Discussing :: Methodes, Champagne, and New Zealand

Around 1700 AD, Dom Perignon the cellarmaster at the Benedictine monastery of Hautvillers in the Champagne district of France began to successfully trap the bubbles that are a result of a secondary fermentation in the bottle .Over the following centuries production techniques were systematically refined and perfected. Today the reputation of Champagne is unrivalled in the bottle, and consumers worldwide now have an insatiable demand for the sparkling wines made in Champagne. Such has been the quality of these wines that the word Champagne on a bottle is universally recognised as an assurance of the highest quality, luxury - and conspicuous... read full article


Methodes, Champagne, and New Zealand

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