Champagne has a long history of representing some of the finest wines on earth. However, despite its reputation as the beverage of choice of the rich and famous, anyone who appreciates sparkling wine can enjoy . All it takes is some knowledge and planning.
Instructions
1. Do your homework. True champagnes come only from the Champagne region of France. A champagne takes its name from the house that produced it, such as Krug or Moet et Chandon. Each house makes different "marques," or brands, of champagne.
2. Understand the definition of "vintage." Excellent champagnes can be vintage or nonvintage. A few characteristics set vintage champagne apart. Vintage wine is produced during a year that yielded a superior grape harvest. Therefore, vintage champagne is already a superior wine when young. However, vintage champagne improves significantly with age, its character evolving to include more complex secondary aromas such as toast, nuts and honey.
While nonvintage champagnes can be blended, French law requires that any champagne labeled "vintage" be made only of grapes grown and harvested during that one "very good year." Vintage champagnes are also supposed to be held in reserve for at least three years after the harvest.
3. Ask your local wine store for recommendations, but recognize that smaller wine sellers often do not have a large selection of vintage champagnes. However, they may be able to order your vintage champagne. Go to a wine auction in your area to find older and rarer vintage champagnes.
4. Read the labels. "RD," which stands for "Recently Disgorged," means that the vintner aged the champagne before bottling it. Labels marked "NV" are nonvintage.
5. Decide on dryness. Champagnes vary considerably their balance of sweetness to dryness. Level of dryness is indicated on the label by the proportion/percentage of residual sugar. Champagnes range from "extra dry" to "dry" to "semi" to "doux," which is the sweetest.
6. Pair a with great food. While many people think that champagne should only be served with caviar, strawberries or truffles, the fact is that champagne complements almost any food. The one caveat is that the sweetest champagnes should be enjoyed as dessert wines.
7. Chill the vintage champagne to 45 degrees F. Then pop the cork, pour the wine into champagne flutes, serve and enjoy.
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