The Champagne Glossary
Learn all the terms to master the subtleties of this sparkling wine,
Whether you’d like to learn more about tasting, production, bottle types,
blanc de blancs or the world of champagne, you’ve come to the right place.
AOC Champagne: Defines the four Appellation d’Origine Contrôlée (AOC ) zones of Champagne:
The Montagne de Reims (Marne department): much of the Montagne faces south, and the slopes are planted on soils with chalk buried deep beneath the surface. The main grape variety is Pinot Noir.
The Marne Valley (Marne, Aisne and Seine-et-Marne): the vineyards are planted on predominantly clay-limestone soils, tending towards marl. The main grape variety here is Pinot Meunier.
The Côte des Blancs (Marne): As its name suggests, Chardonnay reigns supreme in this region. Outcrops of chalk are found everywhere, acting as a veritable reservoir of water and heat for the subsoil.
The Aube vineyards, situated on the Côte des Bars (Bar-sur-Aube and Bar-sur-Seine in the Aube department): the subsoils, which tend towards marl, are mainly planted with Pinot Noir. Champagnes from the Côte des Bars are wines of character, with a lovely roundness and complex aromas.
The Champagne AOC area dates back to the 20th century, following a law of 22 July 1927 establishing precise boundaries for the wine-growing region of Champagne
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Acidity: the acidity in champagne must be carefully controlled; it can impart freshness (balance) or, if excessive, be harsh.
Lactic acid: Absent from the must, it appears during malolactic fermentation through the breakdown of malic acid. The must becomes less acidic, which explains the suppleness of wines that have undergone malolactic fermentation.
Pomace: After the grapes have been pressed, the solid parts of the bunch remain. These consist of stems, grape skins and seeds. The pomace can be distilled and used to produce Marc de Champagne.
Sulphur Dioxide: Sulphur (or SO₂) is a chemical or organic compound with antioxidant and antiseptic properties.
It protects the champagne by preventing harmful bacteria from attacking it during the production process. It also acts as a stabiliser during bottling. A few rare champagnes are produced without SO₂, such as the Cuvée Variation from Champagne Fleury.
Ambonnay: a wine-growing village classified as a Champagne Grand Cru; Champagne Péhu Simonet is renowned for producing great champagnes from this terroir.
Approval: approval is the official authorisation from the CIVC for a bottle to bear the Champagne appellation.
Wire cage: the metal component securing the cork to the bottle. Henri Giraud Champagnes developed this tool to make it easier to open bottles with wire cages, such as Champagne Giraud Fût de Chêne or Champagne Giraud Argonne. 2° and 12.5°.
Alcohol: the alcohol content of champagne ranges from 12° to 12.5°.
Aromas: volatilecompounds in champagne that are detected by the sense of smell.
Arbanne: Arbanne is a rare Champagne grape variety; it is one of the so-called ‘forgotten’ varieties and can be blended with other varieties or used as a single-varietal wine for the production of Champagne.
Blending: It is an art. It involves mixing still wines from different grape varieties (Pinot Meunier, Pinot Noir, Chardonnay), from different terroirs (villages, zones) and often from different vintages. The inclusion of older wines, known as reserve wines, adds greater aromatic complexity.
Avize: a wine-growing village classified as a Champagne Grand Cru, situated on the Côte des Blancs and famous for its Chardonnay.
Aÿ: a Grand Cruvillage in Champagne, home to prestigious Champagne houses such as Bollinger, Gosset and Henri Giraud.
Balthazar: a bottle with a capacity of 12 litres.
Barrique: For many contemporary Champagne producers, this refers to a cask with a capacity of 225 litres (Bordeaux-style barrique) or 228 litres (Burgundy-style barrique). Historically, however, the Champagne barrique held 205 litres. It is usually made of oak.
Bâtonnage: This is the process of stirring the lees in the barrels to resuspend them.
