Champagne and Sparkling Wine

Are you confused about all of the terms that are used to describe champagne and sparkling wines?

CHAMPAGNE VERSUS SPARKLING WINE

In many European countries, the term “champagne” can only be applied to the bubbly wines made in the Champagne region of France produced under the methode traditionnelle, or the traditional method. All other wines that have carbonation are referred to as sparkling wines and are labeled under different names. For example, sparkling wine made in the Burgundy region of France is called Cremat while sparkling wines from Italy are called spumante.

It is a little more confusing in the United States. The reason that the term “champagne” in Europe is restricted to the bubbly made in the Champagne region of France is because the term is protected by law, specifically to those countries that signed the Treaty of Versailles that ended World War I. While President Woodrow Wilson signed the Treaty, the Treaty was never ratified by Congress. So, champagne can be used as a semi-generic name, or a name that refers to a wine designation, in the United States.

Today, many wine producers in the United States prefer to use “sparkling wine” rather than “champagne” because the quality of these wines has improved to a point where the producers feel that the appellation, or name of where the grapes were grown and the wine was made, is more advantageous to selling their product than the word “champagne.”

BLANC DE BLANC, BLANC DE NOIR, AND ROSE

Champagne and sparkling wines are typically made from three different grapes, Chardonnay, Pinot Noir, or Pinot Meunier. A blanc de blanc is made from the white Chardonnay grapes. Blanc de noir is made from red grapes, although the wine does not have a red color. Rose sparkling wines are made with juice that includes the skins of the grapes for a period of time, as it is the skins of red grapes that give red wine its color, or some red wine is blended into the mixture to achieve the correct color and taste.

DOUX TO BRUT

Sec, demi sec, dry, and brut all refer to the amount of sugar that is added to champagne or sparkling wines after the second fermentation but before the final corking. The sweeter the sparkling wine or champagne is, the less dry it is.

• Doux: Sweet – Over 5% Sugar. Desert Wine.
• Demi-Sec: Half Dry – 3.3% to 5% Sugar. Desert Wine.
• Sec: Dry – 1.7% to 3.5% Sugar.
• Extra Sec or Extra Dry: Extra Dry – 1.2% to 2% Sugar.
• Brut: Very Dry – Less than 1.5% Sugar.
• Extra Brut: Very, Very Dry – Less than .6% Sugar
• Brut Nature or Brut Zero: Very, Very, Very Dry. No sugar added.

VINTAGE VERSUS NON-VINTAGE

“Vintage” means that the sparkling wine or champagne has been made from grapes from one harvest. Non-vintage champagnes combine grapes from different harvests. Vintage champagnes are much more expensive than non-vintage sparkling wines.

TYPES OF CHAMPAGNE PRODUCERS

There are abbreviations on champagne bottles that will help you learn more about how the wine was produced.

• CM (Cooperative de manipulation): Members of a cooperative pool their grapes together to make champagne.
• MA (Marque auxiliaire or Marquee d’acheteur): The champagne is made and then sold under a brand name that is not related to the producers.
• ND (Negociant distributeur): These companies buy and sell champagne as brokers.
• NM (Negociant manipulant): These companies do not grow grapes themselves, but purchase grapes to make champagne.
• RC (Recoltant cooperateur): This wine is made by a cooperative member who uses champagne made by the cooperative but markets the champagne under the member’s name.
• RM (Recoltaant manipulant): A company that grows its own grapes and then makes its grapes into champagne.

~Laura Evans Staff Editor

Laura Evans is a freelance writer living in Southern California.

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