[Wine] Mumm Grand Cordon NV

[The Royal Road of Champagne] Mumm Grand Cordon | An authentic taste perfect for gifts

When you're unsure about which champagne to choose, you want to pick one that won't disappoint.
For those people, I strongly recommend the flagship of the prestigious French house G.H. Mumm: "Mumm Grand Cordon."

In addition to the brand power that has been loved by celebrities and sports events around the world, its appeal lies in its powerful taste, primarily Pinot Noir, and its innovative bottle design. It is the perfect bottle for a gift to a loved one or as a treat for yourself.

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◆ The Appeal of Mumm Grand Cordon
• Style: Dry (Brut) Champagne
• Grape Ratio: 45% Pinot Noir, 30% Chardonnay, 25% Meunier
• Aging Period: Approximately 20–30 months (luxurious aging that exceeds AOC standards)
• Taste: Fresh aromas of citrus and white peach, with depth from brioche and vanilla. An authentic style where freshness and power coexist.
• Design: A label-less bottle with a red ribbon engraved into the glass. A unique presence that stands out on the table.

This "red ribbon (cordon)" in particular is the symbol of Mumm and makes a tremendous impact in gift-giving scenarios.

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◆ What kind of scenes is it chosen for?
• For toasts at anniversaries and birthdays
The gorgeous bubbles and crisp finish make special moments even more dramatic.
• As a gift for weddings or promotions
A bottle that makes the recipient think you have "good taste" due to its design and brand power.
• As the star of a home party
As an option that is a bit different from Moët or Veuve, it will surprise your guests.

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◆ Compatibility with food
• Seafood dishes such as sushi and carpaccio
• Sautéed chicken and creamy dishes
• Young Brie or Camembert cheese

It is a versatile, pairing-friendly champagne that can be enjoyed by everyone from beginners to connoisseurs.

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◆ Differences from other famous brands
• Moët & Chandon (Moët Impérial): Gorgeous and fruity
• Veuve Clicquot (Yellow Label): A full-bodied style
• Mumm Grand Cordon: A dry style with a core of Pinot Noir. A more dry and sophisticated impression

For those looking for a "slightly more mature dry" taste, Mumm is the best choice.

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◆ Summary: Now is the chance to buy

Mumm Grand Cordon is the royal road of champagne, possessing the three elements of taste, design, and brand power.
Whether for a toast on a special day or as a gift for someone important, it will surely create an unforgettable time.

Among the many champagnes available, it is "a bottle you can choose with confidence."
Please take this opportunity to pick it up and experience its charm.

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Champagne Region


Department Name
- Marne
- Aube
- Aisne
- Seine-et-Marne
- Haute-Marne

■ Profile
Located about 140km east of Paris, this is France's most important sparkling wine production region. Its cold climate and chalky soil create sparkling wines with unique characteristics that cannot be imitated by other countries or regions. Champagne is the name of the region, and also the name of the sparkling wine produced here.
The area of vineyards certified as A.O.C. is approximately 34,000 hectares. It spans five departments: Marne, Aube, Aisne, Seine-et-Marne, and Haute-Marne. Marne accounts for 70% of this, followed by Aube at 20%, with the vineyards belonging to the other three departments being very small. These vineyards are cultivated by approximately 15,000 growers. The average cultivation area per farm is less than 2.5 hectares, and it is common for many farmers to supply grapes to about 400 large producers called "Maisons," either directly or through cooperatives. While champagne produced by Maisons accounts for 70% of total shipments, champagne produced by cooperatives or growers known as "Récoltants" accounts for only 30%.
Although it is a sparkling wine region, there is a very small amount of non-sparkling A.O.C. Coteaux Champenois, and in the village of Les Riceys in the southern Aube department, the non-sparkling rosé wine A.O.C. Rosé des Riceys is produced.

