The word "champagne" is originated from the Latin word "campania" and the French word "champagne". "Campania" suggests "country" or "region", and "champagne" implies "open field". The name "champagne" first appears in files in the 12th century. It is believed that the first recorded use of the word "champagne" to describe a specific red wine region remained in 1284, when the Pope gave theChampagne districtto the Count of Champagne.
The earliest recognized reference of champagne is from a Spanish file from 1497. The document describes a white wine from the Spanish town of Sant Sadurn� d'Anoia called "vino de la communidad", which was made by adding sugar and yeast to white wine that had been fermenting in barrels. This white wine was then kept in underground cellars until it was all set to consume.
The very first recorded use of the word "champagne" to describe a particular wine product remained in 1662, when Dom P�rignon, a Benedictine monk, was working as cellarer at the Abbey of Hautvillers. His task was to supervise the production of red wine, and he is credited with establishing the strategy of mixing various wines to create a more uniform product. He likewise began sugarcoating to the white wine to offset its natural bitterness, and he is believed to be the very first to utilize corks to bottle champagne.
The Champagne area lies in northeastern France, about 100 miles (160 kilometers) east of Paris. The area has a cool environment, which is needed for the production of good champagne. The grapes for Champagne are grown in milky soil, which is also required for the wine's unique taste.
The Champagne region is divided into five sub-regions: the Montagne de Reims, the Vall�e de la Marne, the C�te des Blancs, the C�te des Bar, and the Aube. The best-known white wines come from the very first three of these sub-regions.
The Montagne de Reims is known for its Pinot Noir grapes, which produce full-bodied white wines. The Vall�e de la Marne is known for its Pinot Meunier grapes, which produce fruity wines. The C�te des Blancs is understood for its Chardonnay grapes, which produce light, crisp wines.
Champagne was first produced in the Champagne area in the early 1700s. The red wines were made in the m�thode champenoise, or Champagne technique, which includes a second fermentation in the bottle. my sources The bottles are saved upside down so that the sediments settle in the neck of the bottle. The bottles are then positioned in a cold chamber, or cr�merie, for at least six weeks so that the sediments can be removed.
The m�thode champenoise is a pricey and time-consuming procedure, which is why Champagne is typically more expensive than other types of gleaming wine.
Most of the Champagne produced in the region is white, but a small amount of red Champagne is also made. Champagne is generally intoxicated as an aperitif, or prior to a meal, but it can likewise be drunk with food.
Champagne is a popular option for unique celebrations, such as wedding events, anniversaries, and New Year's Eve. It is also often provided as a present.