The influence of time on Champagne

▲ The maturing of a vintage Champagne in the cellar

Time, like all wines, can influence the aromas, flavor, and structure of Champagne. Fresh and fruity aromas, often found in younger Champagnes, can evolve into more complex notes of honey, nuts, dried fruit, and toast. The liveliness of the mousse diminishes as Champagne ages, and the color can also deepen . The process is slow and subtle, but with time, the flavors and aromas can develop beautifully, resulting in an unparalleled experience.

But beware, not all Champagnes can develop this way. The influence of time is varied and depends on several factors.

A misconception is that Champagne always ages better in the bottle and improves with age. In most cases, this isn't necessarily the case. Once the yeast is released from the bottle and it's corked, the aging process is essentially over. Until then, the Champagne is aged to perfection in the producer's cellar. It's generally assumed that a Champagne is only released when the house is convinced it has truly achieved perfection.

Of course, taste is highly personal. What the house considers perfect doesn't necessarily mean perfection for everyone. We've personally experienced a few instances where a non-vintage Champagne tasted, in our opinion, too young immediately after purchase. Of course, you never know if such a Champagne will develop favorably if left to age, but in many cases, this was the case with us. After six months (or sometimes a year), the fresh and sometimes slightly tart aromas had developed into softer notes. Although these changes are often minimal, they can still result in a different taste experience.

How do you know which Champagne you can and can't pass up?
This is a complex issue and depends on several factors. Below are some important ones.

Vintage vs. Non-Vintage

Non-vintage Champagnes often have less potential to develop over time, while vintages can continue to mature beautifully.

How is that possible? A vintage Champagne is made from the grape harvest of a single year. Often an exceptional year, made from high-quality grapes . With a focus on quality and perfection, the producer can optimize the aging process to develop the desired characteristics of a Champagne. A non-vintage Champagne, on the other hand, is made from grapes harvested in different years. This diversity makes it difficult to find the optimal aging process.

If you'd like to keep your bottle of Champagne, non-vintage Champagnes can be kept for about 2 to 3 years , and vintage Champagnes for 5 to 10 years, provided all conditions are optimal. It's even better to ask how long the Champagne in question was aged in the cellars before being corked. Generally, Champagne can be kept for as long as it was aged in the cellar.

However, there are also many exceptions. Truly special Champagnes of exceptional quality can last decades and develop into superior Champagnes. Therefore, it's always wise to inquire about the type of Champagne you have and when it's best to drink it. A few extra years in the cellar can lead to a completely different taste experience.

Grape variety

Is your Champagne made of more than one-third Pinot Meunier ? This grape variety matures faster and has a short peak , making it shorter-lived. Not really suitable for aging for several years. Champagnes made from Pinot Noir or Chardonnay grapes have a longer shelf life. The very best Blanc de Blancs (100% Chardonnay) can be kept for up to 25 years after disgorging. Many consider it a disgrace to drink this type of Champagne within the first 10 years after disgorging, simply because it only then begins to mature.

Quality

It is about the quality of the grapes as well as the entire process.
The quality of the grapes is partly determined by the weather. If the weather was optimal in a given year, it could easily produce a vintage of Champagne. The location of the vineyards also determines the quality of the grapes.

There are a number of superior villages within Champagne, divided into the categories Premier Cru and Grand Cru . The vineyards in these villages offer the most ideal conditions (including geographical) for the grapes in every respect. The Cru villages score the lowest and have less favorable conditions.

Want to try a Grand Cru Champagne?

More important is what is done with the grapes. Some producers, for example, use a slower production method , such as fermenting at a very low temperature. Such an elaborate production method can result in high-quality Champagne and improved preservation.

Prestige Champagnes are generally the house's finest Champagnes . Only the finest vineyards and most precious grapes are selected, usually originating from Grand Cru or Premier Cru villages. Furthermore, some Prestige Champagnes are produced from a single harvest, or vintages. Naturally, the production process for these types of Champagnes also requires more time and effort. The production process is meticulously planned, takes longer, and the Champagne is often aged in the cellar for a longer period (more than five years).

Want to try a Prestige (Premier Cru)?

Bottle size

Champagne is available in a variety of bottle sizes, from 185 cl to as much as 30 liters! Bottle size plays a significant role in the aging process and shelf life of Champagne. A standard 0.75-liter bottle can be stored well under the right conditions. Bottles smaller than the standard size are intended for immediate consumption. The best-preserved bottle is the 1.5-liter magnum . The ratio of Champagne to air is optimal; a magnum bottle contains twice as much wine as a standard 0.75-liter bottle, but contains approximately the same amount of air.

Oxygen breaks down the molecules in Champagne as they come into contact with each other. A little oxidation can make Champagne develop a little more beautifully and complexly. Too much can ruin it.

So why not even larger bottles? These are usually made up of multiple magnums . During the filling of larger bottles, the Champagne briefly comes into contact with oxygen. Therefore, the risk of oxidation is greater. This method of producing oversized bottles isn't always used, however. Some producers do allow the aging process to take place in a large bottle. Again, it's wise to inquire about the type you have.

Date of disgorgement

No idea how old the Champagne you're about to buy is? Then take a look at the back of the label. Many Champagne producers now include the disgorgement date on the label. This date indicates when the bottle was removed from the cellar and corked. Ready for consumption.

Was the bottle recently corked? Then it's probably still fresh and young. Was the disgorgement date longer ago? The Champagne may have developed somewhat. It's important to pay extra attention to the conditions under which the bottle has been stored. The longer a bottle sits, the greater the chance that it has been affected by environmental factors.

Read more here about the influence of temperature, vibration, light and humidity on Champagne.
Why you should NEVER display a bottle of Champagne in the living room.

So it's incredibly important to know your bottle. What exactly is in it? What type of Champagne is it? How big is the bottle? When was it disgorged? And what happened to the bottle between then and now? Under what conditions was the Champagne stored, and how did you store it yourself?

Conclusion:

Every Champagne is unique, and the influence of time is also very diverse. Champagne is essentially ready to drink as soon as it leaves the cellar. Vintages and Premium Champagnes (such as Prestige) can be aged longer and can potentially develop into more beautiful Champagnes, provided all conditions are (and have been) optimal. Try to determine the disgorgement date and consider the grape composition and bottle size, as these influence the aging process.

Everything described above is just a guideline. Every Champagne is different, and there are plenty of exceptions. So, be well-informed and taste it. That's the only way to learn more about the influence of time on Champagne and discover your own taste.