Wine is the sublime product of fermentation, the process of breaking down fruit—typically grapes. As the grapes ferment, yeast consumes the natural sugars and converts them to alcohol (how it works).
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Julius Caesar might not have had sparkling wine, but when the Romans created the now-standard calendar that begins on Jan. 1, they celebrated with a toast. The tradition spread throughout Europe and then the colonies, and so when Champagne became the drink of choice for special occasions, it was only natural that it became the standard New Year’s Eve sip.
Italy’s best-known sparkling wine, Prosecco, has many similarities to Champagne. However, Prosecco performs its secondary fermentation in a different manner. Rather than taking place in the bottle using the French method, fermentation of Prosecco takes place in large, pressurized steel tanks, making it easier to produce on a large scale. The technique results in light, fresh flavors and plenty of bubbles.
Champagne’s prestige typically comes with a high price. So is it worth it? Professional wine judge Dr. Matthew Horkey invites a Champagne expert and a producer to a blind taste test to find out. The individuals try sparkling wines from across the world and do their best to sniff out (sip out?) which is the real-deal Champagne.
In the late 19th century, sparkling wine production took root in California before France began the fight to own the term “Champagne.” Many American winemakers already used it for easy recognition. The battle continued for over a century before reaching an agreement in 2005, stipulating that American sparkling wine couldn’t be labeled as Champagne unless the producer was already calling it such.
This video from wine educator Amelia Singer covers everything from grape to glass. She’ll walk you through pressing the fruit, fermentation, aging, disgorgement, and, of course, drinking.
After riddling, winemakers still need to dispose of collected sediment in wines. While this was once done by hand, the modern method of freezing the bottle's neck and removing the now-solid sediment is ubiquitous. In this short video, an enologist (wine expert) from California’s Halter Ranch vineyards explains each step of the mechanical disgorgement process, complete with footage from their production line.
Riddling involves storing Champagne bottles at an angle and methodically turning them in order to collect any sediment in the neck of the bottle. The technique—which was kept a strict secret—cut down on both time and waste, allowing the House of Clicquot to outsell its competitors for decades until word inevitably leaked and riddling became the standard.
Barbe-Nicole Ponsardin, better known as the Widow Clicquot, might not have actually invented Champagne, but her innovative approach to winemaking yielded many techniques still used today. Taking over her husband’s failing business after his death, the Widow Clicquot combined business savvy and innovative thinking to make the process easier, more efficient, and, most important, more profitable.
When Barbe-Nicole Ponsardin's husband died in the early 1800s, the Widow Clicquot (the word "veuve" means "widow" in French) took over the family's Champagne business—and turned it into the success it is today. She did so during a particularly unfavorable time for women in business.
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