■ History
It is believed that grape cultivation was brought to the Champagne region by the ancient Romans around the 4th century. In the Middle Ages, monks expanded the vineyards, and wine was transported to various places using the Marne River. The wine at that time was non-sparkling. Red wine produced in the cold Champagne region could not compare to the red wine of nearby Burgundy, and eventually, "vin gris," where black grapes are vinified like white wine, became mainstream.
Sparkling champagne is thought to have been born accidentally in England. In the Champagne region, yeast often stops working midway due to the cold, interrupting fermentation. Wine in such a state was shipped to England in barrels and bottled in England, where glass bottles and cork stoppers were already in use. When spring came and it got warmer, the yeast resumed activity. The carbon dioxide gas generated by re-fermentation had nowhere to escape and was trapped inside the wine. Thus, sparkling wine, or champagne, was born. Sparkling champagne was written about by the English poet Samuel Butler in "Hudibras" in 1663, and there is also a description of it in George Etherege's play "The Man of Mode," written in 1676.
The commercialization of sparkling champagne began after the first Maison, Ruinart, was founded in Reims in 1729. The previous year, in 1728, King Louis XV permitted the distribution of wine bottled in glass. Before that, only barrel shipping was permitted, and the commercialization of champagne, which presupposes secondary fermentation in the bottle, was virtually impossible.
After that, champagne Maisons that still exist today were founded one after another, mainly in Reims and Épernay, and various improvements in brewing methods were attempted, such as the removal of lees generated by secondary fermentation in the bottle and the calculation method for sugar added before bottling. Eventually, it was exported to England, Russia, and the United States, and sparkling wine developed into a major industry in the Champagne region.
The boundary of the Champagne region was first drawn in 1908, but at that time, the southern Aube department was not included, which led to a major conflict between growers and Maisons. After many twists and turns, the boundary of the Champagne region, including the Aube department, was finalized in 1927.

■ Culture
The Champagne region belonged to the former Champagne-Ardenne region and is now part of the Grand Est region, having been merged with Alsace-Lorraine.
As ruins reminiscent of the Roman era, there are traces of a cryptoporticus in the Place du Forum, and a commemorative gate called the Porte de Mars stands at the roundabout on the east side of Reims station.
In reference to the story that Clovis, the first king of the Franks, was baptized into Christianity by Remigius (Saint Remi), Bishop of Reims, between 496 and 511, successive French kings held their coronation ceremonies at the Reims Cathedral. This cathedral, considered a masterpiece of Gothic architecture, was registered as a UNESCO World Cultural Heritage site in 1991, along with the adjacent Palais du Tau and the Basilica of Saint-Remi.
Also, many champagne Maisons have their bases in Reims and Épernay. Underneath Reims, there are traces of where Romans once quarried chalky stone, and these corridors, where temperature and humidity are kept in ideal conditions, are used for aging champagne. In 2015, the cradle of champagne vineyards, including Hautvillers, Aÿ, and Mareuil-sur-Aÿ, were also registered as a UNESCO World Cultural Heritage site as "Champagne Hillsides, Houses and Cellars."

■ Economy
The Champagne region, where many rivers intersect, has high convenience for water transport, and it was bustling with the holding of major fairs from the 12th to the 13th century. It is said that the Counts of Champagne, who ruled this region, spared no effort in protecting the markets.
Today, agriculture accounts for a large proportion, and in addition to the cultivation of barley, wheat, beets, and grapes, a large population is engaged in forestry and livestock farming. In manufacturing, it boasts 25% of domestic production in knit products. Troyes in the Aube department has thrived in the textile industry since the 18th century, and Lacoste and Petit Bateau were founded there. Both companies still produce some of their products in Troyes today.
Total champagne shipments decreased from 297.34 million bottles in 2019 to 244.05 million bottles in 2020 due to the impact of the COVID-19 pandemic. Exports in 2020 were 130.8 million bottles, a 16.1% decrease. Export value was 2.6 billion euros, a 15.9% decrease. Exports to Japan also remained at 10.8 million bottles, a 24.5% decrease from the previous year, but it still maintains its position as the world's third-largest importing country after the UK and the US.

■ Climate and Topography
The Champagne region is located at almost the northern limit of grape cultivation in France and has a cool climate with an annual average temperature of 11 degrees Celsius. In reality, continental and oceanic climates mix, and in years with strong continental climate influence, it can cause significant frost damage. Sunshine hours are low at an annual average of 1,680 hours, and annual precipitation averages 700mm.
Many of the vineyards in the Marne department have chalky bedrock. This chalk consists of fossils of coccolithophores and sometimes contains fossils of mollusks called belemnites. Chalk is porous and has high moisture retention, capable of storing 300–400 liters of water per cubic meter, which can supply the necessary water to grape roots even in dry summers.
On the other hand, the vineyards in the Aube department are Jurassic Kimmeridgian marl soil with a high clay content. Even in the Aube department, Montgueux, located west of Troyes, has chalky soil.

■ Wine Production Volume (Source: DGDDI Statistics 2020, Total of 5 types of figures)
- Wine production volume 2,097,044 hℓ (of which A.O.C. wine production volume 1,759,689 hℓ)
- Grape cultivation area 33,050 ha (of which A.O.C. wine area 33,992 ha)

■ Major Grape Varieties
[White Grapes]
Chardonnay
Mainly cultivated in the Côte des Blancs and Côte de Sézanne districts. Among the three main varieties, it has the smallest cultivation area, accounting for only 28% of the entire Champagne region. It gives champagne delicacy and freshness, and enables long-term aging.

