Philippe de champagne biography of christopher
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Champagne served in the now-traditional flutes. (Photo credit: chrischapman)
Early sparkling wines were produced by the méthode ancestrale, with the carbon dioxide gas arising from fermentation in the bottle. The méthode ancestrale is still used in certain parts of France such as in Gaillac and Limoux in the Languedoc. But as the lees (accumulations of dead or residual yeast) are not removed from the bottle, the end product can be quite cloudy.
Historically in the Champagne, cold weather halted fermentation, which then restarted in the spring. If the wine had been bottled, the carbon dioxide gas produced by this second fermentation of sorts often shattered the bottle. And if the bottle survived intact, the result was a sparkling wine more or less similar to modern champagne. However, the Champenois considered this sparkling wine to be faulty, and even called it vin du diable (devil’s wine).
In contrast to the Champenois, the British acquired a certain taste for this accidentally sparkling wine and eventually introduced the fashion into the court of Versailles, then under the regency (1715-23) of Philippe II, duc d’Orléans. The Champenois rose to meet the increasing demand for the sparkling wine, but they found it difficult t
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The History of Champagne
- The world's oldest Champagne: secrets and mysteries revealed
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Read moreIn the world of prestige wines, the oldest Champagnes in the world represent a fascinating category, combining luxury, history and age-old expertise.
- Massal and clonal selections in Champagne
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Read moreThanks to massal selection, which consists of identifying the plants bearing the best fruit, and clonal selection, for optimum health, the people of Champagne have the best possible plants.
- Soil and subsoil of the Champenois vineyards
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Read moreThe subsoil is mainly limestone, as are 75% of the outcropping sediments (chalk, marl and limestone). This type of subsoil favours soil drainage and gives a distinctive minerality to certain Champagne wines.
- Geographical location of Champagne
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Read moreLa zone de production de l’appellation d’origine contrôlée (AOC) Champagne, qui a été définie par une loi en 1927, s’étend sur environ 34 000 hectares. Cette région, située en France à environ 150 kilomètres à l’est de Paris, comprend 319 crus (ou communes) répartis dans cinq départements : la Marne (67%), l’Aube (23%), l’Aisne (9%), la Haute-Marne et la Seine-et-Marne.
- Why is this region called Cham
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Philippe de Champaigne (1602-1674)
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