Champagne Bio

In recent years, champagne has become the drink of choice for all festive occasions (weddings, christenings, birthdays...). Its bubbles, golden-brown color and subtle taste make it a natural choice. It's best served as an aperitif or with dessert, and in a flute to preserve its effervescence.

And since the trend towards organic winegrowing has taken off, many Champagne growers have gradually turned to environmentally-friendly production. Today, there are several varieties, including organic champagnes , biodynamic champagnes and natural champagnes . Let's take a look at these three types of champagne.

Although they have similarities, biodynamic champagne and natural champagne differ somewhat from organic champagne.

Organic champagne comes from organic farming, without pesticides or chemical inputs. Organic champagne doesn't necessarily taste better; it all comes down to the quality of the vineyard. A transition period of four years must be respected after the use of chemical substances for a champagne to be certified organic.

In 2005, the French Ministry of Agriculture introduced an AB label to protect organic products. The label must be accompanied by the words "vin issu de l'agriculture biologique" (wine from organic farming) and the name of the organization responsible for verifying the champagne.

Up until 2012, the organic label only applied to viticulture, or the cultivation of vines through to harvest. But since that year, the AB label has also included winemaking. This means that an organic wine, because champagne is a sparkling wine, comes from a process that uses no synthetic chemicals in the vines and no chemical inputs in the vinification.

In 2005, the French Ministry of Agriculture introduced the AB label to protect organic products. The label must be accompanied by the words "Vin de l'Agriculture Biologique" (Organic Wine) and the name of the organization responsible for controlling the champagne.

Until 2012, organic areas were dedicated to the cultivation of the wine-growing part or the vines until the harvest. But from that year onwards, the AB label also includes brewing. This means organic wine, because champagne is a sparkling wine, the process uses no synthetic chemicals from the vines, and no chemicals are used in the brewing process.

Biodynamic champagne, on the other hand, is more specific in its elaboration. Biodynamic agriculture is based on esoteric practices. Rudolf Steiner, a thinker and philosopher, was at the origin of this movement. Winegrowers who aspire to this approach believe that the soil's survival depends on a close relationship with the stars. Adherents to this method follow a lunar calendar for vine cultivationand champagne preparation (planting, harvesting, fermentation, etc.).

The biodynamic method of champagne-making consists in fully respecting the natural relationships between the vine and its environment (soil, earth, sun, moon...) to produce the best grapes and therefore the best champagne.

Biodynamic winemakers use natural potions (plant macerations, natural infusions, etc.) to stimulate the soil and strengthen the vines.

If biodynamic champagne depends on esoteric practices in its production, and organic champagne uses no synthetic products or chemical inputs, what about natural champagne?

Natural Champagne comes from vines grown without chemicals, and no inputs are used during vinification. There is, however, a threshold that must be respected: sulfur dioxide (S02) must not exceed 30mg per liter. Natural champagne can be produced using either organic or biodynamic methods, but without the use of any oenological inputs (except SO2).

By now, you're aware of some of the steps involved in making champagne. Sulfite plays an important role in its conception. Although it plays a considerable role in preserving, disinfecting, stabilizing and clarifying champagne, many wine professionals denounce it because of the headaches it can cause. As a result, while some wine producers have reduced their use of sulfur, others have even outlawed it.

There are now organic champagnes without sulfites, champagnes produced using healthy, environmentally-friendly practices. Let's take a closer look.

Grapes naturally contain sulfur during fermentation. It does not normally exceed 5 mg/l if the principle is 30 mg/l, excluding organic or biodynamic wines. For information, Champagne is an appellation d'origine contrôlée (AOC) that is awarded only to champagnes from the Champagne region.

Organic Champagne without sulfite therefore corresponds to organic champagnes with no added sulfur. In winemaking, sulfite or SO2 is the appropriate name for sulfur. Since 2005, the law has made it compulsory to indicate "contains sulfites" when S02 levels exceed 10 mg/l. Strictly speaking, there is no such thing as organic champagne without sulfites, since sulfur is produced naturally during grape fermentation. But "no added sulfites" means that no sulfur has been added during vinification. An organic champagne without sulfite is therefore a champagne that comes from organic farming and without the addition of sulfite by the hand of man during vatting.

Established in 1932, Demeter is the internationally certified trademark for biodynamic agricultural products. These products must comply with the specifications laid down by the European Union's organic label and the Demeter trademark. A Demeter organic champagne is one made to these standards. No synthetic fertilizers or pesticides are used on the vines. All stages of champagne production are based on high-quality, environmentally-friendly processes.

Champagne is the ultimate wedding drink. It adds a festive and distinguished touch to any celebration. And you're right to choose organic champagne for yours! However, there are a few rules to follow if you want to make every moment of your big day unique with champagne.

• Start with the vin d'honneur. The drink you choose to welcome your guests is very important. Choose an organic brut champagne. And if you want to add a touch of sophistication, choose a blanc de blancs bio champagne.

• During a meal, a blanc de blancs bio champagne always brings out the flavor of white meat or sautéed fish. However, for more robust meat, don't hesitate to opt for champagne bio blanc de noirs. For specialties such as truffles or foie gras, use vintage organic champagne. Be aware that some guests prefer to accompany their dish with red or white wine. So always serve wine alongside champagne to vary the pleasures.

• For dessert, it's best to present a sweeter-flavored organic champagne, such as an organic rosé or an organic demi-sec. If chocolate is involved, there's nothing better than to accompany it with an old vintage organic champagne.