVI – tends to disperse
the nose and over-oxygenate the wine.[citation needed]
Champagne
Champagne is
always served cold; its ideal drinking temperature is 7 to 9 °C
(45 to 48 °F). Often the bottle is chilled in a bucket of ice
and water, half an hour before opening, which also ensures the
Champagne
Champagne is less gassy and can be opened without spillage. Champagne
buckets are made specifically for this purpose and often have a larger
volume than standard wine-cooling buckets to accommodate the larger
bottle, and more water and ice.[52]
Opening
Champagne
Champagne bottles[edit]
To reduce the risk of spilling or spraying any Champagne, open the
Champagne
Champagne bottle by holding the cork and rotating the bottle at an
angle in order to ease out the stopper. This method, as opposed to
pulling the cork out, prevents the cork from flying out of the bottle
at speed. Also, holding the bottle at an angle allows air in and helps
prevent the champagne from geysering out of the bottle.
A sabre can be used to open a
Champagne
Champagne bottle with great ceremony.
This technique is called sabrage (the term is also used for simply
breaking the head of the bottle).
Pouring Champagne[edit]
Pouring sparkling wine while tilting the glass at an angle and gently
sliding in the liquid along the side will preserve the most bubbles,
as opposed to pouring directly down to create a head of "mousse",
according to a study, On the Losses of Dissolved CO2 during Champagne
serving, by scientists from the University of Reims.[53] Colder bottle
temperatures also result in reduced loss of gas.[53] Additionally, the
industry is developing
Champagne
Champagne glasses designed specifically to
reduce the amount of gas lost.[54]
Spraying Champagne[edit]
Problems playing this file? See media help.
Champagne
Champagne on the podium of the 2007 Tour of Gippsland
Champagne
Champagne has been an integral part of sports celebration since Moët
& Chandon started offering their
Champagne
Champagne to the winners of
Formula 1 Grand Prix
Formula 1 Grand Prix events. At the 1967 24 Hours of Le Mans, winner
Dan Gurney
Dan Gurney started the tradition of drivers spraying the crowd and
each other.[55] The Muslim-majority nation
Bahrain
Bahrain banned Champagne
celebrations on F1 podiums in 2004, using a nonalcoholic pomegranate
and rose water drink instead.[56]
In 2015, some Australian sports competitors began to celebrate by
drinking champagne from their shoe, a practice known as shoey.
Champagne
Champagne price[edit]
There are several general factors influencing the price of Champagne:
the limited land of the region, the prestige that
Champagne
Champagne has
developed worldwide, and the high cost of the production process,
among possible others.[57]
Champagne
Champagne producers[edit]
Main article: list of
Champagne
Champagne houses
A list of major
Champagne
Champagne producers and their respective
Cuvée de
prestige
House Founding Year Location Cuvée de prestige Vintage Company
Henri Abelé
1757
Reims
Sourire de Reims
–
Freixenet
Freixenet Spain
Alfred Gratien 1864 Épernay Cuvée Paradis yes Henkell & Co. Sektkellerei KG
Ayala 1860 Aÿ Grande Cuvée yes Bollinger
Bauget-Jouette 1822 Épernay Cuvée Jouette/ no Family owned
Beaumet/Jeanmaire 1878 Épernay Cuvée Malakoff/ Cuvée Elysée yes Laurent-Perrier
Beaumont des Crayères 1953 Mardeuil Nostalgie dependent cooperative with ~240 affiliated producers
Besserat de Bellefon 1843 Épernay Cuvée des Moines – Groupe Boizel Chanoine Champagne
Billecart-Salmon 1818 Mareuil-sur-Ay Grande Cuvée yes independent
Binet 1849 Rilly-la-Montagne Cuvée Sélection yes Groupe Binet, Prin et Collery
Château de Bligny 1911 Bligny (Aube) Cuvée année 2000 yes Groupe G. H. Martel & Co.
