We love Champagne

Champagne seasons

Winter time: after the grape harvesting, it’s mostly the stocks (“ceps”) cutting time
Spring time: the stocks start growing. Techniques are then used to protect those future grapes. Mid-june, blooming within the vineyards is crucial to the wine making process as well as some continuous dry weather to get a decent harvest.
Summer time: a dry hot weather and light are key to a amazing vintage Champagne year
Autumn time: harvesting (from end August til mid-October)

Champagne jobs

-« Vigneron-tractoriste viticole » (wine maker) : the wine maker is in charge of the daily wine growing

tasks : protecting the grapes, taking care of the soil, grape cutting. Wine makers are quite independent due to the nature of their jobs.

  -«  Domaine-Maison » manager:   the Vineyards manager makes sure the vineyards and the environment are protected and last very long. Agronomical skills as well as managerial, team work skills are required.

-Grape sourcing manager: works within a “Maison” and builds relationships with wine makers who bring grape to the “Maison”. In some “Maisons”, the CEO plays this role unless a dedicated PR person is in place to keep those relationships with wine makers at their best.

-Technician- oenologist: the Technician- oenologist controls the quality of the grape juice (on site). He samples and performs quality checks at each step of the wine making process up to which corks to use and what level of sugar for an optimum taste. He also ensures brand consistency in the Champagne taste.

Champagne types

90% of Champagne drunk is considered as “brut”. “Brut” means that at the end of the wine making process, the proportioning will add a slightly sweet touch to the Champagne taste. The “brut” Champagne is very slightly sweet and is adaptable enough to be used in various occasions, it is now the most popular Champagne type of all.

The “demi-sec » has more sugar added to its making, so a much sweeter Champagne that works wonders with desserts.

The amount of sugar per litre will define the Champagne type you have: “doux” over 50 grammes , « sec » between 17 et 35 grammes and “Brut» under 15 grammes.

Champagne history

In the early days, Champagne used to be grown by monks in Christian countries and drunk during mass. Religious events were then celebrated with Champagne in the Middle Ages and French Kings got to discover and fully appreciate their taste.

From the 12th century onwards,

Champagne wines are getting more and more popular abroad, mostly with royals and princes. Champagne also helped to seal important political treaties such as the Maastricht one recently and reaffirms the historical moment.

Champagne has symbolized excellence over the last two centuries, whether it was for royal weddings or universal exhibitions. Nowadays, Champagne is associated in people’s minds to special, rare events that deserve an exceptional beverage.

Following its initial Christian tradition, Champagne has been used in baptisms to celebrate first time’s joy. It then expanded on to blessing boats, planes and even the Eurotunnel train!