When you like Champagne 😋👍🍾🥂
A brief post about its History, Origins, and Evolution
Champagne is more than just a sparkling drink; it symbolizes celebration, luxury, and tradition. Originating from the eponymous region in France, this sparkling wine has a rich and fascinating history dating back centuries. From its humble beginnings to its status as an iconic drink, champagne has undergone a remarkable evolution, marked by technical innovations, cultural changes, and global recognition.
History & Origins
The history of champagne begins in the Champagne region of northeastern France. The Romans planted the first vines there, and wine was still produced for centuries until the 17th century, when champagne, as we know it today, began to take shape.
The Benedictine monk Dom Pérignon (1638 - 1715), often credited with the invention of champagne, played a crucial role in developing the methode champenoise, which involves causing a second fermentation in the bottle to create the characteristic bubbles.
Yet, historically, the earliest documented sparkling wine is Blanquette de Limoux, created by Benedictine monks at the Abbey of Saint-Hilaire, near Carcassonne, in 1531. Creating it by sealing the wine in bottles before the completion of its first fermentation.
Over a century later, in England, scientist and physician Christopher Merret documented the process of adding sugar to a finished wine, thus initiating a second fermentation (six years before Dom Pérignon arrived at the Abbey of Hautvillers).
In 1662, Merret presented a paper at the Royal Society outlining what is now known as ‘méthode traditionnelle’ (also known as Methode Champenoise). His findings coincided with advancements by English glassmakers, who developed bottles sturdy enough to handle the internal pressures of secondary fermentation. In contrast, French glassmakers could not produce bottles of comparable strength or quality then.
In France, the first sparkling champagne was created by accident, as the pressure in the bottles led to explosions or corks popping off, earning it the nickname "the devil's wine" (le vin du diable). At the time, bubbles were seen as a defect.
Adolphe Jaquesson developed the muselet in 1844 to prevent corks from flying out. Early versions were challenging to apply and remove.
For a long time, even when champagne was intentionally made sparkling, it was produced using the 'méthode rurale,’ which involved bottled wine before the fermentation was completed. The 'méthode champenoise' (or traditional method), which involves secondary fermentation in the bottle, was not adopted until the 19th century, roughly 200 years after Merret recorded the technique.
In the 18th century, champagne gained popularity among French and European nobility, becoming a symbol of luxury and refinement. Champagne houses, such as Moët & Chandon, Veuve Clicquot, and Louis Roederer, were founded during this period and helped establish the standards of quality and production that we still can see and taste today.
Development of Champagne over the Last 30 Years
Over the past three decades, champagne production and consumption have significantly transformed. Technological advances have improved winemaking methods, ensuring consistent quality and more efficient production. Champagne producers have also adopted more sustainable winemaking practices, meeting a growing demand for environmentally friendly products.
Champagne gradually lost its reputation as reserved only for the elite, the rich, and the famous. It became more approachable and appreciated by the masses and younger generations. The emergence of younger and lesser-known independent producers also helped to open and democratize the Champagne market.
On a commercial level, champagne has seen its market extend well beyond French and European borders. Exports have increased significantly in the US and other countries, with emerging markets such as China, India, and Brazil becoming significant consumers. This global expansion increased the awareness of Champagne and introduced new consumption trends, such as 'Special Cuvées,' rosé, and vintage champagnes.
At the same time, the Champagne region has evolved, with new appellations, investments, and initiatives aimed at protecting and promoting wine heritage. Tourists worldwide flock to the area to discover the vineyards, cellars, and champagne houses, contributing to the local economy and the international reputation of champagne.
The State of Champagne Sales and Future Prospects
Over the past decade, despite the diminution of wine sales in general since COVID-19, the champagne market has experienced significant fluctuations, reflecting both global economic challenges and changes in consumer behavior. Champagne sales were marked by sustained growth in certain regions, notably Asia and North America, while traditional markets such as Europe showed signs of stabilization.
