Champagne

Where is Champagne made?
True Champagne is made only in the Champagne region of northern France, just northeast of Paris. In France, only wines made in this region can be called Champagne. While the process used to create Champagne can be undertaken anywhere, the climate of this region is exceptionally suited to creating the crisp, acidic wines used to make this sparkling wine. U.S. producers have borrowed the name Champagne, and frequently use it on labels, but these wines cannot be compared to the ones from France.

What grapes are used?
Pinot Noir, Pinot Meunier (both reds), and Chardonnay (white).

Should Champagnes be aged?
Champagne is meant to be used when it is shipped. You may be able to keep it for a few years, but it will not improve

What are some brands to look for?
Bollinger, Krug, Moet & Chandon, Mumm, Roederer, and Tattinger

Money is no object. What Champagne should I buy?
Dom Perignon (about $100/bottle)

What's the correct temperature for Champagne?
Refrigerator temperature is about ideal. Champagne is generally served colder than other wines, but U.S. tastes tend toward having wines colder than the norm.

How do I open the bottle?
1. Remove the foil covering the cap.
2. Remove the wire cage that surrounds the cork. (Don't point the bottle at anyone. The cork is under quite a bit of pressure)
3. Remove the cork gently, working it back and forth. The internal pressure will push the cork out. Try to bleed the excess gas off rather than letting the cork fly out, since an immediate release of pressure will cause many bubbles to come out of solution, spilling the wine all over. While dramatic, this wastes wine, makes a mess and causes the remaining Champagne to go flat sooner.

What kind of glass should I use?
Tall, narrow, tulip glasses are  preferred. Avoid the traditional shallow, broad Champagne glass. The wine goes flat too quickly.