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Viiniklubin Luksussamppanjat jyväskylä Contents

1 ( region) 1 1.1 Geography and climate ...... 1 1.2 History ...... 2 1.2.1 Military conflicts ...... 2 1.2.2 production ...... 2 1.3 Classifications and regulations ...... 4 1.3.1 Revision of the Champagne region ...... 5 1.4 Production other than ...... 5 1.5 See also ...... 6 1.6 References ...... 6

2 Champagne 7 2.1 Origins ...... 7 2.2 Right to the name Champagne ...... 8 2.2.1 Use of the word Champagne ...... 9 2.3 Production ...... 10 2.3.1 Bubbles ...... 10 2.3.2 Champagne producers ...... 11 2.3.3 Marketing Champagne ...... 11 2.4 varieties and styles ...... 12 2.4.1 Types of Champagne ...... 12 2.4.2 Sweetness ...... 14 2.5 Champagne ...... 14 2.5.1 Champagne corks ...... 15 2.6 Champagne etiquette ...... 15 2.6.1 Opening Champagne bottles ...... 16 2.6.2 Pouring Champagne ...... 16 2.6.3 Spraying Champagne ...... 16 2.7 Health effects ...... 16 2.8 See also ...... 17 2.9 References ...... 17 2.10 Further reading ...... 19 2.11 External links ...... 19

i ii CONTENTS

3 Dom Pérignon (monk) 20 3.1 Biography ...... 20 3.2 Influence on champagne production ...... 20 3.3 Misconceptions and myths ...... 21 3.4 See also ...... 21 3.5 References ...... 21 3.6 Notes ...... 22

4 Dom Pérignon (wine) 23 4.1 History ...... 23 4.2 ...... 24 4.3 Style ...... 24 4.4 Current production ...... 24 4.5 Auction market ...... 24 4.6 References ...... 25 4.7 Footnotes ...... 25 4.8 External links ...... 25

5 Moët & Chandon 26 5.1 History ...... 26 5.2 Dom Perignon ...... 26 5.2.1 Current production ...... 27 5.3 Domaine Chandon ...... 27 5.4 Sponsorships ...... 27 5.5 Pronunciation ...... 27 5.6 Culture ...... 27 5.7 See also ...... 27 5.8 References ...... 27 5.9 External links ...... 28

6 29 6.1 History ...... 29 6.2 ...... 30 6.3 ...... 31 6.3.1 and initial fermentation ...... 31 6.3.2 The tasting committee and the assemblage ...... 31 6.3.3 The cellars ...... 32 6.4 ...... 32 6.4.1 du Mesnil ...... 32 6.4.2 Clos d’ ...... 32 6.5 Marketing ...... 32 6.5.1 Krug Lovers ...... 32 CONTENTS iii

6.5.2 Krug ID ...... 33 6.6 Burning Man controversy ...... 33 6.7 Further reading ...... 33 6.8 References ...... 33 6.9 External links ...... 34

7 35 7.1 See also ...... 35 7.2 References ...... 35 7.3 External links ...... 35

8 Champagne Besserat de Bellefon 36 8.1 See also ...... 36 8.2 References ...... 36

9 37 9.1 History ...... 37 9.1.1 Expansion under Lilly Bollinger ...... 37 9.1.2 Modern day ...... 37 9.2 ...... 38 9.2.1 Reserve wines ...... 39 9.3 Production ...... 39 9.3.1 Grape supply ...... 40 9.4 Corporate structure ...... 40 9.5 See also ...... 40 9.6 References ...... 40 9.7 External links ...... 40 9.8 Text and image sources, contributors, and licenses ...... 41 9.8.1 Text ...... 41 9.8.2 Images ...... 42 9.8.3 Content license ...... 44 Chapter 1

Champagne (wine region)

de la . The towns of and Épernay are the commercial centers of the area. Located at the northern edges of , the history of the has had a significant role in the development of this unique . The area’s prox- imity to promoted the region’s economic success in its wine trade but also put the villages and vineyards in the path of marching armies on their way to the French capital. Despite the frequency of these military conflicts, the region developed a reputation for quality wine pro- duction in the early and was able to con- tinue that reputation as the region’s producers began mak- ing sparkling wine with the advent of the great Cham- pagne houses in the 17th and 18th centuries. The princi- Viticultural zones in the Champagne region pal grown in the region include , , and . Pinot noir is the most widely planted grape in the region and grows very well in . Pinot Meunier is the dominant grape in the Vallée de la Marne region. The Côte des Blancs is dedicated almost exclusively to Chardonnay.[1]

1.1 Geography and climate

The Champagne province is located near the northern limits of the wine world along the 49th parallel. The high altitude and mean annual temperature of 10 °C (50 °F) creates a difficult environment for wine grapes to fully ripen. Ripening is aided by the presence of forests which helps to stabilize temperatures and maintain moisture in Champagne vineyards in in the Montagne de Reims the soil. The cool temperatures serve to produce high subregion levels of acidity in the resulting grape which is ideal for sparkling wine.[2] The French (archaic English: Champany) is a historic province within the administrative province of Cham- During the growing season, the mean July temperature pagne in the northeast of France. The area is best known is 18 °C (66 °F). The average annual rainfall is 630 mm for the production of the sparkling that bears (25 inches), with 45 mm (1.8 inches) falling during the the region’s name. EU law and the laws of most countries month of September. Throughout the year, grow- ers must be mindful of the hazards of fungal disease and reserve the term “Champagne” exclusively for wines that [3] come from this region located about 100 miles (160 km) early spring frost. east of Paris. The viticultural boundaries of Champagne Ancient oceans left behind chalk subsoil deposits when are legally defined and split into five wine producing dis- they receded 70 million years ago. Earthquakes that tricts within the administrative province: Aube, Côte des rocked the region over 10 million years ago pushed the Blancs, Côte de Sézanne, Montagne de Reims, and Vallée marine sediments of belemnite fossils up to the surface

1 2 CHAPTER 1. CHAMPAGNE (WINE REGION)

to create the belemnite chalk terrain. The belemnite in 1.2.1 Military conflicts the soil allows it to absorb heat from the sun and gradu- ally release it during the night as well as providing good The location of Champagne played a large role in its his- drainage. This soil contributes to the lightness and finesse torical prominence as it served as a “crossroads” for both that is characteristic of Champagne wine. The Aube area military and trade routes. This also made the area open is an exception with predominately clay based soil.[2] The to devastation and destruction during military conflicts chalk is also used in the construction of underground cel- that were frequently waged in the area. In 451 A.D. lars that can keep the wines cool through the mat- near Châlons-en-Champagne and the were uration process.[3] defeated by an alliance of Roman legions, and . This defeat was a turning point in the Huns’ invasion of .[5] During the Hundred Years’ War, the land was repeat- 1.2 History edly ravaged and devastated by battles. The Abbey of , including its vineyards, was destroyed in 1560 during the War of Religion between the Main article: and Catholics. This was followed by conflicts during the The Carolingian reign saw periods of prosperity for Thirty Year War and Civil War where soldiers and mercenaries held the area in occupation. It was not until the 1660s, during the reign of Louis XIV, that the region saw enough peace to allow advances in sparkling wine production to take place.[6]

1.2.2 History of wine production

Statue of Pope Urban II in Champagne

the Champagne region beginning with 's en- couragement for the area to start planting vines and con- tinuing with the coronation of his son Champagne wine at Reims. The tradition of crowning kings at Reims con- tributed to the reputation of the wines that came from this The region’s reputation for wine production dates back to area.[4] The Counts of Champagne ruled the area as an the Middle Ages when Pope Urban II, a native Champ- independent county from 950 to 1316. In 1314, the last enois, declared that the wine of in the Marne départe- Count of Champagne assumed the throne as King Louis ment was the best wine produced in the world. For a time X of France and the region became part of the Crown Aÿ was used as a shorthand designation for wines from the territories. entire Champagne region, similar to the use of 1.2. HISTORY 3 for the wines of .[7] The poet Henry d'Andeli's work La Bataille des Vins rated wines from the towns of Épernay, Hautvillers and Reims as some of the best in Eu- rope. As the region’s reputation grew, popes and royalty sought to own pieces of the land with , , Charles V of , and Henry VIII of Eng- land all owning vineyard land in the region. A batch of wine from Aÿ received in 1518 by Henry VIII’s chancel- lor, Cardinal , is the first recorded export of wine from the Champagne region to .[8] The still wines of the area were highly prized in Paris un- der the designation of vins de la rivière and vins de la mon- tagne- wines of the river and wines of the mountain in ref- erence to the wooded terrain and the river Marne which carried the wines down to the and into Paris.[9] The region was in competition with Burgundy for the Flemish wine trade and tried to capitalize on Reims’ location along the trade route from Beaune. In the 15th century, Pinot noir became heavily planted in the area. The resulting had difficulty comparing well to the richness and coloring of Burgundy wines, despite the addition of elderberries to deepen the color. This led to a greater fo- cus on white wines.[10] Pinot noir grapes The Champagne house of was founded as a still wine producer in 1584 and is the oldest Champagne house still in operation today. was founded in reputation of their wines, even to the extent of paying 1729 and was soon followed by Chanoine Frères (1730), medical students to write theses touting the health ben- Taittinger (1734), Moët et Chandon (1743) and Veuve efit of their wines. These theses were then used as ad- [8] Clicquot (1772). vertising pamphlets that were sent to merchants and cus- The nineteenth century saw an explosive growth in Cham- tomers. The Faculty of Medicine in Reims published sev- pagne production going from a regional production of eral to refute Fagon’s claim that 300,000 bottles a year in 1800 to 20 million bottles in was healthier than Champagne. In response, Burgundian 1850.[11] hired physician Jean-Baptiste de Salins, dean of the medical school in Beaune, to speak to a packed au- ditorium at the Paris Faculty of Medicine. Salins spoke Rivalry with Burgundy favorably of Burgundy wine’s deep color and robust na- ture and compared it to the pale red color of Cham- A strong influence on Champagne wine production pagne and the "instability" of the wine to travel long dis- was the centuries old rivalry between the region and tances and the flaws of the bubbles from when secondary Burgundy. From the key market of Paris to the palace of fermentation would take place. The text of his speech Louis XIV of France at Versailles, proponents of Cham- was published in newspapers and pamphlets through- pagne and Burgundy would compete for dominance. For out France and had a damaging effect on Champagne most of his life, Louis XIV would drink only Champagne sales.[13] wine with the support of his doctor Antoine d'Aquin who The war of words would continue for another 130 years advocated the King drink Champagne with every meal with endless commentary from doctors, poets, play- for the benefit of his health. As the King aged and his wrights and authors all arguing for their favorite region ailments increased, competing doctors would propose al- and their polemics being reproduced in advertisements ternative treatments with alternative wines, to sooth the for Burgundy and Champagne. On a few occasions, King’s ills. One of these doctors, Guy-Crescent Fagon the two regions were on the brink of civil war.[14] A conspired with the King’s mistress to oust d'Aquin and turning point occurred when several Champagne wine have himself appointed as Royal Doctor. Fagon quickly makers abandoned efforts to produce red wine in fa- attributed the King’s continuing ailments to Champagne vor of focusing on harnessing the effervescent nature of and ordered that only Burgundy wine must be served at [12] sparkling Champagne. As the bubbles became more pop- the royal table. ular, doctors throughout France and Europe commented This development had a ripple effect throughout both re- on the health benefits of the sparkling bubbles which were gions and in the Paris markets. Both Champagne and said to cure malaria. As more Champenois winemak- Burgundy were deeply concerned with the “healthiness” ers embarked on this new and completely different wine 4 CHAPTER 1. CHAMPAGNE (WINE REGION) style, the rivalry with Burgundy mellowed and eventually waned.[14]

1.3 Classifications and vineyard regulations

See also: Classification of Champagne vineyards In 1927, viticultural boundaries of Champagne were

Vineyard in Champagne

nearby Côte de Sézanne offering similar though slightly less distinguished traits.[9] In 1942, the Comité Interprofessionnel du Vin de Cham- pagne (CIVC) was formed with the purpose of protecting Champagne’s reputation and marketing forces as well as setting up and monitoring regulations for vineyard pro- duction and vinification methods. Champagne is the only region that is permitted to exclude AOC or Grand Cru Champagne from the village of Ambonnay d'Origine Contrôlée from their labels.[2] For each , the CIVC rated the villages of the area legally defined and split into five wine producing districts- based on the quality of their grapes and vineyards. The The Aube, Côte des Blancs, Côte de Sézanne, Montagne rating was then used to determine the price and the per- de Reims, and Vallée de la Marne. This area covers centage of the price that growers get. The Grand Cru 33,500 hectares (76,000 acres) of vineyards around 319 rated vineyards received 100 percent rating which en- villages that are home to 5,000 growers who make their titled the grower to 100% of the price. Premier Crus own wine and 14,000 growers who only sell grapes. The were vineyards with 90–99% ratings while Deuxième region is set to expand to include 359 villages in the near [1] [2][15][16] Crus received 80–89% ratings. Under appellation rules, future. around 4,000 kilograms (8,800 pounds) of grapes can be The different districts produce grapes of varying char- pressed to create up to 673 (either 2,550 L or acteristics that are blended by the Champagne houses to 3,060 L) of juice. The first 541 gallons (either 2,050 L create their distinct house styles. The Pinots of the Mon- or 2,460 L) are the cuvée and the next 132 gallons (either tagne de Reims that are planted on northern facing slopes 500 L or 600 L) are the taille. Prior to 1992, a second are known for their high levels of acid and the delicacy taille of 44 gallons (either 167 L or 200 L) was previously they add to the blend. The grapes on the southern fac- allowed. For vintage Champagne, 100% of the grapes ing slope add more power and character. Grapes across must come from that vintage year while non-vintage wine the district contribute to the bouquet and headiness. The is a blend of vintages. Vintage champagne must spend a abundance of southern facing slopes in the Vallée de la minimum three years on its with some of premier Marne produces the ripest wines with full aroma. The Champagne houses keeping their wines on lines for up- Côte des Blancs grapes are known for their finesse and wards of five to ten years. Non-vintage Champagne must the freshness they add to blends with the extension of the spend a minimum of 15 months on the lees.[1] 1.4. PRODUCTION OTHER THAN SPARKLING WINE 5

1.3.1 Revision of the Champagne region le-Repos, , Breuil-sur-Vesle, Bussy- le-Repos, Champfleury, , Courcy, , , , La Ville-sous- Orbais, Le Thoult-Trosnay, , Montmirail, Mont-sur-Courville, Peas, Romain, Saint-Loup, Soulanges, and .

