Champagne is a sparkling wine that originates from the Champagne region of France. While most wines are made purely from grapes, champagne gets some of its unique flavors from the addition of fruit. In fact, the fruit component is an essential part of the traditional champagne making process.
The Role of Fruit in Champagne
During the second fermentation process that gives champagne its bubbles, winemakers add a mixture of yeast and sugar known as the liqueur de tirage. This liqueur de tirage not only causes the in-bottle fermentation that carbonates champagne, but also adds fruit flavors and aromas.
The most common fruits used in the liqueur de tirage are:
- Raisins – Typically sun-dried green grapes
- Apples
- Pears
- Plums
- Cherries
- Strawberries
- Raspberries
- Elderberries
- Blackcurrants
- Blueberries
The yeast consumes the fruit sugars in the liqueur de tirage, resulting in alcohol and carbon dioxide that creates the signature bubbles. The fruit also imparts subtle flavors and aromas that enhance champagne’s fruity and floral notes.
Why Fruit is Added to Champagne
There are several key reasons why champagne producers add fruit to their bubbly wines:
Sugar for fermentation
The sugars in fruit provide food for the yeast during the secondary fermentation in the bottle. This fermentation produces the carbon dioxide that gives champagne its effervescence.
Flavors
Fruit adds layers of flavor and aromatic compounds to champagne. Fermentation transforms the fruit sugars into alcohols and esters that boost the wine’s fruity notes.
Acidity
Many fruits used in champagne, like apples and cherries, have high acidity. This helps balance champagne’s acidity and gives it a crisp, refreshing finish.
Sweetness
Residual sugars from unfermented fruit provide a touch of sweetness to balance champagne’s high acidity. Varying the fruit and dosage provides different levels of dryness.
Mouthfeel
Fruit can enhance the weight and texture of champagne. For example, raisin extracts contribute glycerol that gives champagne a rounder, fuller mouthfeel.
Complexity
The blend of different fruits creates more complex and interesting flavors in champagne compared to standard grape wine. Each fruit offers unique aromas, flavors, textures, and chemistry.
Common Fruits Used in Champagne
While there are many fruits that find their way into various champagne blends, some options are more popular than others. Here are some of the most commonly used fruits:
Raisins
Raisins, typically made from green grapes, are the most traditional fruit addition to champagne. They provide fermentable sugars, flavor enhancement, and glycerol for mouthfeel. The most common types are golden and sun-dried green raisins.
Apples
Apples have a high acidity that makes them an excellent complement to champagne’s bright acidity. Cider apples and crabapples are among the most popular varieties used.
Pears
Like apples, pears also have crisp acidity as well as subtle floral aromas. Williams pears are a common choice.
Plums
Both red and yellow plums add fruity flavors and hints of pit fruit. Prune plums are often used dried as prunes.
Cherries
Cherries contribute bright fruitiness and subtle almond flavors. They also provide color from their skins when used whole. Griotte and Montmorency cherries are common types.
Elderberries
These small black berries have earthy, spicy notes that add complexity. They also provide color to blends.
Citrus Fruits
Small amounts of citrus like orange, lemon, grapefruit, or lime may be used judiciously to add zesty aromas. However, their acidity requires careful balance.
Berries
Strawberries, raspberries, blackberries, currants, and blueberries can contribute both sweet and tart fruit flavors. But their delicate nature means they are best added in the dosage rather than liqueur de tirage.
Champagne Fruit Dosage
In addition to adding fruit to the liqueur de tirage, fruit may also be used in the final dosage added before sealing the bottles. Champagne can be dosed with:
- Fruit juices
- Fruit liqueurs
- Fruit brandies
- Fruit syrups
- Whole fruit macerations
This dosage provides a final adjustment to champagne’s sweetness, fruit character, and acidity once fermentation is complete. Berries, stone fruits, and delicate citrus are most commonly used in the dosage.
