Champagne

A glass of Champagne, showing its characteristic bubbles.Template:Photo

Champagne is a sparkling wine produced in the French region of the same name. Because of its perceived scarcity and expense, its name has come to denote luxury, festivities, celebrations, and well-being. While other similar wines are produced throughout the world, such as Asti Spumante in Italy, they may only be called "Champagne" if they are produced in this particular region of France. The European Union has officially given Champagne "protected designation of origin" status (PDO), which restricts the use of its name within Europe. The correct spelling of the word in English is with a capital C.

Champagne is typically made as a white wine, but can also be rose. The bubbles are formed by the yeast, which makes carbon dioxide as a by-product of the fermentation. If stored in wooden barrels, the gas naturally escapes. However, Champagne is bottled before the fermentation process has completely used all the sugar in the wine (taking advantage of a slowing of fermentation during the cold winter months to perform the bottling). The second stage of fermentation occurs inside the bottle, which does not allow the gas to escape, crating a sparkling wine. The pressures caused by the production of the gas means that the wine must be stored in specially designed, high strength bottles. These distinctively shaped bottles are stoppered with over-sized corks, allowing the bottle to be opened by hand without use of a cork screw. A wire cage is placed over the cork and tightened to the bottle neck to secure the cork. The top of the bottle is then usually covered with foil.

A bottle of Veuve Clicquot Champagne.Template:Photo

Uncorking, serving and drinking champagne

Although popular culture celebrates the loud popping sound which can accompany the opening of a bottle of champagne, some care is required when opening a bottle of champagne, as the high pressure within the bottle can cause the cork to fly out at high speed. Deaths have been recorded as a result of such free flying corks and eye injuries are not infrequent. The correct way to open a bottle is to remove the wire cage first. The with the top of the cork firmly grasped in the palm of your hand, and the bottle pointing well away form anyone, twist the cork within the bottle neck. The pressure inside the bottle will push the now loosened cork out and your firm grip with prevent the cork becoming a dangerous projectile bouncing off the walls and ceiling. Care should be taken not to shake the bottle prior to opening. If a bottle is accidentally shaken, it should be left to settle for some time before uncorking. If a foam spray is desired, this can be achieved by shaking the bottle after it has been uncorked, not before. Popping and foaming are considered declasse at formal occasions. This method is the most traditional.

Alternatively, there is a method known as sabering, in which a sabre is used to cleanly "slice" off the top of the champange bottle. The force produced by the champagne upon its opening is exerted in such a way that the cork, glass ring, and any fragments or shards of glass that result are blown clean away at approximately 100 psi. Sabrage should not be attempted unless one is an expert.

There are several caveats that must be taken into consideration:

• the bottle type; some bottles of champagne do not sabrate as well as others (the density and thickness of the glass is critical)
• type of seal; a screw-top or rubber cork may result in bottle integrity failure

Champagne is served in special glasses; a cup was once the usual glass and is still the glass most often associated with champagne, particularly at weddings and other social occasions, but the among afficionados the flute has overtaken the cup in popularity.

History of champagne

Wine has been produced in the Champagne region of France since before there was a France. After his conversion to Christianity, Clovis, King of the Franks, was anointed with wine from the Champagne region on the Christmas night of 496. However, it was not until near the end of the 17th century that the wine got it's sparkle. It was at this time that at this time that bottling wine came into fashion. The advanced technology required to produce the high strength bottles was a English invention. This has lead some people to suggest that it was the English, and not the French, who originally produced champagne style wines. However, this claim is disputed.