• 15 in Aube: , Balnot-la-Grange, , Bouilly, Étourvy, , , Laines-aux-Bois, Macey, , , Saint-Germain-l'Épine, , and .

• Two in Haute-Marne: Champcourt and Harricourt.

• One, Marchais-en-Brie, in .

The INAO proposal was to be subject to review before being made into law and was immediately questioned in numerous public comments. The mayor of one the vil- lages to be delisted, Germaine, immediately appealed against INAO’s proposal, with the possibility of addi- tional appeals by vineyard owners.[15][23] The initial re- view process is expected to be finished by early 2009. This will be followed by another review of the specific parcels that will be added or deleted from the appella- tion. The earliest vineyard plantings are expected around Grand Cru Champagne from the village of 2015, with their product being marketed from around 2021. However, the price of land that are allowed to be The worldwide demand for Champagne has been contin- used for Champagne production is expected to immedi- uously increasing throughout the 1990s and early 2000s. ately rise from 5,000 to one million euro per hectare. A record in worldwide shipping of Champagne (including While some critics have feared the revision of the Cham- domestic French consumption) of 327 million bottles was pagne region is about expanding production irrespective set in 1999 in anticipation of end of millennium celebra- of quality, British wine writer and Champagne expert tions, and a new record was set in 2007 at 338.7 million has pointed out that the proposed ad- [17] bottles. Since the entire vineyard area authorized by ditions constitute a consolidation rather than expansion. the 1927 AOC regulations is now planted, various ways The villages under discussion are situated in gaps inside of expanding the production have been considered. The the perimeter of the existing Champagne regions rather allowed was increased (to a maximum of 15,500 kg than outside it.[19] per hectare during an experimental period from 2007 to 2011[18]) and the possibility of revising the production region was investigated. 1.4 Production other than After an extensive review of vineyard conditions in and around the existing Champagne region, INAO presented sparkling wine a proposal to revise the region on March 14, 2008. The proposal was prepared by a group of five experts in the While totally dominating the region’s production, subjects of history, geography, geology, phytosociology sparkling Champagne is not the only product that is and agronomy, working from 2005.[19] The proposal made from the region’s grapes. Non-sparkling still wines, means expanding the region to cover vineyards in 357 like those made around the village Bouzy, are sold under rather than 319 villages.[15] This is to be achieved by the appellation label Coteaux Champenois.[9] There is adding vineyards in forty villages while simultaneously also a appellation in the region, Rosé des Riceys. The removing two villages in the Marne départment that were regional vin de is called Ratafia de Champagne. included in the 1927 regulations, Germaine and Orbais- Since the profit of making sparkling Champagne from l'Abbaye.[20] the region’s grape is now much higher, production of these non-sparkling wines and fortified wines is very The proposed 40 new Champagne villages are located in small. four départments:[21][22] The from the grape pressing is used to make Marc • 22 in Marne: Baslieux-les-Fismes, Blacy, Boissy- de Champagne, and in this the production does not 6 CHAPTER 1. CHAMPAGNE (WINE REGION) compete with that of Champagne, since the pomace is a [17] Fallowfield, Giles (March 4, 2008). “Champagne ship- by-product of wine production. ments and exports hit new high”. .com. Re- trieved 2008-03-15.

[18] Fallowfield, Giles (October 22, 2007). “Record harvest in 1.5 See also Champagne”. Decanter.com. Retrieved 2008-03-15.

• [19] Wine-pages.com: Champagne’s €6 billion expansion, by Champagne Riots Tom Stevenson; written November 2007 and accessed on March 17, 2008 • , wine style believed to have been invented by the Champenois [20] Kevany, Sophie (March 14, 2008). “Winners and losers revealed in Champagne shake-up”. Decanter.com. Re- trieved 2008-03-15.

1.6 References [21] Fallowfield, Giles (November 10, 2007). “France aims to extend Champagne region”. Decanter.com. Retrieved [1] K. Gargett, P. Forrestal, & C. Fallis The Encyclopedic At- 2008-03-15. las of Wine pg 164 Global Book Publishing 2004 ISBN 1-74048-050-3 [22] Kevany, Sophie (March 17, 2008). “Champagne: the 40 new communes”. Decanter.com. Retrieved 2008-03-17. [2] K. Gargett, P. Forrestal, & C. Fallis The Encyclopedic At- [23] Kevany, Sophie (March 17, 2008). “Champagne: Ger- las of Wine pg 163 Global Book Publishing 2004 ISBN maine appeals, Orbay accepts”. Decanter.com. Retrieved 1-74048-050-3 2008-03-17. [3] H. Johnson & J. Robinson The World Atlas of Wine pg 79 Octupus Publishing Group 2005 ISBN 1-84000-332-4 Coordinates: 49°N 4°E / 49°N 4°E [4] R. Phillips A Short History of Wine pg 75 Harper Collins 2000 ISBN 0-06-621282-0

[5] H. Johnson Vintage: The Story of Wine pg 96–97 Simon and Schuster 1989 ISBN 0-671-68702-6

[6] H. Johnson Vintage: The Story of Wine pg 210–211 Simon and Schuster 1989 ISBN 0-671-68702-6

[7] H. Johnson Vintage: The Story of Wine pg 211 Simon and Schuster 1989 ISBN 0-671-68702-6

[8] K. Gargett, P. Forrestal, & C. Fallis The Encyclopedic At- las of Wine pg 162 Global Book Publishing 2004 ISBN 1-74048-050-3

[9] H. Johnson & J. Robinson The World Atlas of Wine pg 80 Octupus Publishing Group 2005 ISBN 1-84000-332-4

[10] H. Johnson Vintage: The Story of Wine pg 212 Simon and Schuster 1989 ISBN 0-671-68702-6

[11] R. Phillips A Short History of Wine pg 241 Harper Collins 2000 ISBN 0-06-621282-0

[12] D. & P. Kladstrup Champagne pg 32 Harper Collins - lisher ISBN 0-06-073792-1

[13] D. & P. Kladstrup Champagne pg 33–34 Harper Collins Publisher ISBN 0-06-073792-1

[14] D. & P. Kladstrup Champagne pg 36 Harper Collins Pub- lisher ISBN 0-06-073792-1

[15] Kevany, Sophie (March 14, 2008). “New Champagne ar- eas defined”. Decanter.com. Retrieved 2008-03-15.

[16] Bremner, Charles (2008-03-14). “Champagne region ex- panded to meet world demand”. London: The Times. Re- trieved 2008-03-15. Chapter 2

Champagne

This article is about the sparkling wine from the Cham- pagne region of France. For other uses, see Champagne (disambiguation). Champagne (French: [ʃɑ̃.paɲ]; English /ˌʃæmˈpeɪn/)

Vineyards in the Champagne region of France is a sparkling wine produced from grapes grown in the Champagne region of France following rules that demand secondary fermentation of the wine in the bottle to cre- ate carbonation.[1] Some use the term Champagne as a generic term for sparkling wine,[2][3] but the majority of countries reserve the term exclusively for sparkling wines that come from Champagne and are produced under the rules of the appellation.[4] The primary grapes used in the production of Champagne are black Pinot noir and Pinot Meunier but also white Chardonnay. Champagne appellation law only allows A glass of Champagne exhibiting the characteristic bubbles asso- grapes grown according to appellation rules in specifi- ciated with the wine cally designated plots within the appellation to be used in the production of Champagne. being cultivated by at least the 5th century, possibly ear- Royalty became associated with Champagne in the 17th, lier. Later, churches owned vineyards and monks pro- 18th, and 19th centuries. The leading manufacturers duced wine for use in the sacrament of Eucharist. French made efforts to associate their Champagnes with nobil- kings were traditionally anointed in Reims, and Cham- ity and royalty through advertising and packaging, which pagne was served as part of coronation festivities. The led to popularity among the emerging middle class.[4] Champenois were envious of the reputation of the wines made by their Burgundian neighbours to the south and sought to produce wines of equal acclaim. However, the 2.1 Origins northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the Main article: History of Champagne far extremes of sustainable , the grapes would Wines from the Champagne region were known before struggle to ripen fully and often would have bracing lev- medieval times. The Romans were the first to plant vine- els of acidity and low sugar levels. The wines would be yards in this area of north-east France, with the region lighter bodied and thinner than the Burgundy wines they

7 8 CHAPTER 2. CHAMPAGNE

“the devil’s wine” (le vin du diable), as bottles exploded or corks popped. In 1844 Adolphe Jaquesson invented the to prevent the corks from blowing out. Ini- tial versions were difficult to apply and inconvenient to remove.[10][11] Even when it was deliberately produced as a sparkling wine, Champagne was for a very long time made by the méthode rurale, where the wine was bot- tled before the initial fermentation had finished. Cham- pagne did not use the méthode champenoise until the 19th century, about 200 years after Christopher Merret docu- mented the process. The 19th century saw an explosive growth in Champagne production, going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850.[12] In the 19th century Champagne was noticeably sweeter than the Champagnes of today. The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage prior to exporting it to Lon- don. The designation Brut Champagne was created for the British in 1876.[13]

2.2 Right to the name Champagne

Jean François de Troy's 1735 painting Le Déjeuner d'Huîtres (The Oyster Luncheon) is the first known depiction of Cham- pagne in painting

were seeking to outdo.[5] Contrary to legend and popular belief, Dom Pérignon did not invent sparkling wine, but he did make impor- tant contributions to the production and quality of Cham- pagne wine.[6][7] The oldest recorded sparkling wine is Blanquette de Limoux, which was apparently invented by Benedictine Monks in the Abbey of Saint-Hilaire, near Carcassonne in 1531.[8] They achieved this by bot- tling the wine before the initial fermentation had ended. Over a century later, the English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation, six years before Dom Pérignon set foot in the Abbey of Hautvillers and almost 40 years before it was claimed that the famed Benedictine monk invented Champagne. The Champagne appellation highlighted in red Merret presented a at the Royal Society, in which he detailed what is now called méthode champenoise, in Main article: Champagne (wine region) 1662.[9] Merret’s discoveries coincided also with English glass-makers’ technical developments that allowed bot- The Champagne winemaking community, under the aus- tles to be produced that could withstand the required in- pices of the Comité Interprofessionnel du vin de Cham- ternal pressures during secondary fermentation. French pagne (CIVC), has developed a comprehensive set of glass-makers at this time could not produce bottles of the rules and regulations for all wine produced in the region required quality or strength. As early as 1663 the poet to protect its economic interests. They include codifica- Samuel Butler referred to “brisk champagne”. tion of the most suitable growing places; the most suitable In France the first sparkling Champagne was created ac- grape types (most Champagne is a blend of up to three cidentally; the pressure in the bottle led it to be called grape varieties, though other varieties are allowed); and 2.2. RIGHT TO THE NAME CHAMPAGNE 9

a lengthy set of requirements specifying most aspects of Champagne regulations. In the European Union and viticulture. This includes pruning, vineyard yield, the de- many other countries the name Champagne is legally pro- gree of pressing, and the time that wine must remain on tected by the Madrid system under an 1891 treaty, which its lees before bottling. It can also limit the release of reserved it for the sparkling wine produced in the epony- Champagne to market to maintain prices. Only when a mous region and adhering to the standards defined for it as wine meets these requirements may it be labelled Cham- an appellation d'origine contrôlée; the protection was reaf- pagne. The rules agreed upon by the CIVC are submitted firmed in the Treaty of Versailles after World War I. Sim- for the final approval of the Institut national de l'origine ilar legal protection has been adopted by over 70 coun- et de la qualité (formerly the Institut National des Appel- tries. Most recently , Australia,[15] Chile, Brazil, lations d'Origine, INAO). and China passed laws or signed agreements with Eu- rope that limit the use of the term “Champagne” to only In 2007 the INAO, the government organization that con- trols wine in France, was preparing to make those products produced in the Champagne region. The United States bans the use from all new U.S.-produced the largest revision of the region’s legal boundaries since [3] 1927, in response to economic pressures. With soaring wines. Only those that had approval to use the term demand and limited production of grapes, Champagne on labels before 2006 may continue to use it and only when it is accompanied by the wine’s actual origin (e.g., houses say the rising price could produce a consumer [3] backlash that would harm the industry for years into the “California”). The majority of US-produced sparkling wines do not use the term Champagne on their labels,[16] future. That, along with political pressure from villages [17] that want to be included in the expanded boundaries, led and some states, such as Oregon, ban producers in to the move. Changes are subject to significant scientific their states from using the term. review and are said to not impact Champagne produced In the United States name protection of wine-growing grapes until 2020.[14] place names is becoming more important. Several key U.S. wine regions, such as those in California (Napa, Sonoma Valley, Paso Robles), Oregon, and Walla Walla, 2.2.1 Use of the word Champagne Washington, came to consider the remaining semi- generic labels as harmful to their reputations (cf. Napa Declaration on Place). Even the terms méthode champenoise and Champagne method were forbidden by an EU court decision in 1994.[18] As of 2005 the description most often used for sparkling wines using the second fermentation in the bot- tle process, but not from the Champagne region, is mé- thode traditionnelle. Sparkling wines are produced world- wide, and many producers use special terms to define them: Spain uses , designates it spumante, and South Africa uses cap classique. An Italian sparkling wine made from the grape uses the DOCG Asti and from the Glerá grape the DOCG Prosecco. In Ger- many, Sekt is a common sparkling wine. Other regions cannot use the name Champagne: e.g., Burgundy and Alsace produce Crémant. In 2008, more than 3,000 bottles of sparkling wine produced in Califor- nia labelled with the term “Champagne” were destroyed by Belgian government authorities.[19] Regardless of the legal requirements for labelling, ex- tensive education efforts by the Champagne region, and the use of alternative names by non-Champagne quality sparkling wine producers, some consumers and wine sell- ers use Champagne as a generic term for white sparkling wines, regardless of origin. 1915 English magazine illustration of a lady riding a Champagne The village of Champagne, Switzerland, has tradition- (Lordprice Collection) ally made a still wine labelled as “Champagne”, the ear- liest records of viticulture dated to 1657. In an accord Sparkling wines are produced worldwide, but most le- with the EU, the Swiss government conceded in 1999 gal structures reserve the word Champagne exclusively that by 2004 the village would phase out use of the name. for sparkling wines from the Champagne region, made Sales dropped from 110,000 bottles a year to 32,000 after in accordance with Comité Interprofessionnel du vin de 10 CHAPTER 2. CHAMPAGNE

