Our Winemaker’s Almanac
In this Olympic year, champagne, the quintessential symbol of France, is set to take center stage and undoubtedly reaffirm its status as the wine of celebration and victory.
Champagne JD plays a “modest” role in ensuring that the champagne market remains as diverse as possible and may well be the perfect companion for these extraordinary moments. Corks will fly for celebrations that may not be academic or ideal, but they will symbolize a moment of victory.
We would like to take this opportunity to remind you of a few tips to make the most of your JD Champagne.
The Temperature
To best enjoy your Champagne, we recommend you chill it for a few hours before serving, however as champagne is often popped for special occasions or celebrations, it may be needed at a moments’ notice. Try and avoid the (infamous) 15 minutes in the freezer, as the rapid temperature change is likely to cause tartaric and calcic precipitations, which are not always visible to the naked eye.
However, this ‘quick fix’ will be sure to cause a Grand Prix effect – overflowing champagne to uncontrollably spray around.
We recommend a temperature of 10 to 12 degrees Celsius, served in an ice bucket or refrigerated sleeve. By using either of these methods, it allows the champagne to reach and remain at its recommended serving temperature, allowing for a truly enjoyable glass. Champagne is the same as any other wine, as the temperature increases over time in the glass, it begins to lose its effervescence as the bubbles slowly fade away.
Once opened, allow the wine to sit for a moment to allow the bubbles to calm down and the champagne to open up in the glass. On the other hand, don’t wait too long or the wine will lose its original effervescence and you won’t get to experience the fresh bubbles bursting on your palate.
So, we leave it up to you to decide, but a few minutes of patience are always welcome!
Effervescence and Foam
The key element that gives champagne its magical charm, the bubbles. They are often closely observed and are often associated with the quality of champagne; they undoubtedly are a key part of the wine’s charm…
The bubbles are far more complex and sophisticated in design than they first appear, even the glass it’s served in can affect the bubbles in a way that changes the entire profile of the wine.
For example, if a glass is hand-blown, it will have a number of imperfections allowing bubbles to form in the glass. Although, an industrially produced glass won’t always allow for champagne’s effervescence to break through and trap it at the foot of the glass. Effervescence and mousse retention aren’t always linked. A Champagne with a lot of pressure might not have a persistent mousse when first poured nor consistent effervescent dynamics.
Champagne mousse itself is a concept that is still studied to this day, notably at the University of Reims, and we’re still not even close to uncovering all its secrets. Aging on lees and yeast over time enriches Champagne’s foam with amino acids, an essential component. Chardonnay has proven to be the best grape to achieve a stable mousse.
«Truth is a champagne bubble, it always comes up to the surface»
Gilles Martin-Chauffier
Tasting Glasses :
coupes, flutes, wine glasses: which one to choose?
The true champagne experience should not be compromised by the glass it is served in.
The coupe glass from the Roaring Twenties will allow the bubbles to quickly escape and won’t allow you to fully enjoy the champagne’s effervescent qualities. The coupe’s only charm is it’s symbolic nature of the Roaring Twenties.
The narrow, conical flute favors the observation of bubbles trying to escape. But the flute doesn’t allow you to take full advantage of the champagne’s aromas.
Thus, in our opinion, it’s important to choose wine glasses that have a narrow rim
And a sufficiently wide shoulder to let the champagne move freely in the glass without overflowing. This allows for the effervescent qualities of the wine to break through while concentrating its aromas to the top of the glass.
« Champagne, if you have the time to listen to it, you will notice it makes the same noise, with its bubbles, as the sea on the sand. »
Max Jacob
English (UK) 
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