To Champagne or To Not Champagne
Champagne has come a long way from early attempts to get rid of the bubbles...
December 31, 2013 - 7:00 am
Ah, New Year’s Eve. A time to party, to celebrate the year that was, and a time to raise a toast for a better new year. Tradition calls for champagne, as this drink of royalty is associated with wealth, success, and other positive attributes.
Irony abounds in this, as the original goal for the wine makers of the Champagne region was to get rid of the bubbles that make modern champagne and sparkling wines the toast of the party. They wanted to be like Burgundy. Even the celebrated monk Dom Perignon spent his life trying to get rid of the bubbles that plagued his wine. Even as the French worked hard to eradicate them, the English developed a passion for the bubbly wine and it was because of that demand that the French royal courts came to embrace it.
The creation of the modern champagne industry is a study in materials and production science. The glass bottles used for traditional wines were not strong enough to withstand the pressures that built up inside. The idea of making the wine bubble, rather than trying to eliminate it, required a good deal of trial and error in the production process. Eventually, the modern “Methode Champenoise” was developed by Veuve Clicquot and adopted by all champagne producers.