Bidule: This is a small moulded plastic container designed to ensure the bottle remains airtight after disgorging; it also serves to collect the sediment formed during the second fermentation. To fit inside the bottle, this ‘bidule’ is then covered with a metal cap. It is removed during disgorging.
Belon: a vessel located beneath the champagne press used to clarify the must.
Biodynamics: The foundations of biodynamic agriculture were laid by Rudolf Steiner (1861–1925), an Austrian scientist and philosopher, who founded the method of knowledge he called anthroposophy (literally: ‘wisdom of the human being’).
One of the basic principles of biodynamic agriculture is self-sufficiency. Recognising that the earth is currently aged and ailing from all forms of pollution, biodynamic agriculture uses specific preparations of mineral, plant and animal origin aimed at restoring the soil and plants’ sensitivity and receptiveness to the many subtle influences of the earth and the heavens. According to biodynamic practitioners, these preparations, when used in infinitesimal doses, revitalise the soil and compost or act as a remedy against fungal diseases. The timing of work and the application of the preparations are chosen according to the lunar cycles, the position of the constellations and also the time of day. The Champagnes Fleury, Françoise Bedel, De Sousa and David Léclapart.
Bidule: a plastic seal ensuring a watertight fit between the second cap and the neck of the bottle, used during the second fermentation.
Organic: organic farming is a method of cultivation that prohibits the use of synthetic chemicals.
Blanc de blancs: champagne (vintage or non-vintage) produced from the Chardonnay grape variety, whose defining characteristic is its freshness.
Blanc de noirs: champagne produced from red grape varieties (Pinot Noir and Pinot Meunier), in which the pulp (not the skins) remains colourless.
Corked: Said of a champagne or wine that has an unpleasant cork-like odour (see also ‘on the palate’); this is caused by a disease affecting the cork.
Cork: Champagnecorks are made of cork; their mushroom-shaped design ensures that gas escapes from the bottle.
Botrytis: A fungus that attacks grapevines. It is a pest in the Champagne vineyards, although it is sometimes sought after in other regions, in particular, for its production of noble rot, which is essential for certain sweet wines.
Lees: Lees are the sediment left after the grape must has settled. The term derives from the Gallic word ‘boruo’, meaning muddy water (which is exactly what Champagne lees look like).
Bud: a growth on the vine from which the branches bearing flowers and fruit develop.
Bouquet: the combination of olfactory sensations comprising the primary aromas of youth, the secondary aromas of development, and the tertiary aromas of maturity.
Bottle: the Champagne bottle comes in several sizes: quarter-bottle, half-bottle (75cl), Magnum (1.50L), Jeroboam (3L), Methuselah (6L), Salmanazar (9L), Balthazar (12L), Nebuchadnezzar (15L).
Bouzy: Bouzy is a village classified as a Grand Cru in Champagne and is famous for its red wine and its champagnes made from Pinot Noir. Champagne Delavenne is a Bouzy-based winemaker much appreciated by connoisseurs, with notes of flowers and fruit.
Brut: Brut refers to a champagne with a sugar content of between 6 and 12 g/L; it is currently the most common and best-selling type of champagne.
Vintage Brut: these champagnes are made from wines of a single harvest, with no reserve wines added. They reflect the specific geographical and climatic conditions of that year. In principle, only exceptional years are vintage-designated; the decision on whether or not to designate a vintage rests with each brand.
Brut rosé: these are produced by adding red wine with the ‘Coteaux Champenois’ AOC designation to a classic blend, or by means of rosé vinification, through the maceration of red grapes. The latter method is more sophisticated.
Tax seal: Commonly known as ‘CRD’ (Capsule Représentative des Droits), this is a seal affixed to the bottle’s lead cap indicating that the duties (taxes, etc.) on the transport of the wine have been paid.
Filling cap: A metal cap that seals the bottle and is fitted during the filling process. It serves to maintain pressure whilst the wine is developing its effervescence and is removed when the bottle is disgorged after ageing in the cellar.