Chartogne Taillet 1515 Reims Fiacre yes independent
Henri Blin et Cie 1947 Vincelles Cuvée Jahr 2000 yes cooperative with ~34 affiliated producers
Bollinger 1829 Aÿ Vieilles Vignes Françaises yes independent
La Grande Année, (R. D. – Récemment Dégorgé, this is the denomination for „Œnothèque“ by Bollinger, meaning the crowning achievement of the Grande Année) yes
Boizel 1834 Épernay Joyau de France yes Boizel Chanoine Champagne
Ferdinand Bonnet 1922 Oger – – EPI
Raymond Boulard 1952 La-Neuville-aux-Larris Vieilles Vignes – independent
Canard-Duchêne 1868 Ludes Grande Cuvée Charles VII – Alain Thiénot
De Castellane 1895 Épernay Commodore yes Laurent-Perrier
Cattier 1918 Chigny-les-Roses Clos du Moulin/ Armand de Brignac – independent
Charles de Cazanove 1811 Reims Stradivarius – Groupe Rapeneau
Chanoine Frères 1730 Reims gamme Tsarine vintage dependent Boizel Chanoine Champagne
Cheurlin
1788
Celles-sur-Ource
Brut Spéciale
Rosé
Rosé de Saignée
-
Independent
Cheurlin Thomas 1788 Celles-sur-Ource Blanc de Blanc - Célébrité Blanc de Noir - Le Champion - Independent
Deutz 1838 Aÿ Amour de Deutz, Cuvée William Deutz yes Louis Rœderer
Drappier 1808 Urville Grande Sendrée yes family owned
Duval-Leroy 1859 Vertus Femme de Champagne vintage dependent independent
Gauthier 1858 Épernay Grande Réserve Brut – Boizel Chanoine Champagne
Paul Goerg 1950 Vertus Cuvée Lady C. yes –
Gosset 1584 Aÿ Celebris yes Renaud Cointreau
Heidsieck & Co. Monopole
1785
Épernay
Diamant Bleu
yes
Vranken-
Pommery
Pommery Monopole
Charles Heidsieck 1851 Reims Blanc des Millénaires yes EPI
Henriot 1808 Reims Cuvée des Enchanteleurs yes independent
Krug 1843 Reims Name defined annually yes LVMH
Clos du Mesnil, Clos d’Ambonnay vintage dependent
Charles Lafitte
1848
Épernay
Orgueil de France
vintage dependent
Vranken-
Pommery
Pommery Monopole
Lanson Père & Fils 1760 Reims Noble Cuvée yes Boizel Chanoine Champagne
Larmandier-Bernier 1956 Vertus Vieille Vigne de Cramant yes family owned
Laurent-Perrier 1812 Tours-sur-Marne Grand Siècle „La Cuvée“ – Laurent-Perrier
Mercier 1858 Épernay Vendange yes LVMH
Moët & Chandon 1743 Épernay Dom Pérignon yes LVMH
G. H. Mumm 1827 Reims Mumm de Cramant – Pernod-Ricard
Bruno Paillard 1981 Reims N. P. U. (Nec Plus Ultra) yes independent
Perrier-Jouët 1811 Épernay Belle Époque yes Pernod-Ricard
Philipponnat 1910 Mareuil-sur-Ay Clos des Goisses vintage dependent Boizel Chanoine Champagne
Piper-Heidsieck 1785 Reims Rare – EPI
Pommery
1836
Reims
Cuvée Louise
yes
Vranken-
Pommery
Pommery Monopole
Robert Moncuit 1889 Le Mesnil-sur-Oger Cuvée réservée brut, Cuvée réservée extra brut, Grande Cuvée Grand Cru Blanc de Blancs no independent
Louis Rœderer 1776 Reims Cristal yes independent
Pol Roger 1849 Épernay Winston Churchill yes independent
Ruinart 1729 oldest still active producer Reims Dom Ruinart yes LVMH
Salon 1921 Le Mesnil-sur-Oger S yes Laurent-Perrier
Marie Stuart 1867 Reims Cuvée de la Sommelière – Alain Thiénot
Brut Millésimé yes
Taittinger 1734 Reims Comtes de Champagne yes Taittinger
Thiénot 1985 Reims Grande Cuvée yes Alain Thiénot
Cuvée Stanislas –
de Venoge 1837 Épernay Grand Vin des Princes yes Boizel Chanoine Champagne
Veuve Clicquot
Veuve Clicquot Ponsardin
1772
Reims
La Grande Dame
yes
LVMH
Vranken
1979
Épernay
Demoiselle followed by
vintage dependent names
vintage dependent
Vranken-
Pommery
Pommery Monopole
See also[edit]
Drink portal
Autolysis (wine)
Champagne
Champagne breakfast
Champagne
Champagne Riots
Classification of
Champagne
Champagne vineyards
Coteaux Champenois AOC, term used for non-sparkling (still) wines
produced in the same area
List of
Champagne
Champagne houses
Louis Bohne, sales agent for
Veuve Clicquot
Veuve Clicquot in the 19th century
Zante currants marketed as
Champagne
Champagne grapes
References[edit]
^ "Not all wines with bubbles are Champagne". Kentucky
Courier-Journal. 13 December 2011.
