Chapter 1: The Origins of Champagne

In an era where celebrations may seem scarce, it’s intriguing to delve into the history of a drink that epitomizes festivity—Champagne.

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Today, Champagne is synonymous with joy and elegance, enhancing any special occasion. However, it’s hard to imagine that in its early days, this bubbly beverage was viewed as defective and inferior. Ironically, the very individual credited with the creation of sparkling wine was initially striving to eliminate its bubbles.

Let’s travel back to the late 17th century, when a monk known as Dom Pierre Perignon took on the role of cellar master at the Abbey of Hautvillers in Champagne, France. His responsibilities included overseeing the complete winemaking process at the Abbey.

During this period, one major challenge winemakers faced was the frequent explosion of bottles. This issue arose while the wine was aging in cold cellars, and no one understood the cause. It’s estimated that up to 20% of wine would burst during this stage, leading to the nickname le vin du diable, or "devil’s wine."

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As cellar master, Dom Perignon focused on finding ways to eliminate the bubbles. The danger posed by the exploding bottles tarnished the reputation of sparkling wine, which was deemed unstable and unreliable. In contrast, still wine was far more accepted.

What Dom Perignon didn’t realize was that Champagne’s location, roughly 90 miles northeast of Paris, is one of the northernmost regions suitable for grape cultivation. The cooler climate, typically around 50°F (10°C), is at the edge of ideal winemaking conditions. Consequently, during cold spells, the yeast responsible for fermentation would become inactive. Cellar masters, believing the fermentation process was complete, would prematurely bottle the wine.

As the bottles remained in the cool cellars throughout winter, the yeast stayed dormant. However, with the arrival of spring and rising temperatures, the yeast would reactivate. This renewed activity led to the production of additional ethanol and carbon dioxide, resulting in a dangerous buildup of pressure until the bottles would unexpectedly burst.

What Dom Perignon did not anticipate was his newfound admiration for sparkling wine. On August 4, 1663, upon tasting one of his many sparkling experiments, he famously declared, “Come quickly! I am drinking the stars!”

Through numerous innovations, Dom Perignon played a pivotal role in the popularization of Champagne. He introduced sturdier glass bottles designed to withstand the intense pressure generated by sparkling wine. Additionally, he incorporated the punt—a slight indentation at the base of the bottle—to enhance its structural integrity. To prevent corks from flying off, a rope snare was also affixed to each bottle.

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As the Champagne region evolved, it began to establish itself with various Champagne houses, reminiscent of the brewhouses in the beer industry. Some notable houses, such as Moet & Chandon, Bollinger, Veuve Clicquot, and Krug & Taittinger, have records dating back to the 1700s in the production of sparkling wine.

"I drink Champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory."

• Lily Bollinger, House of Bollinger Champagne

Beyond geographical ties, Champagne houses collaborated to adopt a stringent set of regulations known as the Appellation d’Origine Contrôlée (AOC). This framework dictates that for any sparkling wine to be labeled Champagne, it must be produced within the Champagne region. Given that Champagne is relatively small, this regulation significantly benefitted established houses.

Furthermore, the AOC outlines precise guidelines on everything from vine pruning to grape pressing and the required alcohol content from fermentation. Any wine not adhering to these regulations cannot be classified as Champagne.

While the Spanish have their Cava and the Italians their Prosecco, the French take pride in their Champagne. Only sparkling wine produced in the Champagne winemaking region can carry this prestigious title.

Although once regarded as a drink for the lower class in the 17th century, Champagne has risen to become one of the most sought-after alcoholic beverages, largely thanks to the innovations and discoveries of Dom Pierre Perignon.

So, the next time you raise a glass of this effervescent delight, take a moment to appreciate the monk who set the stage for such a celebrated drink.

Chapter 2: Understanding Champagne's Legacy

The first video titled "What Is The History Of Champagne?" offers an insightful look into the cultural and historical significance of this iconic beverage.

The second video, "Champagne Primer and the History of Champagne," provides an overview of the evolution of Champagne and its distinct characteristics.