The Ultimate History Of Champagne

Champagne is one of the most well-known French beverages. Opening a bottle of champagne over the Christmas meal or on New Year’s Eve in France is customary.

Champagne is the quintessential emblem of a good time and the world’s second most commonly used French term. Champagne wine was formerly reserved for a select few, but nowadays, you may find it being foamed at everything from a party in Saint Tropez to a celebration of brand new automotive parts wholesaler business opening. 

The ultimate history of champagne

Here is some champagne trivia you probably didn’t know before you poured yourself another glass.

Champagne: A Toast to the Past

Champagne’s roots can be traced back to the fifth century when Romans introduced vines to this area of northeast France. Champagne began as a pale, pinkish-still wine and transformed into a sparkling wine over the course of several centuries.

Hugh Capet, who became King of France in 987, was crowned in the cathedral of Reims, beginning a tradition that has seen future rulers visit the area, with the local wine taking center stage at coronation banquets. Pinot noir was originally used to create a light, pink wine that became famous in the Champagne region.

The Champenois, jealous of the success of their southern neighbours in Burgundy, set out to make wines that could compete with those of their rivals. However, the Champenois had some unusual difficulties in winemaking due to the region’s northern latitude.

Grapes grown to the limits of what can be sustainably farmed would have difficulty ripening to full maturity, resulting in wines with high acidity and little sugar. There was less depth and body to the wines than one would find in a Burgundy.

A Victory Over The Burgundians

Champagne wine was not the bubbly, golden beverage it is today until the turn of the second century. The Champenois were envious of the robust red wines coming out of neighbouring Burgundy, but they could not make anything more than acidic, watery knockoffs.

Because of the northerly latitude, the grapes never got a chance to develop to their full potential. The frigid winters halted the fermentation process in the cellars until the warmer spring weather resumed. 

However, fermentation results in carbon dioxide (CO2), and early wine bottles were so fragile that CO2 would pile up and cause explosions in the cellars.

Changes Made by Dom Pérignon

The bubbles in the bottles that made it through the fermentation process were a huge embarrassment to the medieval Champenois. While the French sneered at carbonated wine, the British found it to be a refreshing drink.

Dom Pérignon, a Benedictine monk from the 17th century whose name is synonymous with fine Champagne, improved the technique so that it could be repeated with greater consistency (and less risk of explosion!). 

Sparkling wine is widely attributed to him, but in reality, he actively tried to stop the second fermentation.

In order to meet the rising demand for Champagne among the English and French aristocracy, the winemakers of Champenois were compelled to cultivate the sparkling wine. Still, the process was unpredictable and could result in explosions, so only a select few were able to enjoy this drink.

The Clever Advertising of Moet

Krug, Bollinger, and Pommery, three of the most renowned Champagne houses in the world, rose to prominence in the nineteenth century, contributing to the growing renown of Champagne as a whole. 

Moet & Chandon, a high-end beverage producer, executed a persistent advertising campaign that linked the beverage with festive occasions. 

Their marketing of the beverage as a symbol of social prestige contributed to its eventual association with luxury goods such as the historical yet amazing French perfumes. The majority of this luxury comes packed in pretty boxes by top mdf wooden box manufacturer.

Raise a glass to one of France’s most famous wines and its 1,000-year history as you cruise tranquility down the River Marne on Panache through Champagne’s vineyards.

In-Depth Analysis of the Sparkling Wine Champagne

The ultimate history of champagne

Indeed, Champagne belongs to the family of wines. White wines from Champagne are often made from chardonnay, while red wines are typically made from pinot-noir or pinot Meunier.

Approximately 49 million bubbles make up a bottle of champagne and two to three wholesale mini champagne bottles. Adding sugar and yeast causes a second fermentation, which produces bubbles that are a hallmark of champagne. Combined, the two chemicals produce carbon dioxide gas, which then rises into the air.

Champagne and sparkling wine are identical in every way except for where they are produced. Champagne is only truly produced in the Champagne area of France. Sparkling wine is the generic term for champagne and other bubbly beverages produced in countries around the world.

Conclusion

Champagne is the beverage most often associated with happy occasions. The golden hue of this wine makes it perfect for toasting both big and small occasions.

Champagne is unlike other wine areas in which the Crus play a significant role. Traditional Champagne production involves combining wines from various Crus, and it is in the proportions of these blends that the house style of each Grand Champagne house is revealed.

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