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Champagne: The drink of kings!

Champagne took its name from the region in which it was "born", Champagne in the Northeast of France. Champagne is the finest sparkling wine produced on the planet, counting centuries of heavy history.

During the 15th century, royal French families used to have champagne as part of the nobles’ celebrations and during coronation ceremonies, and ever since, champagne’s consumption is associated with royal life and luxury. Today, champagne is the most common celebration drink for special days such as anniversaries, New Year’s Eve’s or other.

The difference between champagne and wine

Champagnes are produced from grape varieties just like all wines. Chardonnay, pinot noir and pinot meunier are the varieties most commonly used. In the region of Champagne, the production of a traditional champagne follows the Champenoise method, where a maturation period of more than 15 months is required. The bottles are then flipped over by the winemakers and opened to add sugar and remove the yeast created - a recipe that creates the well-known champagne bubbles.

It is worth noting that according to the Treaty of Madrid, signed in 1891, the term "champagne" can only be used on bottle labels produced exclusively in Champagne. The characteristics that make the area stand out are its geographical location, due to the subsoil of the area, as well as its ideal climate for the ripening of the grapes. The weather temperatures there are not extreme and thanks to the mountainous natural barriers the influence of the sea does not interfere to the microclimate, while the subterranean rocks help cultivate the mineral taste and the most suitable acidifiers to produce the best sparkling wines in the world.

The father of champagne

The history of champagne began in the 17th century when the Benedictine monk Dom Pierre Perignon oversaw the wine cellar of Abbey Otville. During the time, it produced the most famous wines of the country. Although Perignon was blind, he tasted and smelled the wines closely to examine the process of alcoholic fermentation in the bottle and the champagne bubbles that gave a strange taste to the wine. Today we know that these bubbles are a result of the carbon dioxide produced inside the bottle after bottling the wine, during the second alcoholic fermentation. Thus, in August 1963 the monk Perignon invented the champagne we know today. In 1974 the Moet et Chandon company bought the monastery of Otvilier in honor of the monk Perignon and named it after its best and most expensive champagne - Dom Perignon.

Today, various champagne types are available, white, or rosé. Some of the most famous champagne fans were Sir Winston Churchill, Marilyn Monroe, and the famous character James Bond of the «Double 007» action movies.

How to pair your champagne with your food or dessert

A good champagne is always served in a special glass, consumed at a specific temperature between 8-10 οC, and pairs great with either a meal or a dessert. For example, champagne can perfectly accompany shrimp and other shellfish, smoked salmon, caviar, oysters, stuffed mushrooms, egg dishes and foie gras. And if you love contrasts, try a sweeter combination with fruit-based desserts, such as tarts or any buttered or syrup dessert, because its acidity contrasts perfectly with their sweet and buttery taste.

So, if you are looking for the absolute fine dining experience, visit any Pralina Experience today and through the guidance of our head sommelier, choose the combination that suits you best!