Bubbly

September 30, 2013

Champagne is a symbol of class and sophistication. Some people live for the finer things: fast cars, designer clothes, first class and 5 star hotels; but not us. When I think of champagne that foreign lifestyle comes to mind. I have never been a big drinker of champagne, unless in a $2 mimosa, but that didn't mean I could not learn to appreciate it.

I felt as though I should dress up for our tour of Tattinger Champagne cellar in Reims, France. I have not fixed my hair or put on mascara for 6 months. I needed to pretend I was classier than spandex pants that have grown quite tight.

                               

During the one hour tour we were shown two levels of underground caverns that were originally built by the Romans when mining for chalk. The ceilings remain made of solid chalk; only about half way down the walls to the floor has been covered in cement. We could still see carvings in the chalk from ages ago. This champagne cellar was also used by monks for wine making before the French Revolution. It was then sold to the Tattinger family who still own and operates it today.

Floor to ceiling champagne bottles untouched for 8 years

                                       

The first level was 12 meters below the ground with a temperature of 12 degrees Celsius; which is great for aging champagne. The room was cool, dark, and filled with large glass bottles. Here the champagne bottles were upside down placed in wooden A framed shaped racks; this helps collect the grape sediment at the bottle opening for removal. The second level down was 18 meters below ground and the temperature dropped two more degrees.

A tunnel of aging champagne 

Champagne is fermented twice; naturally first for 6 months, then again when the manufactures add yeast and sugar. The second fermentation creates the light bubbles that sparkle in every glass. Depending on the quality of the grape harvest each year families in the champagne making business must decide if the grapes will produce a vintage or a regular season. They take great pride in this decision for the reputation of the brand is at stake. The difference between the two types is how long it ages. The minimum length of time is three years but a year labeled vintage can sit in these very caverns for up to ten years.

Every single grape that is used when making champagne is hand picked and grown in northeastern France. This region produces all the champagne found throughout the world. That's 350 million bottles per year and Tattinger produces 5 million of that. The finale of the tour was a glass of their signature blend.