the change. In April 2008 the villagers resolved to fight used on bottles.[4] [20] against the restriction following a Swiss open-air vote. After aging, the bottle is manipulated, either manually or In the Soviet Union all sparkling wines were called шам- mechanically, in a process called remuage(or riddling in панское (shampanskoe, Russian for “Champagne”). The English), so that the lees settle in the neck of the bot- name is still used today for some brands of sparkling tle. After chilling the bottles, the neck is frozen, and the wines produced in former Soviet republics, such as cap removed. The pressure in the bottle forces out the Sovetskoye Shampanskoye and Rossiyskoe Shampanskoe. ice containing the lees, and the bottle is quickly corked to maintain the in solution. Some wine from previous vintages (le dosage) is added to maintain 2.3 Production the level within the bottle and, importantly, adjust the sweetness of the finished wine.[4]

Main article: Champagne production Méthode Champenoise is the 2.3.1 Bubbles

See also: Carbonation An initial burst of effervescence occurs when the Cham-

Le Remueur: 1889 engraving of the man engaged in the daily task of turning each bottle a fraction Bubbles from rosé Champagne by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermen- pagne contacts the dry glass on pouring. These bub- tation occurs in the bottle. This second fermentation bles form on imperfections in the glass that facilitate is induced by adding several grams of yeast (usually nucleation. However, after the initial rush, these natu- Saccharomyces cerevisiae, although each brand has its rally occurring imperfections are typically too small to own secret recipe) and several grams of rock sugar.[21] consistently act as nucleation points as the surface ten- According to the appellation d'origine contrôlée a mini- sion of the liquid smooths out these minute irregularities. mum of 1.5 years is required to completely develop all The nucleation sites that act as a source for the ongoing the flavour. For years where the harvest is exceptional, effervescence are not natural imperfections in the glass, a millésime is declared and some Champagne will be but actually occur where the glass has been etched by the made from and labelled as the products of a single vin- manufacturer or the customer. This etching is typically tage rather than a blend of multiple years’ harvests. This done with acid, a laser, or a glass etching tool from a craft means that the Champagne will be very good and has to shop to provide nucleation sites for continuous bubble for- mature for at least 3 years. During this time the Cham- mation (note that not all glasses are etched in this way). In pagne bottle is sealed with a crown cap similar to that 1662 this method was developed in England, as records 2.3. PRODUCTION 11 from the Royal Society show. cluding the majority of the larger brands) buy grapes Dom Pérignon was originally charged by his superiors at and make the wine the Abbey of Hautvillers to get rid of the bubbles since • CM: Coopérative de manipulation. Cooperatives the pressure in the bottles caused many of them to burst in [22] that make wines from the growers who are mem- the cellar. As sparkling wine production increased in bers, with all the grapes pooled together the early 18th century, cellar workers had to wear a heavy iron mask to prevent injury from spontaneously bursting • RM: Récoltant manipulant. (Also known as Grower bottles. The disturbance caused by one bottle exploding Champagne) A grower that also makes wine from its could cause a chain reaction, with it being routine for cel- own grapes (a maximum of 5% of purchased grapes lars to lose 20–90% of their bottles this way. The mys- is permitted). Note that co-operative members who terious circumstance surrounding the then unknown pro- take their bottles to be disgorged at the co-op can cess of fermentation and carbonic gas caused some critics now label themselves as RM instead of RC to call the sparkling creations “The Devil’s Wine”.[23] • SR: Société de récoltants. An association of growers making a shared Champagne but who are not a co- operative

• RC: Récoltant coopérateur. A co-operative member selling Champagne produced by the co-operative under its own name and label

• MA: Marque auxiliaire or Marque d'acheteur.A brand name unrelated to the producer or grower; the name is owned by someone else, for example a su- permarket

• ND: Négociant distributeur. A wine merchant selling under his own name

2.3.3 Marketing Champagne

See also: Champagne in popular culture

The popularity of Champagne is attributed to the success of Champagne producers in marketing the wine. Cham- pagne houses promoted the wine’s image as a royal and aristocratic drink. Laurent-Perrier's advertisements in late 1890 boasted their Champagne was the favourite of Leopold II of Belgium, George I of , Alfred, Duke of Saxe-Coburg and Gotha, Margaret Cambridge, Mar- chioness of Cambridge, and John Lambton, 3rd Earl of Champagne uncorking photographed with an air-gap flash Durham, among other nobles, knights, and military of- ficers. Despite this royal prestige, Champagne houses also portrayed Champagne as a luxury enjoyable by any- 2.3.2 Champagne producers one, for any occasion.[25] This strategy worked, and, by the turn of the 20th century, the majority of Champagne Main article: drinkers were middle class.[26] See also: In the 19th century, Champagne producers made a con- centrated effort to market their wine to women. This There are more than one hundred Champagne houses was in stark contrast to the traditionally “male aura” and 19,000 smaller vignerons (vine-growing producers) that the wines of France had—particularly Burgundy and in Champagne. These companies manage some 32,000 Bordeaux. Laurent-Perrier again took the lead in this area hectares of vineyards in the region. The type of Cham- with advertisements touting their wine’s favour with the pagne producer can be identified from the abbreviations Countess of Dudley, the wife of the 9th Earl of Stamford, followed by the official number on the bottle:[24] the wife of the Baron Tollemache, and the opera singer Adelina Patti. Champagne labels were designed with im- • NM: Négociant manipulant. These companies (in- ages of romantic love and marriage as well as other special 12 CHAPTER 2. CHAMPAGNE

2.4 Grape varieties and styles

Champagne is a single appellation d'origine contrôlée. As a general rule, grapes used must be the white Chardonnay, or the dark-skinned “red wine grapes” Pinot noir or Pinot Meunier, which, due to the gentle pressing of the grapes and absence of skin contact during fermentation, usually also yield a white base wine. Most Champagnes, includ- ing Rosé wines, are made from a blend of all three grapes, although Blanc de blanc (“white from white”) Cham- pagnes are made from 100% Chardonnay and Blanc de noir (“white from black”) Champagnes are made solely from Pinot noir, Pinot Meunier or a mix of the two.[24] Four other grape varieties are permitted, mostly for his- torical reasons, as they are rare in current usage. The 2010 version of the appellation regulations lists seven va- rieties as allowed, , Chardonnay, , , , Pinot Meunier, and Pinot noir.[30] The sparsely cultivated varieties (0.02% of the total vines planted in Champagne) of Arbanne, Petit Meslier and Pinot blanc, might still be found in modern cuvées from a few producers.[31] Previous directives of INAO make conditional allowances according to the complex laws of 1927 and 1929, and plantings made prior to 1938.[32] Before the 2010 regulations, the complete list of the ac- tual and theoretical varieties also included Pinot de Juillet and Pinot Rosé.[33] The vines of the region were scheduled to be uprooted by 1942, but due to World War An Edwardian English advertisement for Champagne, listing II, this was postponed until 1962,[34] and this variety is honours and royal drinkers not allowed in Champagne today.[30] The dark-skinned Pinot noir and Pinot Meunier give the wine its length and backbone. They are predominantly occasions that were deemed important to women, such as grown in two areas – the Montagne de Reims and the the baptism of a child.[27] Vallée de la Marne. The Montagne de Reims run east- In some advertisements, the Champagne houses catered west to the south of Reims, in northern Champagne. They to political interest such as the labels that appeared on dif- are notable for north-facing chalky slopes that derive heat ferent brands on bottles commemorating the centennial from the warm winds rising from the valleys below. The anniversary of the of 1789. On some River Marne runs west–east through Champagne, south labels there were flattering images of Marie Antoinette of the Montagne de Reims. The Vallée de la Marne con- that appealed to the conservative factions of French citi- tains south-facing chalky slopes. Chardonnay gives the zens that viewed the former queen as a martyr. On other wine its acidity and biscuit flavour. Most Chardonnay labels there were stirring images of Revolutionary scenes is grown in a north–south-running strip to the south of that appealed to the liberal left sentiments of French cit- Épernay, called the Côte des Blanc, including the vil- izens. As World War I loomed, Champagne houses put lages of , Oger and Le Mesnil-sur-Oger. These are images of soldiers and countries’ flags on their bottles, east-facing vineyards, with terroir similar to the Côte de customizing the image for each country to which the wine Beaune. The various account for the differences was imported. During the Dreyfus affair, one Cham- in grape characteristics and explain the appropriateness pagne house released a champagne antijuif with anti- of blending juice from different grape varieties and ge- semitic advertisements to take advantage of the wave of ographical areas within Champagne, to get the desired Antisemitism that hit parts of France.[28] style for each Champagne house.[24] Champagne is typically drunk during celebrations. For example British Prime Minister Tony Blair held a Cham- pagne reception to celebrate London winning the right 2.4.1 Types of Champagne to host the 2012 Summer Olympics.[29] It is also used to launch ships when a bottle is smashed over the hull during Most of the Champagne produced today is “Non- the ship’s launch. If the bottle fails to break this is often vintage", meaning that it is a blended[35] product of grapes thought to be bad luck. from multiple vintages. Most of the base will be from 2.4. GRAPE VARIETIES AND STYLES 13

N Vallée de la Vesle NO NE Canal Vallée de l'Ardre Belle Époque. In the last three decades of the 20th cen- de l’Aisne

O E Montagne de Reims à la Marne la à Vallée de la Marne SO SE tury, most Champagne houses followed these with their S Vesle Côte des Blancs

0(km) 20 Gueux Reims Côte de Sézanne Vrigny 0 (mi) 40 own prestige cuvées, often named after notable people Jouy-lès-Reims Sillery Ville-Dommange Sacy Montbré Côte de l'Aube Ecueil Villers- Rilly- Beaumont-sur-Vesle Allerand la-Montagne Verzenay AOC Rosé des Riceys Chigny-les-Roses Mailly- with a link to that producer and presented in non-standard Champagne A i s n e Villers-Marmery Louvois Trépail Chef-lieu de département Châtillon- Verneuil sur-Marne Hautvillers Tauxières-Mutry Agglomération Ambonnay Cumières Bouzy Mareuil- Dizy bottle shapes (following Dom Pérignon’s lead with its le-Port Damery Avenay-Val-d'Or Limite départementale Mézy-Moulins Ay Tours-sur-Marne Château-Thierry Epernay Mareuil- A u b e Département sur-Ay Connigis Jâlons Cours d'eau Marne Marne 18th-century revival design). Azy-sur-Marne M a r n e Avize Surmelin Oger Charly Châlons-en-Champagne Orbais-l'Abbaye Le-Mesnil-sur-Oger

Vertus

Etoges Montmirail Bergères-lès-Vertus Petit Morin

Villevenard Troyes Talus-Saint-Prix Aube Blanc de noirs

Allemant -sur-Aube Grand Morin A u b e S e i n e - Sézanne Seine e t - M a r n e Lille Barbonne-Fayel Bar-sur-Seine Paris A French term (literally “white from black” or “white of Rennes Strasbourg Bethon Essoyes H a u t e - M a r n e Villenauxe-la-Grande Seine Lyon blacks”) for a white wine produced entirely from black Bordeaux Mussy-sur-Seine A u b e Toulouse Marseille (km) grapes. The flesh of grapes described as black or red is 0 20 C ô t e - d ' O r Ajaccio 0 (mi) 40 white; grape juice obtained after minimal possible con- tact with the skins produces essentially white wine, with Champagne appellation a slightly yellower colour than wine from white grapes. The colour, due to the small amount of red skin pigments present, is often described as white-yellow, white-grey, a single year vintage with producers blending anywhere or silvery. Blanc de noirs is often encountered in Cham- from 10–15% (even as high as 40%) of wine from older pagne, where a number of houses have followed the lead vintages.[24] If the conditions of a particular vintage are of Bollinger's prestige cuvée Vieilles Vignes Françaises in favourable, some producers will make a “Vintage” wine introducing a cuvée made from either Pinot noir, Pinot that must be composed of at least 85% of the grapes Meunier or a blend of the two (these being the only from vintage year.[36] Under Champagne wine regula- two black grapes permitted within the Champagne AOC tions, houses that make both vintage and non-vintage appellation). wines are allowed to use no more than 80% of the to- tal vintage’s harvest for the production of vintage Cham- pagne. This allows at least 20% of the harvest from each Blanc de blancs vintage to be reserved for use in non-vintage Champagne. This ensures a consistent style that consumers can expect from non-vintage Champagne that does not alter too rad- ically depending on the quality of the vintage. In less than ideal vintages, some producers will produce a wine from only that single vintage and still label it as non-vintage rather than as “vintage” since the wine will be of lesser quality and the producers have little desire to reserve the wine for future blending.[24]