[Black Grapes]
Pinot Noir
Mainly cultivated in the Montagne de Reims and Côte des Bar districts. Among the three main varieties, it has the largest cultivation area, accounting for 39% of the entire Champagne region. It brings body and structure to champagne.

Meunier
Because it buds late, it is less likely to suffer from frost damage and is mainly cultivated in the Vallée de la Marne district. It occupies 33% of the cultivation area. It gives champagne fruitiness and suppleness.
In addition, four other varieties—Arbanne, Petit Meslier, Pinot Blanc, and Pinot Gris (Fromenteau)—are also permitted for the brewing of A.O.C. Champagne. Their combined cultivation area accounts for less than 1% of the total.

■ Local Cuisine and Ingredients
- Biscuit Rose de Reims (A pink biscuit famous in Reims with origins in the 17th century. Colored with carminic acid extracted from cochineal insects)
- Chaource (A.O.P. cheese, cow's milk, white mold)
- Langres (A.O.P. cheese, cow's milk, washed rind, has a depression on the top)
- Andouillette (A sausage made of pork intestines, famous in Troyes)

■ Major A.O.C. Wines
Champagne (Sparkling white, sparkling rosé)
Sparkling wine made by the traditional method (secondary fermentation in the bottle), permitted in 212 municipalities in the Marne department, 63 in the Aube department, 39 in the Aisne department, 3 in the Seine-et-Marne department, and 2 in the Haute-Marne department. There is rosé in addition to white.
When grapes harvested in specific villages are used, the indication of Grand Cru or Premier Cru is permitted. This is a remnant of the era when grape trading was conducted at official prices. In the past, there was an 80–100% rating for each village (cru), and the amount obtained by multiplying the official price of that year by the rating ratio was the trading price of the grapes. In other words, if the official price of 1kg of grapes was 10 euros, a grower in a 100% village could sell to a Maison for 10 euros, but an 80% village could only sell for 8 euros. There are 17 100% villages, which are called Grand Cru, and 42 villages rated 90–99% are called Premier Cru. Even when grapes from Grand Cru and Premier Cru are mixed, it is possible to call it Premier Cru.

Coteaux Champenois (White, rosé, red)
An A.O.C. given to non-sparkling wine brewed within the A.O.C. Champagne area. Mechanical harvesting is not permitted, and the grape varieties that can be used conform to A.O.C. Champagne.

Rosé des Riceys (Rosé)
An A.O.C. for rosé wine produced in the village of Les Riceys in the Aube department in the southern part of the Champagne region. The only permitted variety is Pinot Noir.

[4 Major Grape Growing Areas]
Montagne de Reims District
A small, hilly area covered in forest located between Reims and Épernay. Vineyards spread out as if surrounding the foothills from the north to the east and around to the south of this hill. In principle, it is a district where Pinot Noir cultivation is popular, but in the three villages at the eastern end—Villers, Marly, and Trépail—Chardonnay accounts for the majority of the area. In north-facing Grand Crus such as Mailly-Champagne, Verzenay, and Verzy, elegant and tight Pinot Noir is produced, while from south-facing Grand Crus such as Ambonnay and Bouzy, powerful and full-bodied Pinot Noir is produced.

Vallée de la Marne District
A cultivation district spreading along both banks of the Marne River. As the name suggests, it is a valley, so the risk of late frost is high. Therefore, Meunier, which is resistant to late frost, is mainly cultivated. The north bank, which is a south-facing slope, is more blessed in terms of conditions, and Aÿ, which has been famous as a prestigious production area since the era of non-sparkling wine, is one of the Grand Crus. In Aÿ and the adjacent Mareuil-sur-Aÿ, Pinot Noir cultivation is mainstream. Hautvillers, where Dom Pérignon spent time, also has a relatively high ratio of Pinot Noir.

Côte des Blancs District
The east-facing or southeast-facing slopes of the hilly area continuing south of Épernay. As the name "White Hills" suggests, it is almost entirely occupied by the white grape Chardonnay.
Grand Crus such as Oiry, Chouilly, Cramant, Avize, Oger, and Le Mesnil-sur-Oger are lined up. In particular, the Chardonnay of Le Mesnil-sur-Oger has a strict style and becomes a wine suitable for long-term aging. In Vertus in the south, clayey soil is seen, and Pinot Noir accounts for nearly 10%.

