Organic Champagne | Nuggets of Champagne
Organic champagne ensures respect for the environment from the vineyard right through to the winemaking process.
Here is a selection of the best organic champagnes for an aperitif,
ing meals with friends or end-of-year celebrations, with advice on pairing them with your dishes.
There are 57 products.
The ultimate guide to organic Champagne
In recent years, champagne has become the drink of choice for all festive occasions (weddings, christenings, birthdays...). Its bubbles, golden-brown colour and subtle flavour make it a natural choice. It is best served as an aperitif or with dessert, and in a flute to preserve its effervescence.
And since the trend towards organic viticulture has taken off, many Champagne producers have gradually switched to environmentally friendly production methods. Today, there are several varieties, including organic Champagne, biodynamic Champagne and natural Champagne. Let’s take a look at these three types of Champagne.
The difference between organic, biodynamic and natural Champagne
Although they share similarities, biodynamic and natural Champagne differ somewhat from organic Champagne.
Why choose organic champagne?
Organic champagne is produced using organic farming methods, without pesticides or chemical inputs. Organic champagne does not necessarily taste better; it all comes down to the quality of the vineyard. A four-year transition period must be observed following 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 organisation responsible for certifying the champagne.
Until 2012, the organic label applied only to viticulture, or the cultivation of vines through to harvest. However, since that year, the AB label has also covered winemaking. This means that an organic wine – since champagne is a sparkling wine – is produced using a process that involves no synthetic chemicals in the vineyards and no chemical inputs during winemaking.
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 organisation responsible for certifying the champagne.
Until 2012, organic certification covered only the cultivation of the vines up to harvest. However, from that year onwards, the AB label has also covered the winemaking process. This means that organic wine – since champagne is a sparkling wine – is produced using a process that involves no synthetic chemicals on the vines and no chemical inputs during winemaking.
Biodynamic Champagne
Biodynamic champagne, on the other hand, is produced using a more specific method. Biodynamic agriculture is based on esoteric practices. Rudolf Steiner, a thinker and philosopher, was at the origin of this movement. Winegrowers who adopt this approach believe that the soil’s vitality depends on a close relationship with the stars. Those who follow this method adhere to a lunar calendar for vinecultivation and champagne production (planting, harvesting, fermentation, etc.).
The biodynamic method of champagne-making involves fully respecting the natural relationships between the vine and its environment (soil, earth, sun, moon, etc.) to produce the finest grapes and, consequently, the finest champagne.
Biodynamic winemakers use natural preparations (plant extracts, natural infusions, etc.) to revitalise the soil and strengthen the vines.
Natural Champagne
Whilst biodynamic champagne relies on esoteric practices in its production, and organic champagne uses no synthetic products or chemical inputs, what about natural champagne?
Natural Champagne is made from grapes grown without chemicals, and no additives are used during winemaking. There is, however, a limit that must be observed: sulphur dioxide (SO₂) must not exceed 30 mg per litre. Natural champagne can be produced using either organic or biodynamic methods, but without the use of any oenological inputs (except SO₂).
Questions and answers about organic champagne
By now, you’ll be aware of some of the steps involved in making champagne. Sulphites play an important role in its production. Although it plays a significant role in preserving, disinfecting, stabilising and clarifying champagne, many wine professionals criticise it because of the headaches it can cause. As a result, whilst some wine producers have reduced their use of sulphur, others have even banned it altogether.
There are now organic champagnes without sulphites, produced using healthy, environmentally friendly practices. Let’s take a closer look.
What is organic, sulphite-free champagne?
Grapes naturally contain sulphur during fermentation. This does not normally exceed 5 mg/l, although the standard limit is 30 mg/l, excluding organic or biodynamic wines. For information, Champagne is an appellation d’origine contrôlée (AOC) awarded exclusively to champagnes from the Champagne region.
Organic sulphite-freeChampagne therefore refers to organic champagnes with no added sulphur. In winemaking, sulphite or SO₂ is the correct term for sulphur. Since 2005, the law has made it compulsory to state ‘contains sulphites’ when SO₂ levels exceed 10 mg/l. Strictly speaking, there is no such thing as organic Champagne without sulphites, as sulphur is produced naturally during grape fermentation. However, ‘no added sulphites’ means that no sulphur has been added during winemaking. An organic sulphite-free champagne is therefore a champagne produced using organic farming methods, with no sulphites added by human hands during fermentation.
What is Demeter Organic Champagne?
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 produced to these standards. No synthetic fertilisers or pesticides are used on the vines. Every stage of champagne production is based on high-quality, environmentally friendly processes.
How to choose an organic Champagne for a wedding?
Champagne is the ultimate wedding drink. It adds a festive and distinguished touch to any celebration. And you’re absolutely 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 an organic blanc de blancs Champagne.
- During a meal, an organic blanc de blancs champagne always brings out the flavour of white meat or pan-fried fish. However, for more robust meats, don’t hesitate to opt for an organic blanc de noirs champagne. For specialities such as truffles or foie gras, serve a vintage organic champagne. Bear in mind that some guests may prefer to pair their meal with red or white wine. So always serve wine alongside champagne to offer a variety of options.
- For dessert, it’s best to serve a sweeter organic champagne, such as an organic rosé or an organic demi-sec. If chocolate is involved, there’s nothing better than pairing it with an old vintage organic champagne.
