Things To Do in Reims

Underneath Reims is a vast network of tunnels left over from centuries of chalk extraction. The former quarries turned out to be perfect for storing champagne, and today some 200km (124 miles) of champagne cellars lie 20 to 40m (65–131 ft.) under the city, holding millions of bottles of bubbly in various stages of fermentation. Most of the top champagne maisons (houses) offer daily tours of their operations; many insist you reserve in advance. We have listed three different experiences; for a complete listing of available tours in both Reims and Epernay (a 30-min. drive south on the D951), visit the official site of the Union des Maisons de Champagne (www.maisons-champagne.com).

The difference between champagne and other wines is a second, in-the-bottle fermentation. Once the wine has completed its first fermentation in tanks, it is blended, bottled, sugar and yeast are added, and the bottles sealed with metal caps. Placed horizontally, the bottles are then inverted and turned at regular intervals, allowing the yeast to settle in the neck. This process (called remuage, or “riddling”) is mostly done by machines now, but some houses still employ remueurs, professionals who can hand-turn up to 40,000 bottles per day. Next, the bottles are dipped neck-first into a freezing agent to create an easily removed plug containing the sediment (dégorgement). Finally, they are topped up with a mixture of wine and sugar syrup (the dosage), the classic corks are inserted, and the finished product goes to the caves, where it ages anywhere from 2 to 10 years.