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The champagne guide is an invaluable tool for those wishing to discover the fascinating world of golden bubbles....
In the heart of the prestigious Montagne de Reims, the Champagne Pehu-Simonet estate stands out for its innovative,...
The art of pairing champagne with parmesan is a subtle quest that fascinates food lovers. What Champagne should be...
Champagne, the sparkling wine synonymous with celebration and refinement, owes its renown to the champagne houses...
French champagne occupies an emblematic place in French and international culture. This effervescent beverage, a...
In the world of prestige wines, the oldest Champagnes in the world represent a fascinating category, combining luxury, history and age-old expertise.
Thanks to massal selection, which consists of identifying the plants bearing the best fruit, and clonal selection, for optimum health, the people of Champagne have the best possible plants.
The subsoil is mainly limestone, as are 75% of the outcropping sediments (chalk, marl and limestone). This type of subsoil favours soil drainage and gives a distinctive minerality to certain Champagne wines.
La zone de production de l’appellation d’origine contrôlée (AOC) Champagne, qui a été définie par une loi en 1927, s’étend sur environ 34 000 hectares. Cette région, située en France à environ 150 kilomètres à l’est de Paris, comprend 319 crus (ou communes) répartis dans cinq départements : la Marne (67%), l’Aube (23%), l’Aisne (9%), la Haute-Marne et la Seine-et-Marne.
La Champagne pouilleuse, une région énigmatique au cœur de la Champagne-Ardenne, suscite la curiosité par son nom intrigant. Cette appellation, qui peut sembler peu flatteuse au premier abord, cache une histoire fascinante liée à la géologie et à l'agriculture de cette zone.
Champagne sabering is an impressive technique that adds a touch of showmanship to any special occasion. In this article, we'll guide you through the steps involved in successfully sabering Champagne. Whether you're a Champagne lover or a host looking to impress your guests, you'll learn the essential techniques to master this art.
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...
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.
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.
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.
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 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.