It is no surprise I enjoy sparkling wine and I like many people, splurge on a bottle of actual Champagne to celebrate very special occasions. I like to think I can tell the difference between a bottle of sparkling wine and Champagne, so what better way to test this out than going on an actual tour of the amazing wineries in Champagne, France?
In my last blog post, I explained all the things I learned and the fun that I had touring all the vineyards and wineries in Burgundy, France. Little did I know that the process for making Champagne is equally as complicated as the process for making Burgundy wine but for different reasons. It is a wonder how the bottles of the precious elixir actually survive!
Before I get in to my trip to Champagne, I just want to share a little thing I learned while I was researching the region. So, one thing that makes the area of Champagne unique in French wine country is the soil -- it is so poor that it makes the vines thrive (I know it doesn’t seem to make sense, but it is true). It also rains in Champagne an average of 250 days out of the year which also plays in to producing these beautiful vines with amazing fruit. So now that I’ve set the scene, let’s head over to Champagne!
We took the train to the town of Reims and enjoyed some sightseeing in this lush beautiful region of France. We stopped briefly to look at the stunning Notre Dame Cathedral of Reims. This Gothic style church is over 800 years old and is where the kings of France were crowned. A lovely statue of Louis XV (The Beloved King) stands in the main square. You can see the church in the background behind him.
Our first winery stop was at Tattinger. Here we were given a brief history lesson about Champagne making. The Romans started the first vineyards in Champagne and then churches owned them with the monks producing the wine. Champagne was actually created by accident – the bubbles we all love NOW were considered faulty in the beginning! Can you believe that?
We then proceeded down to the VERY cold cellars where the bottles were stored. Make sure you bring a coat (I was happy I did) when touring the storage caves and cellars in Champagne. It was basically like walking through the freezer section of the grocery store, but with the whole grocery store being a freezer section. So, make sure to bundle up when you’re going down to the cellars and storage caves because it gets cold. After walking through what felt like the Arctic, we popped back up in to the warmth for some tastings (my favorite part). I had never had the Grand Crus selection before, but let me tell you, it was so delicious!
We were then off to the town of Epernay, the capital of Champagne. We visited the Janisson Baradon (a small boutique winery) tasting room after a very quick lunch (food was not a priority this day for obvious reasons). I definitely recommend a stop at a tasting room as part of your tour. It was a really nice break from all the standing. Being able to relax in a large cozy chair while enjoying the five tastings offered at this boutique winery room made all the difference. My favorite here was a very nice Brut. Fun fact: the British created the drier version of Champagne called Brut, as the earlier Champagnes were very sweet. It’s safe to say, we were very energized and ready to go after this nice little break.
Our next stop was to visit the Abbey of Hautvillers -- a charming working church where the monk Dom Perignon spent much of his time. In fact, he is buried in a tomb at the foot of the alter. Many believe the monk Dom Perignon invented Champagne, but he actually didn't. He was crucial however in making advancements in the Champagne making process. Moet Chandon now uses Dom Perignon’s name for their vintage Champagne line.
Our final tour and tasting was at Moet & Chandon. This place had an elegant vibe from the moment we stepped in. Our tour guide was dressed impeccably with a heavy wool cape (remember the cellars are COLD). We headed downstairs and she gave an explanation about storing the bottles and even more history about the Champagne making-process. The cellars here were very beautiful but we were all getting cold … and, we were all ready to taste the Champagne. More delicious tasting followed and so the delightful day came to a close.
I still have not set up a blind taste test to determine if I can actually tell the difference between sparkling wine and Champagne but I do know that I had an incredible day learning about the process of making it. Cheers to that!
PS - Please note that the grape I am tasting is a “reject” as the picture was taken after the harvest – and it was full of seeds and bitter. They do not taste like table grapes but somehow magically transform into a delicious drink – and thank goodness for that!
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