In the 17th century, Benedictine monk Dom P?rignon, was credited for his work in the blending of champagnes. After tasting this drink, he exclaimed to his fellow monks, “Come quickly ? I am drinking stars!” And so, champagne was born.
This sparkling wine became very popular at the French court, and became the drink of choice for special occasions.
It is believed that true champagne comes from the north-east region of France. French champagne is usually a blend of chardonnay, pinot noir, or pinot blanc grapes. The traditional method required a second fermentation of the wine in the bottle, along with many manual operations. It is this labour-intensive method that makes champagne so expensive.
Whether the champagne is dry or sweet depends on the final dosage of a sugar-wine mixture added just before bottling. This also helps carbonate to create the bubbles.
The label always determines the level of sweetness ? brut: bone dry to almost dry; less than 1.5 percent sugar extra sec or extra dry: slightly sweeter; 1.2 to 2 percent sugar sec: medium sweet; 1.7 to 3.5 percent sugar (dessert wine) demi-sec: extra sweet; 3.3 to 5 percent sugar (dessert wine) doux: very sweet; over 5 percent sugar
Champagne is best served well-chilled, at a temperature of 40 to 50 degrees. The best rule is that the cheaper the champagne, the more you chill it, as lower temperatures diminish taste. An expensive champagne should never be served colder than 50 degrees. This is where a kitchen thermometer comes in handy. Champagne should never be refrigerated for more than 2 hours, as this will also dull the flavour. It is permissible to do a rapid chill by submersing the bottle in a bucket of half-water and half-ice for no more than 20 minutes.
champagne vinaigrette
Ingredients: 1 cup mild olive oil; 1/4 cup champagne vinegar; 1/2 cup champagne; salt and pepper; a pinch of sugar, if needed
Method: To make champagne vinaigrette, whisk the oil, vinegar, and champagne together. Season to taste with salt and pepper and add the sugar if needed to round out the flavour.
