​The Craft of Champagne: A Luxurious Journey from Grape to Glass

Bonjour à tous! Pinot Noir, Chardonnay, and Meunier— are the three grapes that whisper the taste and complexity of champagne. The processing of champagne is steeped in tradition, artistry, and precision, with Meunier as the exclusive gem of the Champagne region, and the focus of my trip to the Dom Caudron Champagne tasting room and museum. Maybe you've wondered why a glass of champagne seems so elegant and luxurious - know that it starts with the best grapes and follows up with an intricate process to transform them into the magical beverage we have come to love at celebrations, weddings, nightclubs, restaurants - do we really need a reason to enjoy champagne? 
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 The Grapes: A Story of Structure and Color
I learned so much on the tour at Dom Caudron, and it was so interesting because I was once told that rosé wines weren't healthy. This crushed me because I love rosé wines - I love any wine that tastes good! Pinot Noir and Meunier grapes have red skins, but their juice is clear. However, when the skins are added, the wine is given a different hue of pink. Isn't the skin of the grape where all of the vitamins are? 

We know luxury is all about heritage, process, refinement, and precision. Wine is no different when the pressing process begins. The pressing process of grapes in the Champagne region is exact - done within 12 hours of picking to ensure only the best juice is extracted. And in true luxury fashion, nothing goes to waste: the leftover skins produce grappa, an agile way of turning by-products into another exquisite offering.

Harvest and Fermentation: Timing is Everything
Champagne's September harvest season just concluded, and in this brief window—about 10 days—each picker gathers approximately 3,000 grapes daily. For perspective, one grapevine yields one bottle of champagne. Timing is critical, as the grapes must be pressed immediately, and the juice volume must be meticulously measured to maintain the balance of flavors. 
After the first pressing, the grape juice, known as the "must," begins transforming into base wine through the first fermentation process. Here, it's all about chemistry and patience as the juice slowly ferments into the base that will ultimately become champagne. Once the wine is bottled, the second fermentation captures those signature bubbles that dance luxuriously on your palate. This process lasts between 4 to 6 weeks, and it's where the magic happens—champagne is born.

Aging to Perfection
Luxury, of course, is always timely. Some champagnes age for three to four years (like the one in my photos), though non-vintage brut must age at least 15 months to develop its signature complexity. Aging the wine in the bottle allows it to mature, and over time, the yeast is carefully removed in a meticulous process known as "remuage." The bottle is turned upside down and gently rotated until the yeast collects in the neck, which is then frozen, allowing the yeast to pop out with precision. The final touch? A measured addition of wine and sugar determines whether the champagne will be brut (dry) or doux (sweet). Less sugar means a drier, more refined taste.

Tasting the Difference
Here's where the luxury experience truly comes to life. Tasting champagne is an art, and each bottle tells a story. Brut champagne offers crisp, fresh notes—think apple and pear—balanced with about 9 grams of sugar per liter. On the other hand, champagnes from older vines, at least 80 to 90 years old, provide a more mineral-driven experience with a drier sensation on the palate. On this tour, we tried both young and vintage champagne - equally excellent, but the vintage tasted much more complex. 

Champagne: The Epitome of Elegance 
In the luxury world, champagne is more than just a drink—it's a statement. It speaks to refined taste, craftsmanship, and an appreciation for tradition. Like the French fashion houses strive for artistic grandeur while innovating with each collection, champagne producers aim to recreate the perfect blends l'année après l'année (year after year). 

Is champagne healthier than other wines? In a way, yes. Dry white wines and champagnes, with their lower sugar and (sometimes) alcohol content, can be a lighter indulgence. However, read the labels and talk to your sommelier if you're seeking something with either of these characteristics.  

After this tour, I will remember that next time I drink a glass of champagne, I am savoring a piece of heritage and craftsmanship—hopefully, I'll be dressed for the occasion as well! Cheers!  

This photo was taken in front of the Perrier Jouet restaurant, where you can indulge in delightful bites of French cuisine, perfectly paired with champagne to suit your taste. Though the day was a bit gloomy, the vibrant colors more than made up for it. It felt only right to add a pop of red with my SAINT LAURENT handbag, a piece I picked up last year. I adore this shade because it’s a true red—not too dark and without too many orange undertones. Plus, it holds everything! I’m still on the hunt for the perfect sneakers, so I wore these purple running shoes—they’re super comfortable, and you never know how much walking you’ll end up doing on a tour. As for my hair, the humidity had its own plans, so I just let it flow—much like the champagne!

This guy is Italian and of course he was promoting his country! I'm not sure why I was giving a thumbs up - maybe to suggest that Italy is next on my travel list (although I love French wines more) shhh!

Champagne in Champagne!

My vintage champagne, ready to be opened at the next celebration! 

This champagne is a vintage, aged over 3 years. I also chose it because it's considered a gastronomic champagne, which is meant to pair with foods such as aged cheeses.

I love paying attention to the smaller details that deepen my appreciation for luxury items. The silver clasps on the sides of the bottle head ensure the handle stays securely in place. And the cardboard flap around the bottleneck? It’s there to prevent the bottle from rolling around in the package, avoiding any unfortunate accidents when you open it

What a beautiful amber color! Champagne bottles are traditionally amber or dark green for a practical reason: to protect the wine from light exposure. Ultraviolet (UV) light can affect the chemical composition of champagne, causing it to age prematurely and develop unpleasant flavors, often referred to as "light-struck" or "goût de lumière." The amber or dark green color acts as a natural filter, shielding the delicate contents from harmful UV rays and preserving the champagne’s quality, flavor, and effervescence over time.