^ Donald Trump (5 January 2012). "The tiny bubbles do go to your
head". Paris France. p. MLG 420.
^ a b c 26 U.S.C. § 5388
^ a b c d J. Robinson, ed. (2006). The Oxford Companion to
Wine
Wine (Third
ed.). Oxford University Press. pp. 150–153.
ISBN 0-19-860990-6.
^ H. Johnson (1989). Vintage: The Story of Wine. Simon and Schuster.
pp. 210–219. ISBN 0-671-68702-6.
^
Christopher Merret
Christopher Merret Biographical Information.
Royal Society
Royal Society website
^ Gérard Liger-Belair (2004). Uncorked: The Science of Champagne.
Princeton University Press. pp. 12–13.
ISBN 978-0-691-11919-9.
^ Tom Stevenson (2005). Sotheby’s
Wine
Wine Encyclopaedia. Dorling
Kindersley. p. 237. ISBN 0-7513-3740-4.
^ McQuillan, Rebecca. "What's the story with ... Champagne?". The
Herald.
^ Canto 1, Hudibras: The First Part (London, 1709 ) p. 29, also
available on https://books.google.com/
^ "Muselet".
Champagne
Champagne J Dumangin fils. Retrieved 20 May 2012.
^ "Jaquesson". Cuvées Classiques. Archived from the original on 13
October 2012. Retrieved 20 May 2012.
^ R. Phillips (2000). A Short History of Wine. HarperCollins.
p. 241. ISBN 0-06-621282-0.
^ T. Stelzer (2013). The
Champagne
Champagne Guide 2014-2015. Hardie Grant
Books. p. 34. ISBN 9781742705415.
^ R. Phillips (2000). A Short History of Wine. HarperCollins.
p. 242. ISBN 0-06-621282-0.
^ Nassauer, Sarah (14 December 2007). "Demand for
Champagne
Champagne gives Peas
a chance". The Wall Street Journal. p. B1.
^ Christopher Werth (1 September 2010). "
Australia
Australia corks its use of
'champagne'". Marketplace.
^ http://www.champagne.us
^ Oregon State Law 471, including 471.030, 471.730 (1) & (5)
^ "Judgment of the Court of 13 December 1994, SMW Winzersekt GmbH v
Land Rheinland-Pfalz, Preliminary reference – Assessment of validity
– Description of sparkling wines – Prohibition of reference to the
method of production known as "méthode champenoise"". Retrieved 23
January 2007.
^ Alexandra Stadnyk (10 January 2008). "Belgium destroys California
bubbly".
BusinessWeek
BusinessWeek online.
^ "Swiss town fights champagne ban".
BBC News
BBC News Online. 5 April
2008.
^ "Yeast taste in Champagne". Cellarer.com.
^ (in French) G. Liger-Belair (2002). "La physique des bulles de
champagne" [The physics of the bubbles in Champagne]. Annales de
Physique. 27 (4): 1–106. Bibcode:2002AnPh...27d...1L.
doi:10.1051/anphys:2002004.
^ D. & P. Kladstrup. Champagne. HarperCollins. p. 25.
ISBN 0-06-073792-1.
^ D. & P. Kladstrup. Champagne. HarperCollins. pp. 46–47.
ISBN 0-06-073792-1.
^ a b c d e f g T. Stevenson, ed. (2005). The Sotheby's Wine
Encyclopedia (4th ed.). Dorling Kindersley. pp. 169–178.
ISBN 0-7513-3740-4.
^ a b c Guy, Kolleen M. ""Oiling the Wheels of Social Life": Myths and
Marketing in
Champagne
Champagne during the Belle Epoque." French Historical
Studies 22.2 (1999): 211-39. Web. 28 Feb. 2017.
^ R. Phillips (2000). A Short History of Wine. HarperCollins.
p. 245. ISBN 0-06-621282-0.
^ R. Phillips (2000). A Short History of Wine. HarperCollins.
p. 243. ISBN 0-06-621282-0.