Prestige cuvée

A cuvée de prestige is a proprietary blended wine (usu- ally a Champagne) that is considered to be the top of a producer’s range. Famous examples include Louis Roed- erer's , Laurent-Perrier's Grand Siècle, Moët & Chandon's Dom Pérignon, Duval-Leroy's Cuvée Femme and 's Cuvée Sir Winston Churchill. Perhaps the original prestige cuvée was Moët & Chandon’s Dom Pérignon, launched in 1936 with the 1921 vintage. Un- til then, Champagne houses produced different cuvées of varying quality, but a top-of-the-range wine produced to the highest standards (and priced accordingly) was a new idea. In fact, had been producing Cristal since 1876, but this was strictly for the private con- sumption of the Russian tsar. Cristal was made publicly A Grand Cru blanc de blanc Champagne. available with the 1945 vintage. Then came Taittinger's Comtes de Champagne (first vintage 1952), and Laurent- A French term that means “white from whites”, and is Perrier's Grand Siècle 'La Cuvée' in 1960, a blend of three used to designate Champagnes made exclusively from vintages (1952, 1953, and 1955) and Perrier Jouët's La Chardonnay grapes or in rare occasions from Pinot blanc 14 CHAPTER 2. CHAMPAGNE

(such as La Bolorée from Cedric Bouchard). The term is 2.4.2 Sweetness occasionally used in other sparkling wine-producing re- gions, usually to denote Chardonnay-only wines rather The ripeness of the grapes and the amount of sugar added than any sparkling wine made from other white grape after the second fermentation—dosage—varies and will varieties.[24] affect the amount of sugar remaining in the Champagne when bottled for sale, and hence the sweetness of the finished wine. Wines labeled Brut Zero, more common among smaller producers,[37] have no added sugar and Rosé Champagne will usually be very dry, with less than 3 grams of residual sugar per in the finished wine. The following terms are used to describe the sweetness of the bottled wine:

• Extra Brut (less than 6 grams of residual sugar per litre) • Brut (less than 12 grams) • Extra Dry (between 12 and 17 grams) • Sec (between 17 and 32 grams) • Demi-sec (between 32 and 50 grams) • Doux (50 grams)

The most common style today is Brut, although through- out the 19th century and into the early 20th century Champagne was generally much sweeter than it is today, and drunk as dessert wines (after the meal), rather than as table wines (with the meal), except in Britain, where they were drunk with the meal.[38] At this time champagne sweetness was instead referred to by destination country, roughly as:[39]

• Goût anglais (“English taste”, between 22 and 66 grams); note that today goût anglais refers to aged vintage champagne A Rosé Champagne. • Goût américain (“American taste”, between 110 and 165 grams) The rosé wines of Champagne (also known as Pink • Champagne) are produced either by leaving the clear Goût français (“French taste”, between 165 and 200 juice of black grapes to macerate on its skins for a brief grams) time (known as the saignée method) or, more commonly, • Goût russe (“Russian taste”, between 200 and 300 by adding a small amount of still Pinot Noir red wine to grams) the sparkling wine cuvée. Champagne is typically light in colour even if it is produced with red grapes, because Of these, only the driest English is close to contemporary the juice is extracted from the grapes using a gentle pro- tastes. cess that minimizes the amount of time the juice spends in contact with the skins, which is what gives red wine its colour. Rosé Champagne is one of the few wines that allow the production of Rosé by the addition of a 2.5 Champagne bottles small amount of red wine during blending. This ensures a predictable and reproducible colour, allowing a constant For more details on this topic, see . Rosé colour from year-to-year. Popular in many coun- Champagne is mostly fermented in two sizes of bot- tries and especially well-welcomed in Estonia where it tles, standard bottles (750 millilitres), and magnums (1.5 was first introduced by an Estonian entrepreneur Henry- ). In general, magnums are thought to be higher Jörgen Rautits, pink champagne is very popular amongst quality, as there is less oxygen in the bottle, and the vol- high-end restaurants due to its soft yet sensitive taste ume to surface area favours the creation of appropriately which is highly appreciated by wealthier customers. [24] sized bubbles. However, there is no hard evidence for this 2.6. CHAMPAGNE ETIQUETTE 15

of the bottles will be sold at auction, the price of each es- timated to be in the region of £40,000–70,000.[43][44][45]

2.5.1 Champagne corks

Side-by-side comparison of Champagne bottles. (L to R) On ladder: Magnum (1.5 litres), full (0.75 litre), half (0.375 litre), quarter (0.1875 litre). On floor: Balthazar (12 litres), Salmanazar (9 litres), Methuselah (6 litres), Jeroboam (3 litres)

view. Other bottle sizes, named for Biblical figures, are generally filled with Champagne that has been fermented in standard bottles or magnums. Sizes larger than Jeroboam (3 L) are rare. Primat sized bottles (27 L)—and as of 2002 Melchizedek sized bottles (30 L)—are exclusively offered by the House Drappier. The same names are used for bottles containing wine and port; however Jeroboam, Rehoboam and Methuselah re- fer to different bottle volumes. Unique sizes have been made for special occasions and people, the most notable example perhaps being the 20 fluid ounce / 60 cL. bottle (Imperial pint) made especially for Sir Winston Churchill by Pol Roger.[40] In 2009 a bottle of 1825 Perrier-Jouët Champagne was A Champagne cork before usage. Only third portion, at the bot- opened at a ceremony attended by 12 of the world’s top tom, will be in close touch with the Champagne wine tasters. This bottle was officially recognised by Champagne corks are built from several sections and are Guinness World Records as the oldest bottle of Cham- referred to as agglomerated corks. The mushroom shape pagne in the world. The contents were found to be drink- that occurs in the transition is a result of the bottom sec- able, with notes of truffles and caramel in the taste. There tion, which is in contact with the wine, being composed are now only two other bottles from the 1825 vintage of two stacked discs of pristine cork, cemented to the up- extant.[41] per portion which is a conglomerate of ground cork and In July 2010, 168 bottles were found on board a ship- glue. Prior to insertion, a sparkling is almost wreck near the Åland Islands in the Baltic Sea by Finnish 50% larger than the opening of the bottle. Originally they diver Christian Ekström. Initial analyses indicated there start as a cylinder and are compressed prior to insertion were at least two types of bottle from two different into the bottle. Over time their compressed shape be- houses: in Reims and the long-defunct comes more permanent and the distinctive “mushroom” Champagne house Juglar (absorbed into in shape becomes more apparent. 1829.)[42] The shipwreck is dated between 1800 and The aging of the Champagne post-disgorgement can to 1830, and the bottles discovered may well predate the some degree be told by the cork, as the longer it has 1825 Perrier-Jouët referenced above.[43][44] When ex- been in the bottle the less it returns to its original cylinder perts were replacing the old corks with new ones they dis- shape. covered there were also bottles from a third house; Heid- sieck. The wreck, then, contained 95 bottles of Juglar, 46 bottles of Veuve Clicquot and four bottles of Heidsieck, in addition to 23 bottles whose manufacture is still to be 2.6 Champagne etiquette identified. Champagne experts Richard Juhlin and Essi Avellan MW.[42] described the bottles’ contents as being See also: Champagne stemware in a very good condition. It is planned that the majority 16 CHAPTER 2. CHAMPAGNE

2.6.2 Pouring Champagne

Pouring sparkling wine while tilting the glass at an angle and gently sliding in the liquid along the side will preserve the most bubbles, as opposed to pouring directly down to create a head of “mousse”, according to the study On the Losses of Dissolved CO2 during Champagne serving. Colder bottle temperatures also result in reduced loss of gas.[47] Additionally, the industry is developing Cham- pagne glasses designed specifically to reduce the amount of gas lost.[48]

2.6.3 Spraying Champagne

Corking a Champagne Bottle: 1855 engraving of the manual method

Champagne is usually served in a Champagne flute, Champagne on the podium of the 2007 Tour of Gippsland whose characteristics include a long stem with a tall, nar- row bowl, thin sides and an etched bottom. The Victorian Champagne has been an integral part of sports celebra- coupe – according to legend, designed using a mould of tion since Moët & Chandon started offering their Cham- Marie Antoinette's left breast as a birthday present to her pagne to the winners of Formula 1 Grand Prix events. husband, Louis XVI – tends to disperse the nose and over- At the 1967 24 Hours of Le Mans, winner Dan Gurney oxygenate the wine. Champagne is always served cold; its started the tradition of drivers spraying the crowd and [49] ideal drinking temperature is 7 to 9 °C (45 to 48 °F). Of- each other. However, some Muslim-majority nations ten the bottle is chilled in a bucket of ice and water before such as Bahrain have banned the usage of champagne cel- [50] opening, which also ensures the Champagne is less gassy ebrations on F1 podiums, offering rose water instead. and can be opened without spillage. Champagne buckets are made specifically for this purpose and often have a larger volume than standard wine-cooling buckets to ac- 2.7 Health effects commodate the larger bottle, and more water and ice.[46] See also: Health effects of wine On 18 April 2007, the Journal of Agricultural and Food Chemistry published the results of a recent joint study by the University of Reading and University of Cagliari that 2.6.1 Opening Champagne bottles showed moderate consumptions of Champagne may help the brain cope with the trauma of stroke, Alzheimer’s dis- ease, and Parkinson’s disease. The research noted that the To reduce the risk of spilling or spraying any Champagne, high amount of the antioxidant polyphenols in sparkling open the Champagne bottle by holding the cork and rotat- wine can help prevent deterioration of brain cells due to ing the bottle at an angle in order to ease out the . oxidative stress. During the study scientist exposed two This method, as opposed to pulling the cork out, prevents groups of mice with blanc de blancs (100% Chardon- the cork from flying out of the bottle at speed. nay composition) and blanc de noir (Pinot noir and Pinot A sabre can be used to open a Champagne bottle with Meunier based) and a control group with no exposure great ceremony. This technique is called (the to Champagne. All groups were then subjected to high term is also used for simply breaking the head of the bot- levels of neurotoxicity similar to what the human brain tle). experiences during inflammatory conditions. The study 2.9. REFERENCES 17

• , sales agent for Veuve Clicquot in the 19th century • Zante currants marketed as Champagne grapes

2.9 References

[1] “Not all wines with bubbles are Champagne”. Kentucky Courier-Journal. 13 December 2011..

[2] Amy Hubbard (5 January 2012). “The tiny bubbles do go to your head”. Chicago Tribune. p. C18.

[3] 26 U.S.C. § 5388

[4] J. Robinson, ed. (2006). The Oxford Companion to Wine (Third Edition ed.). Oxford University Press. pp. 150– 153. ISBN 0-19-860990-6.

[5] H. Johnson (1989). Vintage: The Story of Wine. Simon and Schuster. pp. 210–219. ISBN 0-671-68702-6.

[6] Christopher Merret Biographical Information. Royal So- ciety website

[7] Gérard Liger-Belair (2004). Uncorked: The Science of Champagne. Princeton University Press. pp. 12–13. A negociant Champagne from Montaudon ISBN 978-0-691-11919-9.

[8] Tom Stevenson (2005). Sotheby’s Wine Encyclopaedia. found that the groups pre-treated with exposure to Cham- Dorling Kindersley. p. 237. ISBN 0-7513-3740-4. pagne had a higher level of cell restoration compared to the group that wasn't. The study’s co-authors noted that [9] McQuillan, Rebecca. “What’s the story with ... Cham- it was too early to conclusively say that drinking Cham- pagne?". The Herald. pagne is beneficial to brain health but that the study does [10] “Muselet”. Champagne J Dumangin fils. Retrieved 20 [51] point researchers to more exploration in this area. May 2012. Mireille Guiliano, former CEO of Clicquot, Inc. (the [11] “Jaquesson”. Cuvées Classiques. Retrieved 20 May 2012. U.S. subsidiary of Veuve Clicquot Ponsardin) and author of the Number 1 best-seller French Women Don't Get Fat, [12] R. Phillips (2000). A Short History of Wine. believes that many of Champagne’s health benefits are HarperCollins. p. 241. ISBN 0-06-621282-0. due to its trace minerals such as magnesium, potassium, [52] [13] R. Phillips (2000). A Short History of Wine. zinc, and lithium (a natural mood regulator). HarperCollins. p. 242. ISBN 0-06-621282-0. It is a common perception that people become intoxi- [14] Nassauer, Sarah (14 December 2007). “Demand for cated more quickly from Champagne. It has been shown Champagne gives Peas a chance”. The Wall Street Journal. that alcohol is more rapidly absorbed when mixed with p. B1. carbonated water, and this may explain this anecdotal assertion.[53] [15] Christopher Werth (1 September 2010). “Australia corks its use of 'champagne'". Marketplace.