Capsule: This is the metal plate on the wire cage; it is often decorated and personalised by individual producers and is therefore sought after by collectors for its rarity and variety.
Caudalie: A unit of measurement for the aromatic persistence of a wine: 1 second of persistence = 1 caudalie.
Vine trunk: This is the ‘trunk’ of the vine.
Grape varieties: The three grape varieties authorised for the Champagne AOC are Pinot Noir, Chardonnay and Pinot Meunier. It is their differences that give rise to the myriad flavours of Champagne. There are over 6,000 grape varieties worldwide,
Cercle: the name given in Champagne to a wine-making facility.
Chaptalisation: This is a process used to add sugar to the must; it was advocated by the chemist Chaptal (1756–1832). This process is strictly regulated by law, and its use varies depending on the quality of the vintage.
CIVC: Abbreviation for the Comité Interprofessionnel des Vins de Champagne. It is an official body responsible for defining policy for Champagne winegrowers and Champagne houses, particularly with regard to the organisation and transparency of relations, a constant focus on quality, and the promotion and protection of the Champagne appellation.
Clarification: This is a technique used to remove any impurities from the wine resulting from fermentation.
Chardonnay: Chardonnay is a white grape variety, highly renowned on the Côte des Blancs for producing Champagnes of great finesse. Dom Ruinart is a highly acclaimed Blanc de Blancs Champagne from this terroir. In the Aube department, the Montgueux terroir is also highly renowned for its Chardonnay production, as evidenced by Beaugrand Champagnes.
Brut Champagne: alsoknown as ‘non-vintage brut’ or ‘non-vintage’, this is a Champagne in which the dosage, after disgorging, is less than 15 g/l of residual sugar. This accounts for the majority of so-called ‘classic’ or ‘traditional’ champagnes, produced by blending the three authorised grape varieties – Chardonnay, Pinot Noir and Pinot Meunier – sourced from different plots, or even different vintages (reserve wines). The blends may therefore vary depending on the criteria chosen by each brand (champagne house or winemaker). This is what is known as the brand’s style or signature.
Clarification: A process aimed at making the wine clear and limpid. In addition to clarification through the natural sedimentation of lees and suspended particles in the wine, it is achieved through fining and filtration, the aim of which is to make the wine limpid. Fining is carried out by adding protein-based substances, such as beaten egg white, which will flocculate with other proteins in suspension. The new compound formed, being heavier, will naturally settle to the bottom of the vat. Gentle filtration can also, through mechanical action, contribute to the final clarification at the end of ageing.
Clayette: this is a sort of flat wicker basket into which the small baskets of harvested grapes were emptied and where the grapes were sorted.
Cochelet: This is the festival marking the end of the grape harvest in Champagne.
Cœur de cuvée: During the first pressing, this refers to the selection of the finest juices as they flow out.
Co-operative: a co-operative is a group of winegrowers who produce wine at a single, shared production site (using shared winemaking equipment). Champagne Le Mesnil is produced by the co-operative of the village of the same name, which is classified as a Grand Cru.
Col: the upperpart of the bottle; the term is used as a unit to determine the number of bottles sold.
CM: a logo used in Champagne to denote a ‘Coopérative de Manipulation’ (blending cooperative) that produces Champagnes from various producers under its own brand.
Côteaux Champenois: The Champagne region also produces still wines, which may be white, rosé or red.
Chalk: a sedimentaryrock found in abundance in Champagne, imparting finesse and minerality; many Champagne cuvées bear this name: Champagne Henri Giraud Blanc de Craie.
Crus: A term used to identify a champagne by its specific place of production, in relation to the soil and its terroir. In Champagne, there are two types of Crus, defined by village:
The 17 Grands Crus are: Ambonnay, Avize, Ay, Beaumont-sur-Vesle, Bouzy, Chouilly, Cramant, Louvois, Mailly-Champagne, Le Mesnil-sur-Oger, Oger, Oiry, Puisieulx, Sillery, Tours-sur-Marne, Verzenay and Verzy.