Popular Fruit-Flavored Champagne Styles
While most champagnes have nuances of fruit, some embrace it more wholeheartedly. Popular fruited styles include:
Rosé
One of the most popular fruit-influenced styles, rosé champagne gains its pinkish hue primarily from the addition of still red wine like Pinot Noir. However, some producers may also add a dash of tart cherry juice to enhance the fruity aromas.
Blend of Vintages
Prestige bottlings like Dom Perignon often blend vintages along with reserves wines that have been aged on fruit lees. This provides fruit complexity on top of the layered notes from different vintages.
Blanc de Noirs
“White from black” champagnes are made solely from red grapes like Pinot Noir and Pinot Meunier. The dark skins of these red grapes contribute subtle berry and cherry undertones.
Vintage
Vintage champagnes reflect the personality of a single year’s harvest. Riper grapes from warmer years naturally yield more fruit-forward champagnes.
Special Cuvée
Some producers highlight fruit by creating special cuvées featuring flavors like raspberry, peach, or tropical fruit. These showcase the range of fruit expressions possible in champagne.
Champagne Fruits by Sweetness
Fruit | Sweetness Level |
---|---|
Raisins | Very sweet |
Prunes | Very sweet |
Cherries | Semi-sweet |
Plums | Semi-sweet |
Pears | Semi-sweet |
Apples | Semi-sweet |
Strawberries | Semi-sweet |
Raspberries | Semi-sweet |
Blueberries | Semi-sweet |
Blackberries | Semi-sweet |
Elderberries | Semi-sweet |
Blackcurrants | Semi-sweet |
Citrus Fruits | Tart |
This table provides a general guide to the sweetness levels of common champagne fruits. Tart citrus fruits provide the least sweetness, while dried fruits like raisins and prunes are intensely sweet. Most fresh berries and stone fruits fall somewhere in the middle.
Using Fruit in Champagne at Home
While commercial champagne requires specialized equipment and techniques, it’s possible to experiment with fruit flavors in homemade sparkling wines. Here are some tips:
Start with a fruit wine
Make a country fruit wine from berries, stone fruits, apples, or pears as the base wine. This builds in fruit character from the start.
Add fruit juice to the dosing liqueur
Dose your sparkling wine with a syrup made by reducing fruit juice like raspberry, cherry, or blackcurrant.
Macerate fruit in brandy
Soak chopped fruit in brandy or liqueur for a few weeks, then add to your dosage syrup.
Infuse simple syrup with fruit
Make a simple syrup with fruit like lemon, lime, or orange slices. Strain out fruit and use the infused syrup to dose your sparkling wine.
Use100% fruit juice as liqueur de tirage
Instead of sugar water, use pure fruit juice like apple or white grape as your fermentation starter for full fruit flavor.
Choosing Fruits for Homemade Champagne
When selecting fruits to flavor homemade sparkling wines, look for varieties that offer these characteristics:
- Intense flavor – The fruity aroma and taste should come through strongly, since it will be muted somewhat after fermentation.
- Good acidity – Tartness helps achieve the refreshing balance of champagne.
- Moderate sweetness – Some sugar content is needed for fermentation and flavor, but avoid extremely sweet options that could make the final wine cloying.
- Aromatic – Fruits with pleasant, complex aromas enhance champagne’s perfumed bouquet.
- Distinct character – Unique fruits add more interesting complexity compared to grapes alone.
With the right fruit selections and dosage combinations, the possibilities for mimicking the fruity allure of true champagne are endless.
The Takeaway
While grapes form the foundation, the addition of fruit is an essential part of the traditional méthode champenoise production process. Fruits like raisins, apples, pears, plums, and cherries contribute flavors, aromas, chemistry, and texture that provide complexity.
The sweetness, acidity, and aroma of the fruits used influence the final character of champagne. Riper vintages and special cuvées highlight fruit essences. While home sparkling wines can’t exactly replicate true champagne, fruit juices and infusions provide options for experimentation.
So next time you pop open a bottle of champagne, take a moment to savor the subtle fruit flavors produced through this time-honored winemaking art.