The Champagne region is located in northeastern France. Unlike many southern wine regions, the microclimate here is cool enough to create the perfect conditions for producing great sparkling wines. Slow ripening is necessary to maintain a high acidity level in the grapes.

Champagne is an incredibly versatile wine and can be paired with many different dishes. More than you might think.

Champagne can, of course, be enjoyed as an aperitif, but due to its high acidity and bubbles, which help cleanse the palate and create balance, Champagne is actually very well-suited to a wide range of foods. It can accompany everything from seafood, oysters, sushi, and classic fish dishes to white meats, intense sauces, and cheese. Find the bottle for your next special occasion on one of the Champagne auctions here on the marketplace.

Quality Champagne can be stored for many years, as long as it is stored correctly at a constant temperature and away from light and vibrations. The flavors change character over time and if you haven't experienced mature Champagne yet, let us just say that aged Champagne is something truly special.

Champagne is a type of sparkling wine that can only be produced in a specific region in France using a special method called the "traditional method" or "Champagne method." The same principles apply to other types of sparkling wines. Their names often indicate a geographical origin or specific affiliation, such as Prosecco from Prosecco in Italy or Crémant from regions like Loire, Burgundy, or Alsace in France.

Winston Churchill was known to be a great admirer of Champagne. His favorite was from the prestigious producer Pol Roger. Churchill was actually known to have a close relationship with the brand. He was often seen with a cigar in hand and a glass of Pol Roger Champagne by his side. It is said that he was so fond of Pol Roger that he even drank it during the war, believing that it helped boost his morale and optimism.

Pol Roger has also expressed their gratitude and honor for Churchill's preference by creating a special dedicated cuvée known as "Cuvée Sir Winston Churchill," launched in 1984. This cuvée remains one of Pol Roger's most famous and prestigious Champagnes.

Although Winston Churchill had a preference for Pol Roger, it's worth noting that he also enjoyed Champagne from other prestigious houses such as Dom Pérignon and Krug.

James Bond is known for his sophisticated and refined taste, and he has a well-known preference for Champagne. In most James Bond films, he is seen enjoying Champagne from Bollinger. Bollinger is a large and respected Champagne producer known for high quality, with a long family history. It is said that James Bond's favorite Champagne from Bollinger is "Bollinger RD" (Récemment Dégorgé), an exclusive and well-matured Vintage Cuvée that spends many years in the cellar before being released.

Champagne should be served cool but not ice-cold. A temperature between 8-10 degrees Celsius (46-50 degrees Fahrenheit) is ideal to highlight both flavor and bubbles.

The Champagne Method, also known as the traditional method or méthode champenoise, is the specific production method used to make Champagne. This method is crucial in creating the unique qualities and characteristics that Champagne is known for. Here is a description of the Champagne Method:

• Harvest and Pressing: The grape harvest for Champagne usually takes place in early autumn. The three grape varieties – Chardonnay, Pinot Noir, and Pinot Meunier – are carefully picked to ensure optimal quality. After the harvest, the grapes are gently pressed to extract the juice, which forms the basis of Champagne.

• First Fermentation: The juice from pressing undergoes the first fermentation, where natural yeast cells convert the sugar into alcohol. This process typically occurs in stainless steel tanks or oak barrels. The result is a base wine with relatively low alcohol content.

• Blending: Depending on the desired wine, the producer may choose to blend different wines to achieve the desired style and flavor. This process is called blending or assemblage. By combining wines from different grape varieties, vineyards, and vintages, the producer can achieve a delicate balance of freshness, complexity, and characteristic aromas.

• Second Fermentation: After blending, a mixture of sugar and yeast (liqueur de tirage) is added to the base wine. This mixture is then bottled, sealed with caps, and the second fermentation occurs in the bottle. The yeast converts the sugar into alcohol, and carbon dioxide, a byproduct of fermentation, becomes trapped in the bottle, creating the characteristic bubbles in Champagne. The bottles are aged for an extended period, typically at least 15 months, allowing for the development of complexity and aromas. This is achieved through a process called autolysis, during which the wine rests on the dead yeast cells (lees) in the bottle for an extended period. This maturation period, known as aging on the lees, can last for several years.

• Riddling and Disgorging: After the second fermentation and autolysis, the yeast must be removed from the bottles. This is accomplished through a process called riddling, in which the bottles are placed in a special position and gradually rotated. This causes the yeast to collect in the neck of the bottle. During disgorging, the neck of the bottle is frozen, and the cap is removed. The pressure in the bottle ejects the frozen "yeast plug," leaving only the clear wine behind.

• Dosage and Corking: After disgorging, the sweetness level of the Champagne is adjusted by adding a mixture of wine and sugar known as dosage. While not mandatory, this step can influence the sweetness and style of the Champagne, with variations ranging from extra brut (very dry) to sec (sweet). After dosing, a cork is placed in the bottle, and the final cork is secured with a wire cage to ensure a tight seal and preserve the bubbles.

• Maturation and Aging: After corking, the Champagne continues to mature and "come together" – the wine can still develop in the bottle for many years, even though it is no longer in contact with the dead yeast cells.

• Tasting and Bottling: When the producer determines that the Champagne has reached the desired level of maturity, the bottles are sent for tasting, where the wine is carefully evaluated. After approval, any unwanted particles are removed, and the Champagne is finally bottled and ready for sale and enjoyment.

The Champagne Method is a time-consuming and complex process that requires meticulous care and expertise. This method contributes to creating the fine bubbles, complex flavor profiles, and luxurious character that Champagne is renowned for. It is this process that makes Champagne a unique and sought-after wine worldwide.

Has all this talk about Champagne and the Champagne Method made you thirsty? Don't hesitate to explore the opportunities to place a bid on one of the current Champagne auctions here on the marketplace.