[16] http://www.champagne.us 2.8 See also [17] Oregon State Law 471, including 471.030, 471.730 (1) & (5) • Autolysis (wine) [18] “Judgment of the Court of 13 December 1994, SMW • Champagne breakfast Winzersekt GmbH v Land Rheinland-Pfalz, Preliminary reference – Assessment of validity – Description of • Champagne Riots sparkling wines – Prohibition of reference to the method of production known as "méthode champenoise"". Re- • Classification of Champagne vineyards trieved 23 January 2007.

• Coteaux Champenois AOC, term used for non- [19] Alexandra Stadnyk (10 January 2008). “Belgium destroys sparkling (still) wines produced in the same area. California bubbly”. BusinessWeek online. 18 CHAPTER 2. CHAMPAGNE

[20] “Swiss town fights champagne ban”. BBC News Online. 5 to Russia and , the sweet-toothed Muscovite re- April 2008. garding M. Louis Roederer’s syrupy product as the beau- idéal of champagne, and the Germans demanding wines [21] “Yeast taste in Champagne”. Cellarer.com. with 20 or more per cent. of liqueur, or nearly quadru- ple the quantity that is contained in the average cham- [22] D. & P. Kladstrup. Champagne. HarperCollins. p. 25. pagnes shipped to England. France consumes light and ISBN 0-06-073792-1. moderately sweet wines; the United States gives a prefer- [23] D. & P. Kladstrup. Champagne. HarperCollins. pp. 46– ence to the intermediate qualities; China, India, and other 47. ISBN 0-06-073792-1. hot countries stipulate for light dry wines; while the very strong 214 ones go to Australia, the Cape, and other places [24] T. Stevenson, ed. (2005). The Sotheby’s Wine Encyclope- where gold and diamonds and such-like trifles are from dia (4th Edition ed.). Dorling Kindersley. pp. 169–178. time to time “prospected.” Not merely the driest but the ISBN 0-7513-3740-4. very best wines of the best manufacturers, and command- ing of course the highest prices, are invariably reserved [25] R. Phillips (2000). A Short History of Wine. for the English market. Foreigners cannot understand the HarperCollins. p. 245. ISBN 0-06-621282-0. marked preference shown in England for exceedingly dry sparkling wines. They do not consider that as a rule they [26] R. Phillips (2000). A Short History of Wine. are drunk during dinner with the plats, and not at dessert, HarperCollins. p. 243. ISBN 0-06-621282-0. with all kinds of sweets, fruits, and ices, as is almost in- [27] R. Phillips (2000). A Short History of Wine. variably the case abroad.” HarperCollins. p. 246. ISBN 0-06-621282-0. [39] Goût Américain [28] R. Phillips (2000). A Short History of Wine. [40] In order to see a side-by-side comparison, see: HarperCollins. p. 244. ISBN 0-06-621282-0. Champagne bottle sizes [29] “Party celebrates 2012 Olympic win”. BBC News Online. 31 October 2005. [41] “World’s oldest champagne opened”. BBC News Online. 20 March 2009. [30] “Décret n° 2010-1441 du 22 novembre 2010 relatif à l'appellation d'origine contrôlée " Champagne "" [Decree [42] Adam Lechmere (17 November 2010). “Champagne still number 2010-1441 of 22 November 2010, relating to 'fresh' after nearly two centuries in Baltic”. Decanter.com. the Appellation d'Origine Contôlée of 'Champagne'] (in French). Journal officiel de la République française num- [43] Enjoli Liston (18 November 2010). “Champagne still ber 273, text number 8. 25 November 2010. p. 21013. bubbly after 200 years at sea”. The Independent.

[31] Rosen, Maggie (8 January 2004). “Champagne house [44] Louise Nordstrom (17 November 2010). “200-year-old launches '6 grape' cuvée”. Decanter.com. Champagne loses fizz but not flavour”. The Washington Post. [32] “AOC Champagne – Conditions de production” (in French). Institut national de l'origine et de la qualité [45] “Shipwrecked champagne good, but not ours: Veuve- (INAO). Clicquot”. The Independent. 7 August 2010. Retrieved 19 December 2013. [33] “AOC Champagne: Définition et loi” [AOC Champagne: Definition and law] (in French). Les Maisons de Cham- [46] “Storing and serving Champagne”. Cellarer.com. pagne. [47] Greg Keller (12 August 2010). “Champagne fizzics: Sci- [34] Alexis Lichine (1967). Encyclopedia of Wines and Spirits. ence backs pouring sideways”. Boston Globe. London: Cassell & Company Ltd. p. 186. [48] “How to pour champagne properly”. The Sydney Morning [35] Eric Pfanner (10 December 2011). “Uncorking the se- Herald. 13 August 2010. Retrieved 29 September 2010. crets of Champagne”. International Herald Tribune. Re- trieved 10 December 2011. [49] G. Harding (2005). A Wine Miscellany. New York City: Clarkson Potter Publishing. p. 82. ISBN 0-307-34635-8. [36] J. Robinson, ed. (2006). The Oxford Companion to Wine (Third Edition ed.). Oxford University Press. p. 386. [50] http://news.bbc.co.uk/sport1/hi/motorsport/formula_ ISBN 0-19-860990-6. one/3585731.stm

[37] Eric Pfanner (21 December 2012). “Champagne De- [51] J. Gaffney (31 July 2007). “Champagne protects brain coded: The Degrees of Sweet”. The New York Times. cells from injury, study finds”. The Wine Spectator. p. 18. Retrieved 10 March 2013. [52] “French Diet & American Women”. MedicineNet.com. [38] Facts About Champagne and Other Sparkling Wines, Henry Vizetelly (1879), pp. 213–214: [53] Roberts C, Robinson SP (2007). “Alcohol concentra- “Manufacturers of champagne and other sparkling wines tion and carbonation of drinks: The effect on blood al- prepare them dry or sweet, light or strong, according to the cohol levels”. J Forensic Legal Med 14 (7): 398–405. markets for which they are designed. The sweet wines go doi:10.1016/j.jflm.2006.12.010. PMID 17720590. 2.11. EXTERNAL LINKS 19

2.10 Further reading

• Tom Stevenson (2003). World Encyclopedia of Champagne and Sparkling Wine. Wine Apprecia- tion Guild. ISBN 1-891267-61-2.

• Serena Sutcliffe (1988). Champagne: The History and Character of the World’s Most Celebrated Wine. Mitchell Beazley. ISBN 0-671-66672-X.

• Gérard Liger-Belair (2004). Uncorked: The Science of Champagne. Princeton University Press. ISBN 0-691-11919-8. • Kolleen Guy (2003). When Champagne became French: Wine and the Making of a National Iden- tity. Baltimore, Maryland: Johns Hopkins Univer- sity Press.

2.11 External links

• Comité Interprofessionnel du vin de Champagne of- ficial site (CIVC) • Champagne Paul Goerg official site

• Champagne Bureau U.S. official site • Union of Champagne Houses official site

• The wines of Champagne, The official website of France (in English) Chapter 3

Dom Pérignon (monk)

For the brand of champagne, see Dom Pérignon (wine). entered the Benedictine Order near the town of Verdun Dom Pierre Pérignon, O.S.B., (December 1638– at the Abbey of Saint-Vanne, the leading monastery of the Congregation of St. Vanne. The congregation was a reform movement of monastic life, and he followed a regimen of prayer, study and manual labor, as prescribed in the Rule of St. Benedict. In 1668 he was transferred to the Abbey of Hautvillers (French Wikipedia), where he served as cellarer for the rest of his life.[1] Under his stewardship, the abbey flourished and doubled the size of its vineyard holdings, while he worked to improve their product with the help of Dom Thierry Ruinart, a noted scholar of the abbey. When Pérignon died in 1715, as a sign of honor and re- spect, he was buried in a section of the abbey cemetery traditionally reserved only for .[2] That cemetery is Statue of Dom Pérignon at Moët et Chandon now the property of the local commune.

14 September 1715) was a French Benedictine monk who made important contributions to the production and 3.2 Influence on champagne pro- quality of champagne wine in an era when the region’s wines were predominantly still red. Popular myths fre- duction quently, but erroneously, credit him with the invention of sparkling champagne, which didn't become the dominant In Perignon’s era, the in-bottle refermentation that gives style of Champagne until the mid-19th century. sparkling wine its sparkle was an enormous problem for The famous champagne Dom Pérignon, the prestige winemakers. When the weather cooled off in the autumn, cuvée of Moët & Chandon, is named for him. The re- refermentation would sometimes keep fermentable sugars mains of the monastery where he spent his adult life is from being converted to alcohol. If the wine was bottled now the property of that . in this state, it became a time bomb. When the weather warmed in the spring, dormant yeast roused themselves and began generating carbon dioxide that would at best push the cork out of the bottle, and at worst explode, start- 3.1 Biography ing a chain reaction. Nearby bottles, also under pressure, would break from the shock of the first breakage, and so Pérignon was born to a clerk of the local marshal in on, which was a hazard to employees and to that year’s the town of Sainte-Menehould in the ancient Province production. Dom Pérignon thus tried to avoid refermen- of Champagne in the Kingdom of France. He was born tation. in December 1638 and was baptized on 5 January 1639. In 1718, the Canon Godinot published a set of wine- He was the youngest of his parents’ seven children, as his making rules that were said to be established by Dom mother died the following summer. His father’s family Pérignon. Among these rules was the detail that fine wine owned several vineyards in the region. should only be made from Pinot noir. Pérignon was not As a child Pérignon became a member of the boys’ choir fond of white grapes because of their tendency to enter school operated by the Benedictine Abbey of , re-fermentation. Other rules that Godinot included was studying there until 1651, when he went to study at the Pérignon’s guidance to aggressively prune vines so that Jesuit college in Châlons-sur-Marne. When he was 17 he they grow no higher than three feet and produce a smaller

20 3.4. SEE ALSO 21

fault and most likely to break the wine bottles.[5] There is documentary evidence that sparkling wine was first inten- tionally produced by contemporary English scientist and physician Christopher Merret.[6] A major proponent of the misconceptions surrounding Dom Pérignon came from one of his successors at the Abbey of Hautvillers, Dom Groussard, who in 1821 gave an account of Dom Pérignon “inventing” Champagne among other exaggerated tales about the Abbey in or- der to garner historical importance and prestige for the church.[1] The myths about Pérignon being the first to use corks and being able to name the precise vineyard by tasting a single grape likely originated from Groussard’s account.[7] Prior to blending he would taste the grapes without know- ing the source vineyard to avoid influencing his percep- tions. References to his "blind tasting of wine" have led to the common misconception that Dom Pérignon was blind. Contrary to popular belief, Dom Pérignon did not intro- duce blending to Champagne wines but rather the inno- vation of blending the grapes prior to sending them to press.[8] Dom Pérignon is buried in the church of Hautvillers, région Champagne 3.4 See also crop. Harvest should be done in cool, damp conditions (such as early morning) with every precaution being taken • History of Champagne to ensure that the grapes don't bruise or break. Rotten and overly large grapes were to be thrown out. Pérignon • List of wine personalities did not allow grapes to be trodden and favored the use of multiple presses to help minimize of the juice and the skins.[3] 3.5 References Pérignon was also an early advocate of wine-making us- ing only natural processes, without the addition of for- [1] R. Phillips A Short History of Wine pg 245 Harper Collins [4] eign substances. Today we might call this “organic” 2000 ISBN 0-06-621282-0 winemaking to distinguish it from other commonly used wine-making methods, though the word "organic" con- [2] D. & P. Kladstrup Champagne pg 38 Harper Collins Pub- notes modern cultural and political views, in addition to lisher ISBN 0-06-073792-1 techniques for sustainable agriculture, that Pérignon most likely did not hold. [3] H. Johnson Vintage: The Story of Wine pg 213-214 Simon and Schuster 1989 ISBN 0-671-68702-6

[4] D. & P. Kladstrup Champagne pg 26 Harper Collins Pub- 3.3 Misconceptions and myths lisher ISBN 0-06-073792-1

[5] R. Phillips A Short History of Wine pg 138 Harper Collins The quote attributed to Perignon—"Come quickly, I am 2000 ISBN 0-06-621282-0 drinking the stars!"—is supposedly what he said when tasting the first sparkling champagne. However, the first [6] Liger-Belair, Gérard (2004). Uncorked: The Science of appearance of that quote appears to have been in a print Champagne. Princeton University Press, pg.12-13. ISBN advertisement in the late 19th century.[5] 978-0-691-11919-9

While the monk did work tirelessly and successfully to [7] H. Johnson Vintage: The Story of Wine pg 210 Simon and improve the quality and renown of the still wines of Schuster 1989 ISBN 0-671-68702-6 Champagne, he did not invent sparkling wine, nor was he the first to make champagne. Indeed he worked hard [8] H. Johnson Vintage: The Story of Wine pg 214 Simon and to prevent a secondary fermentation which was seen as a Schuster 1989 ISBN 0-671-68702-6 22 CHAPTER 3. DOM PÉRIGNON (MONK)

3.6 Notes

• Stevenson, Tom. World encyclopedia of Champagne and Sparkling Wine. San Francisco, California: Wine Appreciation Guild (revised edition).. Chapter 4

Dom Pérignon (wine)

death.

Dom Pérignon logo

For the monk, see Dom Pérignon (monk).

