A toast to the bubbly with some bubbly
by Alexander Quebec
If buisness moguls, celebrities and teams who win the Super bowl have taught us anything, it’s that Champagne is key to having a great time. But do you know how the bubbly drink gets from the grape to the bottle? Do you even know what makes Champagne Champagne? Read more to find out more.
There are two things that make Champagne Champagne
The sparkle – During medieval France, the wines were originally bottled before the fermentation process was complete due to the colder weather in the region of Champagne, which left a fizz inside the bottles due to the fact that the Carbon Dioxide from the fermentation process had nowhere to go. At first, the fizz inside was seen as a defect by the French, but the English during the Georgian period seemed to love the french fizzy wine and had so much of it imported into the country. In 1662, English physician Christopher Merret discovered that adding a second batch of sugar to the bottles added bubbles to the wine.
The Location – Under the guidelines set by the Comite Interprofessionel du vin de Champagne (CIVC), wine made into Champagne can only be called Champagne if it is made in a designated region of France; which is, of course, Champagne. Anything made outside of that region cannot legally be called Champagne.
Interestigly enough, December is the biggest month for Champagne as over 22% percent of all bottles sold in the USA are sold during the month, which makes sense, given that the number one day for Champagne consumption is New Years Eve.
So, what’s the best way to serve champagne? Keep it under 8-10 degress celcius (47-50 degress farenheit). Any colder, it will have a more duller flavor.
What about the drinking glass? According to wire cutter, a wine glass is actually ideal, but a flute style glass is still just as a good, and the most popular glass for drinking champagne.
Do you plan on popping open a bottle for the holidays? Let us know in the comments below.
Cover Photo: pariscityvision.com