Did you know that there are around one million bubbles in one glass of Champagne? And that the pressure in a Champagne bottle is about three times the amount of pressure of a car tyre?
Whether you’re celebrating birthdays, weddings, or life’s day-to-day achievements – there is no drink more synonymous with celebration than Champagne. What many people don’t know is that Champagne also pairs wonderfully with a variety of foods. It is extremely versatile – adapting to the flavours of foods from fish to cheese, desserts and more.
The Champagne Bureau UK (the representation of the Comité Champagne in the UK, a trade association representing Champagne Growers and Houses) have rounded up five reasons why Champagne is the long-standing pinnacle of sparkling wine.
‘The wine of Kings and the King of wines’
Firstly, Champagne only comes from the Champagne region in France, which is located approximately 90 miles east of Paris. It is a protected appellation (AOC).
From 816 to 1825, France’s royalty was crowned in Champagne’s Reims Cathedral, where Champagne was said to flow freely at all the coronation banquets. Soon, highly prized for their taste and finesse, it became customary to gift these wines to any royalty visiting the region. This is how Champagne came to be known as the wine of coronation and known in France as ‘the wine of Kings and the King of wines’.
The first reference to ‘Champagne Wines’ appeared in 1690 – the years from 1670 to 1720 marked a turning point in the history of Champagne winemaking as this was when the production of sparkling wines became a deliberate choice in the region. Until this point, the effervescence (i.e., the bubbles) depended on external conditions. This marked the first time that a wine had been produced within a specific region and was identified by its name.
More recently, in July 2015 the Champagne Hillsides, Houses and Cellars were added to the UNESCO World Heritage list – having been recognised as symbolic places where Champagne wines were born and are still produced.
The Méthode Champenoise
In Champagne, the Méthode Champenoise is used – this method calls for two rounds of fermentation, one in a tank or barrel, the second in the bottle itself. Yeast is added and the bottles are left tipped, neck down, so when the second fermentation has finished – the dead yeast cells collect in the neck and disgorgement occurs.
The Champagne is then resealed and left to age. For a non-vintage this is for a minimum of 15 months and a vintage must be aged for at least three years. This process is known as maturation on lees – the lees consist of yeasts that have multiplied in the bottle.
A wine rich in history
Up until the end of the 19th century – the Champagne wine-growing area was vast. Extending over more than 60,000 hectares, however, in 1863, grape phylloxera reached Europe’s shores. An insect which feeds on the roots of grapevines, drying them out and destroying them. Virtually the whole of the area under vine was decimate. In 1898, Growers along with the main Houses, worked together to protect their common heritage and founded the Champagne Viticultural Association (AVC). This set about replanting vineyards by grafting the Champagne vine shoot onto an American rootstock, which was resistant to the insect.
From 1914 – 1917, the First World War turned Champagne into a battlefield and many of its people suffered physical and financial hardship. The war threatened the continued existence of Champagne by endangering not only its sources, but also its markets. It is estimated that around 40 per cent of Champagne’s vineyards were destroyed during WW1. Champagne cellars were used as shelter – and to this day, graffiti can still be seen on some of the cellar walls.
During the Second World War, unlike during the First, the wine production area of Champagne stayed outside of the battle zone. The CIVC (Comité Interprofessionnel du vin de Champagne) was established in 1941. Winston Churchill famously said to motivate his troops, “Remember gentlemen, it’s not just France we are fighting for, it’s Champagne.”
The choice for any celebration
Champagne is synonymous with celebration – be it an engagement, a milestone birthday or any special occasion. With 326 million bottles distributed, shipments rose by 1.6 per cent in 2022 compared with the previous year – showing the dynamism of the global Champagne market. During Covid, 2021 saw a huge rise in Champagne sales, insinuating the return of a certain ‘Joie de Vivre’.
The tradition of drinking Champagne to mark a celebration originated in the royal courts of Europe in the 18th century, where the drink was a social status symbol, associated with luxury and aristocracy. Over the years, the British Royal family has celebrated countless milestones with Champagne. When Queen Victoria’s daughter, Princess Victoria, married Prince Frederick of Prussia in 1858, Champagne was served at the reception.
Synonymous with pop culture
Champagne has featured prominently in popular culture for many years – whether it is mentioned in music, or in famous quotes in many films and series, and also in fashion. One of the UK’s most famous fictional spies, James Bond, is portrayed as a frequent drinker of Champagne – The secret agent has been counted enjoying a glass of Champagne more than 15 out of 25 times in his films. In his movies many Champagne pairings are highlighted as Bond relaxes with a glass of Champagne with buttered toast and eggs. The richness of eggs pairs perfectly with the lightness of Champagne.
For years Champagne has been adding a touch of luxury and glamour to the movies. The modern Cinderella story of ‘Pretty Woman’ is another iconic movie with an interesting reference to Champagne. One of the most memorable scenes was when Julia Roberts drank Champagne, and Richard Gere advised her to drink it with a strawberry to bring out the flavour of the Champagne. In fact, strawberries are often paired with Champagne, particularly Rosé Champagne, as the sweetness of the fresh strawberries complements the aromas around notes of freshness or complex wild berry fruit notes in the Rosé Champagne. Both have similar characteristics, being both fruity and crisp.
The list could go on – but Champagne’s reputation has not only remained strong over the years, it has amplified globally. It is still a favourite drink amongst millions of people and often associated with special occasions, joyful moments, success and positivity. As Charles Dickens once said: “Champagne is one of the elegant extras in life.”
