Champagne, an emblematic region of France, is famous for its vineyards and wine production, and has been declared a...
Discover the new Carbon champagne and Bugatti france project
Discover the new Carbon champagne and Bugatti france project
Discover the key figures of Champagne and its economy through the different human factors, the grape variety, the surface in production etc.
An appellation of controlled origin (AOC) is a sign of identification of quality and origin (SIQO). It designates a product whose authenticity, quality and typicality are guaranteed by two elements...
Drivers who finish on the podium of a Grand Prix are lucky. They don't just get a glass of champagne, but leave after the race with the winners' cup AND a nice bottle of champagne.
The iconic champagne house, so recognizable with its yellow pantone, celebrates this year its rosé blend with a new limited edition format: the Jeroboam rosé.
The Champagne Soup, Champagne Soup or Champagne Soup is a traditional Champagne aperitif, derived from the Anjou Soup, made with lime, Cointreau and liquid cane sugar, accompanied by Champagne.
A bottle of champagne is not simply opened to celebrate, but to celebrate the moment. We've put together an entire meal dedicated to the wonderful line of Deutz. Take a look at our tips for creating the perfect complete champagne meal.
In the early 1800s, Jean-Antoine Chaptal, a chemist and Napoleon Bonaparte's minister of the interior, recommended adding sugar to green wines in less sunny French regions like Champagne.
July 14, 1789 marked a radical change in France. However, as our English friends like to say, "business as usual": the nascent champagne industry adapted to the face of the new society.
In France, sparkling champagne took off under the reign of the bon vivant Philippe de France, Duke of Orleans, who succeeded the more austere Louis X in 1715. Under the regency, following the footsteps of their cousins in England, the French nobles adopted this new wine.
Champagne as we know it today is indebted to a long-forgotten figure from across the Channel, a man with no connection to the land of sparkling wine, but who mastered the science of bubbles... He is Christopher Merret.
If champagne wine already existed at the time of the Romans, the transition from still wine to sparkling wine is much more recent, and could not have taken place without the taste of a well-to-do part of the society for bubbles.