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A sparkling wine

 

Champagne is known and appreciated worldwide, however when we talk of Champagne most think of the sparkling Champagne wines. 

 

Many forget that « Champagne » is first and foremost the region where these wines are exclusively produced.
Most well known brands are produced in the Marne area, around the Massif de Saint Thierry, the Valley of the Ardre, the Mountain of Rheims, the Valley of the Marne, the Côte des Blancs and the Sézanne Hills. .
Cellars of champagne
© CDT Aube / Ph. Praliaud

 

The département of Aube is known as the "other country of Champagne" with its 6,700 hectares of vineyards « La Côte des Bar », representing 22% of the Appellation of Champagne.

 

Strict rules are applied to meet the quality requirements of the Appellation d'Origine Contrôlée, the AOC, which defines the production area. Only 3 types of grapes can be used, the Pinot Noir, Pinot Meunier and Chardonnay. They should be handpicked, follow a certain pressing and a double fermentation process.

 

In the heart of « La Côte des Bar », 3 small market towns form the village of « Les Riceys ».

On the border between Champagne and Burgundy, Les Riceys until the Revolution was pulled back and forth between these two regions.

Today, it is the only commune in France to have 3 AOC (Appellations d'Origine Contrôlée):

 

  • Le Champagne

  • Le Rosé des Riceys

  • Le Coteau champenois

Rosé des Riceys
© OTSI Les Riceys

 

There is also other great wines as: Bouzy rouge, Muid Montsaugeonnais-Chardonnay, coteaux de Coiffy ; et made withe fermented fruits, Rosée de la Fraiseraie, Rubis de Groseille or Magra Bendi.

 

The Champagne region produces also beers as Bière de Valmy, and excellent cheeses:

  • Chaource (A.O.C.), Troyen, and cheeses of Bar

  • Langres (A.O.C.), Chaumont, and French Emmental

  • Cendré d'Argonne of Chalons en champagne, Trappiste d'Igny

  • Rocroi (Ardennes), Mostafait (made with butter and tarragon), Carré de l'Est

We cannot forget the famous andouillette de Troyes (A.A.A.A.A. - Association Amicale des Amateurs d'Andouillettes Authentiques), or the jambon des Ardennes (ham), the  boudin blanc of Rethel, the pink "lentillons" of Champagne (type of lentils) .

 

The Grey Truffle of Haute-Marne or Truffle of Burgundy and Champagne were found on the tables of the Dukes of Burgundy. During that period the only truffles known in Paris were the white truffles of Italy and the grey ones known as «Tuber Uncinatum».

 

Among the sweet specialities: the Biscuit rose of Reims is the best companion of a champagne's cup. You can also taste: the  Bouchon de champagne or the Pavé d'Épernay.