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My Champagne 'ABC' - Part I

(2008-07-22 17:17:50)
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香槟

品酒

杂谈

分类: 嘉明话香槟

Champagne

sparkling wine produced in Champagne AC, France

- wide spread reputation as the source for finest bubbly

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

 

But were the French the first to invent sparkling wine?

No! The English documented ‘adding molasses to still wine to make it sparkle’ in 1660s, around 30 years earlier than the French.

 

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I 

Then, why sparkling wine flourished in Champagne?

It is the 'terrior' in Champagne that counts.

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

 

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

cold climate: high natural acidity in grapes => refreshing style & great ageing potential

 

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

chalky soil: mineral notes

 

Since 1690s, it took around 200 years’ technical development for Champagne to truly industrialize

 

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

Dom Perignon did not invent sparkling (actually endeavored to avoid bubbles); but invented

blending (assemblage) of different crus;

 

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

Introduction of coal-fired glass bottles from England, with better strength to

withstand internal pressure;

 

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

German Chef de Cave Antoine Muller invented riddling table in 1818 for Veuve Clicquot;

 

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>IMy <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

Jacquesson invented metal cap and wire as cork stopper in 1840s

 

The evolution of Champagne style from the 19th century to the present day

- From blending towards singular nature:

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

blending different grape varieties, crus and years => consistent quality and house style;

 

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

single variety, mono-cru / single vineyard and vintage => let the terrior and vintage speak

 

- From sweet to dry: from dessert wines to wines for any occasion

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I 

Generally sweet during the 18th and good part of the 19th century;

 

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

Now the popular style is 'brut', even with more and more 'brut nature'/ 'zero dosage' ones

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I 

 

 

What could be the future of Champagne?My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

Under global warming (e.g. 2003 was disastrously hot), MAY champagne lose its vital acidity??

If this is the case, the sparkling era of Champagne AC MAY fade away...while the still wines from Champagne MAY shine...

Then, where COULD be the next 'Champagne AC' for the bubbly??

Maybe UK (colder climate and also has chalky soil...and just remember that England is the

ORIGIN of sparkling wine...)

 

 

What a PESSIMISTIC Champagne Lover could do?My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

Try to collect those GOOD OLD vintages(...82 / 85 / 86 / 88 / 89 / 90 / 95 / 96 / 97 / 98)

My <wbr>Champagne <wbr>'ABC' <wbr>- <wbr>Part <wbr>I

Good luck!

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