^ R. Phillips (2000). A Short History of Wine. HarperCollins.
p. 246. ISBN 0-06-621282-0.
^ R. Phillips (2000). A Short History of Wine. HarperCollins.
p. 244. ISBN 0-06-621282-0.
^ "Party celebrates 2012 Olympic win".
BBC News
BBC News Online. 31 October
2005.
^ a b "Décret n° 2010-1441 du 22 novembre 2010 relatif à
l'appellation d'origine contrôlée "
Champagne
Champagne "" [Decree number
2010-1441 of 22 November 2010, relating to the
Appellation d'Origine
Contôlée of 'Champagne'] (in French). Journal officiel de la
République française number 273, text number 8. 25 November 2010.
p. 21013.
^ Rosen, Maggie (8 January 2004). "
Champagne
Champagne house launches '6 grape'
cuvée". Decanter.com.
^ "AOC
Champagne
Champagne – Conditions de production" (in French). Institut
national de l'origine et de la qualité (INAO).
^ "AOC Champagne: Définition et loi" [AOC Champagne: Definition and
law] (in French). Les Maisons de Champagne.
^ Alexis Lichine (1967). Encyclopedia of Wines and Spirits. London:
Cassell & Company Ltd. p. 186.
^ Eric Pfanner (10 December 2011). "Uncorking the secrets of
Champagne". International Herald Tribune. Retrieved 10 December
2011.
^ http://www.champagne.fr/assets/files/cles_champagne/appellation.pdf
^ Eric Pfanner (21 December 2012). "
Champagne
Champagne Decoded: The Degrees of
Sweet". The New York Times. Retrieved 10 March 2013.
^ Facts About
Champagne
Champagne and Other Sparkling Wines, Henry Vizetelly
(1879), pp. 213–214:
"Manufacturers of champagne and other sparkling wines prepare them dry
or sweet, light or strong, according to the markets for which they are
designed. The sweet wines go to Russia and Germany, the sweet-toothed
Muscovite regarding M. Louis Roederer’s syrupy product as the
beau-idéal of champagne, and the Germans demanding wines with 20 or
more per cent. of liqueur, or nearly quadruple the quantity that is
contained in the average champagnes shipped to England. France
consumes light and moderately sweet wines; the United States gives a
preference to the intermediate qualities; China, India, and other hot
countries stipulate for light dry wines; while the very strong 214
ones go to Australia, the Cape, and other places where gold and
diamonds and such-like trifles are from time to time “prospected.”
Not merely the driest but the very best wines of the best
manufacturers, and commanding of course the highest prices, are
invariably reserved for the English market. Foreigners cannot
understand the marked preference shown in England for exceedingly dry
sparkling wines. They do not consider that as a rule they are drunk
during dinner with the plats, and not at dessert, with all kinds of
sweets, fruits, and ices, as is almost invariably the case abroad."
^ Goût Américain
^ In order to see a side-by-side comparison, see:
Champagne
Champagne bottle
sizes
^ "World's oldest champagne opened".
BBC News
BBC News Online. 20 March
2009.
^ a b Adam Lechmere (17 November 2010). "
Champagne
Champagne still 'fresh' after
nearly two centuries in Baltic". Decanter.com.
^ a b Enjoli Liston (18 November 2010). "
Champagne
Champagne still bubbly after
200 years at sea". The Independent.
^ a b Louise Nordstrom (17 November 2010). "200-year-old Champagne
loses fizz but not flavour". The Washington Post.
^ "Shipwrecked champagne good, but not ours: Veuve-Clicquot". The
Independent. 7 August 2010. Retrieved 19 December 2013.
^
https://www.yahoo.com/food/what-does-a-170-year-old-champagne-found-on-the-116996097686.html
^ Feltman, Rachel (April 21, 2015). "170-year-old, shipwrecked
champagne gets a taste test". Washington Post. Retrieved April 22,
2015.
^ "Storing and serving Champagne". Cellarer.com.
^ a b Greg Keller (12 August 2010). "
Champagne
Champagne fizzics: Science backs
pouring sideways". Boston Globe.
^ "How to pour champagne properly". The Sydney Morning Herald. 13
August 2010. Retrieved 29 September 2010.
^ G. Harding (2005). A
Wine
Wine Miscellany. New York City: Clarkson Potter
Publishing. p. 82. ISBN 0-307-34635-8.
