Champagne wine region

Geography and climate

The Champagne province lies near the 49th parallel, at the northern limits of wine cultivation. The mean annual temperature of 10 °C (50 °F) makes full grape ripening challenging, though surrounding forests help stabilize temperatures and retain soil moisture. Cool conditions produce high acidity in the grapes, ideal for sparkling wine. The mean July temperature is 18 °C (66 °F), and average annual rainfall is 630 mm (25 inches), with 45 mm (1.8 inches) in September.

Growers must guard against fungal disease and early spring frost. Ancient oceans left chalk subsoil deposits 70 million years ago; earthquakes over 10 million years ago pushed belemnite fossils to the surface, creating belemnite chalk terrain. This chalk absorbs heat by day and releases it at night, provides good drainage, and contributes to the lightness and finesse of Champagne wine. The Aube area is an exception, with predominantly clay-based soil. Chalk is also used to construct underground cellars for bottle maturation.

History

The Carolingian reign brought prosperity to Champagne, beginning with Charlemagne encouraging vine planting and continuing with the coronation of his son Louis the Pious at Reims. The tradition of crowning kings at Reims enhanced the reputation of local wines. The Counts of Champagne ruled the area as an independent county from 950 to 1316; in 1314, the last Count became King Louis X of France, and the region joined the Crown territories. Champagne's location as a crossroads for military and trade routes made it vulnerable to devastation.

In 451 A.D., near Châlons-en-Champagne, Attila and the Huns were defeated by an alliance of Romans, Franks, and Visigoths. During the Hundred Years' War, the land was repeatedly ravaged. The Abbey of Hautvillers and its vineyards were destroyed in 1560 during the War of Religion. Conflicts continued through the Thirty Year War and the Fronde Civil War.

Peace returned in the 1660s under Louis XIV, allowing advances in sparkling wine production. The region's wine reputation dates to the Middle Ages: Pope Urban II (ruled 1088–1099), a native Champenois, declared the wine of Aÿ the best in the world. The poet Henry d'Andeli's La Bataille des Vins rated wines from Épernay, Hautvillers, and Reims among Europe's best. Popes and royalty, including Pope Leo X, Francis I of France, Charles V of Spain, and Henry VIII of England, owned vineyard land in the region.

A batch of wine from Aÿ received in 1518 by Cardinal Thomas Wolsey is the first recorded export of Champagne wine to England.

Classifications and vineyard regulations

In 1927, the viticultural boundaries of Champagne were legally defined into five districts: Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne. By 2008, this area covered 33,500 hectares of vineyards around 319 villages, with 5,000 growers making their own wine and 14,000 selling only grapes. The districts produce grapes of varying characteristics blended by Champagne houses. Pinots from Montagne de Reims on northern slopes add high acidity and delicacy; those on southern slopes add power.

Vallée de la Marne's southern slopes yield the ripest, most aromatic wines. Côte des Blancs grapes contribute finesse and freshness, with the Côte de Sézanne offering similar but slightly less distinguished traits. In 1941, the Comité Interprofessionnel du Vin de Champagne (CIVC) was formed to protect Champagne's reputation, set regulations, and monitor production. Champagne is the only region permitted to exclude AOC from its labels.

The CIVC rates villages each vintage: Grand Cru vineyards receive 100% rating, Premier Crus 90–99%, and Deuxième Crus 80–89%.

Production other than sparkling wine

Non-sparkling still wines from the region are sold under the appellation Coteaux Champenois, and a rosé appellation exists as Rosé des Riceys. The regional vin de liqueur is Ratafia de Champagne. Production of these wines is very small because sparkling Champagne is far more profitable. Marc de Champagne is made from pomace, a by-product of grape pressing, so its production does not compete with that of Champagne.