Dom Pérignon (/ˌdɒmpɛrɪˈnjɒn/; French pronunciation: [dɔ ̃peʁiɲɔ̃]) is a brand of vintage Champagne produced by the Champagne house Moët & Chandon and serves as that house’s prestige champagne. It is named after Dom Pérignon, a Benedictine monk who was an impor- tant quality pioneer for Champagne wine but who, con- trary to popular myths, did not discover the champagne method for making sparkling wines.[1]

4.1 History

Dom Pérignon (1638–1715) was a monk and cellar mas- ter at the Benedictine abbey in Hautvillers. He pioneered a number of winemaking techniques around 1670 — be- ing the first to blend grapes in such a way as to improve the quality of wines, balance one element with another in order to make a better whole, and deal with a number of their imperfections; perfecting the art of producing clear white wines from black grapes by clever manipu- Dom Pierre Pérignon, a Benedictine monk lation of the presses; enhancing the tendency of Cham- pagne wines to retain their natural sugar in order to natu- rally induce secondary fermentation in the Spring; being Dom Pérignon was the first prestige cuvée Champagne introduced, an idea proposed by Englishman Laurence a master at deciding when to bottle these wines in or- [3] der to capture the bubble. He also introduced corks (in- Venn. The first vintage of Dom Pérignon was 1921 and was only released for sale in 1936, sailing to New York stead of wood), which were fastened to bottles with hemp [4] string soaked in oil in order to keep the wines fresh and in the liner Normandie. The brand, not exploited, was sparkling, and used thicker glass in order to strengthen given by to Moët in 1927 for a wed- the bottles (which were prone to explode at that time).[2] ding between the two families. The development of sparkling wines as the main style of The first buyers of Dom Pérignon 1921 were 150 cus- production in Champagne occurred progressively in the tomers of Simon Bros. & Co., the company that im- 19th century, more than a century after Dom Pérignon’s ported Moët in the , which ordered the

23 24 CHAPTER 4. DOM PÉRIGNON (WINE)

make the wine were harvested in the same year. [9] From 1921 to 2004, Dom Pérignon champagne has been produced in 40 years. Three vintage years in a row are a rare phenomenon (which has only occurred three times: in 1969, 1970 and 1971; in 1998, 1999 and 2000; in 2002, 2003, 2004). The 40 Dom Pérignon up to 2004 are: 1921, 1926, 1928, 1929, 1934, 1943, 1947, 1949, 1952, 1953, 1955, 1959, 1961, 1962, 1964, 1966, 1969, 1970, 1971, 1973, 1975, 1976, 1978, 1980, 1982, 1983, 1985, 1988, 1990, 1992, 1993, 1995, 1996, 1998, 1999, 2000, 2002, 2003, 2004. [10]

Since 1959 a rosé version of Dom Pérignon is also pro- duced. 23 Dom Pérignon Rosé vintages have been pro- duced until 2003: 1959, 1962, 1964, 1966, 1969, 1971, 1973, 1975, 1978, 1980, 1982, 1985, 1986, 1988, 1990, 1992, 1993, 1995, 1996, 1998, 2000, 2002, 2003. [10]

Bottle of Dom Pérignon 4.3 Style

first 300 bottles. The wine got immediate attention in the Dom Pérignon is always an assemblage of Pinot noir marketplace and 100 were shipped to the United and Chardonnay grapes, although the final composition States shortly thereafter. James Buchanan Duke, the bil- changes every vintage: at times a blend in perfectly lionaire who had founded the American Tobacco Com- equal proportions (e.g. 1990 Rosé), at times up to 60% pany, ordered 100 bottles for himself. The 17 bottles Chardonnay (1982) or 60% Pinot noir (1969), and only sold at an auction in Christie’s in New York City in June once going over 60% (with 65% Chardonnay in 1970).[11] 2004 were part of that order (Doris Duke, the billion- According to Richard Geoffroy’s Manifesto and blog: aire’s daughter, had kept them in her cellar). According “Dom Pérignon expresses its first plénitude after seven to current Dom Pérignon cellar master Richard Geoffroy years in the cellar”, with a second plénitude 12 to 15 (2012), who has been Chef de Cave for Dom Pérignon years after the vintage (first Œnothèque release) and a since 1990, the 1921 vintage had a “distinctive bouquet third plénitude after 30 to 40 years (second Œnothèque [5] comprising sandalwood, vanilla and praline". release).[12][13] The grapes entering the blend come from Until the 1943 vintage, Dom Pérignon was produced the best, most sunlit sites. Serena Sutcliffe comments: from regular vintage Moët & Chandon Champagne that “With age, Dom Pérignon takes on a totally seductive was transferred to the special 18th Century-style bot- fresh-toast-and-coffee bouquet, one of the most intrigu- [4] tles after extended cellaring. It was, thus, effectively an ing scents in Champagne.” “oenothèque” release of Moët & Chandon Vintage Cham- pagne in a different bottle. From the 1947 vintage, Dom Pérignon has been produced separately from the start.[6] 4.4 Current production In 1971, the Shah of Iran ordered several bottles of the first vintage of Dom Pérignon Rosé (the 1959) for the The number of bottles produced in each vintage is not 2,500 year celebration of the Persian Empire. A bottle of precisely defined (at least 2 million[14][15][3]). that champagne, from that order, was sold at auction for As of November 2013, the current release of Dom €24,758 in 2008.[7] Pérignon is from the 2004 vintage and the current release In 1981, Dom Pérignon was chosen for the wedding of of Dom Pérignon Rosé is from the 2003 vintage. [10] Lady Diana Spencer and Prince Charles. The magnums of Dom Pérignon Vintage 1961 served on that July 29 carried a special insignia created just for the ceremony.[8] 4.5 Auction market

Dom Pérignon is often traded at wine auctions.A 4.2 Vintages recent wave of auction price records started in 2004, with the sale of the Doris Duke collection at Christie’s Dom Pérignon is always a vintage champagne, meaning in New York City. Three bottles of Dom Pérignon that it is not made in weak years, and all grapes used to 1921 sold for US$24,675. In 2008, two sales held by 4.7. FOOTNOTES 25

Acker Merrall & Condit also left their mark on the his- [12] "http://www.creatingdomperignon.com/category/ tory of Dom Pérignon, with three magnums of Dom manifesto/?theme=8". creatingdomperignon.com/. Pérignon Oenothèque (1966, 1973 and 1976) selling for Retrieved 14 September 2012. US$93,260 in Hong Kong, and a lot of two bottles of the [13] "http://www.creatingdomperignon.com/plenitudes/". legendary Dom Pérignon Rosé Vintage 1959 selling for creatingdomperignon.com/. 6 October 2010. Retrieved US$84,700 in New York. Only 306 bottles of the 1959 14 September 2012. Rosé Vintage were produced, and they were never sold. In 1971, it was served in Persepolis at the lavish festiv- [14] Bottles produced: 2 millions here ities celebrating the 2500th anniversary of the founding [15] Bottles produced: 4 millions there of the Persian Empire by Cyrus the Great.[16] On April 17, 2010 a new record was set for a sale of wine [16] finewine.finewinepress.com Acker Merrall & Condit HK sale shatters all records in Britain according to The Daily Telegraph. A buyer would have spent more than £35,000 for Methuselah (6 [17] The Daily Telegraph (April 17, 2010). Bottle of vintage litre) 1996 Dom Perignon Champagne Rose (Rose Gold). Dom Perignon bought in bar for £35,000 This transaction took place at the Westbury Hotel at a party that followed the screening of the new film, Boogie [18] sothebys.com Sotheby’s auction page Woogie.[17] A vertical of Dom Pérignon Rosé Œnothèque, a 4.7 Footnotes world premiere release from the reserve cellar of Dom Pérignon, never commercially released before, was sold • at a record price at a wine auction organized by Sotheby’s Stevenson, Tom. World Encyclopedia of Cham- in Hong Kong in May 2010.[18] The 30 bottle lot of pagne and Sparkling Wine (Fully rev. and updated Dom Pérignon Œnothèque Rosé bottles and magnums ed.). South San Francisco, California: The Wine from 1966, 1978, 1982, 1985, 1988 and 1990 achieved Appreciation Guild, 2003. ISBN 1-891267-61-2. HK$1,331,000 (US$170,641), setting the world auction record for a single lot of champagne and is the first HK$1 million lot of wine Sotheby’s has sold in Hong Kong. 4.8 External links

• Dom Pérignon official site 4.6 References • Creating Dom Pérignon - Richard Geoffroy’s blog

[1] D. & P. Kladstrup Champagne, p. 38 Harper Collins Pub- lisher, ISBN 0-06-073792-1

[2] Sutcliffe, Serena, “A Celebration of Champagne”, pp. 13- 14, Mitchell Beazley 1988, ISBN 0-85-533697-8

[3] Stevenson, Tom, Decanter (December 2007) “The Best A Man Can Get”, p.65

[4] Sutcliffe, Serena, “A Celebration of Champagne”, p. 130, Mitchell Beazley 1988, ISBN 0-85-533697-8

[5] richardgeoffroy-domperignon.com Blog of Dom Pérignon cellar master Richard Geoffroy

[6] Richard Juhlin, Champagne Guide, Richard Juhlin Pub- lishing, 2008, p. 315, ISBN 978-91-633-3190-9

[7] Goldberg, Howard G., Decanter.com (April 29, 2008). Acker Merrall sells 'Shah’s Champagne'

[8] Celeste, Rigel, Luxist.com (February 28, 2010). Dom Pérignon Wedding

[9] Dom Pérignon website - vintages http://www. domperignon.com/image/home-vintages/

[10] Dom Pérignon website - vintage archives http://www. domperignon.com/image/vintages-archives/

[11] “Dom Pérignon assemblage”. creatingdom- perignon.com/. Retrieved 5 June 2011. Chapter 5

Moët & Chandon

Moët & Chandon (French pronunciation: [moɛt‿e 5.2 Dom Perignon ʃɑ̃.dɔ̃]),[1] or Moët, is a French winery and co-owner of the luxury goods company Moët- • Louis Vuit- ton. Moët et Chandon is one of the world’s largest cham- Main article: Dom Pérignon (wine) pagne producers and a prominent champagne house. Dom Pérignon (/ˌdɒmpɛrɪˈnjɒn/; French pronunciation: The company holds a Royal Warrant to supply cham- pagne to Elizabeth II.[2] Moët et Chandon was estab- lished in 1743 by Claude Moët, and today owns more than 1,000 hectares (2,500 acres) of vineyards, and annually produces approximately 26,000,000 bottles of champagne.[3]

5.1 History

Moët et Chandon began as Moët et Cie[1] (Moët & Co.), established by Épernay wine trader Claude Moët in 1743,[4] and began shipping his wine from Champagne to Paris. The reign of King Louis XV coincided with in- creased demand for sparkling wine. Soon after its foun- dation, and after son Claude-Louis joined Moët et Cie, the winery’s clientele included nobles and aristocrats. A bottle of vintage 1999 Dom Pérignon with accompanying ma- Following the introduction of the concept of a vintage terials champagne in 1840, Moët marketed its first vintage in 1842. Their best-selling brand, Brut Imperial was in- troduced in the 1860s. Their best known label, Dom [dɔ ̃peʁiɲɔ̃]) is a brand of Champagne produced by Perignon, is named for the Benedictine monk remem- Moët et Chandon. It is named after Dom Pérignon, a bered in legend as the “Father of Champagne”. Moët Benedictine monk who was an important quality pio- & Chandon merged with Hennessy in 1971 and neer for Champagne wine but who, contrary to popu- with in 1987 to become LVMH (Louis- lar myths, did not discover the champagne method for Vuitton-Moët-Hennessy), the largest luxury group in the making sparkling wines.[6] Dom Pérignon was the first world, netting over 16 billion euros in fiscal 2004. Moët prestige cuvée, an idea proposed by Englishman Laurence & Chandon holds a Royal Warrant as supplier of cham- [7] [5][4] Venn. The first vintage of Dom Pérignon was 1921 and pagne to Queen Elizabeth II. was only released for sale in 1936. Dom Pérignon is a In 2006, Moët et Chandon Brut Impérial issued an ex- vintage champagne, meaning that it is only made in the tremely limited bottling of its champagne named “Be best years, and all grapes used to make the wine were Fabulous”, a special release of its original bottle with dec- harvested in the same year. Many champagnes, by con- orative Swarovski crystals, marking the elegance of Moët trast, are non-vintage, which means that the champagne et Chandon. is made from grapes harvested in various years.

26 5.3. DOMAINE CHANDON 27

Geoffroy, who has been Chef de Cave for Dom Pérignon since 1998.

5.3 Domaine Chandon

Main article: Domaine Chandon

In 1973, the then Moët-Hennessy company founded Domaine Chandon, an outpost winery in the Napa Val- ley. It was the first French-owned sparkling wine venture in the United States. The fine dining restaurant etoile is situated at the winery.[8] Domaine Chandon in Australia was established in 1986 at Coldstream, Victoria.

5.4 Sponsorships

On November 30, 2012, Roger Federer became Moët et Chandon’s brand ambassador.

5.5 Pronunciation

The correct pronunciation is "mo-ette" or “m-whette" (IPA: [moɛt]), as it is originally a Dutch name that has re- tained its native pronunciation in French.[9] Owing to the characters and the pronunciation of the similar-looking Dom Pierre Pérignon, a Benedictine monk Cyrillic characters, native Russian speakers often pro- nounce it “mah-prot poeznief”.

5.6 Culture

Moët & Chandon is mentioned in the songs "Drop It Like It’s Hot" by Snoop Dogg;"Killer Queen" by Queen;"N.Y. State of Mind" and “Represent” by Nas; and "Juicy" and “Everyday Struggle” by The Notorious B.I.G.; and “Seven Days by Craig David". Dom Perignon is mentioned in the song "Big Shot" by Billy Joel. It is also mentioned in Richard Strauss opera “Arabella”

Bottles in the caves 5.7 See also 5.2.1 Current production • Champagne in popular culture Around 5 million bottles are produced in each vintage.[7] • List of champagne producers The wine is 60% Chardonnay and 40% Pinot noir, with 6 • g/l dosage.[7] According to Tom Stevenson, “All vintages Champagne Riots need at least 12 years ageing to nurture Dom Pérignon’s signature silky mousse”.[7] As of 2008, the current re- lease of Dom Pérignon is from the 2000 vintage[7] and 5.8 References the current release of Dom Pérignon Rosé is from the 1998 vintage. The current (2009) is Richard [1] “History of Moët at Chandon”. Retrieved 17 May 2008. 28 CHAPTER 5. MOËT & CHANDON

[2]

[3] Juhlin, Richard (2002). Tretusen Champagner (in Swedish). Stockholm: Wahlström & Widstrand. p. 215. ISBN 91-46-20022-3.

