It is a sparkling light wine made in the North-eastern region of France. A wine can only be called champagne if it is made in the Champagne area of France, also it must be made from the Pinot Noir, Pinot Meunier, or the Chardonnay grape.
True champagne has to have obtained its sparkle by undergoing two fermentation’s, once in the barrel and once in the bottle.
Champagne can be produced elsewhere but they must print “methode champenoise” on the label.
Dom Perignon
Dom Perignon is the name behind the legend of champagne bubbles.
A Benedictine monk by the name of Dom Pierre Perignon was the chief treasurer and cellar master of Hautvilliers Abby near Reims cathedral in 1688. The wine being produced at the Abby was a paler red than the wine being produced at the neighbouring region of Burgundy which was gaining favour with the King.
In the northern region of France the grapes had to be harvested early and the wine bottled even though it had not reached the peak of fermentation. While the cold had halted the fermentation process, the spring reawakened the fermentation after the wine had been bottled, resulting in fizz.
The monks were frustrated by this for the presence of bubbles was undesirable, so they began to alter the wine by blending different types of grape and even removing the skin.
What resulted was the art of blending and the first white wine to be produced, but this new pale wine still fermented after bottling. Which was considered a major defect as the bottles were exploding in the cellar.
Legend has it that when Don Perignon tasted the new bubbly wine he was greatly surprised and said “Come brothers, I am tasting stars”
Don Perignon began to experiment, he changed the shape of the bottle and used a heavier glass and started to use cork stoppers.
The King was delighted with this new pale bubbly wine, so the Abby’s reputation was saved.
Champers V.I.P 8
2 tablespoons of V.I.P. Jiu 8
Champagne
1 sugar cube
2 dashes of Angostura bitters
An orange slice
Maraschino cherry
Put the sugar cube into champagne flute then add the bitters, wait until the sugar cube dissolves then add V.I.P. Jiu 8. Top glass with champagne and garnish with orange slice and cherry.
