Champagne SVG is a sparkling wine produced in the French Champagne region from established grape varieties by the method of secondary fermentation of bottled wine. The name of the beverage comes from the name of the Champagne province, where the region is located. Although the term “champagne” is often used by sparkling wine producers in many countries and localities (e.g. California, Canada and Russia), it is only appropriate to use it in relation to wine produced in the Champagne province. Under the aegis of the “Comité Interprofessionel du Vin de Champagne” (Comité Interprofessionel du Vin de Champagne SVG), a comprehensive set of rules and regulations for all wines from the region has been developed. These rules are designed to ensure the production of high quality wines. The rules identify the most appropriate places to grow grapes and the most suitable grape varieties. Although the Code permits the use of 7 different grape varieties in the production of grapes, the vast majority of champagne is produced as mono-sort or assembly champagne of the three most famous: chardonnay, pinot noir and pinot meunier. A fairly long list of requirements is also defined for the main aspects of grape growing. Among these rules: pruning of the vine, vineyard yield, degree of pressing of grapes, the minimum period of maturation on the sediment. Only if the wine meets all these requirements can the bottle be called “Champagne”. The rules developed by the committee of champagne wines are approved by the French National Institute of Appellations of Origin (INAO).
Champagne SVG Origin and history
Wines from the Champagne region were known before the Middle Ages. There were church vineyards and monks making wine for use in the sacrament of the sacrament. The anointing of French kings traditionally took place in Reims. Champagne wine was part of the coronation festivities.
The kings valued sparkling, light and invigorating wines and sent them as a token of respect to other European monarchs. In the 17th century, non-sparkling wines were favoured at festivities in European countries. The British were the largest consumers of champagne and also consumed a lot of sparkling wines.
The first commercial sparkling wine was produced in the Lima region of Languedoc around 1535. It was not here that it was invented; it is not known who made it for the first time, although the British make very well-founded statements in this regard. It should be noted that many have contributed to the history of Champagne SVG. Contrary to legend and popular belief, the French Benedictine abbey monk Ovillard Pierre Perignon, who lived in the 17th century, did not invent champagne, although it is known that he made many improvements in the production of this drink, In particular, he discovered the secret of blending, juice compounds of different grape varieties, and began to pour wine into bottles with plugs from the bark of cork oak, which allowed to retain carbon dioxide, which had previously exploded in barrels.
In the abbey next door to Owiller, it was noticed that dark glass bottles explode less frequently, but only in 1800 did the pharmacist François of Chalon come up with a modern bottle, which also takes into account the thickness and shape, not just the color of the glass. At the beginning of the XIX century. the widow of the winemaker, who later became a famous Madame Clicquot, eliminated another significant shortcoming of Pierre Perignon: her master Antoine Miller developed the technology of “remuage”, so that the champagne became crystal clear.
The decisive breakthrough was made by the winemaker Victor Lambert, who developed the fermentation technology in 1874, transforming malic acid into lactic acid. This led to the appearance of the Brutus, a very dry champagne, which soon became the most popular variety in the world. And the specialists of the Laurent-Perrier winery went even further and released the extra-broot, the super-Dry Champagne SVG.
Around the end of the 17th century, the method of producing sparkling wine became known in Champagne at the same time as special production procedures (soft squeezing, dosing…) and stronger bottles invented in England, which could withstand additional pressure. Around 1700, sparkling champagne was born.
The British loved the new sparkling wine and spread it around the world. “Brutus, a modern champagne, was made for the British in 1876.