Champagne (wine region) soon followed by Chanoine Frères (1730), Taittinger (1734), Moët et Chandon (1743) and Veuve Clicquot (1772). The nineteenth century saw an explosive growth in Champagne production going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850. A strong influence on Champagne wine production was the centuries-old rivalry between the region and Burgundy. From the key market of Paris to the palace of Louis XIV of France at Versailles, proponents of Champagne and Burgundy would compete for dominance. For most of his life, Louis XIV would drink only Champagne wine with the support
Sparkling wine production bottles to complete secondary fermentation, which allows for additional complexity. When the secondary fermentation is complete and the wine has spent the desired amount of time in bottle on yeast lees (six months is the requirement to label a wine 'bottle fermented') then the individual bottles are transferred (hence the name) into a larger tank. The wine is then filtered, "liqueur de dosage" added, and then filled back into new bottles for sale. This method allows for complexity to be built into the wine, but also gives scope for blending options after the wine has gone into bottle and reduces