When one starts their champagne education, three words are pummeled into our brains: CHARDONNAY, PINOT NOIR, MEUNIER! The three main grape varieties of champagne are iconic, but let's not forget the key word of that sentence: main. These three varieties represent 99.7% of the Champagne region's plantings. But what of the remaining 0.3%? Nestled within Champagne's viticultural landscape lies a hidden treasure trove comprising just over 100 hectares of lesser-known grape varieties. These so-called "forgotten grapes" - including Arbane, Petit Meslier, Pinot Gris and Pinot Blanc - constitute ..read more

Situated just a stone's throw from Bethon, Champagne Dekeyne & Fils resides in the heart of the Sézannais, a sub-region nestled in the southern reaches of the Côte des Blancs. Gaël and Baptiste Dekeyne represent the fourth generation stewarding the 5 hectares of exquisite vineyards at La Voglonière, where they craft single-plot cuvées. Their commitment to biodynamic principles has earned them recognition as some of Champagne's most promising young talents. Here, they offer insights into the factors driving the popularity of their wines and unveil the mysteries of the Côte de Sézanne's terr ..read more

When it comes to champagne, the bubbles tell a story, whispering secrets of its creation and aging process. Let's explore three crucial aspects to consider when analyzing the perlage of a sparkling glass. Imperfections in the Glass: Nucleation points for Co2 bubbles. Ever experienced the puzzling scenario of pouring two glasses from the same bottle, only to witness one effervescently bubbling while the other remains disappointingly flat? Look no further than the glass itself. The presence or absence of imperfections significantly influences the bead or lack there of. Microscopic imperfections ..read more

Words by Lucy Edwards I was recently lucky enough to sit down with two of the most influential and knowledgable people in Champagne at the house of Gosset: Chef de Cave Odilon de Varine and Marketing Director Thibaut le Mailloux had very generously taken me for a tour of their stunning cellars in Epernay, and indulged me in a tasting of their current releases culminating in the Celebris 2008 Rose. This was a heavenly experience for me, a dedicated champagne enthusiast for over a decade, known for my inquisitive nature, earning me the moniker "la curieuse," or the curious one Before heading in ..read more

Champagne didn't always have its crystalline clarity. Historically, like many other wines, it was bottled with lees, resulting in a remaining sediment in each glass and often giving the beverage the appearance of cloudy apple juice. In the first ever piece of art which depicts champagne as a sparkling wine in 1735, a few of its mysteries are unveiled. Jean-François de Troy's masterpiece not only captures the effervescence with popping corks and overflowing glasses but also reveals an unusual practice that arose from the era of cloudy wines. In this artwork, guests are depicted downing their wi ..read more

At the heart of the Montagne de Reims, La Masion Penet is a beacon of modernity and innovation with four centuries of winemaking, exemplified by fourth-generation winemaker Alexandre Penet. An engineer by training, educated at the prestigious Ecole des Arts et Métiers and the University of Chicago, Alexandre's return to Verzy in 2009 marked a shift from automobile mechanics to oenology. With an oenology degree in hand, he embarked on the mission of preserving tradition while introducing modern precision to the winemaking process. Supported by his wife Martine, Alexandre carries forward the fam ..read more

Written by Lucy Edwards In the enchanting realm of champagne, where every resounding pop of a cork heralds a moment of celebration, the legacy of a monk looms large. It's not because he "invented champagne" as many claim, but mostly because he did everything in his power to keep champagne from becoming effervescent. Prior to champagne's association with fizz, it was a still wine. The minuscule, effervescent bubbles we cherish today were once deemed a flaw. Dom Pierre Pérignon, born in 1640 just east of the Champagne region, joined the Benedictine Order at the tender age of nineteen. His tenur ..read more

Le Bondon - the ancestor of the bouchon Dom Pérignon's global acclaim today is sometimes attributed to his role in introducing effervescence to Champagne. However, some argue that his significant contribution actually lies in the introduction of cork stoppers to the Champagne region. Supposedly, this innovative practice allowed for the preservation and secure sealing of wine from the previous harvest, enabling the sale of effervescent champagne at a premium compared to the still wines produced by the abbey of Hautvillers. However, the concept of an elastic and impermeable cork stopper was init ..read more

Welcome to another exciting edition of our monthly Champagne City Guide, where we explore the world's finest places to savor the effervescent elegance of champagne. This month, we're delving into the vibrant city of Chicago, guided by none other than Philippe André, a true luminary in the world of wine and hospitality. Philippe André's journey as a second-generation Sommelier and restaurateur has spanned nearly two decades, making him an invaluable figure in the industry. He not only serves as the U.S. Ambassador for Charles Heidsieck Champagne but also holds the esteemed position of Private C ..read more

"Le Pressurage" or the art of pressing Champagne grapes is a critical step in the creating the world's most delicate wines. From the painstaking process of extracting white juice from red grapes to the use of traditional Coquard presses, no expense is spared to adhere to CIVC regulations. Looking deeper into the intricacies of this phase of the methode champenoise can shed light on the delicacy of the wine as well as its costliness. White juice from red grapes Only around 30% of all Champagne grapes are white (Chardonnay). So why is champagne mostly a white wine? Simply because of the delicate ..read more