Sparkling Wine

Champagne is one of the coldest and most northerly winegrowing regions in the world, which is why it is so well-suited to the production of sparkling wine. The grapes of Champagne, which barely ripen by most regions’ standards, are picked at high levels of acidity, which is essential in sparkling wine production. Summers are cool and winters can be quite cold and snowy, with no protection from storms out of the north.

Most of the Champagne region has a unique soil based on limestone subsoil and rich in chalk. This unique soil allows the vine roots to dig freely and deeply and has the ability to retain moisture, while at the same time allowing the excess water to drain away. The high levels of chalk also keep the soil at a somewhat constant temperature throughout the year. Most of the grand cru villages are situated on soils rich in chalk. The chalky soil of the area also allows for the miles of cellars that have been dug deep into the soil over the centuries. These cellars are used to store the bottles of developing Champagne at the perfect temperature and humidity level.

The Côte des Bar lies on top of a ridge of soil known as Kimmeridgian clay. This is a chalky soil—formed by microscopic shellfish from an ancient sea that formed the Paris Basin—mixed with clay. This soil extends to England’s “white cliffs of Dover” and Salisbury Plain. Its characteristics include high water-retention capacity, heat retention, and heat reflection; when heat is reflected back onto the vine, it helps to optimize its ability to reach phenolic ripeness.

Champagne is almost always made from one or more of the three main permitted grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. The region does allow the use of four other grape varieties: Pinot Blanc, Pinot Gris, Petit Meslier, and Arbane.

While quite obscure, these grapes are appreciated by some producers and are sometimes used in wines that emphasize the uniqueness of these grapes.