Champagne

At a glance

With its rich history and close proximity to Paris (less than 100 miles), the Champagne region is a popular destination for many tourists. The region boasts manicured vineyards, endless miles of underground cellars and passageways, and an intriguing past. Exploring everything from ancient Roman tunnels to World War II bomb shelters, you’ll come to realize that Champagne’s story is about much more than just it’s bubbly namesake.

The champagne region is divided into 5 sub-regions: the Aube, Montagne de Reims, Côte de Blancs, Côte de Sezanne, and the Vallée de la Marne. The five sub-regions are further divided into 320 villages. Each village is classified as either Grand Cru (great growth) or Premier Cru (first growth). There are 17 Grand Cru and 42 Premier Cru villages: All 17 Grand Cru are in the Montagne de Reims and the Côte de Blancs sub-regions.

These two sub-regions are home to the famous cities Reims and Epernay. From the magnificent cathedral of Reims to the unique Avenue de Champagne in Epernay where many of the top champagne houses compete for business, a blend of heritage, architecture, and champagne production creates an electric energy!

The Essentials

Champagne

Although there are inevitably different versions as to the origins of champagne, the French will tell you that it was the French monk Dom Perignon who first produced the beverage back in 1697.

The region of Champagne covers over 80,000 acres of land, and it is home to more than 16,000 growers who produce more than 300 million bottles annually!

Before the bottle-popping and hedonism can begin, the region’s champagne producers create the bubbly beverage through a process similar to wine-making, with a few crucial exceptions.

It all starts with the grapes. Champagne is made using one or more of the following grape varietals: Chardonnay, Pinot Noir, and Pinot Meunier. Like wine, the grape juice is then fermented. To give the Champagne its signature fizz, a second fermentation is allowed to happen once the mixture is inside the bottle, a traditional method referred to as the “méthode champenoise”.

In terms of flavor profile, Chardonnay grapes make champagne that is acidic and crisp, Pinot Noir grapes impart earthiness and intensity, and Pinot Meunier grapes lend body and richness to the final product. Most champagnes are made from a blend of grapes. Typically, one bottle of champagne will contain grapes harvested in different years.

Champagne that is made entirely from grapes harvested in the same year is the only variety that can become a “vintage”, and it must be aged in the bottle for a minimum of three years. However, these vintage champagnes only represent 1.3% of champagne production! The best vintages in the 21st century are 2000, 2002, 2008, 2012, 2013, and 2014.

It’s important to recognize that there are different styles with different levels of sweetness:

Brut Nature: Little or no sugar is added, containing less than three grams of sugar per liter.

Brut or Extra Brut: Brut is slightly sweeter, yet still dry and crisp on the palate. Containing between three and 12 grams of sugar per liter, this is the most popular style.

Extra Dry: Slightly sweeter than Brut, this style contains between 12 and 17 grams of sugar per liter.

Sec: Noticeably sweet, Sec-style champagnes contain between 17 and 32 grams of sugar per liter.

Demi-Sec: Sweeter than Sec, this one contains between 32 and 50 grams of sugar per liter.

Doux: This variety is the sweetest of the bunch, containing more than 50 grams of sugar per liter.

Many people wonder what it is that makes Champagne so expensive. There are several factors contributing to its high price, including the cost of the high-quality grapes used in champagne, the time it takes to harvest the grapes by hand (machines are forbidden in Champagne making), high labor costs, high cost of land, and the time needed for champagnes double aging process.

If you don’t already know which champagne you like, don’t fret: We will help you find your favorites! We will take you to some of the bigger champagne houses such as Taittinger, Ruinart, and Moet & Chandon, as well as some family-run houses. Each house produces a variety of styles and sweetness levels, so you are sure to find champagne to please you at each stop!

Gastronomy

Words like “finesse” and “elegance” are what you will often hear to describe Champagne’s local cuisine. Luckily, the elegant nature of the local fare pairs perfectly with the region’s sophisticated, bubbly beverage.

Reims Ham

Nutmeg, parsley, and shallots are added to the ham and shoulder of pork. The mixture is cooked in stock before being seasoned and coated in breadcrumbs. This hearty dish goes well with a green salad.

Champagne Joute Vegetable Stew

This is a typical wintry dish made of local smoked ham, cabbage, and sausages.

Rethel Boudin Blanc

You will find that sausage is one of the most popular meats in Champagne cuisine. The famous Rethel Boudin Blanc (white sausage) is cooked with cream and mushrooms and was a noble dish in the 17th century traditionally served with fruits, vegetables. and champagne!

Troyes Andouillette Sausage

Troyes Andouillette Sausage (chitterlings) is traditionally prepared with vegetables in a mustard or red wine sauce. The traditional recipe dates back to the Middle Ages. Delightful and distinctive, the chitterlings are cut lengthwise and seasoned with onion, herbs, salt, and black pepper. Then, the mixture is wrapped with pork intestine and cooked for five hours in a court-bouillon stock.

Cheeses

Chaource is a soft, creamy cow’s-milk cheese with a slightly crumbly texture. Langres is also made from cows’ milk, and has a strong aroma but is very smooth, similar to Burgundy’s Epoisses. Both soft, creamy cheeses pair well with the acidity in the champagne.

Truffles

The truffles found in this region have a flavor reminiscent of hazelnut, and they are considered by most culinary experts as equal to those cultivated in the Périgord region, a region famous for having the best black truffles in France.

