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Champagne is the world's number one celebration drink.
Its appeal is universal and it has been growing in popularity.
Today, however, it has a much wider appeal than just for celebration purposes.
Champagne is unique. The quality and richness of champagne owes much to the special climate of Northern France.
Janisson Baradon is located in Epernay which is situated in the heart of the champagne region.
Champagne undergoes a second fermentation in the bottle which produces the bubbles.
The refermentation process creates carbon-dioxide which becomes trapped in the bottle, thereby creating the
sparkle. Good years for grape growing will usually result in the production of Vintage Champagnes.
At least eighty percent of the contents of vintage champagne must contain grapes from the declared year.
Vintage champagne has to be aged for a minimum of three years although Janisson Baradon age theirs for five years.
In order to fully appreciate the smell and taste of Champagne, it should be served cold at about 43 to 48°F (7°C).
This temperature can be achieved by placing the unopened bottle in an ice bucket with an equal mixture of ice and
water for between 20 to 30 minutes. Alternatively the Champagne may be refrigerated for 3 to 4 hours but not for
extended periods as this will make it too cold. It should never be placed in the freezer.
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