The 44 Premiers Crus are: Avenay, Bergères-les-Vertus, Bezannes, Billy le Grand, Bisseuil, Chamery, Champillon, Chigny les Roses, Chouilly (PN), Coligny (CH), Cormontreuil, Coulommes-la-Montagne, Cuis, Cumières, Dizy, Ecueil, Etrechy (CH), Grauves, Hautvillers, Jouy-les-Reims, Les Mesneus, Ludes, Mareuil-sur-Aÿ, Montbré, Mutigny, Pargny-les-Reims, Pierry, Rilly-la-Montagne, Sacy, Sermiers, Taissy, Tauxières, Tours-sur-Marne (CH), Trépail, Trois Puits, Vaudemanges, Vertus, Villedommange, Villeneuve-Renneville, Villers-Allerand, Villers-aux-Noeuds, Villers-Marmery, Voipreux, Vrigny.
The main criteria for classification are the market value of the grapes produced and their quality. Compared with the base price set for the whole of Champagne by the inter-professional organisation, the actual price per kilo will be set at between 80 and 89 per cent of the base price for non-cru grapes, between 90 and 99 per cent for Premiers Crus, and at 100 per cent for Grands Crus.
Special cuvées: brut champagnes, whether vintage or non-vintage, which differ from each brand’s standard range through a distinctive blend, longer ageing, special bottling and more refined packaging. Their names evoke the history of the house:‘Grande Cuvée 169th Edition (Krug)’, or Champagne Bollinger’s ‘Spécial Cuvée’, for example.
Settling: After pressing, the resulting must is left to settle for 12 to 15 hours. This settling period allows debris from the skins, seeds and other solid matter to settle at the bottom of the tank. The must is then racked off and transferred to another tank. Wines made from clarified must gain in finesse and purity. Clarification also helps to remove some of the iron and delay excessively rapid fermentation.
Disgorging: A manual or mechanical method used to remove the yeast and fermentation sediment from bottles, after it has been collected in the ‘bidule’ whilst the bottles are left ‘on their heads’ (upside down) for several weeks or months. There are two methods of disgorging:
- ‘Dégorgement à la volée’, whereby the excess gas pressure expels the sediment as soon as the bottle is opened; this is the traditional method but is used less and less due to the risk of the bottle turning ‘blue’...
- Ice disgorging: the necks of the bottles are cooled in a liquid bath at -28° to freeze the sediment in the ‘thingamajig’; the pressure then releases this frozen section safely.
Demi-Sec: a demi-sec champagne containing 33 to 50 grams of liqueur. A sweet champagne ideal with desserts. Yann Alexandre Champagne produces a beautifully balanced Demi-Sec Cuvée Sucré Noir.
Demi-muid: This is a half-barrel with a capacity of approximately 600 litres.
Dégrafeur: a tool designed to remove the wire clip from bottled champagnes. Maison Henri Giraud has created a dégrafeur to make it easier to open its Fût de Chêne d’Argonne MV 17 cuvées.
Removal from the racking: The process of removing the bottles (standing on their necks) from the riddling racks.
Deposit: Sediment or residue that is removed from the bottle through riddling and disgorging.
Dégrafeur: Bottles held upside down in which the process of the sediment settling towards the neck of the bottle is complete; they are therefore ready for disgorging and subsequent sale.
Unstacking: The process of removing bottles from stacks in the cellars to prepare them for riddling.
Dosage: Thefinal stage in the production of champagne; after the removal of the lees (disgorging), dosage involves the addition of a liqueur known as ‘dosage’ or ‘expédition’, intended to top up the level in the bottle. Most often, this is wine to which sugar has been added to soften the acidity. Depending on the dosage, the result is a brut, dry, demi-sec or sweet champagne. In the past, there was also mention of a ‘demi-doux’ category.
