Champagne and its Origins Essay Example | Topics and Well Written Essays - 2250 words

Champagne and its Origins - Essay Example Champagne was produced in order to be served to only noble and royal people all throughout the 17th to the 19th century and only after this period did it begin to circulate around the world and be used by other sections of society as well. Gradually, more and more people began consuming champagne; the middle classes thrived and tried to move themselves to the upper sections of society, and the use of champagne helped them achieve a similar status. With the help of better packaging and advertising, the drink began to reach a wider market or more number of people and was used at parties, festivities and any other kind of celebratory events by different kinds of people. From even before the 5th century began, it was found that Romans had planted a number of vineyards in and around the Champagne region of France, leading to the production of a vast variety of grapes which later came into use for the purpose of fermentation and formation of alcohol. A number of these vineyards were grown in churches as the wine was used for religious purposes too. The climate in this northern region was also suitable for viticulture or study and production of grapes and made a difference to the kind of wine that was being produced. The people in the southern regions of France soon also started to develop and undertake the production of grapes for the purpose of producing wine and champagne however the results they achieved brought about a difference in colour and taste due to the difference in temperatures. The oldest existing proof of the production of champagne, from grapes and wine, dates back to the famous ‘Blanquette De Limoux’. This was made in the year 1531 by Benedictine Monks in the Abbey of Saint Hilaire near Carcassonne. After this, many methods were applied in the process of fermentation and famous people like Dom Perignon produced some of the finest champagnes introduced to the world. The creation of champagne is a scientific process which was perfected by physicists’ world over; fermentation was perfected by adding sugar and other substances in order to make the champagne taste sweeter. Dom Perignon also made a few inventions like the making of the muselet for the purpose of holding the cork to create pressure in fermentation on the drink and thus perfect it further. It was also only bottled after the process of fermentation was completely over, just like the proper rural method to create it. Well within the 19th century, the production of champagne broke into the figures of millions of bottled being produced all over the world each year. Champagne production requires at best at least one and a half years getting a good bottle of the sparkling wine. Methode Champenoise is known as one of the most traditional methods of obtaining and producing champagne. First, fermentation is allowed to take place within the bottle. This is the process where a catalyst acts upon the grape solution and converts it into an alcoholic beverage for the purpose of consumption. It is said that the amount of fermentation that takes place makes an effect on the drink; an older and more fermented drink is said to have better taste and structure than anything fairly newer. A second round of fermentation takes place within the bottle with an addition of substances like some grams of yeast and rock sugar after which a long time is required for the flavour to pull and settle inside the bottle. It