Wine has been made in the same region of France since the Romans ruled Europe, that region is the Champagne region of France, but can be found and enjoyed in many places around the world.. When first around wine was originally used only for Religious occasions, however now it’s become more known for being the drink of choice for the upper classes and any grand occasion..
Chapagne is the ultimate mood setter for occasions such as birthdays, births, a new career or even a new house, there is no drink quite like it.
Champagne was not always widely noted and in the early days was overshadowed by wines from Burgundy. The climate in northern France presented some unique challenges to early grape growers in the region, with the fruit struggling to ripen fully, producing high acidity and low sugar levels require for a great red wine.
Once the Champagne growers came to terms with their lighter-bodied, thinner wines, the evolution of the bubbly, sparkling Champagne we know today accelerated. Records show that in 1531, the first sparkling wine was invented by Benedictine Monks in the Abbey of Saint Hilaire near Carcassonne. The English scientist Christopher Merret was credited with creating the first Champagne when he documented the addition of a second fermentation.
Another monk named Dom Perignon made himself famous when, amongst his numerous contributions to advancements in Champagne making, he put a wire collar around the cork in sparkling wine from the Champagne region. Many peopl are attracted to the champagnes “explosive nature”.
Everyone recognized Chapagne for its explosive reputation especially among such official’s as sportsmen, newly wed couples and celebrating businessmen. The twisting off of the wire cage, followed by the squinting of eyes as the cork is coaxed free from the bottle and the ensuing explosion of foamy bubbles, is a ritual revelled in by sportsmen on podiums, businessmen in boardrooms and newly-wedded couples. Symbolism and Ornamental are only two words to describe Champagne.
Champagne is not just symbolic or ornamental, of course. The drink is adored also for its unique flavour and Champagne is an ideal accompaniment to certain foods.
In Britain we tend to think of wine as an aperitif but if we take a look over the Channel in France, Champagne graces dinner tables regularly to splendid effect.
White fish and seafood in buttery white sauces, or crisp lemony dressings, are accompanied ably by a glass of bubbly. Champagne can also sit very nicely alongside salads and other light, summery dishes.
So as long as you’re not serving roast lamb, chilli con carne or an equally heavy dish, perhaps you could consider serving the Champagne at the table at your dinner party.
