Champagne's Evolution: Key Historical Highlights
Dive into the sparkling history of Champagne! In just a few bullet points, we'll explore how this beloved bubbly transformed from a simple still wine to a symbol of celebration and luxury. Join us on this quick, effervescent journey through time.
Early Champagne: Originally, Champagne was pink and still made from Pinot Noir grapes. In the cold Champagne region, fermentation often paused in winter and resumed in spring, sometimes creating a slight fizz.
English Influence: These slightly fizzy wines became popular in England. In the mid-17th century, stronger English glass allowed for the production of bottles that could withstand the pressure of sparkling wines.
Dom Pierre Pérignon's Innovations:
Produced white wine from black grapes.
Invented the Coquard press for wine-making.
Pioneered blending wines from different areas (assemblage).
I re-introduced cork stoppers in France and used strong English glass for champagne bottles.
However, the wines were still only lightly fizzy, and fizziness was seen as a fault.
19th Century Advances:
Controlled second fermentation in bottles, using sugar and yeast to create pressure.
Riddling (remuage) was developed by Madame Clicquot to clear the wine.
Disgorgement after chilling the bottleneck to remove sediment.
Creation of a dry style of Champagne, first popular in England.
20th Century Developments:
The Champagne vineyard area was officially defined, with the AOC boundary set in 1927.
The échelle des crus is a rating system for grape prices, defining grand cru and premier cru villages.
Development of the blocage system, later known as reserve wines, to improve consistency and quality of non-vintage Champagnes.
These points highlight the evolution of Champagne from a pink, still wine to the prestigious sparkling wine known today, thanks to technological innovations and regulatory developments.