Effects and Consequences on the Current Market
As mentioned above, the last ten years have seen a diversification of consumer markets, with a notable increase in exports to emerging countries. This expansion increased champagne awareness and introduced new consumption trends, such as 'Special Cuvées,' rosé, and vintage champagnes. Champagne producers have had to adapt to these new demands by innovating both in terms of production and marketing.
However, the past decade has also been marked by economic challenges, including the 2020 global health crisis, which temporarily affected sales and production. Restrictions on gatherings and events have limited occasions for drinking champagne, traditionally associated with celebrations and festive moments. Despite these obstacles, the sector has shown remarkable resilience, with a rapid recovery in sales as soon as restrictions were lifted.
Yet, COVID-19 confinement obliged a large number of people to work from home, leading to an increase in alcohol consumption. As a result, anti-alcohol campaigns rapidly exploded globally, denouncing the effects and consequences of alcohol consumption and abuse. Although these campaigns originally aimed at hard alcohol (spirits like whisky, gin, vodka, etc.) and beers, they quickly spread to all alcoholic beverages, including wine and, thus, Champagne, greatly affecting sales and consumption in the last five years.
Global warming has also changed the Champagne and bubbly wine market. Producers now create sparkling wines in areas, regions, and even countries where this was not considered plausible less than a decade or two ago.
Overproduction is also a concern. With more small and independent producers crafting sparkling wine worldwide and lesser sales and consumption, competition for brand, quality, and price is fierce.
So what does it mean for Champagne in tomorrow's market?
Perspectives for the Market of Tomorrow
Despite fierce competition and overproduction of sparkling wines, the champagne market still looks promising for the future thanks to its name (Champagne can only be produced in France), quality, and reputation.
Current trends indicate a growing demand for high-quality products and unique experiences. Consumers, who are increasingly aware of environmental issues, are looking for sustainably produced champagne, pushing champagne houses to adopt environmentally friendly viticultural practices, improve their quality, and adapt to the new markets to maintain their sales.
Technological innovations will continue to be crucial in improving production methods and ensuring quality. Advances in winemaking and vineyard management will allow champagne to meet growing demand while maintaining its renowned high standards.
Additionally, the rise of e-commerce and direct sales platforms provides new opportunities to reach consumers worldwide. Champagne houses are investing increasingly in digital marketing and online sales strategies to reach a larger and more diverse audience.
Technological innovations will continue to be crucial in improving production methods and ensuring quality. Advances in winemaking and vineyard management will allow champagne to meet growing demand while maintaining its renowned high standards.
Additionally, the rise of e-commerce and direct sales platforms provides new opportunities to reach consumers worldwide. Champagne houses are investing increasingly in digital marketing and online sales strategies to reach a larger and more diverse audience.
To Conclude
In conclusion, although the last decade has presented many challenges (COVID-19, anti-alcohol campaigns, overproduction, and global warming opening new areas of production for sparkling wines, along with a general decrease in consumption, especially among younger generations facing financial difficulties and disinterest in alcoholic products), the champagne market seems to remain dynamic and full of potential. The adaptations and innovations implemented by producers position champagne as a beverage of choice for many years to come (hopefully), promising to continue celebrating special moments and delighting palates around the world.
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I could have continued discussing this vast subject for hours and write about it in more detail. Still, I did not want to bore you with the specifics, as the world we live in is already in a sad state, with war, violence, famine, economic, financial, political, geopolitical, and religious issues, problems, and concerns. Therefore, I kept this post as positive as I could.
Even if the past three years have been extremely difficult for the wine industry globally, for all the reasons cited above and beyond, as a Champagne and Wine lover, I firmly believe that Champagne (and wine in general) still has a future.
As for everything else, time will tell.
So, for now, let's just enjoy a glass (or two) of Champagne!
Jacques Selosse Initial Blanc de Blancs Grand Cru Brut
Compared to its siblings with lower production, ‘Initial’ is one of Jacques Selosse's most accessible cuvées, with 33000 bottles produced. It is made from vineyards planted on the lower part of the slopes of Avize, Cramant, and Oger. Its complexity results from the clay-rich soils, which have higher yields than the vineyards that produce ‘Version Originale’ (V. O.).