Côte des Bar District
A cultivation district located in the southern Aube department. It was once excluded from the Champagne region or treated as a second district, but it was officially recognized as part of the Champagne region in 1927. Currently, it is an indispensable existence for major Maisons as a supply source for Pinot Noir.
Unlike the chalky Montagne de Reims, the soil is Kimmeridgian marl soil, which produces Pinot Noir with fresh fruitiness.

[Types of Champagne]

Non-Vintage
Non-Millésimé
The flagship item of each Maison. In the harsh climate of Champagne, it is difficult to maintain constant quality every year. Therefore, wine harvested in the past is set aside and blended with the wine of that year to stabilize quality while simultaneously establishing the Maison's style. Past set-aside wine is called "Reserve wine" in English and "Vin de Réserve" in French. Because wine from multiple harvest years is blended, non-vintage = no harvest year indicated.
According to regulations, it must not be shipped for at least 15 months from bottling for secondary fermentation, and a minimum of 12 months of aging in the bottle from bottling to disgorgement is mandatory.

Vintage
Vintage
Millésimé
Champagne of a single harvest year, made in excellent or characteristic years. It is shipped after at least 36 months of aging from bottling for secondary fermentation.

Prestige Cuvée
Cuvée Prestige
The flagship of each Maison. Most of them are vintage, and particularly excellent harvest years are chosen. High-quality base wines such as Grand Cru and Premier Cru are carefully selected and blended, or conversely, made using only grapes from specific small plots. There are no particular legal regulations, but the aging period is longer than normal vintage, and it is not uncommon for it to have undergone aging of 10 years or more.

Rosé
Rosé
Although the depth of color varies, it is basically champagne colored pink. Coloring of wine before sparkling is done by one of the following: (1) direct pressing of black grapes, (2) maceration or saignée, where the skins of black grapes are soaked in the juice for a certain period, or (3) assemblage (blending), where an appropriate amount of red wine is mixed into white wine.

Blanc de Blancs
Blanc de Blancs
Champagne made only from white grapes. In principle, it refers to champagne made only from Chardonnay. Although very rare, rare varieties (Arbanne, Petit Meslier, Pinot Blanc, Pinot Gris) are sometimes used.

Blanc de Noirs
Blanc de Noirs
Colorless champagne made only from black grapes. Since the pigments of Pinot Noir and Meunier are in the skins, if pressed skillfully to separate the skins and juice, it will not be colored. Lexically, both of the two black grapes can be used, and 100% Meunier is possible, but generally, 100% Pinot Noir is common.

[Sweetness/Dryness Indication]
Regardless of whether it is champagne, many sparkling wines undergo sugar addition (dosage) after disgorgement to adjust the taste. The indications and residual sugar values are as follows.
Doux 50g/ℓ or more
Demi-Sec 32–50g/ℓ
Sec 17–32g/ℓ
Extra Dry 12–17g/ℓ
Brut less than 12g/ℓ
Extra Brut 0–6g/ℓ
For those with residual sugar of 3g/ℓ or less, or those with no sugar added at all, the indications Brut Nature, Pas Dosé, and Dosage Zéro are also permitted.

[Producer Registration Categories and Abbreviations]
Champagne producers are registered with the CIVC (Comité Champagne) according to their business type. The abbreviation is listed on the label.

NM
Négociant-Manipulant
A producer who purchases raw material grapes from others and brews champagne. This is what is known as a Maison. Maisons also own vineyards, but it is customary for them to purchase from others because they cannot cover everything with that.

RM
Récoltant-Manipulant
A grower who uses only grapes harvested from their own vineyards and also brews champagne themselves. Some grapes may be sold to Maisons or cooperatives.
CM Coopérative de Manipulation
A producer cooperative that performs everything from brewing to sales using grapes brought in by member growers as raw material.

RC
Récoltant-Coopérateur
A grower who brings grapes to a cooperative and entrusts them with brewing. They purchase a considerable amount of champagne and sell it under their own brand.

SR
Société de Récoltants
A grower who brews and sells champagne using raw materials harvested from vineyards owned by the family.

ND
Négociant-Distributeur
A distributor who purchases finished champagne and sells it with their own brand label attached.

MA
Marque d'Acheteur
Champagne with a private label from a supermarket or restaurant, etc.

[Champagne Brewing Method]

Harvest
Harvest
Vendange
In the Champagne region, it is mandatory to harvest in the state of bunches. Due to its structure, machines are not permitted because they harvest in the state of grains, so in practice, it is limited to hand-picking. Every year, 120,000 harvesters are required to harvest all the grapes in the Champagne region.