[4] “Moët & Chandon”. Retrieved 17 May 2008.

[5] The Royal Warrant Holders Association

[6] D. & P. Kladstrup Champagne pg 38 Harper Collins Pub- lisher ISBN 0-06-073792-1

[7] Stevenson, Tom (2007) The Best A Man Can Get p65 Dec 2007 Decanter

[8]

[9] Enting, Carolyn (2002). “Moët for Linguists”. Lucire Liv- ing Magazine.

5.9 External links

• Moët et Chandon official site • Domaine Chandon California official site

• Domaine Chandon Australia (Green Point Wines) official site Chapter 6

Champagne Krug

Krug’s logotype

Krug Champagne is a Champagne house founded by Joseph Krug in 1843. It is based principally in Reims, the main city in France’s Champagne region and is one of the famous Champagne houses that formed part of the Grande Marques. Today the house is majority owned by the multinational conglomerate LVMH Moët Hen- nessy • Louis Vuitton S.A. whose portfolio includes other well known wine brands such as Moët & Chandon, Veuve Clicquot, Château d'Yquem and Ruinart. Despite LVMH’s majority ownership, the Krug family is still ac- tively involved in all the key decisions of the house but does not manage the day-to-day operations.[1]

6.1 History Entrance to Krug’s facilities in Reims. Joseph Krug founded the House of Krug in 1843.[2] He was born Johann-Joseph Krug, a butcher’s son, in Mainz, on the , in 1800, at a time when the city was part sition to exploit key overseas markets.[5] of the Napoleonic Empire. Having dispensed with the name Johann, he left Mainz in 1824 and by 1834 he was Joseph died in 1866 and was succeeded by his son Paul in Paris. Germans were then much in demand in France Krug, who had been trained by his father for the busi- as accountants and book-keepers and, as such, Joseph ness in France and abroad. Joseph had laid the founda- joined Champagne Jacquesson in Châlons-sur-Marne. tions and under the supervision of Paul the House was es- He spent eight years with Jacquesson, with his work tak- tablished as a grande marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom, then ing him beyond accountancy as he went on the road [5] around Europe testing the market and assessing criticism the primary overseas market for Champagne. In 1866 from wine sellers and customers. He learned about com- the House moved into the premises in Rue Coquebert, in position and taste so that by 1840 he already seems to Reims, that it still occupies. have been blending Champagne for at least one other After Paul’s death in 1910, he was succeeded by his son, house.[3] In 1841 he married Emma-Anne Jaunay, the Joseph Krug II. However, during World War I Joseph daughter of a French hotelier based in London’s Leicester II was taken prisoner and his wife Jeanne played a key Square, and an English mother. The following year their role in the House, at a time when the Western Front di- son, Paul Krug, was born.[4] In 1842 came the move to vided the region between the Allies and the Germans. Af- Reims and, following a year of negotiations, Krug et Cie. ter the war, Joseph II’s slow recovery led to his nephew was founded in 1843 with sleeping partner Hyppolite de Jean Seydoux becoming joint manager in 1924. In that Vivès. Joseph was also fluent in French, English and Ger- decade, too, the Krug 1926 and 1928 vintages were cre- man and spoke some Russian, putting the company in po- ated, which have been considered by critics to be amongst

29 30 CHAPTER 6. CHAMPAGNE KRUG the greatest Champagnes.[5] The lawyer and wine writer Maurice Healey observed in 1940 that “Krug holds my al- legiance as the king of them all; my recollection does not go beyond the Krug 1919, but that was truly an excellent wine. And Krug 1928 must be the best wine made in the present century.”[5] By the mid-1930s, Paul Krug II, the son of Joseph II, was active in the business and would go on to become head of the House from 1959 to 1977. His father only died in 1967, by which time he was, according to Patrick Forbes, “one of the most popular and respected figures in the Champagne district”.[6] In 1962 Henri Krug, the son of Paul II, joined the man- agement, as did his brother Remi three years later. Their arrival was followed by a series of innovations, including extensions in the range of Champagnes. In 1979, for the first time, a graduate winemaker joined the House. In January 1999 the House became part of LVMH and by 2007, the brothers, while remaining on the tasting com- mittee, had stepped down from day-to-day responsibil- ities. In 2009 Olivier Krug, the son of Henri, became House director.

6.2 Champagnes

Krug produces mainly Krug Grande Cuvée, supple- mented by a non-vintage rosé, a vintage blanc, a vin- tage blanc de blancs from the Clos du Mesnil in the Cotes de Blancs, a vintage blanc de noirs from the Clos d’Ambonnay and older vintages released as Krug Collec- tion series. Display bottle of Grande Cuvée, Krug’s non-vintage brut. On the nose, Krug is characterized by toasted, grilled, pastry or almond notes born from at least 6 years of age- fifteen years in age – and three grape varieties (Pinot ing sur lies. On the palate, Krug is characterized by notes noir, Chardonnay and Pinot Meunier) from numerous of fresh fruit, particularly citrus, and a freshness linked to vineyards. It is re-created on a yearly basis. In total, grape selection. Krug does not suppress malolactic fer- over twenty years are required to create a bottle of Krug mentation nor does it provoke it, with the majority of its Grande Cuvée, including at least six years during which wines not undergoing the process. Its wines are almost the bottle sits in the Krug cellars.[7] It is distinguished by invariably dry (never more than 6.5g/l residual sugar).[1] its deep golden color and fine bubbles. Krug Grande Cu- vée is consistently rated one of the world’s best Cham- The Krug line-up of Champagnes currently includes: pagnes by wine critics.[8] • Krug Grande Cuvée Krug Rosé is described by the House as a gastronomic Champagne. The fruit of an experiment carried out by • Krug Rosé Henri and Rémi Krug in the 1970s, the first bottles of • Krug Vintage 1998 and Krug Vintage 2000 Krug Rosé were presented for tasting in 1983, 140 years after the company’s founding. Krug Rosé is a blend • Krug Collection 1989 of three grape varieties, several different vintages from Krug’s library of 150 reserve wines and a skin-fermented • Krug Clos du Mesnil 1998 and Krug Clos du Mesnil Pinot noir wine which gives it its color and unique fla- 2000 vor. Krug Rosé spends at least five years in the House’s [9] • Krug Clos d'Ambonnay 1996 and Krug Clos cellars. It is re-created on a yearly basis. d’Ambonnay 1998 Krug Vintage is, according to the House, “not the se- lection of the best wines of a particular year, but rather Krug Grande Cuvée is a blend of over 120 wines com- the expression of that year according to Krug.”[10] Com- ing from ten or more different vintages – some up to posed only of wines from a single year, Krug Vintage sits 6.3. WINEMAKING 31 in Krug’s cellars for at least a decade before release. The wine is not up to the required level, it will leave the house 2000 vintage was born of the House’s desire to create a as a bulk, never again to be labelled a Krug base wine.[14] vintage for the last year of the millennium. In the early 1980s, Krug introduced Krug Collection, 6.3.1 Pressing and initial fermentation an extension of Krug Vintage, consisting of bottles that have been kept in the House’s cellars in Reims for at least Immediately following the harvest, the grapes are pressed ten additional years to allow the development of second- close to Krug’s plots, with this first grape juice kept for 24 life aromas and flavours. The current offering is Krug hours in a vat in preparation for the fermentation stage. Collection 1989. It is the first vintage from the trilogy of 1988, 1989 and 1990 to be released as part of Krug The pressing from each plot is vinified separately. A Collection, preceding 1988 upon the House’s decision.[11] pressing contains 4,000 kilos of grapes and yields 20.5 hectolitres of first juice (the “cuvée”), which is poured Krug Clos du Mesnil comes from a single plot (known as into twelve casks chosen at random. Once fermen- a clos in French) of Chardonnay: a 1.84-hectare vineyard tation is complete, the eleventh and twelfth casks are protected by walls since 1698 in the centre of Mesnil- used to top up the other ten casks in order to protect the sur-Oger, a village in the Champagne region of France. new wines from oxidation. For fifteen days, each cask is It comes from a single year and is kept in Krug’s cellars topped up with wine from the same plot. for over a decade.[12] Krug uses small 205-litre oak casks tailor-made from Krug Clos d’Ambonnay also comes from a single year, trees that are more than two centuries old in the forests of and its grapes from a single 0.68-hectare walled plot of Hautes Futaies in Central France. Krug never use these Pinot noir in the heart of Ambonnay, another village casks immediately; during the first two or three years, in France’s Champagne region that plays a key role in they receive only second and third grape juices, with the Champagne making. Bottles are aged for over twelve goal of “tanning” the casks through the fermentation pro- years in Krug’s cellars and are relatively rare due to the cess, ridding them naturally of their woody aromas, mak- small size of the vineyard.[13] ing them well-seasoned and organoleptically inert. The average age of Krug oak casks is 20 years. They are re- tired after approximately 40 years of use. 6.3 Winemaking During the summer preceding the harvest, casks are regu- larly watered to humidify the wood, a process Krug deems essential as its wines are not wood-aged and its casks therefore empty for eight to nine months of the year. The wines remain in the casks for several weeks.[14] Dur- ing this period, clarification occurs naturally from the cool temperature of the cellar given the coming winter, as does a micro-oxygenation process from the use of natural con- tainers, making the wine more resistant to oxygen over time. Finally, between December and January, the wine is drawn off into small stainless-steel vats.[15] From here, depending on the decisions of Krug’s tasting committee, the wines will either contribute to the that year’s assem- blage or be stored in steel vats in the House’s library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée and Krug Rosé. stored in Krug’s courtyard waiting to be used.

Krug utilizes all three Champagne varieties in their wines, 6.3.2 The tasting committee and the assem- Chardonnay, Pinot noir, and Pinot Meunier. For their two blage single vineyard vintages, Krug Clos du Mesnil is made in the Blanc de blancs style, completely from Chardonnay, Over a period of five months in autumn and winter, the while Krug Clos d’Ambonnay is made exclusively from base wines and the reserve wines are tasted by the mem- Pinot noir. bers of the tasting committee, composed of five perma- The winemaking process at Krug begins with the individ- nent members (Olivier Krug, representing the sixth gen- ual selection of each plot of vines and continues with the eration of the Krug family; Eric Lebel, Krug cellar master initial vinification of the grapes from each plot in wooden and winemaker; Julie Cavil and Raphaele Leon-Grillon, casks, which – unlike tanks – are small enough to give the who make up the Krug winemaking team; and Laurent House the flexibility to hold a single plot’s wine and there- Halbin, head of winemaking operations) and two mem- fore avoid pre-mature blending. In the event that a plot’s bers present according to their availability (Rémi and 32 CHAPTER 6. CHAMPAGNE KRUG

Maggie Henriquez, President and CEO of Krug). At each session, between 15 and 18 samples are blind tasted, commented on and scored. During the tasting pe- riod, wine from each plot is carefully referenced, tasted at least two or three times and given a mark out of 20. By the end of December, the tasting committee establishes what Krug calls a “character sketch” of the year and be- tasting the 150 reserve wines from which it will draw the missing elements needed to re-create the character of Krug Grande Cuvée year after year. Clos du Mesnil. In the spring, a second tasting session of wines from the year reveals how the wines have evolved over the winter vines were planted by Gaspard Jannin, son of Claude.” period. Eric Lebel then proposes up to three blends for the Champagnes of that year, with each member of the Krug stresses that the wall and unusual location in the cen- committee having one vote. Once the blend has been de- ter of the village create a micro-climate that accords a cided, the House prepares for bottling which takes place unique character to its grapes. It was for this reason that once a year between April and May.[16] the House was inspired to devote a Champagne to a sin- gle plot for the first time in its history, resulting in Krug Clos du Mesnil 1979, presented in 1986.[22] 6.3.3 The cellars 6.4.2 Clos d’Ambonnay All Krug Champagnes are bottled during a single session, thirty weeks after the harvest. Once bottled, they are kept Following Krug Clos du Mesnil, Rémi and Henri Krug in the House’s cellars in Reims. Krug characterizes this turned their attention to Pinot noir grapes, in particular final stage of its winemaking process by very extended those from Ambonnay, a grand cru known for its Pinot aging on the lees. Indeed, Krug’s main champagne, Krug noir that had been a main source of supply for Krug since Grande Cuvée stays in the cellars for at least six years, its founding. In 1991, after seven years of searching, Krug Rosé for five years, and Krug Vintage, Krug Clos du they found a walled plot of just 0.68 hectares on the edge Mesnil and Krug Clos d’Ambonnay for at least ten years. the village, on the south-eastern slope of the Montagne de Reims. Like the Clos du Mesnil, the plot was also surrounded by protective walls, which date back to the 6.4 Vineyards year 1766, although in this case the vineyard itself was not planted until the 20th century. Krug purchased the The House owns 30% of the vineyards that produce its land in 1994 and released its first vintage – Krug Clos [22][23] [24] wines[17] – a relatively high percentage in Champagne- d’Ambonnay 1995 – in 2007. making – with 20 hectares of vines in Ambonnay, Aÿ, Le Mesnil and Trépail.[18] It obtains the rest of its grapes from long-term contract growers for a total of 250 plots 6.5 Marketing selected from the 270,000 listed in France’s Champagne [19] region. Seventy to one hundred winegrowers currently LVMH, Paris, selected Ceft and Company New York, [20] work with Krug, providing 65% to 70% of the com- to create a global communications campaign for Krug [21] pany’s grapes. Additionally, because Krug preserves Champagne.[25] The campaign featured Jean Nouvel, the individual character of each wine, winegrowers are Anjelica Huston, Buzz Aldrin, and David Lynch.[26] The able to taste each of the wines selected from their plots campaign won a gold award at the World Luxury Awards and follow their evolution over time in the event that their in Monaco.[27] wines are selected as Krug reserve wines.[20]

