Editing Champagne (section)

==Production==
{{Main|Sparkling wine production}}
[[File:Champagne-Remuer.jpg|right|frame|upright|Le Remueur: 1889 engraving of the man engaged in the daily task of turning each bottle a fraction]]

Formerly known as ''méthode champenoise'' or ''méthode classique'', champagne is produced by a traditional method. After primary [[fermentation (wine)|fermentation]] and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast ''[[Saccharomyces cerevisiae]]'' and rock sugar to the bottle – although each brand has its own secret recipe.<ref>{{cite web |url=http://blog.cellarer.com/champagne-yeastiness/ |publisher=Cellarer.com |title=Yeast taste in Champagne }}</ref> According to the ''{{lang|fr|[[appellation d'origine contrôlée]]}}'' a minimum of one and a half years is required to completely develop all the flavour. For years where the harvest is exceptional, a ''{{lang|fr|millésime}}'' is declared and some champagne will be made from and labelled as the products of a single vintage (''vintage champagne'') rather than a blend of multiple years' harvests. This means that the champagne will be very good and has to mature for at least three years. During this time the champagne bottle is sealed with a [[crown cap]] similar to that used on beer bottles.<ref name="Oxford pp. 150–153"/>

After aging, the bottle is manipulated, either manually or mechanically, in a process called ''{{lang|fr|remuage}}'' (or "riddling" in English), so that the [[lees (fermentation)|lees]] settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed. This process is called disgorgement. The {{convert|6|bar|adj=on|spell=in}} pressure<ref>{{cite web |last1=Matthews |first1=Robert |title=How much pressure is there in a champagne bottle? |url=https://www.sciencefocus.com/science/how-much-pressure-is-there-in-a-champagne-bottle/ |website=[[BBC Science Focus]] Magazine |archive-url= https://web.archive.org/web/20210604204135/https://www.sciencefocus.com/science/how-much-pressure-is-there-in-a-champagne-bottle/ |archive-date=4 June 2021 |language=en |url-status=live}}</ref> in the bottle forces out the ice containing the lees. 
[[File:Champagne dosager.jpg|thumb|Champagne dosager]]
Some wine from previous vintages and additional sugar (''{{lang|fr|le dosage}}'') is added to maintain the level within the bottle and adjust the sweetness of the finished wine. The bottle is then quickly corked to maintain the [[carbon dioxide]] in solution.<ref name="Oxford pp. 150–153"/>

===Bubbles===
{{See also|Carbonation}}
[[File:Rose Champagne Bubbles.jpg|thumb|left|Bubbles from rosé Champagne]]
An initial burst of effervescence occurs when the champagne contacts the dry glass on pouring. These bubbles form on imperfections in the glass that facilitate [[nucleation]] or, to a minimal extent, on cellulose fibres left over from the wiping and drying process as shown with a high-speed [[video camera]].<ref>{{in lang|fr}} {{Cite journal |author=G. Liger-Belair |title=La physique des bulles de champagne |trans-title=The physics of the bubbles in Champagne |journal={{lang|fr|[[Annales de Physique]]}} |year=2002 |volume=27 |issue=4 |pages=1–106 |url=http://www.edpsciences.org/articles/anphys/abs/2002/04/ann042002/ann042002.html |doi=10.1051/anphys:2002004 |bibcode=2002AnPh...27d...1L |access-date=26 November 2005 |archive-url= https://web.archive.org/web/20081201160806/http://www.edpsciences.org/articles/anphys/abs/2002/04/ann042002/ann042002.html |archive-date=1 December 2008 |url-status=dead }}</ref> However, after the initial rush, these naturally occurring imperfections are typically too small to consistently act as nucleation points as the surface tension of the liquid smooths out these minute irregularities. The nucleation sites that act as a source for the ongoing effervescence are not natural imperfections in the glass, but actually occur where the glass has been etched by the manufacturer or the customer. This etching is typically done with acid, a laser, or a glass etching tool from a craft shop to provide nucleation sites for continuous bubble formation (note that not all glasses are etched in this way). In 1662 this method was developed in England, as records from the [[Royal Society]] show.