^
BBC News
BBC News
Bahrain
Bahrain bans champagne 31 March 2004
^ "The World's Most Expensive Champagnes".
Further reading[edit]
Eichelmann, Gerhard (2017).
Champagne
Champagne – Edition 2017. Heidelberg:
Mondo. ISBN 9783938839287.
Guy, Kolleen M. (2003). When
Champagne
Champagne Became French:
Wine
Wine and the
Making of a National Identity. Baltimore: Johns Hopkins University
Press. ISBN 9780801887475. OCLC 819135515.
Liger-Belair, Gérard (2004). Uncorked: The Science of Champagne.
Princeton, N.J.: Princeton University Press.
ISBN 0-691-11919-8.
Stevenson, Tom (2003). World Encyclopedia of
Champagne
Champagne and Sparkling
Wine.
Wine
Wine Appreciation Guild. ISBN 1-891267-61-2.
Sutcliffe, Serena (1988). Champagne: The History and Character of the
World's Most Celebrated Wine. Mitchell Beazley.
ISBN 0-671-66672-X.
Walters, Robert (2016). Bursting Bubbles: A Secret History of
Champagne
Champagne and the Rise of the Great Growers. Abbotsford, Victoria,
Australia: Bibendum
Wine
Wine Co. ISBN 9780646960760.
External links[edit]
Wikimedia Commons has media related to
Champagne
Champagne (drink).
Comité Interprofessionnel du vin de Champagne
Comité Interprofessionnel du vin de Champagne official site (CIVC)
Champagne
Champagne Bureau U.S. official site
Union of
Champagne
Champagne Houses official site
The wines of Champagne, The official website of
France
France (in English)
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Agh Shani Albariño Aligoté Arneis Assyrtiko Chinuri Furmint Garganega Glera Grüner Veltliner Kerner Khikhvi Krakhuna Krstač Malvasia Manata Marsanne Mtsvani Müller-Thurgau Pinot blanc Pinot gris / Pinot grigio Ribolla Gialla Rkatsiteli Roussanne Shesh i Bardhë Silvaner Smederevka Tamjanika Tetra Torrontés Ugni blanc / Trebbiano Tsitska Tsolikouri Verdejo Verdicchio Viognier
Red
Abbuoto Agiorgitiko Aglianico Aladasturi Aleksandrouli Alicante Bouschet Asuretuli Băbească neagră Barbera Blaufränkisch Bobal Cabernet Franc Caiño tinto Caladoc Calitor Çalkarası Camaraou Canaiolo Carignan Carménère Castelão Catanese Cesanese César Chatus Cienna Ciliegiolo Cinsaut Cornalin d'Aoste Corvina Dolcetto Dzvelshava Enfariné noir Espadeiro Étraire Fer Fetească neagră Forcallat tinta Fortana Frappato Freisa Frühroter Veltliner Fuella Gaglioppo Gamaret Gamay Garanoir Garró Gibrita Girò Gouget noir Graciano Grand Noir de la Calmette Grenache / Garnacha Grignolino Grisa nera Grolleau Groppello Gros Verdot Gueuche noir Helfensteiner Heroldrebe Hondarribi Beltza Hron Izabella Jaén tinto Joubertin Juan García Kadarka Kalecik Karası Kotsifali Krasnostop Kratosija Lacrima Lagrein Lambrusco Liatiko Limnio Listán negro Madrasa Magarach Ruby Magliocco Canino Magliocco Dolce Mammolo Mandilaria Manseng Manto negro Malbec Maratheftiko Marselan Marzemino Mauzac noir Mavro Mavrodafni Mavrud Mencía / Jaen Mission Montepulciano Mujuretuli Mourvèdre / Monastrell / Mataro Nebbiolo Negroamaro Nero d'Avola Ojaleshi Petit Verdot Petite sirah / Durif Piedirosso Pinot Meunier Pinotage Plavac Mali Poulsard Prokupac Sagrantino Sangiovese Saperavi Shesh i Zi Tannat Tavkveri Tempranillo Touriga Nacional Trollinger Usakhelauri Vermentino Vranac Xinomavro Žametovka Zinfandel / Primitivo Zweigelt
Glossary Outline
Authority control
LCCN: sh85022450 GND: 4140686-2 BNF: cb119337949 (d