the method for making the first champagne was created in 1662.
the method for making the first champagne was created in 1662.
when was the method for making the first champagne created?
1662
the english were among the first who saw the tendency of champagne to sparkle as a desirable trait, and tried to understand why it did bubble. in 1662, the english scientist christopher merret presented a paper detailing how the presence of sugar in a wine led to it eventually sparkling, and that nearly any wine could be made to sparkle by adding sugar to a wine before bottling it. this is one of the first known accounts of understanding the process of sparkling wine and suggests that british merchants were producing "sparkling champagne" even before the french champenois were deliberately making it. concurrently, advances in glass manufacture in britain, by george ravenscroft and others, allowed more robust wine bottle to be made which could contain the effervescence without exploding. the popularity of sparkling champagne steadily grew. in 1663, the british poet samuel butler penned the first written english reference to "brisk" (i.e. frothy) champagne in his poem "hudibras". the 1698 george farquhar play "love and a bottle" featured one of the characters marveling at the steady stream of bubbles in a glass of a champagne. as the popularity of sparkling champagne grew in london, other european courts began to discover the bubbly curiosity-including the french who had previously despised the bubbles as a wine fault.
history of champagne
veuve clicquot is also credited with producing the first known blended rosé champagne in 1818. ruinart was the first champagne house to sell rosé, tinting champagne with elderberry juice, in 1764. barbe-nicole produced rosé champagne by adding still red wine to its sparkling wine. today, rosé champagne is made by adding pinot noir. this method is still used today to produce rosé champagne.









































section::::wine-making.:process.
veuve clicquot