Food Section

Break Open the Bubbly

Champagne turns any occasion into a celebration—open a bottle and toast to the future

Add a touch of class to all the festivities that surround your wedding day by serving champagne, the drink invented in the 17th century by Dom Perignon, a Benedictine monk. Champagne transforms every occasion into something special. Before the two of you decide on a particular champagne for your wedding, there are several things you should know.

The basics

The name Champagne on a label refers to the sparkling wine produced in the Champagne region of France by the mthode champenoise (described below). Although many countries produce sparkling wines, through international agreement they must use another name. Since the United States didn't sign this agreement, you will find sparkling wines from New York and California called champagne.

Sparkling wines also are made in Spain, Australia, South America, Russia and many other areas.

Vins mousseux are a variety of sparkling wines produced outside the Champagne region, many from France's Loire Valley. Mousseux simply means foamy or frothy. In Italy, dry sparkling wine is callled spumante, and sweeter wine is known as asti spumante. And, in Germany, sekt means sparkling wine. Most sekt is made by the bulk process, and is often finished fairly sweet.

Champagne Methods

There are three different approaches used to make sparkling wine:

The methode champenoise is the traditional and most expensive method, and is obligatory in the Champagne region. It consists of creating a blend of the base wine and bottling this with a small amount of sugar and yeast, which causes a second fermentation to take place in each bottle. During this second fermentation, carbon dioxide forms; since this gas is trapped in the bottle, bubbles form. So, the champagne is created and aged in the same bottle you buy; it never leaves the bottle until you pour it.
The transfer process is the second approach. It takes less than two years to complete. The wine undergoes a primary and secondary fermentation in the bottle and then is emptied into a pressurized tank for filtration and rebottling.
The bulk, or Charmat, process is the one by which most of the world's wine is created. The base wine is poured directly into tanks holding thousands of gallons. The second fermentation takes place in the tank; the sparkling wine is filtered and bottled, and the finished product can be in stores within weeks.

The Taste Test

Champagne's taste varies according to the particular grapes used, added sweeteners and the process employed in production. The amount of sugar used in the formula determines the degree of sweetness in the finished sparkling wine. Sweetness will be an important consideration in your decision to serve the sparkling wine alone or as a companion to different foods.

Brut is the driest of them all (no perceptible sweetness) and is excellent as an aperitif.
Extra dry is slightly sweet and is best served with a main dish or dessert.
Sec, demi sec and doux are very sweet and are perfect with desserts.

Be certain to choose your sparkling wine carefully. Brut champagne often tastes bitter when drunk with a sweet dessert such as wedding cake. However, when served with particular desserts, such as fruit-based ones, a dry champagne can be ideal. If you have a question about which champagne to choose, ask your local wine dealer.

That Was a Good Year

Virtually every champagne firm makes several varieties of wine. What should you buy? Nonvintage champagne is generally moderately priced and the most versatile. It is blended from the grapes of many vineyards, several successive pressings and wines held in reserve from previous vintages. It can be served as an aperitif, throughout a meal or at any time of the day or night.

Vintage champagne is a bit more expensive than nonvintage, ranging from moderately priced to expensive. Only certain years of exceptional growing and harvesting conditions are designated vintage. Vintage champagnes are made from a blend of black and white grapes from different vineyards. It is then aged not less than three years, but is engaged in an ongoing process for five years. The year of the harvest is shown on the label.

Prestige cuvee is the "best of the best" (also the most expensive), and should be reserved for only your most special moments! It is a luxurious wine made from the first pressing of the grapes, and is aged even longer than other fine champagnes. Each producer strives for a balanced champagne of the finest quality, coupled with a high style of presentation. These premium bubblies may be blanc de blancs or rose. They also may be vintage or nonvintage. And the shape of the bottles is usually different from the traditional champagne bottles. Often they are replicas of 18th-century, hand-blown glass bottles, or wine decanters packaged in handsomely decorated paper, wood or tin boxes for gifting.

Color: A Matter of Choice

Rose champagne derives its rosy color from the pigmentation in the skin of the black grapes used to make it. The fact that pink champagne is the most difficult sparkling wine to produce explains why it is more expensive than golden champagne. Since rose champagne can be flowery and delicate, or full-bodied and robust, it can be served with any menu at any time! It is available in nonvintage, vintage and prestige cuvee.

Blanc de blancs is a blend made from only white chardonnay grapes. It may be vintage, nonvintage or prestige cuvee champagne.

How Much to Buy

When deciding how much champagne per person, allow four generous champagne glasses per standard bottle. For a toast or dessert, allow one glass per person. For cocktails or as an aperitif, you may need two. One-half bottle per person should be sufficient for an entire evening.

The Big Chill

The best cooling method is to place the unopened bottle in a wine bucket that is half filled with ice and water for 30 minutes. To keep several bottles chilled, place the champagne in a large tub or container, spread plenty of ice cubes around the bottles and fill with cold water. Carefully wipe each bottle before serving to prevent slippage.