Let’s talk about Champagne.

Rappers rap about it. Marilyn Monroe bathed in the stuff. James Bond drank it as his restorative after kicking ass. I could go on…

Champagne is the one beverage that is synonymous with elegance, power, prestige, and the good life. In America, Champagne is a celebration in a bottle, meant to be savored for special occasions. Nothing quite signals the start of a party like the sound of a popping cork.

But how much do you really know about this iconic sparkling wine? Here are five fun facts about Champagne you can share with anybody who will listen. Consider this article Thurstqueen’s helpful tip to help you break the ice at your next shindig — after popping bottles of course.

FACT 1: ONLY SPARKLING WINE FROM THE CHAMPAGNE APPELLATION CAN BE CALLED CHAMPAGNE

Champagne can only be called Champagne if it comes from the Champagne appellation in France. Any other type of bubbly is simply a sparkling wine. If you’ve purchased a bubbly wine from the Alsace, the Loire, or Burgundy, it is called a Cremant. Typically, these cremants are called, “Cremant de Loire,” “Cremant de Alsace,” or “Cremant de Bourgogne,” depending on where they’re from.

One of my little pet peeves is when people call sparkling wine Champagne when it’s not. This is probably my inner wine snob, and as much as I try to quell her, she comes out sometimes. Sorry.

The reality is I just get so excited when someone tells me they’re giving me Champagne because I expect it’s gonna be the good stuff, but when they pop out a bottle of Prosecco I just get a little disappointed sometimes. Not that Prosecco isn’t good, it’s just.. Well, let’s be real — it ain’t Champagne. So the next time you’ve got a bottle of Cava or something - tell people what it really is. Don’t tell them it’s Champagne, say, “I got us a bottle of Cava to kick things off,” or something.

To extrapolate this further, other sparklers from Italy such as Lambruscos and Franciacortas are also not considered Champagne. Sparkling wine from America is not Champagne, it is simply considered a sparkling wine. Cavas from Spain - though made in the exact same way as Champagne - are not Champagne. A Champagne can only be called Champagne if it’s from the Champagne AOC. Get the picture?

Within the Champagne region, the Comité Interprofessionnel du vin de Champagne, (CIVC) has a series of rules and regulations in terms of growing and winemaking practices that are allowed in order for a wine to be considered Champagne. Despite the fact that everybody wants their wine to be called “Champagne,” because well, status and demand of course.

A little Russian tussle over the bubbly stuff…

Interestingly enough, France and Russia are now in a little bit of an argument because Russia has tried to label their sparkling wine, “Champagne.” As of September, 2021, Russia signed a law saying that only Russian sparkling wines could be called, “Champagne,” and France could no longer call their bubbles “Champagne,” anymore in Russia — even if they were from the Champagne appellation. It was quite the power move.

A lot of producers are caving - because Russia and France have had a multi-century spanning relationship when it comes to Champagne. During the era of Napoleon, Champagne wasn’t really much of a thing in France. It wasn’t until the Widow Barbe Nicole Ponsardin Cliquot - behind the legendary Champagne brand, Veuve Cliquot — sold her champagne to the Russian marketplace that this sparkling beverage really began its meteoric ascent to stardom.

FACT 2: CHAMPAGNE IS COMPOSED OF THREE VARIETALS: PINOT NOIR, PINOT MEUNIER, & CHARDONNAY

The three grapes that are allowed in Champagne production are Chardonnay, Pinot Noir and Pinot Meunier. Chardonnay is typically used for creaminess and provides aromas of hazelnut and brioche. Pinot Noir is used for the structure and dimension it brings to the wine. The majority of the time, Pinot Noir contributes the aromas of berries to Champagne. Pinot Meunier typically adds fruitiness and provides floral aromas to the wine.

A Champagne composed of 100% Pinot Noir is called a Blanc de Noirs, and a Champagne composed of 100% Chardonnay is called Blanc de Blancs. There are some Champagnes that are composed of 100% Pinot Meunier, but they are extremely rare to find in the United States. Typically, you’ll see more Blanc de Blancs and Blanc de Noirs style of Champagnes in addition to regular blends.

FACT 3: CHAMPAGNE COMES IN A VARIETY OF STYLES, RANGING FROM SWEET TO DRY

In order to understand which types of Champagne you want to purchase for your drinking needs, it’s important to understand the different categories of Champagne. Champagne comes in a range of styles from Brut Nature with 0-3 grams of residual sugar per liter all the way to Doux, which has 50 grams plus per liter of Residual Sugar.

The term, “Brut” refers to the sweetness level in the process of making sparkling wine. Typically in the Champagne process, a liquor is added to the wine after the secondary fermentation process and with it, a little bit of grape must is added. There is sugar in the must, and this is important because Champagne is typically extremely acidic.

