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CHAMPAGNE has just finished it's last grape-harvests of the century, which
will no doubt be the best for the last 10 years. Wine regions includes: Montagne
de Reims, the Vallee de la Marne and Cote des Blancs.
In order to overcome harsh weather conditions and reap the benefits of the
Champagne sub-soil, three types of vines are specially selected for their complementary
qualities:
- the pinot-noir - which gives body and strength
- the pinot-meunier - a black grape which endows freshness and youth
- the chardonnay - a white grape which contributes finesse and elegance.
Grape-picking begins at the end of September, about 10 days after the flowering
of the vine. The harvesting operations involve a wealth of special precautionary
measures found only in this area. Picking is carried out by hand only. The grape
bunches are examined one by one and green or damaged grapes are thrown away. A
maximum yield per hectare is fixed, ensuring the quality is not threatened by
an over-zealous search for quantity.
Pressing is done within hours following the harvest. The grapes are transported
with the utmost care, due to their fragility and placed in special wide and low-built
presses. The main-objective is to ensure that the juice obtained is not tainted
by the skin of the black grapes.
This operation must be carried out rapidly and according to clearly set standards.
4,000 kilos of grapes produce 2,666 litres of juice which can legally bear the
name of champagne.
2,666 litres are equivalent to 13 Champagne casks, each containing 205 litres.
Of these 13 casks, the first 10 are obtained in 2 or 3 rapid pressings. These
are called the "cuvee". Immediately after the pressing operation, the juice flows
into what is known as "cuve de debourbage" where it stays for ten or twelve hours,
allowing impurities to settle.
The juice is put into casks or vats, bearing the origin of the vineyard, for
the first fermentation which will transform the juice into wine. This fermentation
lasts several weeks. Then the wine is gradually clarified by repeated decantation
throughout the winter. With the arrival of Spring the rituals of Champagne making
begins by first preparing the cuvee, which plays an important role in achieving
a perfectly balanced Champagne.
According to principles that date back to the 17th century, the cuvee consists
of different blendings of still wines bearing the Champagne appellation. They
may come from a single vineyard, neighbouring vineyards or even from different
vineyards and different years. The objective is to achieve a perfectly harmonious
wine created in accordance with tradition
When the harvest is particularly noteworthy, the blending consists of using
only wines of that year in order to achieve a Millesime or vintage wine. Most
of the cuvees are made up of a combination of wines obtained from both black and
wine grapes. Nevertheless, Champagne can be made exclusively from white grapes,
in which case it is called a Blanc de Blanc.
Once the cuvee has been completed natural fermenting agents and a small quantity
of cane sugar are added in order to facilitate the second fermentation which takes
place in a bottle.
Catherine Thevenin, Director - FUGUES EN FRANCE A resident of France, Ms. Thevenin
has three passions -- wine, gastronomy, traveling. Formerly a gift and marketing
products purchasing agent and seminar coordinator for HewlettPackard France, she
started Fugues en France in 1994.
FUGUES EN FRANCE operate tours in Champagne for individuals and small groups
for any events: wedding anniversary, new Year Eve, they have a bilingual guide
who drives a minibus or a car to take you touring. note..They are also offer expert
advise selecting a good brand of champagne... Additionaly, Fugues en France organizes
individually tailored high-quality tours, seminars programs and services based
on the cultural themes of wine, gastronomy and nature.
Catherine Thevenin FUGUES EN FRANCE 10 rue du Bois Guillaume BP 134 91004
EVRY cedex France Email: fugues@club-internet.fr http://www.bonappetit-france.com
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