Organoleptic characteristics: The Champagne wines do not share all the same characteristics, but differ depending on the areas of production and of the grapes used. For example, in the areas where Chardonnay prevails, we will obtain delicate, aromatic, elegant Champagne. Where there is a predominance of Pinot Noir the result is a rather very strong and intense wine, with character and structure. In the areas of the Pinot Meunier Champagne will instead be characterized by aromas and hints of fruit. Champagne also differ in color, which can be bright yellow or pink. Historical-cultural information and curiosities: Champagne was created early in the seventeenth century thank to the Benedictine abbot Pierre Pérignon. According to a first hypothesis, the monk erred during vinification, and sparked some bottles in aging: from here he would discover the "prise de mousse". According to another version, the winemakers of the time put the wines produced with Pinot in bottles rather than into barrels, as they aged badly, but at their openness they inevitably exploded. Another version says that the abbot wanted to spice the wine in the bottles by putting flowers and sugar in the bottles, and when he uncorked the bottles discovered that foam was produced. Whatever the exact version is, Pierre Pérignon realized that the arising of the foam was due to a secondary fermentation of the wine, and decided to perfect the technique. Today Champagne is known throughout the world as a symbol of celebration. Serving suggestions: Champagne is great with fish dishes (according to tradition, it accompanies the oysters), main courses of white meat with vegetable side dishes, not too elaborate first courses. It is also consumed excellently as an aperitif accompanied by appetizers, and, of course, is a wine for toast for all occasions. Production area: The production of Champagne is made of four departments of France: Marne, Aisne, Seine et Marne and Aube. Production techniques: Champagne wines are vinified according to the champenoise method (known in Italy as "classic method"): the spring following the harvest grapes are assembled. These are then joined to a part of Champagne wines of the previous year, which are then added to the yeasts which absorb sugars, and then release carbon dioxide. As a result of this process begins the maturation of wine (15-36 months). Then starts the phase of aging, which occurs due to the expulsion of yeast residue. Vines that are allowed to produce it: The main grape varieties with which Champagne are produced are: Pinot Noir, Pinot Meunier, Pinot Blanc, Petite Meslier, Arbanne and Chardonnay.