Sweet: a sweet champagne contains more than 50 grams of liqueur. Champagne Delavenne produces the Cuvée L’Ile, dosed at 32 grams, a truly silky delight without any heaviness. The liqueurs used for this champagne are over 10 years old.
Extra Brut: a champagne containing very little residual sugar, between 0 and 6 g/l. When no sugar is added at all, it is called Brut Nature, Brut de Brut, Brut Zéro or Non Dosé. This is a champagne for the discerning connoisseur.
Extra Sec or Extra Dry: an Extra Sec or Extra Dry Champagne contains between 12 and 17 grams of liqueur.
Debudding: the process of removing all non-fruiting buds in order to control yields and the quality of the grapes.
Entreillage: in Champagne, the process of placing bottles on slats.
Alcoholic fermentation: the conversion of sugars into alcohol by yeasts.
Malolactic fermentation: the conversion of malic acid into lactic acid, making the wine smoother. Some Champagnes undergo this fermentation, whilst others do not, in order to retain more freshness.
Filtration: Filtration is the removal of suspended particles from the champagne.
Ungrafted vine: An ungrafted vine is an old vine with ungrafted stock.
Grand Cru: Only a few communes in Champagne are classified entirely as Grand Cru. This means that for these seventeen communes, the grapes are paid at 100 per cent of the market price.
Gyropalette: : The riddling of the wine is now only very rarely carried out by hand. Mechanical, computerised riddling is therefore carried out using a Gyropalette.
Jéroboam: A jéroboam is a bottle with a capacity of 3 litres.
Yeast: a microorganism found on the skins of grapes that enables alcoholic fermentation. The term ‘indigenous yeast’ refers to yeast specific to a particular grape variety, whilst ‘exogenous yeast’ refers to yeast introduced from outside.
Lieu-dit: Although the term is used throughout France, in Champagne a ‘lieu-dit’ refers to the name of a specific plot of land.
Liqueur de tirage: This is a mixture of yeast and sugar added to the still wine to enable a second fermentation.
Marc: the solid residue obtained after pressing the grapes; it is often distilled to produce brandy, known as ‘marc de champagne’.
Maceration: This is the process of macerating the solid parts of the grape bunches with the must in the press.
Must: This is the grape juice obtained by pressing. In Champagne, as elsewhere, the term ‘must’ refers to wine that is still fermenting.
Muselet: the metal wirecage holding the champagne cork in place on the bottle.
Downy mildew: A disease caused by micro-organisms (pseudo-fungi) that destroys the grapes on the vine.
Vintage:A Champagne may only belabelled as a vintage if the base wines are all from the same year; the wine must also age for three years on its lees before being released for sale.
Négociant manipulant: a négociant manipulant produces their own champagne from grapes purchased to supplement their own harvest. The major champagne houses hold the status of négociant manipulant (NM), owning vineyards in their own name and purchasing additional grapes to supplement their harvest.
Trellising: this operation, which takes place in June, involves separating the shoots from one another to prevent the leaves from becoming crowded and to promote good aeration and photosynthesis.
Petit Meslier: Petit Meslier is an old grape variety from Champagne. It is occasionally cultivated by certain houses.
Pinot Blanc: This is an approved Champagne grape variety used in blended wines.
Pinot Meunier: Pinot Meunier is a widely grown red grape variety, as it is one of the three main varieties in Champagne.
Pinot Noir: Undoubtedly the most widely used grape variety in Champagne.
Premier cru: Communes classified between 90% and 99%. Consequently, the grapes from these areas are rated between 90% and 99% on the cru scale.
Première cuvée: A cuvée produced from the first pressing of the grapes.
Ratafia: Champagne ratafia is made from fresh grape must mixed with champagne brandy.
Récoltant Manipulant (RM): a winegrower who produces their own champagne from their own vineyards. Most winegrowers’ champagnes are registered under the Récoltant Manipulant designation.