Pressing
Pressing
Pressurage
Harvested grapes are immediately transported to a pressing facility and juiced. Pressing is usually done separately by cru and by variety. 2,550 liters of juice are permitted from 4,000kg of grapes, and the first 2,050 liters are distinguished as Cuvée, and the next 500 liters as Taille. Cuvée is pure juice rich in acid and can withstand long aging. On the other hand, Taille has less acid and is fruity but not suitable for aging.

Settling
Settling
Débourbage
The juice obtained by pressing is put into a tank and left to stand for 12–24 hours to allow impurities contained in the juice (pieces of skin, seeds, etc.) to settle. After that, the juice is moved to a fermentation tank, and the remaining impurities are recorded and sent for distillation.

Alcohol Fermentation
Alcohol Fermentation
Fermentation Alcoolique
The settled juice is moved to another container (stainless steel tank, wooden barrel, etc.), and primary fermentation = alcohol fermentation is performed.

Malolactic Fermentation
Malolactic Fermentation
Fermentation Malolactique
After alcohol fermentation, malolactic fermentation is performed optionally. Some producers avoid malolactic fermentation to retain freshness.

Blending
Blending
Assemblage
Combine wines of different varieties and crus. In the case of non-vintage, past set-aside wine (Reserve wine, Vin de Réserve) is also added to stabilize quality and universalize the style.

Bottling
Bottling
Tirage
Liqueur de Tirage is added to the blended wine and bottled. This liqueur is wine with sugar and yeast added, and to obtain 6 atmospheres of carbon dioxide gas at 20 degrees Celsius, 24g/ℓ of sugar is required. Bottling is performed on or after January 1st of the year following the harvest.
Secondary Fermentation in Bottle

Second Fermentation in Bottle
Deuxième Fermentation en Bouteille
Bottling is mostly sealed with a crown cap, but corks and wire hoods are sometimes used. Fermentation occurs again in the bottle due to the liqueur de tirage, and carbon dioxide gas is generated. Because it is sealed, the carbon dioxide gas that has nowhere to escape dissolves into the wine. With 24g/ℓ of sugar, it obtains 6 atmospheres of gas pressure, and at the same time, the alcohol content increases by 1.2%. The alcohol content of champagne after the sparkling process must not exceed 13%.
Maturation on lees

Maturation on lees
Maturation sur lies
After secondary fermentation, champagne is stored in a dark, cool aging cellar with the bottles horizontal. The aging period is set at 15 months or more for non-vintage (of which the period of aging with lees is at least 12 months) and 36 months or more for vintage, but many producers take an aging period longer than the regulations. Lees generated by secondary fermentation settle on the bottle wall. Lees are yeast that has finished its role, and this undergoes autolysis and dissolves into the wine. The wine becomes mellow, and complex flavors are brewed.
Riddling

Riddling
Remuage
After aging, to remove the lees remaining in the bottle, a process called riddling is performed. Bottles are inserted into a wooden board with holes called a Pupitre, and the bottles are rotated left and right by 1/8th or 1/4th every day, gradually tilting from a horizontal state, and finally turned upside down. In this way, all the lees are collected at the bottle mouth. Currently, a machine called a Gyropalette performs that role, but for special bottles or large bottles that do not fit this machine, Pupitres are still used today.
Disgorgement

Disgorgement
Dégorgement
To remove the lees collected at the bottle mouth by riddling, the bottle mouth of the upside-down bottle is immersed in a minus 27-degree solution to freeze the lees. After that, when the crown cap is removed, the lump of frozen lees pops out due to the gas pressure in the bottle. These tasks are currently automated up to liqueur addition and corking. However, there are still small producers who insist on manual disgorgement, and champagne sealed with corks and wire hoods inevitably requires manual work.
Dosage

Dosage
For final sweetness adjustment, a liquid called Liqueur d'expédition or Liqueur de Dosage is added to the champagne after disgorgement. This liquid is blended wine with sugar added or specially prepared reserve wine, etc., and the sweetness/dryness is indicated on the label according to the residual sugar amount. Please refer to the separate section for sweetness/dryness indication.
Corking

Corking
Bouchage
After disgorgement and liqueur addition, a cork is quickly driven in and fixed with a Muselet, which is a combination of a metal stopper plate and wire. It is shipped after being left to rest sufficiently until the sweetness adjustment liqueur blends in.
Reference materials: Japan Sommelier Association Textbook, bimonthly magazine Sommelier, J.S.A Sake Diploma

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