This beautiful non-vintage champagne Blanc de Blancs Grand Cru, crafted with 100% Chardonnay grapes and disgorged in 2021, is a delight for your taste buds. Beyond its pale yellow color and fine bubbles, it displays aromas of pear, dried fruits, and lemon, with lightly toasted notes of bread and almonds. Medium to full-bodied, it's rich, complex, layered, focused, and fresh, with bright acidity and a long, lingering finish. Love it.
Dom Perignon Plenitude 2 Brut 2003
Dom Pérignon Plénitude 2 (P2) 2003 is a perfect example of climate change. It reflects this Champagne house's dedication to embracing risks. It may never have existed without cautious, bold decisions based on adaptation, flexibility, expertise, and experience, especially while facing such an unprecedented hot vintage.
As a reminder, the sudden and brutal heat wave of 2003 was recorded as the hottest summer in Europe since at least the 16th century. France was hit especially hard. It led to health crises in several countries, and the death toll across Europe was estimated at more than 70,000 people.
Combined with subsequent drought, the heat wave created a crop shortfall in parts of Southern Europe, including vines. The predominant heat was recorded in July and August, partly due to the Western European seasonal lag from the maritime influence of the Atlantic warm waters combined with hot continental air and strong southerly winds. (*)
Following a harsh, dry winter, severe frosts in early April 2003 led to considerable losses. Then, temperatures soared in late May, culminating in extraordinary highs. This was followed by a heat wave that delivered the Champagne region's hottest summer in fifty-three years and the driest in a decade. Due to the heat accelerating the ripening process and reducing grape yield, harvesting surprisingly commenced on August 21.
As a result of this heat wave, Dom Perignon Plenitude 2 2003 is a bold and fleshy champagne that reflects the ripeness of the vintage combined with enough freshness to keep it balanced and harmonious. It presents a slightly advanced golden color. The nose offers floral and limey aromas at first, evolving into riper, sweeter, lemony, candied yellow, and stone fruits. Thanks to early harvest to preserve the acidity and prevent overripeness, the palate is fresh with flavors like those on the nose, with more pronounced lemon and yellow fruits mingling with peppery, spicy, and floral notes. The taste, texture, and structure are somewhat atypical for Dom Plenitude 2 as it behaves like a wave, characterized by ups and downs: starting by unfolding a fruity attack, the mid-palate develops in an ample and coating way before retreating into a more restrained verticality leading to a slightly bitter, savory finish.
It's not bad, but definitely not as good as the amazing 2002 vintage. And yet, you’ve got to give it some credit for even existing, knowing the difficulties of the vintage.
Dom Ruinart Blanc de Blancs Extra Brut Millesime 2010
Dom Ruinart exclusively selects Chardonnay from primarily Grand Cru sites. 90% of the Chardonnay grapes are sourced from the Côte des Blancs (including Le Mesnil-sur-Oger, Avize, Chouilly, and Cramant), planted in the Cote’s famous white, calcareous chalky soil where it excels, benefiting from an easterly exposure. The remaining 10% comes from the north-facing Montagne de Reims, specifically from Maison Ruinart's historic vineyard located in the grand cru areas of the village of Sillery.
Dom Ruinart 2010 represents a significant milestone. In its pursuit of excellence, Maison Ruinart opted to extend the wine's aging process to unveil additional layers of flavor. For this cuvée, the oenological team decided to reintroduce cork during aging, confirming its benefits through years of tastings. After 10 years of maturation, it is interesting that the cork has imparted a woody character to this vintage, in addition to the grilled almonds and coffee aromas on the nose and palate. The palate is aromatic and fresh, rich and layered, even if not as long as I would have loved it to be.
To be fair, Dom Ruinart should have been served first, followed by Selosse Initial, which is more complex and elegant, and Dom Perignon P2, which is the boldest despite lacking substance in the finish.
Yet, no matter what, I love champagne, no matter in which order it is served.
That’s all, folks, for today!
Cheers! Santé!
Dom
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