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LifeStyle - Gourmet
Wine of the Devil: Champagne
Text: Bingul Gundas
One of the most exclusive drinks in the world, it is manufactured in many countries. However don't be tricked into thinking that every sparkling wine is labelled "champagne". For a bottle to carry this illustrious name, its grapes have to be grown in the Champagne region of France. According to the grapevine, it was invented in 1676 by Dom Pérignon. Surprised to see that some of the wine they bottled after the previous year's vintage had popped its corks in the spring, denizens of Champagne nicknamed the libations "vin diable" or "wine of the Devil". It was Dom Pérignon who noticed the bubbles and decided he had a new type of wine on hand. This required thicker glass bottles. What to do with the popping corks? Wire them to the bottles. Voilà, would you care for any "vins de Dom Pérignon" ?

Champenoise method
In short, champagne is white wine that has been put through a second fermentation process, one that is rather painstaking. Although Dom Pérignon is credited as being the godfather of "méthode Champeniose" it took a full 200 years to perfect the process.

Label of quality
Prior to each vintage, the vintner receives an "échelle de crus", or a value for his harvest. Champagne made out of 100% cru is named Grand Cru, whereas the yield receiving a mark between 90-99% is classified "Premier Cru". Only 17 villages in the region have a Grand Cru status.

Depending on its sugar content, champagne is labelled extra-dry (sec), dry, semi-dry and sweet. Ranging from aperitif to digestive to go with everything from hors-d'oeuvres to dessert. Europeans who trust their palate and wallet insist on Bolinger or Krüg, while sophisticated Americans call for "Fleur de Champagne" which means Perrier-Jouet. In fact, the choice is all a matter of taste.

Here are some other "super stars" : "Louis Roederer", "Vueve Cliquot- Charles Heidsieck", "C.H. Mumm/Cordon Rouge", "Pol Roger", "Pommery", "Taittinger" and "Moet et Chandon"...

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