Diversity in all season

While many consumers associate Champagne with the end of the year festivities, there are many Champagnes that have the particularity of being particularly suited to the summer atmosphere: lunches on the grass, early evening aperitifs on the beach , ... accompanied by a barbecue, a salad, a seafood dish or in combination with some summer fruits for example.

Sugar / acid balance

What gives many champagnes an asset for the summer period is their freshness.
This freshness, a symbol of eternal youth, comes directly from the northern position of the Champagne vineyards.
During the harvest, the grapes are picked at the exact moment when the sugar / acid balance is optimal.

Summer champagnes : selection criteria

ASSEMBLY

The Chardonnay particularly brings notes of flowers, citrus fruits and yellow fruits, a universe of summer flavors.
The whites are made only with Chardonnay and according to the terroirs and the style sought by the oenologist, one or the other of these expressions will be dominant.
However, there is always a good length in the mouth and a freshness that fills the palate notes chalky or lemony.
However, lovers of red fruits or hazelnuts will not be left behind with a champagne made from pinot noir or sucker!
The white Champagnes of blacks are very fresh and very pleasant, always because of the northern position of the vineyard.

THE DOSAGE

The dosage corresponds to the addition of a small amount of sugar during the last stage of processing.
This last touch will make the difference between a half-dry, a crude or an extra-gross.
The majority of Champagnes are raw, that is to say with a residual sugar content of less than or equal to 12 g / L.
The Champagne is described as extra brut with less than 6 g / L of sugar, of natural crude if no addition of sugar was made after the foam.
Champagnes low dosage show a great liveliness and a fresh attack in the mouth, ideal for lovers of crystalline and pure sensations!

THE COLOUR

The rosé Champagnes, whose color varies from pale pink to deeper pink, or even salmon pink with orange highlights, evoke aromas of flowers, red fruits (strawberry, blackcurrant ...) and spices.
Like all other wines in the Champagne appellation, the diversity of rosé Champagnes depends on various factors, the combination of which creates an infinite palette of subtle nuances.
The development of rosé Champagne can be done according to two methods which make it possible to obtain the rosé colors and which require champenois oenologists a sustained attention.

Rosé champagnes obtained by blending: this is the most common method in Champagne, which consists of adding red wine of Champagne appellation to a blend of still and white wines, also called clear wines.
The assembled wine, turned pink, is bottled to undergo the slow and delicate foam. Rosé Champagnes from this method have a wide variety of combinations of wines and grape varieties.
The discrete and fresh aromas recall the full range of acid citrus fruits.
The palate is lively and airy, especially since the wine is young.

The rosé Champagnes obtained by bleeding or maceration: this method comes at the time of the harvest.
The pinot noir or meunier grapes, usually gently pressed in a very short time to avoid any coloring of their juices, are left to macerate in the press or in the vat for several hours.
The juice of drop, pink, which flows from the press or the vat is then vinified according to the method of elaboration champenoise.

CH ... UMMERTIME :

Some perfect chords to spend the summer in Champagne

With extra raw Champagne

Grilled fish, cooked in the natural way or in foil.
As an aperitif or starter: slices of ham, gougères, slices of Parmesan cheese, Comté cheese or very dry goat cheese, large prawns, tarama.
Appetizers based on crustaceans and fish (oysters, smoked salmon, seafood trays, fish tartar, sushi and sashimi, fish or shellfish terrines).

With a raw white Champagne of whites or predominantly of Chardonnay

Crustaceans or grilled fish (prawns, prawns, sardines, red mullet ...), crabs and shells, salmon, oysters, caviar, terrines with small vegetables (peas, peas, turnips, carrots ...) or fish, quiches and other savory pies with a supple and light texture.

With a pink rosé Champagne

Natural red fruits, including raspberries, strawberries (currants), currants, blackcurrants, blackberries. But also pies, charlottes, crumbles and various cakes.

With a rosé maceration Champagne

Grilled meats, some cheeses with a strong taste.

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