Rebèche: This is the juice remaining in the press after the first cuvée and the ‘taille’ have been pressed.
Réserve: ( wine): This is still wine from a previous year used in the blending of a non-vintage champagne. This helps to maintain consistency in flavour, particularly for the largest vineyards.
Perpetual reserve: A method of storing reserve wine in Champagne.
Relevage: the process of lifting the vine shoots to keep them in an upright position.
Riddling: The process of rotating Champagne bottles to direct the sediment towards the neck.
Rognage: a summer pruning technique designed to encourage fruit set on the vines.
Sabrage: the act of opening a bottle of Champagne by striking the neck with a sabre.
Salmanazar: a bottle with a capacity of 9 litres.
Saignée: A process used for rosé Champagne. The grape skins and juice macerate together for up to three days.
Non-vintage: Champagnewithout a vintageyear.
Solera: A method of ageing wine by utilising reserve wine or a perpetual reserve.
Sous liège: During the second fermentation, corks are used rather than metal caps.
Sur lattes: Following the tirage, the bottles are stored in chalk cellars (in the traditional manner) whilst awaiting the second fermentation. Mechanical racks are also used nowadays.
Sur Pointe: This involves placing the bottles, without disgorging, on a rack with the necks pointing downwards.
Pruning: the regulated method of training the vines through pruning.
Terroir: the combination of soil and subsoil. Their aspect and environment are decisive factors.
Tirage: This refers to the bottling of the cuvée. The tirage liqueur facilitates the second fermentation. Bottling takes place from 1 January following the harvest.
Tonneau: A 300- or 500-litre cask.
Transvasage: This is the process of filling the ‘Campagne’ bottles.
Clear wine: This is the wine produced by the first fermentation. There are two synonyms for this: still wine or base wine.
Affordable Champagne
Tasting champagne
Champagne-related vocabulary
Vocabulary specific to champagne
Vocabulary relating to the aromas of champagne
Vocabulary related to champagne
Vocabulary specific to champagne
Ruinart Cellars
How do you present a bottle of champagne?
- To open the bottle, tilt it slightly and release the wire cage from the muselet
- Then remove the wire cage and its wrapping together, whilst holding the cork firmly and taking care not to let the cork fly towards a guest.
- Next, whilst still holding the cork firmly, grasp the body of the bottle and twist it to gently release the cork from the neck without letting it slip out.
How do you describe a champagne?
Well, before the tasting, there are a whole host of preliminary steps to follow to ensure a successful champagne tasting.
First and foremost, let’s consider the serving temperature. In our case, as we wish to focus on the champagne’s aromas so that we can describe it, it is best to serve it at cellar temperature, i.e. 12°C.
Next comes opening the bottle. As a sparkling wine, a bottle of champagne is under 6 bar of pressure, so it must be opened with care. To do this, hold the cork firmly with one hand whilst gently twisting the bottle with the other. The pressure will naturally push the cork out, and you should hear a soft ‘pshit’ rather than a loud ‘pop’, which risks causing the champagne to foam.
Next comes the choice of glass. Whilst there are many options, the best choice is a wide-bodied glass with a narrow neck, such as a white wine glass. This allows for better aeration without letting the champagne go flat, whilst ensuring optimal release of the aromas.
Although they share similarities, there are a few differences between biodynamic and natural champagne and organic champagne.
Which letter indicates a good champagne?
RM: ‘récoltant manipulant’ (grower-producer), who uses grapes from their own estate to produce and market their champagne under their own brand. NM: ‘négociant manipulant’ (merchant-producer), who buys grapes to supplement their own harvest, produces the champagne on their own premises and markets it
What are the names of the different sizes of champagne bottles?
The standard bottle or ‘Champenoise’: 75 cl
The Magnum: 1.5 l (2 bottles of Champagne)
The Jeroboam: 3 l (4 bottles of Champagne)
