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Some labels bear predicates such as ‘Grand Cru’ or ‘Premier Cru’. These descriptions are in no way a guarantee of quality of the Champagne. They merely relate to the quality of the Champagne. They merely relate to the quality of the grapes used in the making of the wine.

Extra brut/Brut sauvage/Ultra brut

This wine is very very dry. After degorgement, extra brut is solely topped up with the same wine and therefore contains virtually no residual sugar. Few people appreciate Champagne as dry as chalk.

    The Champagne district is the most northerly wine region of France, located some ninety miles northeast of Paris. The method of production for champagne is explainde here.

 Originally, the wines of Champagne were still. The cellar master at the Abbey of Hautvillers, a certain Pierre Pérignon (1639-1715), developed a system of blending, whereby the wines from different area in Champagne and made from different grape varieties, were blendend together. Although Dom Pérignon has been credited as being the inventor of sparkling Champagne, there is little real evidence to support this. There are claims that it was the English who put the sparke into imported Champagne wines, in the seventeenth century. On school of thought argues that warm weather caused the wine to undergo a secondary fermentation in the barrels in which it was exported.

 

  Champagne, the outstanding symbol of festivity, may only be produced in the Champagne region of France. No other wine from wherever else it is made inside France of elsewhere, may not use the prestigious name of Champagne. Champagne is an unparalleled wine.

The historic heart of Champagne is Reims, about 93 milles north-east of Paris. The geographical centre of the Champagne region is at Epernay, slightly south of Reims. Champagne is subdivided into four large areas: the Montagne de Reims, the Vallée de la Marne, the Côte des Blancs, and finally the Côte de Bar in the department of Aube, between Bar-sur-Seine and Bar-sur-Aube.