The origin of Champagne
Friday the 20th of October is global Champagne day and all over the world bottles will be popped in acknowledgement of this fabulous wine. Here are some things you may not have known about Champagne:
The creation of Champagne was a shocking sight for winemakers, and everything was tried to rid the wine of bubbles. The cold Champagne winters cease the initial fermentation and when summer arrives there is a second fermentation, this is the cause of the bubbles. It was around the early 1600’s that people started developing a taste for this sparkling wine and it became very popular among the wealthy and royal.
In the early days of Champagne, the bottles would explode from all the pressure in the weak bottles. It was a hazard for anyone walking thorugh, so iron face masks made to be worn in the cellars.
The region of Champagne is an interesting one when it comes to wine production. Being the northern most wine region in France, the colder climate plays a massive role in the winemaking. Due to inconsistent harvests, the supply of wine from a better year is saved so it can be blended with wine from the poorer seasons.
The most common grape used in making Champagne is Pinot Noir, it likes the cool climate and grows well in the limestone conditions. It is mixed with the Pinot Meunier and Chardonnay grape as they offer fruity aromas and freshness.