[[Dom Pérignon (monk)|Dom Pérignon]] was originally charged by his superiors at the [[Abbey]] of [[Hautvillers]] to get rid of the bubbles since the pressure in the bottles caused many of them to burst in the cellar.<ref name="Kladstrup p. 25">{{cite book |author=D. & P. Kladstrup |title=Champagne |date=November 2005 |page=[https://archive.org/details/champagnehowworl00klad/page/25 25] |publisher=[[HarperCollins]] |isbn=0-06-073792-1 |url=https://archive.org/details/champagnehowworl00klad/page/25 }}</ref> As sparkling wine production increased in the early 18th century, cellar workers had to wear a heavy iron mask to prevent injury from spontaneously bursting bottles. The disturbance caused by one bottle exploding could cause a chain reaction, with it being routine for cellars to lose 20–90% of their bottles this way. The mysterious circumstance surrounding the then unknown process of fermentation and carbonic gas caused some critics to call the sparkling creations "The Devil's Wine".<ref name="Kladstrup pp. 46–47">{{cite book |author=D. & P. Kladstrup |title=Champagne |date=November 2005 |pages=[https://archive.org/details/champagnehowworl00klad/page/46 46–47] |publisher=[[HarperCollins]] |isbn=0-06-073792-1 |url=https://archive.org/details/champagnehowworl00klad/page/46 }}</ref>

[[File:Champagne uncorking photographed with a high speed air-gap flash.jpg|thumb|upright|Champagne uncorking captured via high-speed photography]]

===Champagne producers===
{{Main|List of Champagne houses}}
{{See also|Grower Champagne}}
There are more than one hundred champagne houses and 19,000 smaller ''{{lang|fr|vignerons}}'' (vine-growing producers) in Champagne. These companies manage some 32,000 hectares of vineyards in the region. The type of champagne producer can be identified from the abbreviations followed by the official number on the bottle:<ref name="Stevenson pp. 169–178">{{cite book |editor=T. Stevenson |title=The Sotheby's Wine Encyclopedia |url=https://archive.org/details/newsothebyswinee00stev_053 |url-access=limited |edition=4th |pages=[https://archive.org/details/newsothebyswinee00stev_053/page/n166 169]–178 |publisher=[[Dorling Kindersley]] |year=2005 |isbn=0-7513-3740-4 }}</ref>

* '''NM''': ''{{lang|fr|Négociant manipulant}}''. These companies (including the majority of the larger brands) buy grapes and make the wine
* '''CM''': ''{{lang|fr|Coopérative de manipulation}}''. Cooperatives that make wines from the growers who are members, with all the grapes pooled together
* '''RM''': ''{{lang|fr|Récoltant manipulant}}''. (Also known as [[Grower Champagne]]) A grower that also makes wine from its own grapes (a maximum of 5% of purchased grapes is permitted). Note that co-operative members who take their bottles to be disgorged at the co-op can now label themselves as RM instead of RC
* '''SR''': ''{{lang|fr|Société de récoltants}}''. An association of growers making a shared Champagne but who are not a co-operative
* '''RC''': ''{{lang|fr|Récoltant coopérateur}}''. A co-operative member selling champagne produced by the co-operative under its own name and label
* '''MA''': ''{{lang|fr|Marque auxiliaire}}'' or ''{{lang|fr|Marque d'acheteur}}''. A brand name unrelated to the producer or grower; the name is owned by someone else, for example a supermarket
* '''ND''': ''{{lang|fr|Négociant distributeur}}''. A wine merchant selling under his own name

===Marketing===
[[File:Laurent-Perrier-1905.jpg|thumb|An Edwardian English advertisement for champagne, listing honours and royal drinkers]]
{{See also|Champagne in popular culture}}

In the 19th century, champagne was produced and promoted to mark contemporary political events, such as the [[Franco-Russian Alliance]] of 1893, and the [[Tennis Court Oath]] to mark the centennial of [[French Revolution]],<ref name="Guy, Kolleen">Guy, Kolleen M. ""Oiling the Wheels of Social Life": Myths and Marketing in Champagne during the Belle Epoque." French Historical Studies 22.2 (1999): 211–39. Web. 28 February 2017.</ref> linking champagne to French nationalist ideology. [[Winemaker|Négociants]] also managed to market champagne by identifying it with leisure activities and sporting events. They also successfully appealed to a broader range of consumers by highlighting the different qualities of sparkling wine versus ordinary wine, associating champagne brands with royalty and nobility, and selling off-brands under the names of importers from France at a lower cost. However, selling off-brands at a lower price proved to be unsuccessful, since "there was an assumption that cheap sparkling wine was not authentic."<ref name="Guy, Kolleen"/> Since the beginning of the [[Belle Époque]] period, champagne has gone from a regional product serving a niche market to a national commodity which is distributed globally.

