A year in a French vineyard: November 2018

We all love fizzy, but why all the fuss? Jonathan Hesford goes back to bubbly basics to explain how Champagne is created

The most famous wine region and style in France is undoubtedly Champagne. It is the first choice for celebrating weddings, sporting events, New Year and business successes.

How it achieved this status is described in plenty of books and magazine articles. Its history contains colourful characters like Dom Pérignon and Madame Clicquot, stories about the British marketing the attractiveness of wines which underwent secondary fermentation in barrels during shipping and then developing bottles strong enough to withstand the pressure, and the business acumen of Germans who founded the houses of Krug, Deutz and Mumm.

However, in this article I want to write about how Champagne is made and what ...

To read the remaining 85% of this article, you need to either

Subscribe now to The Connexion and benefit from access to our archived articles since 2006

Freedom Subscription

Pay every three months. Our most flexible subscription.

Automatic renewal, cancel anytime

1 Year Subscription (12 editions)

1 year of great reading in print and online

Automatic renewal, cancel anytime

Digital Subscription (1 Year) (Our best value offer)

1 year of great reading online *no paper*

Automatic renewal, cancel anytime

Digital subscription (freedom - 3 months)

3 months of great reading online *no paper*

Automatic renewal, cancel anytime

More articles from Food and Drink
More articles from Connexion France
Other articles that may interest you

Loading some business profiles...

Loading some classifieds...