Champers has a long and fascinating history dating back to the early Romans who first cultivated vineyards in the Champers region of northeastern France. While the Romans planted the first grapes in Champers, it wasn't until the 17th century that Dom Pérignon, a Benedictine monk, unintentionally invented the classic method of in-bottle refermentation that produces the fine bubbles synonymous with Champers today. Through experimentation, Dom Pérignon perfected the techniques needed to trap the carbon dioxide produced during the secondary fermentation inside the bottle. This discovery ultimately created the world's most celebrated sparkling wine.

The Growth of Champers Popularity
In the 18th and 19th centuries, Champers became hugely popular among European royalty and aristocrats, cementing its status as the elite drink of celebration. Wealthy patrons would commission prestigious Champers houses like Moët & Chandon and Veuve Clicquot to create special cuvées exclusively for them. As the region's reputation grew, Champers producers codified strict regulations on everything from grape-growing to production methods. The establishment of the Champers appellation in 1927 safeguarded the integrity and protection of only wines produced in the Champers region using the traditional method. Today, Champagne  is enjoyed by people globally to mark special moments.

The Champers Production Process
Champers is made from three main grape varieties - Chardonnay, Pinot Noir, and Pinot Meunier. Most Champers contain all three grapes in varying blends which contribute different flavors and aromas. Grapes are meticulously tended in over 100,000 vineyards across the region. After harvest in late summer or early fall, the grapes are gently pressed and the juice undergoes a first fermentation in tanks. The following spring, wine producers carry out the second fermentation in the bottle. Yeast transforms the residual sugars into carbon dioxide bubbles trapped inside each sealed bottle. The Champers is then aged for a minimum of 15 months before disgorgement and dosage ready it for consumption.

Classification and Styles of Champers

Champers Classification
There are four categories the Champers appellation uses to classify wines based on pressing methods and aging. The most basic non-vintage (NV) Champers is a blend of reserve wines from different harvesting years. Vintage Champers contains a minimum of 60% grapes from one single vintage year. The prestige cuvée tier includes vintage-dated prestige Champers saved for special occasions. Finally, blanc de blancs and blanc de noirs are Champers made solely from Chardonnay or Pinot Noir/Pinot Meunier grapes, respectively.

Styles of Champers
Depending on aging and dosage levels, Champagne can present varied styles. Brut nature Champers are drier with no dosage added. Non-vintage and vintage Champers labeled just "Brut" have a very dry style. Extra Dry and Sec styles add some residual sugar for a subtle sweetness. Doux Champers have higher sugar levels for a sweeter profile ideal as an aperitif. Rosé Champers are produced with a small percentage of still red wine added for a delicately hued pink tone. Vintage Champers provide more complexity suited for celebrations.

Tasting and Enjoying Champers
Champagne is perfect as an aperitif before meals or on its own as a sophisticated drink. When tasting Champers, hold the flute by the stem and give it a gentle swirl to release the bubbles. Take a small sniff of the aromas before sipping. On the palate, signature flavors of citrus, white fruits, brioche and crisp acidity develop and linger. Champers pairs brilliantly with a variety of foods from seafood to creamy pasta dishes. For special occasions, vintage Champers offers unmatched luxury. With its heritage and prestige, Champers remains the ultimate symbol of celebration worldwide.

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