No other wine-growing region in the world is subject to such strict regulations, which are also meticulously controlled, as Champagne. Entire books have been written about the special features, the stories, and the uniqueness of these wines. We'll limit ourselves to the most important things worth knowing about Champagne.

The name "Champagne" is derived from the Latin word "campania," meaning "flat, cultivated area." To describe the area surrounding the city, people also refer to it as the "Montagne de Reims," ​​or the Reims Mountain: Here, even the smallest unevenness in the landscape is considered a mountain.

Of the approximately 15,700 winegrowers, who together cultivate approximately 29,500 hectares of vineyards, approximately 5,000 sell their champagne under their own label, but only about 2,000 of these produce their own winery champagne. The rest is processed by cooperatives.

The remaining winemakers sell their grapes to approximately 360 Champagne Houses with NM status (Négociant manipulant), i.e., companies that produce and market the Champagne themselves, also known as brand houses. These trading houses generally own few vineyards of their own, but purchase significant quantities of grapes. All NM companies together cultivate approximately 4,000 hectares of vineyards, but in 2020 they sold 72% of the entire Champagne region's annual production.

The three levels of the Champagne AOC include Grand Cru (17 municipalities), Premier Cru (44 municipalities), and then all other sites of the Champagne AOC with a lower classification. Unlike many other wine regions worldwide, this site rating system covers entire villages and not individual sites.

Only seven grape varieties are permitted for the production of champagne.

Most champagne houses use the white grape Chardonnay and the two red grapes Pinot Noir and Pinot Meunier (Müllerrebe or Pinot Noir). A total of seven grape varieties are permitted, of which a maximum of three may be used in a cuvée.

These are: Pinot Arbane, Pinot Gris Vrai (Pinot Gris), Pinot Blanc (Pinot Blanc) and Pinot Meslier.

Discover this diversity!

The terms used to describe sugar content can be confusing, especially in German.

What is dry or sweet, is a demi-sec sweet or semi-sweet? The following lines should clarify this:

Many champagne lovers come to champagne via wine and assume that a demi-sec (medium dry) champagne tastes similar to a demi-sec wine, i.e., semi-dry. A semi-dry (demi-sec, medium dry) wine has a maximum residual sugar content of 12 g/l. This means that a semi-dry wine is perceived as quite dry. A semi-dry champagne, however, has a residual sugar content of between 32 and 50 g/l. A sweet wine can be described as such from 13 g/l. A dry (sec, dry) champagne has a significantly higher residual sugar content and is therefore significantly sweeter than a sweet wine.

Brut Nature

Corresponds to a residual sweetness of 0 to 3 g of residual sugar per liter of champagne. Also known as "Zero Dosage" or "Brut Nature." This champagne was bottled without dosage, meaning it was refilled with pure wine after disgorgement. It therefore only contains the natural residual sweetness derived from the base wine. This requires exceptionally high-quality grapes, and only a few winemakers achieve this well. Furthermore, this style is consumed more by connoisseurs than by casual drinkers.

Extra Brut

Corresponds to a residual sweetness of up to 6 g of residual sugar per liter of champagne. This champagne has a tiny portion of "liqueur d'expédition" added. It's still a very light and fresh champagne, preferred by connoisseurs.

Brood

This corresponds to a residual sugar content of 6 to 12 g per liter and is probably the most well-known designation on labels. More than 90% of Champagnes are vinified as "brut." However, Brut Champagnes typically contain more than 6 g, more often between 7 g and 12 g. These sugar levels complement the Champagne's robust acidity, creating a very pleasing style.

Even if the flavor is described as bitter, a good Brut Champagne is never astringent, even with the Zero Dosage products. Meaning: no worries about every corner of your mouth puckering...

Astringency is not a question of residual sugar content, but rather of the quality of the champagne, specifically the quality of the grapes. Other factors are crucial for astringency, such as acidity or whether and how the acid is integrated. The key is the balance between residual sugar content and acidity.

Extra Sec

This is where, as already mentioned in the introduction, the big trap in the appellations begins. Although "sec" translates as "dry," a "sec" champagne, with 12-17 g of residual sugar per liter, is already quite sweet. It's a pleasant champagne that can be served on many occasions and is quite popular due to its very well-rounded overall appearance.

Sec

Corresponds to a residual sweetness of 17–32 g of residual sugar per liter of champagne. While still popular in still wines, it's no longer so popular among sparkling wines. "Dry" is already too sweet for most experienced champagne drinkers. Furthermore, pairing it with a good meal becomes more challenging. A "Sec" is still suitable for dessert or spicy dishes. However, this style of champagne is now hard to find.

Demi-Sec

Corresponds to a residual sweetness of 32-50 g of residual sugar per liter of champagne. Today, champagne is more often ridiculed than taken seriously. Perhaps because it's almost an art to keep a demi-sec from appearing too heavy-handed, sugary, and sticky. But in rare moments, it also has a right to exist; for example, it excels with sweet and creamy desserts.

Sweet

Corresponds to a residual sweetness of more than 50g of residual sugar per liter of champagne. The sweetest and therefore most voluminous child of the Champagne range. Doux is now only produced by a handful of winemakers, but it still can't be eliminated from the repertoire.

Contrary to what most less experienced champagne drinkers might assume, champagne comes in countless styles. There's truly something for every taste—provided you're open-minded enough to explore them all!

The bottle's business card

In addition to the sugar content, the label provides information about the type of house that produced the champagne

• Many small winemakers provide grapes for champagne production to cooperatives, but don't want to give up their own champagne brand. The cooperatives produce different champagnes, which are then sampled by all grape suppliers at a tasting. The winemakers then purchase a champagne of their choice from the cooperative and market it under their own name. Therefore, only a few large companies are behind the more than 15,000 different champagne varieties. Therefore, abbreviations on the label indicate the respective origin.
• NM: Negotiator. A trading house that produces and markets Champagne itself. Trading houses typically own their own vineyards but purchase significant quantities of grapes.
• RM: Grower-manufacturer. This is the name given to small wineries that produce and market champagne (i.e., their own grapes) themselves. This designates the original grower champagne.
• CM: Wine-manipulation cooperative. A cooperative that cultivates and markets its members' grapes.
• RC: Cooperative Reclaimer. A winegrower who entrusts his grapes to a cooperative for maturation and receives his own bottles back for marketing his own champagne brand.
• ND: Distributor. A trading house that purchases fully matured Champagne without labels and sells it under its own brand.
• MA: Buyer's Mark. A wholesale buyer who requests a trading house to label the champagne with their own brand. These are usually simple qualities.