The popularity of champagne is particularly attributed to the success of champagne producers in marketing the wine's image as a royal and aristocratic drink. [[Laurent-Perrier]]'s advertisements in late 1890 boasted their champagne was the favourite of [[Leopold II of Belgium]], [[George I of Greece]], [[Alfred, Duke of Saxe-Coburg and Gotha]], [[Margaret Cambridge, Marchioness of Cambridge]], and [[John Lambton, 3rd Earl of Durham]], among other nobles, knights, and military officers. Despite this royal prestige, champagne houses also portrayed champagne as a luxury which could be enjoyed by anyone, and was fit for any occasion.<ref name="Phillips p. 245">{{cite book |author=R. Phillips |title=A Short History of Wine |page=[https://archive.org/details/shorthistoryofwi0000phil/page/245 245] |publisher=[[HarperCollins]] |year=2000 |isbn=0-06-621282-0 |url=https://archive.org/details/shorthistoryofwi0000phil/page/245 }}</ref> This strategy worked, and, by the turn of the 20th century, the majority of champagne drinkers were [[middle class]].<ref name="Phillips p. 243">{{cite book |author=R. Phillips |title=A Short History of Wine |page=[https://archive.org/details/shorthistoryofwi0000phil/page/243 243] |publisher=[[HarperCollins]] |year=2000 |isbn=0-06-621282-0 |url=https://archive.org/details/shorthistoryofwi0000phil/page/243 }}</ref>

In the 19th century, champagne producers made a concentrated effort to market their wine to women. This is done by having the sweeter champagne associates with female, whereas the dry champagne with male and foreign markets.<ref name="Guy, Kolleen"/> This was in stark contrast to the traditionally "male aura" that the wines of France had—particularly [[Burgundy wine|Burgundy]] and [[Bordeaux wine|Bordeaux]]. Laurent-Perrier again took the lead in this area with advertisements touting their wine's favour with the Countess of [[William Humble Ward, 2nd Earl of Dudley|Dudley]], the wife of the 9th [[Earl of Stamford]], the wife of the [[Baron Tollemache]], and the opera singer [[Adelina Patti]]. Champagne labels were designed with images of romantic love and marriage as well as other special occasions that were deemed important to women, such as the [[baptism]] of a child.<ref name="Phillips p. 246">{{cite book |author=R. Phillips |title=A Short History of Wine |page=[https://archive.org/details/shorthistoryofwi0000phil/page/246 246] |publisher=[[HarperCollins]] |year=2000 |isbn=0-06-621282-0 |url=https://archive.org/details/shorthistoryofwi0000phil/page/246 }}</ref>

In some advertisements, the champagne houses catered to political interest such as the labels that appeared on different brands on bottles commemorating the centennial anniversary of the [[French Revolution]] of 1789. On some labels there were flattering images of [[Marie Antoinette]] that appealed to the conservative factions of French citizens that viewed the former queen as a martyr. On other labels there were stirring images of Revolutionary scenes that appealed to the liberal left sentiments of French citizens. As World War I loomed, champagne houses put images of soldiers and countries' flags on their bottles, customizing the image for each country to which the wine was imported. During the [[Dreyfus affair]], one champagne house released a ''champagne antijuif'' with antisemitic advertisements to take advantage of the wave of [[Antisemitism]] that hit parts of France.<ref name="Phillips p. 244">{{cite book |author=R. Phillips |title=A Short History of Wine |page=[https://archive.org/details/shorthistoryofwi0000phil/page/244 244] |publisher=[[HarperCollins]] |year=2000 |isbn=0-06-621282-0 |url=https://archive.org/details/shorthistoryofwi0000phil/page/244 }}</ref>

Champagne is typically drunk during celebrations. For example, British Prime Minister [[Tony Blair]] held a champagne reception to celebrate London winning the right to host the [[2012 Summer Olympics]].<ref>{{cite news |url=http://news.bbc.co.uk/1/hi/england/london/4394690.stm |title=Party celebrates 2012 Olympic win |work=[[BBC News Online]] |date=31 October 2005 }}</ref> It is also used to [[ceremonial ship launching|launch ships]] when a bottle is smashed over the hull during the ship's launch. If the bottle fails to break this is often thought to be bad luck.