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One does not present any more champagne! French effervescent wine known in the whole world, it is recognized by the labels Protected designation of origin and Protected Designation of origin. The champagne brings also happiness collectors: placomusophiles and oenographilists seek the champagne muselets and the labels. However, when and how the champagne did he make his appearance?
At the beginning of the Middle Ages, at the 5th century after Jesus-Christ, they are the monks who manage the production of wine, the latter being used to celebrate the Eucharist. Whereas the number of Champagne vines does not cease growing, the year 1114 is decisive. This year, large the Champagne charter is signed by various churchmen. It represents the founding document of the Champagne vineyard. Thanks to this charter, the possessions of the abbey of Saint-Pierre-with-Mounts (with Châlons-in-Champagne) are confirmed, which makes it possible the Champagne vineyard to develop in an optimal way.
At the end of the 16th century, the wines originating in this area take “the wine from champagne” denomination. The passion continues at the 17th century: these wines are increasingly popular in the courses royal, in France as in England. Around 1660, a technique is used by the English to preserve the flavors of the wine from champagne: the setting out of bottle. However, this practice has a disadvantage, that to return the sparkling wine! And it is this characteristic which gives to this wine its wine nickname “of the devil”. Glass was not adapted, the bottles exploded in the cellars and the stoppers were expelled! An advantage despite everything: the English raffolaient of this sparkling wine.
In 1670, Dom Pérignon returns from one stay to the abbey of Saint-Hilaire, close to Limoux, an already known city for the manufacturing of effervescent wines. He tells himself that the monk Benedictine tested this method of vinification on the wines of his abbey in the Marne. Another legend explains why Dom Pérignon is that which introduced the cork stopper. Thanks to its impermeability and its insulating properties, this last made it possible the wine to remain fresh and sparkling. It is necessary to wait the year 1729 to see appearing the first wine from champagne house: Ruinart, rested by Nicolas-Irenee Ruinart in Rheims. However, only 300,000 wine from champagne bottles are dispatched each year at that time. It is at the 18th century that this vineffervescent starts to cross the borders and to export themselves, and this thanks to the families owners of the vines. Among them, impossible to circumvent Moët, Bollinger or Pommery!
Author and scientist, Jules Salleron first of all invents the cork stopper in agglomerate in 1860. Twenty-two years later, it develops a revolutionary precision instrument in enology: the densimeter. This last was used for measurement the alcoholic strength of the wine and to check if it did not contain too much sugar or yeast. The two world wars are not right of champagne: in 1928, one counts up to 24 million dispatched bottles! The consumption of this wine synonymous with festival does not cease being democratized. Nowadays, the champagne is largely voted by plebiscite, out of aperitif as with the dessert. The year 2015 was even a record year as regards champagne consumption, with more than 161 million dispatched bottles, only by France.
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