In America, we tend to gravitate to the drier, brut style of Champagne with less sugar, simply because most of us are not too keen on sweeter wines. With all that in mind, the Champagnes with more sugar in them do have their purpose, and here’s an interesting fact: not all of them taste that much sweeter. Stay tuned for the Pick of The Week to hear my thoughts on Champagne with higher levels of residual sugar.

FACT FOUR: CHAMPAGNE HAS 2 FERMENTATION PROCESSES

The process of making Champagne is an extremely complicated one. Not only does the oenologist - or winemaker - have to understand which grapes to use in the final blend, but they also have to take years into consideration as well.

For non-vintage champagnes, the oenologist could do a blend of a Chardonnay from 2011 intermingled with some Pinot Meunier from 2014 to get the final mixture just right.

In addition, Champagne needs to undergo 2 fermentation processes. The first fermentation process is called, Primary Fermentation. During this process, the sugars are converted into alcohol by yeast, in addition to producing ambient Carbon Dioxide. This is the same process for making wine. After the wines are made, a process known as assemblage happens. This is when the oenologist chooses which vintages and wines go in the final blend.

The Secondary Fermentation process happens when a mixture of yeast, sugar, and a bit of liquor are bottled with the final blend and sealed under a cork. The fermentation process kicks off again and it is during this process where the champagne gets its signature bubbles. The dead yeast cells sink to the bottom of the bottle and are removed through a process that is known as riddling.

Riddling is when the bottles are put in racks and slanted downwards, so that hazy and cloudy yeast can settle in the neck of the bottle.

The yeast eventually settles in the neck of the bottle, and the Champagne bottles are subsequently frozen in an ice bath. The next process is called disgorgement, where the crystallized yeast cells are subsequently removed, leaving the bottle of champagne crystal clear. After that, more liquor is added, the bottle is corked, and a wire cage is added to protect the cork.

Let the corks fly…

Did you know speed of a Champagne cork flying through the air averages about 25 miles an hour? I don’t know about you, but whenever I’ve popped a cork of Champagne, it feels like the corks are moving a lot quicker than that. Interestingly enough, the gasses inside a Champagne bottle are moving at the speed of sound.

FACT 5: CHAMPAGNE + ANYTHING FRIED = HEAVEN ON EARTH

Some people may consider my pairing suggestion to be an opinion, but within the wine community Champagne and fried food’s match-made-in-heaven status is an irrefutable fact.

The inherent richness of fried food practically demands bubbles. Any off-dry style of Champagne with just a kiss of sweetness also compliments the saltiness associated with foods like fried chicken, French fries, or fritters of any kind. The bubbles add a sort of palate-cleansing quality, with their minerality playing well to anything fried’s inherently salty nature.

Back when I was working in the biz, I knew many-a Somm who would throw Chicken & Waffle Champagne parties on New Year’s Day, and would look forward to this event 364 days a year. So the next time you’re indulging in some Chicken and Waffles, step it up a notch and bust out the bubbles - you’ll be sure to thank me later.

PICK OF THE WEEK: Lanson White Label Sec Champagne $25.99 @ K&L

I used to sell Lanson, and in my honest opinion, their champagne was one of the greater values around. This Champagne is the official Champagne associated with Whimbledon and has been since 1977. Though their black label is more well-known, I wanted to give the White Label some attention for this pick of the week, as I figure this awesome, under-hyped wine could use a little love.

Why choose a sec champagne over a dry one?

**Lanson Sec on the left,** **Drappier Brut Rosé** **- another great producer, slightly out of the Thurstqueen price range - on the right.**

Brut Champagnes are extremely dry, crisp and acidic. Most American palates lean towards dry and extra dry Champagne, but here’s the thing: even the dry ones have a little bit of sugar when dosed. The Lanson White Label Sec Champagne isn’t exactly noticeably sweeter on the palate, it’s still fresh and crisp, but what is lovely about it is the sugar enhances its drinkability.

Some Champagnes have such a crispness when they’re in that brut style, that it’s almost harsh. The Lanson White Label Champagne is soft and smooth, making it the perfect brunch or daytime Champagne. I used to drink bring this Champagne to pool parties, and it made me a lot of friends. Most wine drinkers didn’t even noticed the extra sugar level, they just thought it was super drinkable. There’s a certain versatility with a Sec Champagne in the sense that it pairs great with more delicate foods, like dessert or French toast. It’s the type of Champagne that makes you yearn for a second glass.

The next time you want a great value, casual daytime Champagne, consider the Lanson Sec.

CHAMPAGNE PAPI: 5 FUN FACTS YOU NEED TO KNOW ABOUT THIS SPARKLING BEVERAGE (THAT DON’T INVOLVE DRAKE)