- Ready to ring in 2009 with a glass of bubbly? Good for you! I love champagne and will definitely be raising a glass myself when the clock strikes twelve. Not only is it a tradition for Martin and I to split a bottle of champagne on New Year’s Eve, but I feel it’s my obligation to the global economy in general and the champagne industry specifically to make sure this year is no exception.
- Of the 270 villages in the Champagne region of France, only 17 have achieved the Grand Cru status of 100%.
- Dom Peringnon was the 17th Century cellar master of the Abbey of Hautvillers; he’s famous because he developed the art of blending wines to create great tasting champagne.
- Some modern champagne bottlers combine as many as 40 different base wines to create their champagne. One reason for all this blending is to create consistent flavour from year to year.
- Vintage champagnes must legally be aged for at least 3 years before being released and are only created in exceptional years.
- Rose champagne (one of my favourites, in case you wondered) can be made by adding a bit of red still wine to the cuvee or by macerating red skinned grapes.
Generally the noise and hub-bub of New Years Eve makes conversation starting unnecessary; but, if you find yourself with some silence to fill it might be handy to have some appropriate conversations starters. So, here are 5 facts about champagne you might find useful:
Cheers! I hope you enjoy a wonderful start to 2009!