The History of Champagne

Few things are as synonymous with luxury and refinement as Champagne. The mere mention of the sparkling wine evokes images of lavish parties, expensive cars and designer clothes. But what is the history of Champagne? How did this bubbly beverage become the drink of choice for the wealthy and famous?

The first recorded mention ofChampagne was in a 987 charter by Arnulf, Count of Champagne, whichspecified the vineyards of the province of Champagne. However, it isthought that the first sparkling wine was made in the early 1600s by anItalian monk named Dom Perignon.

While working as the cellar master at the Abbey of Hautvillers, Dom Perignon was trying to find a way to prevent wine spoilage during the cold winter months. He discovered that adding sugar and yeast to the wine while it was still fermenting in the barrel created a second fermentation. This process not only kept the wine from spoiling, but it also resulted in the creation of carbon dioxide, which gave the wine its signature bubbles.

While Dom Perignon is often credited as the inventor of Champagne, it was actually the English who were responsible for making the wine into the bubbly beverage we know today. In the early 1700s, two English scientists, Christopher Merret and Robert Boyle, discovered that adding sugar to wine before bottling it resulted in a second fermentation and the creation of carbon dioxide.

The English were the first to capitalise on this discovery, and they began making sparkling wine using the methode champenoise, which is the same method used to make Champagne today. In 1728, an Englishman named George Haywood was the first to use the term “Champagne” to describe his sparkling wine, and the name stuck.

The French were not pleased that the English were making and selling a wine that they claimed as their own, and they began to take steps to prevent the English from using the Champagne name. In 1891, the Treaty of Madrid was signed, which stated that only wine produced in the Champagne region of France could be called Champagne.

Today, Champagne is produced using the methode champenoise, which is a two-step process. The first step is the primary fermentation, which takes place in steel tanks or barrels. During this fermentation, the sugar is converted into alcohol.

The second step is the secondary fermentation, which takes place in the bottle. The wine is bottled with a small amount of sugar and yeast, which causes a second fermentation and the creation of carbon dioxide. The carbon dioxide is what gives Champagne its bubbles.

The wine is then left to age for a minimum of 15 months. During this time, the sediment from the secondary fermentation settles to the bottom of the bottle. The bottles are then placed upside down in racks so that the sediment settles in the neck of the bottle.

The necks of the bottles are then frozen, and the sediment is disgorged, or removed. The wine is then corked and ready to be enjoyed.

Champagne is typically made from a blend of three grapes: Chardonnay, Pinot Noir and Pinot Meunier. The proportion of each grape varies depending on the style of Champagne being produced.

The three grapes are fermented separately, and the winemaker decides which wines will be used in the final blend. The blended wine is then aged for a minimum of 15 months before being disgorged and bottled.

Champagne is a luxurious and festive beverage, and its history is just as sparkling as the wine itself. From its humble beginnings as a way to prevent wine spoilage, to its current status as the drink of choice for the wealthy and famous, Champagne has a long and rich history. So next time you pop open a bottle of Champagne, take a moment to appreciate the centuries of history and tradition that have gone into making this bubbly beverage..Published here

How to Make a Mimosa

February is National Mimosa Day, and what better way to celebrate than by whipping up a batch of these tasty champagne cocktails? If you’ve ever wondered how to make a mimosa, the process is actually pretty simple. All you need is some good champagne, fresh orange juice, and a little bit of know-how. Here’s a step-by-step guide to making the perfect mimosa:

1. Start with a clean glass. Whether you’re using a champagne flute or a regular drinking glass, make sure it’s free of any residual soap or grease. This will ensure that your mimosa tastes as good as possible.

2. Pour in the orange juice. Fill the glass about halfway with fresh, cold orange juice.

3. Top it off with champagne. Gently pour in chilled champagne until the glass is full. Avoid pouring too quickly, as this can cause the champagne to lose its carbonation.

4. give it a stir. Using a long-handled spoon, lightly stir the orange juice and champagne together.

5. Garnish with an orange slice. For a finishing touch, add a slice of fresh orange to the rim of the glass.

Enjoy your mimosa! If you’re looking to make a bigger batch, simply multiply the ingredients by the number of servings you need. Mimosas are best enjoyed immediately, but they’ll stay delicious for up to an hour or two if kept refrigerated.

Visit howtomakewinefromgrapes.com to learn more about how to make champage. Disclaimer: We used this website as a reference for this blog post.