From Napoleon to James Bond, Champagne has been the wealthy choice of drink for centuries – vivacious, social, and elegant, champagne is truly one of the most pleasurable wines one can serve. But the next time you pop the cork off a bottle of bubbly, consider, for a moment, these intriguing true facts about champagne:
In 1997, a search team uncovered a ship that sank in the Baltic Sea containing valuable cargo, including 2,000 bottles of Heidsieck Monopole Champagne. The Ritz-Carlton Hotel in Moscow claimed 10 of the bottles and made them available for sale in 2008. According to the hotel’s spokesperson, Sergey Logvinov, the first bottle sold within the first month to a Russian collector. A few bottles are still available for purchase.
Wine can only be labeled “champagne” if made in the Champagne region of northeastern France.
If a sparkling wine is produced elsewhere using the traditional French method, credit must be given to the “methode champenoise” on the label.
The three traditional grapes used to make champagne are the Chardonnay, Pinot Noir, and Pinot Meunier, all which grow in the region. It was actually the part of France where inexpensive, dry, white table wine was produced. It was produced mostly for export to the neighbor England, where it was shipped still in barrels.
During that time, the technology that the wine maker had at his disposal was his own taste buds, so to detect if the wine in the barrel was fermented, all they did was to open the barrel, and taste the wine.
Today, for the majority of wines, fermentation is set off artificially, and maintained active by controlling its temperature monitoring the entire process. If done naturally and without control of its temperature, it can take from a few hours, to several months, and it can be active in parts of the barrel and inactive in others.
At the beginning of the 1600s, this problem was unknown, until the English complained to their French wine suppliers about barrels of “foamy and funny tasting wine” that had been delivered to them from Champagne. For wile French wine producers tried to prevent the wine to create bubbles, it took a wile before they decided to turn this lemon into lemonade.
As opposed to other sparkling wines, champagne has to have developed bubbles by undergoing the fermentation process twice: once in barrels and again in bottles.
Pierre Perignon, a Benedictine monk, was between the first, and maybe the most successful in Champagne making He managed to capture the bubbles in the bottle, inventing a method called “Method Champenoise”, which involve a process of double fermentation.
Give or take a few! as calculated by scientist Bill Lembeck, based on 5.5 atmospheres of pressure, when stored at 20 degrees Celsius.
That is about three times the pressure that is in a car tyre. This is why champagne bottles are made of thicker glass to prevent them from exploding for the the inside pressure. A cork from a Champagne bottle can cause some serious damages if you get hit by one!
This record was set by American Heinrich Medicus in New York in 1988.
A champagne cork leaves the bottle at a velocity of approximately 38-40 mph, but can pop out at as fast as 100 mph. So when someone next goes to open a champagne bottle at it’s pointing at you….run!
For you cheap skates out there who want the ‘in the air fizz experience’ but can’t afford champagne then try and bottle of Diet Coke plus 4 Mentos Sweets. No seriously!
A champagne coupe is a shallow, broad-rimmed goblet pictured below.
The world’s tallest champagne glass was unveiled at a festival in Spoleto, Italy, stands nearly 7 feet tall, and can hold the equivalent of 22 regular bottles (558 ounces) of champagne. That’s a lot of bubbly!
Ian Fleming’s fictional spy character James Bond is portrayed as a frequent drinker of champagne. A count reveals thirty-five occasions in which the character was portrayed drinking champagne in Bond films.
According to Marilyn Monroe’s biographer, it took 350 bottles to fill the bath tub…and sorry…no we could not source any photos so this was the next best thing….
Rumor has it that a few bottles were brought up with the salvage recently, and still tasted great.
- If you put a raisin in a glass of champagne it will keep floating to the top and sinking to the bottom!
- The bubbles in champagne actually carry alcohol into the bloodstream faster!
- Good champagne has bubble trains on the sides of the glass. This is called collerette.
- Champagne has three times the gas content of beer!
- It emits 30 bubbles per second! Beer only produces 10 bubbles per second.
- The release of the bubbles actually creates the release of flavours and aromas that we know from champagne and this is what merchants call “feel.”
- If you open a bottle of champagne and there is a loud pop then you have actually lost bubbles.
- You should use crystal glasses when drinking champagne and they have to be tall and narrow so that they confine the bubbles and focus the aroma.
- You should let champagne sit for a couple of minutes after pouring it because it intensifies the aroma and taste!
- Unlike wine, champagne will not improve with age. That said, the value certainly improves…but the older it is, the worst it will taste but the more expensive it will cost!
- There is only a small amount of champagne that can be made because it can only be made from one particular region in the world (champagne in France) so savor it!
Champagne calories / how many calories in a glass of champagne? There are 100 ml of champagne contains 83 calories / 83 kcal
Other nutrition information for champagne (per 100 ml):
Selenium: 0.1 microgram
Vitamin C: 0mg