Champagne appears as an error. In the 15th century, the Champagne region of France was already recognized as a producer of the best wines. One fall, the weather turned prematurely cold, leaving the new wine with incomplete fermentation. With the arrival of spring, the frozen barrels "wake up" from the heat and secondary fermentation begins, which champagnes the wine. The monk Dom Pérignon until the end of his days tries to unravel the error and turn it into technology. The royal court falls in love with champagne, as it falls in love with any whim, synonymous with luxury and prestige of the new and inaccessible. And the producers are panting in their desire to find the key to the golden bubbles.
Champagne making has always been a family business. At the time the "mistake" occurs, the production is mostly done by women. The reason: a lot of work and not very profitable. The men involved in the business at the time were merchants such as Claude Moet, who did not make his own wine but sold. The very ambitious and indefatigable Barb Clicquot created Veuve Clicquot, the first brand owned by a woman to become famous worldwide. After Barb's death, the brand was run by men, and it still is to this day, some 300 years after its creation, but they actually only cemented the widow's fame. The other old Taittinger brand, which cults the quality of the wine and the honor of the family, was founded by men, but today it is led by the elegant Vitali Tetange. A bottle of the brand's Comtes de Champagne is a precious pearl in any investment portfolio. Maison Mumm was founded in 1827, but the history of the noble family behind it can be traced back to the 12th century. Becoming the official supplier of champagne to the English royal court, Cordon Rouge became an icon, and the slogan "The most expensive, therefore the best" has been steadfastly defended over the years.
Over the years, the taste of champagne changes. It was originally served as a dessert or before dessert and expectations were for a sweeter taste. However, the British did not like very sweet wine and imposed the sought-after wine with less added sugar, which was served before lunch or dinner or even during meals. The Americans liked it with less sugar than the French, but with more than the British. The Russian court preferred it to candy jam with about 330 grams of sugar per liter. Today, it goes to the other extreme – champagne without added sugar, the so-called non dosé. In 1981, Laurent-Perrier launched the first La Cuvée Non Dosé. And if at that time this was considered an experiment, today many of the brands already offer champagne without sugar. The reason is not only a change in tastes, but also in the climate. If in the 70s the harvests started in September, then in the last few years there is a harvest in August as well. The grapes themselves have a higher sugar content, which makes it possible to avoid additional sugar.
There are many stories about how champagne glasses came to be. The most curious and perhaps the furthest from the truth is that coupe cups were made in the shape of Marie Antoinette's breasts. This type of glass, as beautiful as it is, turns out not to be the best for this type of wine. Due to the spilled form, the champagne effect disappears quickly after pouring. According to experts, flûte glasses keep the bubbles longer, but do not allow the wine to release its flavors. It turns out that the tulip shape is optimal - it retains the bubbles, and the expansion at the top allows the wine to breathe.
Investing in champagne dates back to the 18th century. The market has been through a lot since then, but what remains constant is that it is capricious enough and that as many older vintages as possible are sought after. If we look at data from the investment markets, we will find that champagne has a low "volatile investment" value and its price rises even in times of recession. Liv-ex for example is a global wine market platform with over 500 traders and more than 1600 products, one of the places to make a wine investment portfolio as well as connect with connoisseurs and traders. Experts advise not to invest in brands, but in vintages. Bet on crops at a good price, but with potential, that is, don't buy the most expensive, but bet on time. Keep an eye on the trends too: the latest is champagne rosé. It is currently the best-selling variant in all markets and especially the American one. Use a verified dealer and, of course, plan together with an oenologist, designer and architect a good place to store the investment.