The History Behind Bubbly Part 1: Technicalities and Tradition

For our first foray into the world of Champagne, I present to you a few facts. The famous sparkling beverage is often made with a centuries-old process called méthode traditionnelle. This method consists of many intricate steps, including disgorgement and second fermentation. In order to be called “Champagne” (as opposed to sparkling wine), the beverage must be made in the correct region of France, using the aforementioned méthode traditionnelle. The blend of grapes for Champagne is comprised of Chardonnay, Pinot Noir, and Pinot Meunier. “Brut,” meaning very dry, is a common descriptor of sparkling wines, and is one of the seven terms that are used to describe sweetness. Supposedly, the French monk Dom Perginon of the Hautevilliers monastery was the first to discover our favorite bubbly French wine.

Legend has it that upon accidentally tasting the first sip of Champagne ever sipped he proclaimed to his fellow monks, “Come quickly, I am tasting the stars!” However, astounding as it is, someone else discovered Champagne. Who could it possibly be? Prepare to be astounded and fascinated in part two, my champagne loving friends. Until then, Adieu!

Wishing you all a sunny early Summer and “Prost!” from Courting Hill,


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