Riedel Sommeliers Vintage champagne

Champagne is the northernmost wine-growing region in France. Its limestone soils and climate have been producing white wines that tend to sparkle from the beginning.

In the 19th century, this technique of secondary fermentation (in bottles) was perfected and brought to perfection. Initially, sweet sparkling dessert wines were offered with high dosage. It was only around 1930 that the trend of dry aging began. The popularity of champagne dates back to a time when it was exclusively consumed sweet. The use of the flute also developed in parallel, so that to this day, two traditional forms divide the camp of connoisseurs.

Riedel recommends the flute shape for dry champagne to emphasize the character of high-quality base wines. In 1985, the vintage champagne glass was introduced, which, when filled one-third, gives the bouquet room to unfold and show the exciting yeast and nut aroma, demonstrating the quality of great champagne. In this glass, the effervescence is perceived as creamy and fine, and the strong acidity is softened by the dosage (about 12 g residual sugar). This glass shape enhances the enjoyment, giving the champagne a creamy, fruity overall impression.

Grape varieties and wines: Champagne, Cuvée Prestige, Vintage Champagne, Vintage Sparkling Wine, Rosé Champagne