Champagne and Sparkling Wines

The bubbles in champagne not only supply a loud ceremonial pop when a bottle is uncorked but also enhance the wine’s flavor.  Champagne bubbles carry aromas up to the surface, and create a fine mist of the wine’s bouquet.  As a result, when you lower your head to take a sip, an explosion of buttery and fruity fragrances that defines the drink meets your nose.

The fizz in champagne has this effect because the molecules responsible for its aroma come attached to fatty acids released by the yeast added to the wine during the fermentation process, or directly from the grapes. The acids are double-ended compounds with one end that is attracted to water and another that shuns it.

As a result, the molecules cluster around the surface of the bubbles, with one end in the bubble and the other in the liquid. As the bubbles rise to the surface, the aromatic molecules are carried upwards and released as aerosols as the bubble pops at the surface.  The huge amount of gas compressed in a bottle of champagne means that a constant stream of the aroma molecules are thrown upwards into the air.  This also explains why a narrow flute is the preferred glass to drink champagne from.  Champagne flutes concentrate the aromas in a small area.

Using a technique called mass spectroscopy, which identifies molecules based on how heavy they are, the scientists identified which compounds were present in the air just above the champagne’s surface. The study found high levels of the chemicals responsible for aroma and flavor.

These included a chemical called Annuionone G, which contributes to the fruity aroma of wines such as syrah and chardonnay and another compound called gamma-decalactone, which gives a peachy aroma.  In a second part of the study, yet to be published, the researchers investigated other sparkling wines, including cava and prosecco, and found a similar effect.

The same mechanism is also likely to be at work in other carbonated beverages, but because these tend to contain less aromatic molecules, the effect on smell and flavor is not as pronounced.

For champagne and traditional sparkling wines the grapes are normally hand picked and hand pressed to give a high quality juice without much color or tannin. After being fermented, the juices from several types of grape (typically Pinot Noir and Chardonnay) are blended together.  Sugar and yeast are added to this base wine, and then it’s bottled. This means all the carbon dioxide released in the second fermentation is captured. The bottle is matured during which time the bubbles become smaller and the flavors develop.

The other benefit of bubbles is the ability of sparkling wines to throw out their aromas means that they can be served at colder temperatures without losing their flavor.

Here are a few basic tips to help you maximize the enjoyment of your champagne.

Storing your Champagne: Champagne is more sensitive to temperature and light than most other wines. For that reason, it is typically bottled in a light-resistant, dark green glass. Champagne should be stored between 40 and 60 degrees Fahrenheit and may be kept upright or horizontally.

Chilling: Ideally, Champagne should be chilled to a temperature between 40 and 45 degrees Fahrenheit. This temperature can be attained by placing the bottle in a refrigerator for a couple of hours or a freezer for 15 minutes. Finally, the classic way to chill a bottle of Champagne is to place it in an ice-bucket, half filled with ice, half with water, for 20 minutes.

Opening a Champagne Bottle: The trick to opening a bottle of Champagne while maintaining its integrity is to avoid “popping” the cork. Begin by scoring the foil around the base of the wire cage. Then, carefully untwist and loosen the bottom of the cage, but do not remove it. In one hand, enclose the cage and cork while holding the base of the Champagne bottle with your other hand. Twist both ends in the opposite direction. As soon as you feel pressure forcing the cork out, try to push it back in while continuing to twist gently until the cork is released with a sigh.

If you would like to enjoy a bottle of champagne with a traditional Thanksgiving feast, you might want to go with a Rosé Champagne.

Our recommendation is the Fleury Brut Rosé Champagne (Approximately $35 retail).Thanksgiving presents a real pairing challenge, with flavors ranging from savory gravy to sweet potatoes; it is hard to find the perfect match. At home, we tackle the problem with rosé Champagne, which has enough cut for the gravy, enough fruit for the sweet potatoes and the delicacy and power to deal with all the flavors in between. The Fleury Rosé Champagne is made from Pinot Noir for Courteron, in the southern part of Champagne. They say proudly that their town is closer to Chablis than Reim, and that the style of wine owns as much to Burgundy as the stylish bottle does to the grand marques of Reims. The vineyards, which are all their own, are farmed 100% biodynamically, the strictest form of organic viticulture. The base wine is all from the 1999 vintage. In the glass it has a wonderful, fresh Pinot Noir nose of strawberry fruit and forest air intrigue. On the palate it has a great, small bubble texture with magnificent depth and terroir.