We Know: All About ChampagneAbout ChampagneThe label designation "champagne" can legally only be used by the Champenois of northern France. In America, the exception to that is if the label says Champagne, it must also mention where it was actually made. The majority of champagnes available are white and are made with a combination of grapes. When made using black grapes, the juice and pulp of which are white, it's done in such a way to avoid contamination by the black color of the skin. Champagne should be served at just under 45 degrees. You can refrigerate the champagne for several hours before serving or keep it in an ice bucket for about thirty minutes. Don't refrigerate it for much longer than that or try to speed up the process by putting it in the freezer. Premium champagnes are aged 3-10 years. In France, 18 months is the minimum aging time for non-vintage champagne. Champagne can run the gamut from sweet to especially dry. The sweetest are traditionally served with dessert. Grapes Used to Make ChampagneThese are the main, officially recognized varieties of grapes used:
Respected Champagne BrandsThe following are some of the best known and well respected brands of champagne:
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