Biscuits Roses

On a sweet note, the delicate “pink cookie” is a specialty in Reims. Light, crunchy, and flavored with vanilla, these are some of the oldest cookies in France. They are pink to hide the fine black particles extracted from vanilla pods. Chefs add a natural red dye, carmine, produced from female cochineal beetles!

Heritage & Culture

Reims

Home to the highest concentration of major champagne-houses in the region, such as Taittinger, Veuve Cliquot, and Lanson, Reims claims the unofficial title of “World Capital of Champagne”.

The city of Reims has the important advantage of being the one located closest to Paris. Its proximity to France’s capital makes it a popular destination for tourists looking to taste the region’s effervescent specialty.

Apart from Champagne, the city holds many other treasures. It is the home of Notre Dame Cathedral, where most of France’s kings were crowned, as well as the Saint-Remi Basilica, with its magnificently carved tomb of Saint Clovis.

The Taittinger champagne house sits on chalk mines created by the Romans quarrying for building material in the 4th century. It is said that there are over 125 miles of cellars and passages under Reims alone!

Epernay

Epernay is only 18 miles from Reims, but it has a notably different vibe. Epernay has an aristocratic air about it. It’s much smaller than Reims but has the lion’s share of who’s-who when it comes to famous labels: Dom Perignon, Moet & Chandon, and Perrier-Jouet are just a few of the brands who call Epernay home. The city was even named a UNESCO World Heritage site in 2015 due to the fame of its street lined with the most celebrated champagne houses in France, the Avenue de Champagne.

Things to know

Reims less than 100 miles from Paris, so getting there from Paris will only take you around an hour and ten minutes by TGV train.

Just like accessing the smaller wineries in Burgundy, getting into the small, family-owned champagne houses can be difficult. Please keep in mind that we need to make the arrangements well in advance and that many of the smaller houses will not allow visitors during the harvest period.

As is the case with most of northern France, the weather in Champagne can be unpredictable. The cooler climate weather is great for the vines, but you may need a sweater and umbrella if you visit in Spring or Fall.

When touring champagne houses, keep in mind you will be descending into deep, chilly cellars with lots of stairs. Please be sure to wear comfortable walking shoes and bring a sweater on these tours.

In Reims, live in style at the Assiette Champenoise, a hotel that mixes family heritage with a modern touch and boasts a 3-star Michelin restaurant, or at Les Crayeres, nestled discreetly in a lush park, which has a 2-star Michelin restaurant.

If you travel with a larger group, we recommend staying in La Caserne Chanzy Hotel & Spa, located right in the center of Reims with a beautiful view of the cathedral.

In Epernay, we suggest the Hotel de Venoge, a prime example of the commercial dynamism of the city of Epernay on the Avenue de Champagne in the 19th century. This hotel embodies the image of elegance and refinement of the great champagne families.

Other experiences

Burgundy

One of France’s best-kept secrets, Burgundy is home to some of the most iconic and expensive wines in the world. Sleepy yet prestigious villages: Chambertin, Vosne-Romanée, Musigny, Meursault, Puligny-Montrachet, to name just a few, lay idle between the prestigious vineyards like diamonds on a necklace.

The Burgundy countryside is a renowned landscape of grassy hills and pine forests. But visit the ancient city of Dijon, the capital of Burgundy and former home to the Dukes of Burgundy and you’ll uncover a perfect blend of architectural beauty and French history as you walk along the paths trodden by the Dukes of Burgundy and enter the market designed by the illustrious Gustav Eiffel.

Discover cheeses that are truly exceptional, like the pungent Epoisses, the briochy Citeaux, the creamy Brillat Savarin, and salty/nutty Comté. For heavier fare, head to a brasserie around the famous covered market area (designed by Gustav Eiffel) or the Place de la Liberation opposite the ducal palace to sample the famous Escargots, Beef Bourguignon, Poulet de Bresse (considered as the best chicken in France) and much more.

Bordeaux

Bordeaux is the oldest and arguably the most famous wine region in the world. Its red wines are legendary: Cabernets are bold, Merlot’s elegant, Cabernet Francs intense, Sauternes are sublimely sweet, and the Sauvignon Blanc is fresh and expressive. Each château has its own architectural charm and legend, whether Petrus, Margaux, Mouton Rothschild, or Yquem to name just a few.

The stunningly beautiful vineyards lying on either side of the rivers Gironde and Garonne match the equally elegant city of Bordeaux proudly known as the City of Art & History and making it one of the most fascinating and popular cities in France.

Bordeaux’s culinary reputation is second to none. On the coast, you will find a mouth-watering array of seafood dishes, including Cap Ferret oysters, Aquitaine caviar, and the region’s tender, grass-fed Beef de Bazas. and for desserts head to the village of Saint Emilion for the perfect macaron, or sample one of the deeply caramelized Canelé pastries fresh from a local bakery.

Loire Valley

The natural beauty of this aptly called “Garden of France” is truly unparalleled. Following the Loire River as it carves its bed through hills and forests, you will uncover an endless string of breath-taking Chateaux. The region stretches 600 miles from the center of France to the Atlantic coast, making the Loire the third biggest wine region in France. Its cities burst with legends, with Orléans, the official capital of the Loire, the birthplace of Joan of Arc!

Here, you’ll find the famous Sauvignon Blanc from Sancerre, as well as Chenin Blanc from Touraine and Anjou.

There are many gourmet delights, particularly in the city of Tours. Pop into one of the city’s many fabulous restaurants to sample some Rillettes, as this local pork spread is known to be the best in France. And we highly recommend you order the fish, as the region specializes in many dishes featuring some of the local varieties of river fish.

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