Bubbles – Champagne & Co.


There is no Wimbledon without a bottle of champagne and there is no champagne with the Summer at Wimbledon. While the tennis players finished the first week of the oldest Grand Slam, and this year is the 90th edition of this exquisite tournament, we would like to talk a bit about bubbles.

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This is the first part of the “bubble story”. In the second we’ll write about sisters and brothers of this amazing liquor.

“For the champagne, not for France we fight, gentlemen!”

hearing Churchill’s words, Dom Pérignon would tap his forehead. The liquor itself, cracking bottles and shooter plugs was a pretty disaster for the monk from Hautvillers.

What is loved today was hated ages ago. In XVII century no one was wishing for bubbles in the bottle. The champagne was sauer, cloudy and very fizzy and a bottle was cracking. That’s why Dom Pérignon decided to close the fizzy wine in heavy, thick bottles and to cork it with an oily binder. And it works.

The story of champagne is like an American Dream about a naughty boy from backwater who did well against all circumstances and all bad people.

Although Pierre Pérignon was not the inventor of the champagne, champagne owns him a lot. It’s

Pérignon who first observed that the best liquor is a mix of different wine varieties, and it was him started looking for the best fruits. When Antoine Muller, widow’s Clicquot cellar master invented sludge eradication (dégorgement), and Louis Pasteur found, that the reason off successful fermentation is microbes, champagne was invited into society.

Classic champagne is making with assemblage method from the chardonnay, pinot noir and pinot meunier grapes. It can be also prepared from arbane, pinot de juillet, pinot gris (fromenteau), pinot blanc and petit meslier. In Aube department, it is possible to make champagne from gamay grapes.

Champagne made from the white grapes is called blanc de blancs; from the red grapes – blanc de noirs. The most classic liquor is no date vintage brut. Vintage champagnes are made only in good years. Most of the wine houses have its own cuvées de prestige – exclusive, expensive but the best champagnes.


The types of champagne:

Brut Nature, Ultra-brut or Brut Zero – sugar less than 3 g/l

Extra-brut – less than 6 g/l,

Brut – less than  15 g/l,

Extra-sec or Extra-dry – from 12 to 20 g/l

Sec – 17-35 g/l

Demi-sec – 33-50 g/l

Doux – więcej niż 50 g/l

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