Are you curious about the secrets behind the bubbles or the art of serving our cuvées? This FAQ answers your most common questions to help you enjoy yourMarquis de Joncry Champagne .
The Champagne vineyards Champagne on an exceptional chalk subsoil that acts as a thermal and hydrological regulator. It is this clay-limestone soil that givesMarquis de Joncry Champagne Marquis de Joncry minerality and freshness.
Each grape variety brings its own character to the blend:
Chardonnay:
Brings finesse, elegance, and citrus notes.
Pinot Noir:
Provides structure, body, and aromas of red fruit.
Le Meunier:
Offers fruitiness and smoothness.
Champagne forgotten grape varieties Champagne historic, rare varieties that are permitted within the Champagne appellation. They account for less than 1% of the grape varieties used. Alongside Chardonnay, Pinot Noir, and Meunier, these include:
Although these lesser-known grape varieties account for only a tiny fraction of the Champagne vineyards, they are once again attracting the interest of some winemakers due to their unique aromas and their ability to enhance Champagne blends.
Since 2015, the “Hillsides, Houses, and Cellars of Champagne have been listed as a UNESCO World Heritage Site. This recognition highlights the outstanding universal value of our cultural landscape and the historical expertise of the traditional method.
This is the traditional method of making champagne. What sets it apart is the second fermentation, which takes place directly in the bottle, creating a natural effervescence of great finesse. The entire process takes more than a year and a half to complete.
It's all about the dosage ( adding sugar before final bottling):
Brut
Less than 12g/liter
The perfect balance. This is the standard for Champagne like our Cuvée Grande Réserve Brut).
Extra-Dry:
12–17 g/L
Despite its name, it is sweeter than a Brut. Very smooth on the palate.
Riddling involves tilting and rotating the bottle to cause the yeast sediment to settle in the neck. It is this crucial step that ensures the wine is perfectly clear after disgorgement.
Although the flute is the quintessential party glass, we recommend serving ourMarquis de Joncry cuvée Marquis de Joncry wide flute or a wine glass. This allows the Chardonnay’s delicate aromas of white flowers and citrus to fully unfold, while directing the finesse of the effervescence toward your nose.
Flute, coupe, or wine glass—the only criterion is enjoyment.
Hold the bottle by the body, tilt it at a 45-degree angle, and rotate the bottle (not the cork!). The goal is to guide the cork as it comes out so that you hear only a soft "hiss" rather than a loud pop.
To avoid "dampening" the complex aromas of the Grande Réserve, avoid serving it too cold. The ideal temperature is between 8°C and 10°C. A quick 20-minute chill in an ice bucket or a few hours in the bottom of your refrigerator is enough to bring out its full splendor.
Sabrage is an art form that dates back to Napoleonic traditions. Much more than just a festive gesture, it is a precision technique based on physics rather than brute force. Here are the steps to successfully perform a sabrage with a bottle of Marquis de Joncry
Cold is your friend:
The bottle should be very cold (between 5°C and 7°C). The glass around the neck becomes more brittle when cold, making it easier to break cleanly.
Prepare the neck of the bottle:
Remove the cap (the tin cap) and the wire cage so that the neck of the bottle is completely bare.
Find "the seam":
Look for the vertical seam running down the bottle. That's where the glass is weakest.
The perfect technique:
Hold the bottle by the base, tilted at a 45° angle. Place the blade of your sabre (or the back of a chef’s knife) flat against the seam. Slide the blade in one smooth, firm motion all the way to the rim of the neck (the ring).
The physics at work:
The impact on the ring, combined with the internal pressure of 6 bars, will cleanly pop the cap off.
⚠️ Safety precautions:
Never point the bottle at your guests. The neck and cork fly off at an impressive speed. Finally, be careful with the neck after sabering, as it is sharp and tiny shards of glass may remain on the rim.
Our champagnes are shipped at peak maturity. You can enjoy them immediately after purchase or cellar them for 3 to 5 years, or even longer, depending on the style you prefer. Store them horizontally, away from light, and at a constant temperature.
champagne extremely sensitive to light, whether natural or artificial. This is known as the “ light taste ”: UV rays trigger a chemical reaction that can alter the aromas and give the wine unpleasant notes of cabbage or wet wool in just a few hours. For ourMarquis de Joncry Champagne , we recommend always storing your bottles in a dark cellar to preserve their purity.
While rest is essential to the quality of a cuvée, silence and stability are just as important. Even slight vibrations—such as those from a standard refrigerator or a nearby machine—are the hidden enemy of aging.
Wine "fatigue":
Constant vibrations agitate the molecules in the wine. This imperceptible movement disrupts natural chemical reactions and artificially accelerates aging—a phenomenon that oenologists refer to as wine "fatigue."
Alteration of the molecular structure:
champagne complex aromatic compounds. Vibrations can break these fragile molecular chains, making the wine less expressive, more “flat,” and reducing the fineness of the bubbles.
If you use an electric wine cooler, make sure it is equipped with a compressor mounted on silent blocks (an anti-vibration system). For long-term storage, nothing beats the absolute stability of an underground chalk cellar.
Heat is wine’s most formidable enemy, and even more so for Champagne to its internal pressure. Prolonged exposure to high temperatures (above 20°C) or sudden temperature fluctuations can irreparably damage your cuvée.
The pressure effect:
Inside a Marquis de Joncry bottle, the pressure is approximately 6 bar. Heat causes the liquid and gas to expand, which increases the pressure on the cork and can lead to micro-leaks or even accidental "uncorking."
Premature aging:
Heat acts as a chemical accelerator. It hastens the development of aromas: the freshness of the Chardonnay fades, giving way to notes of cooked fruit or even maderization (the taste of old, oxidized wine), thereby losing all the finesse intended by the Cellar Master.
The ideal storage temperature is 12°C. If you don’t have a cellar, choose the coolest, most stable spot in your home (often the bottom of a dark cupboard), away from any heat sources such as an oven or a refrigerator motor.
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