6.5.1 Krug Lovers 6.4.1 Clos du Mesnil In 2011, Krug launched a community of Krug aficiona- In 1971, Rémi and Henri Krug purchased six hectares of dos who share a love for Krug.[28] The House-created vines around the renowned Chardonnay village of Mesnil- program offers a platform for stories, inspirations and sur-Oger. Upon their initial visit, they discovered that favorite getaways and is open to the public via registra- their purchase included a walled vineyard of a mere 1.85 tion on the Krug.com website. The program features acres located in the heart of the village and bearing an in- member profiles and their collaborations with Krug, such scription: “In the year 1698, this wall was built by Claude as a drawing created by Italian illustrator Gianluca Bis- Jannin and Pierre Dehée Metoen and in the same year the calchin following Krug’s Grand Musée de Beaux-Arts 6.8. REFERENCES 33 event, the Krug Room at the Mandarin Oriental Hong [3] Jane MacQuitty, Sunday Times, 21 January 2001 Kong from chef Uwe Opocensky, or a series of pho- [4] Krug for LVMH; The Times, 22 January 1999 tographs by Dutch artist Scarlett Hooft Graafland, com- missioned by Krug.[28] [5] John Arlott, Krug: House of Champagne Davis-Poynter, London 1976 [6] Patrick Forbes, Champagne: The Wine, the Land and the 6.5.2 Krug ID People, page 468, London: Victor Gollancz, 1967.

Since summer 2011, all bottles of Krug Champagne fea- [7] Krug Grande Cuvée ture a KRUG ID located on the left-hand side of the back [8] Wine Spectator, December 2012; Grand Guide des Vins label. This six-digit number – with the first digit indi- de France 2011, Bettane et Desseauve, September 2010 cating the quarter in which the bottle left Krug’s cellars [9] Krug Champagne Receives Six of the Top Ten Placements and the following two digits indicating the year – serves on Wine Spectator’s Recommended Champagnes List as a reference for wine collectors and a portal to further information about that particular bottle. [10] Krug Vintage 1998 For Krug Grande Cuvées, the KRUG ID reveals the old- [11] KC89 Narrative est and youngest wines that went into the making of the [12] Krug Clos du Mesnil 1998 bottle, as well as the details and challenges of that particu- lar season. For other Krug cuvees, the KRUG ID recounts [13] Krug Clos d’Ambonnay 1996 the story of the year, the objectives behind the creation [14] Cannavan, Tom, unlocking the secrets of Krug, retrieved of the specific bottle or the behavior of the plots.[29] 2011 [15] Day, Philip, Champagne Krug, retrieved 2012-02-23 6.6 Burning Man controversy [16] Krug’s Savoir-Faire / Vineyard / Winemaking [17] Hall, Tim, Champagne Krug – A Profile, retrieved 2012- In 2011, Krug, with the Silkstone events agency, shot 05-31 a marketing campaign at the Burning Man festival in [18] Champagne Krug Nevada. Festival-goers were told they were attending a birthday party, but were filmed and photographed as part [19] Krug: From the heart of Champagne, retrieved 2012-11- 08 of this campaign. The Burning Man organization posted an exposé on their blog,[30] rebuking Krug for breaking [20] Krug, retrieved 2011 many rules of the festival both in letter and spirit, includ- [21] Krug “Grande Cuvée” Brut Champagne (NV), retrieved ing product placement, photography for commercial gain 2012-03-11 and leaving behind a mess. Members of the Burning Man community denounced the campaign and Krug in various [22] Krug, A Journey Through History, House of Krug, 2012 [31] social media. [23] ASIMOV, ERIC (29 February 2008), “Effervescent Prices”, The New York Times, retrieved 2008-02-29 [24] Liem, Peter, Krug Clos d’Ambonnay, retrieved 2008-04- 6.7 Further reading 15

• [25] “New York Times: Lvmh Krug Selects Ceft And Com- Arlott, John. Krug, House of Champagne; illustra- pany”. Retrieved 4 November 2013. tions by Timothy Jaques. London: Davis-Poynter, 1976 ISBN 0706701992 224p. [26] “Le Cabinet De Curiosités: The Global Advertising Cam- paign For Lvmh’s Uber Luxury Champagne Krug”. Re- • Krug, Henri et Rémi. L’Art du Champagne. Paris: trieved 4 November 2013. R. Laffont, 1979 ISBN 2221003764 233p. [27] “World Luxury Award 2009 Winners The Winners : World Luxury Award : Award Winning Ads, Festivals, • Rougemont, Maurice. Gestes de Krug. Reims: Events”. coloribus.com. 2013. Retrieved 10 November Krug, 1993 51p. 2013. [28] Krug.com, retrieved 26 October 2012 6.8 References [29] KRUG ID, retrieved 2012-10-19 [30] Evil, Pippi. “How Not To Burn: Commodifying Burning [1] A. Domine (ed) Wine pg 157-167 Ullmann Publishing Man”. Retrieved 16 May 2012. 2008 ISBN 9783833146114 [31] Beale, Scott (16 May 2012). “Krug Champagne Exploits [2] : Oxford Companion to Wine Third Edi- Burning Man with Staged Photoshoot”. Laughing Squid. tion, 2006 ISBN 9780198609902 Retrieved 19 May 2012. 34 CHAPTER 6. CHAMPAGNE KRUG

6.9 External links

• Krug official site Chapter 7

Champagne Lanson

7.1 See also

• Champagne • Lanson-BCC

• Champagne Besserat de Bellefon

7.2 References

At Rheims. [1] Lanson-BCC: History, accessed 2010-08-06

7.3 External links Champagne Lanson is a Champagne house located in Reims. Since 2006 it is owned by Lanson-BCC group • Official website headed by Bruno Paillard. Lanson was founded in 1760 • Champagne Besserat de Bellefon by a magistrate François Delamotte. He was succeeded by his son Nicholas-Louis in 1798 and formed a part- nership with Jean-Baptiste Lanson, who, in 1837, gave the company the name of Lanson et Cie. The company focused, as it still is today, on exporting champagne to foreign markets. By the late 19th century, Lanson was supplying champagne by royal appointment to the courts of the United Kingdom, Sweden and Spain. Lanson still remains a purveyor of champagne to the British Royal Family and displays the coat of arms of Elizabeth II on its bottles. The champagne house remained family owned until 1980, when it was sold by Etitenne and Pierre Lanson to the Gardinier Group. It changed hands several times until 1994, when it was purchased by Marne et Cham- pagne (which renamed itself Lanson International). In 1996, Lanson International was purchased by the Boizel- Chanoine Group (BCC). Lanson and Besserat de Bellefon became part of this group, which also includes; Phillip- ponnat, de Venoge, Chanoine, Boizel and A.Bonnet. The Boizel-Chanoine Group also make 'House Label' Cham- pagne for several UK supermarkets and independent re- tailers. In 2006, the Lanson-BCC group was created.[1] In 2008, a major repackaging exercised took place. The new packaging is reminiscent of the Lanson House Style, in the early/late 1980s.

35 Chapter 8

Champagne Besserat de Bellefon

The Champagne House Besserat de Bellefon was founded in Aÿ in 1843 by Edmond Besserat. The par- ticularity of the Champagne Besserat de Bellefon is that it is made to accompany the meal : indeed each “qualité" of the Cuvée des Moines are elaborate to go with dif- ferent dishes. That is why this Champagne is distributed only in hotels, restaurants and wine cellars. The Bubbles of the Champagne Besserat de Bellefon are known to be 30% finer than those in a traditional Champagne.[1] It was acquired in 1971 by the Pernod-Ricard group, and even- tually bought by Groupe Marne et Champagne, renamed Lanson International.[2] It is actually own by the Lanson- BCC Group. The estate owns 25ha of vineyards, and purchases grapes from 110 communes. The house produces approximately 1,300,000 bottles annually.[2]

8.1 See also

• Lanson-BCC • Champagne Lanson

8.2 References

[1] d'après les travaux de Gérard Liger-Belair, Professeur de Physique de l'Université de Reims.

[2] Juhlin, Richard (2002). Tretusen Champagner (in Swedish). Stockholm: Wahlström & Widstrand. p. 190. ISBN 91-46-20022-3.

36 Chapter 9

Bollinger

For other uses, see Bollinger (disambiguation). until the 1960s. Founder Jacques Joseph Bollinger married Charlotte de Bollinger (French pronunciation: [bɔ.lɛ̃.ʒe]) is a Villermont. The couple had a daughter, Marie, who had Champagne house, a producer of sparkling wines two sons Joseph and Georges. These sons took over the from the Champagne region of France. They produce company in 1885 and began expanding the family estate several labels of Champagne under the Bollinger name, by purchasing vineyards in nearby villages. The sons also including the vintage Vieille Vignes Françaises, Grand developed the image of the brand, such as when Bollinger Année and R.D. as well as the non-vintage Special Cuvée. became the official supplier to the British court, receiving Founded in 1829 in Aÿ by Hennequin de Villermont, a Royal Warrant in 1884 from Queen Victoria. Paul Renaudin and Jacques Bollinger the house continues to be run by members of the Bollinger family. In Britain Bollinger Champagnes are affectionately known as 9.1.1 Expansion under Lilly Bollinger “Bolly”. In 1918 Jacques Bollinger, the son of Georges, took over the company. Jacques married Emily Law de Lau- riston Bourbers, known as “Lilly”. Jacques further ex- 9.1 History panded the facilities by building new cellars, purchas- ing the Tauxieres vineyards, and acquiring the assets of another Champagne house on Boulevard du Marechal Bollinger has roots in the Champagne region dating back de Lattire de Tassigny—where Bollinger’s offices are to 1585 when the Hennequins, one of the Bollinger presently located. founding families, owned land in Cramant. Before the Bollinger house was founded, in the 18th century the When Jacques Bollinger died in 1941, Lilly Bollinger Villermont family practised wine making, though not took over. Lilly expanded production through the pur- under their family name. In 1750, Villermont settled chase of more vineyards, but is better known for trav- in the location 16 rue Jules Lobet, which would even- eling the world to promote the brand. Lilly was well- tually become the head office for Bollinger. In 1803 publicized in the Champagne region, leaving several note- Jacques Joseph Placide Bollinger was born in Ellwan- worthy quotes. gen, in the kingdom of Württemberg. In 1822, he moved to the Champagne region and began work at the Cham- I drink it when I’m happy and when I’m sad. pagne house of Muller Ruinart, which no longer exists. Sometimes I drink it when I’m alone. When I Many other German nationals came to settle in the Cham- have company I consider it obligatory. I trifle pagne region, including Johann-Josef Krug and the Heid- with it if I’m not hungry and drink it when I siecks, who founded a house that would become Charles am. Otherwise, I never touch it—unless I’m Heidsieck, Piper Heidsieck, Heidsieck & Co Monopole, thirsty.[1] Veuve Clicquot and others. The Champagne house Renaudin Bollinger was founded Lilly managed Bollinger until 1971, when her nephews on February 6, 1829 in Aÿ by Hennequin de Villermont, Claude d'Hautefeuille and Christian Bizot succeeded her. Paul Levieux Renaudin and Jacques Bollinger. The part- ners agreed that the Villermont name would not be used on the labels, hence the house name Renaudin Bollinger. 9.1.2 Modern day Starting when Jacques Bollinger married Charlotte de Villermont, the house has been managed by the Bollinger Bollinger was modernized under the direction of Claude family. Even though Paul Renaudin passed without an d'Hautefeuille, who acquired additional vineyards and de- heir his name, the label did not become solely Bollinger veloped the brand internationally. Following Claude, his

37 38 CHAPTER 9. BOLLINGER

Bollinger Champagne house in Ay. cousin Christian Bizot took over the Bollinger house. In addition to expanding the world distribution of Bollinger, Bizot developed a Charter of Ethics and Quality in 1992. Since 1994, Ghislain de Mongolfier has managed Bollinger. A great-grandson of the founder, Mongolfier has also served as president of the Association Viticole Champenoise since 2004, after leading the Commission of Champagne for 10 years. Bollinger’s Special Cuvee The winemaker has also used the popular James Bond film series as a marketing device. In the 1973 film Live and Let Die, James Bond (played by Roger Moore) is toasty.”[2] The blend includes up to 10% reserve heard asking for a bottle of Bollinger after entering his wines, which may be up to fifteen years old. This hotel. In the 1985 film A View to a Kill, James Bond gives the special cuvee complexity and structure. recognizes the champagne served at the top of the Eiffel (Composition: 60% Pinot noir, 25% Chardonnay, Tower as “Bollinger, [19]75.” In the 1987 film The Living 15% Pinot Meunier.) Daylights, James Bond (played by Timothy Dalton) deliv- ers a gift basket to General Koskov who, seeing the cham- • Grande Année (vintage): When Bollinger believes pagne, exclaims “Bollinger R.D....The Best!" In the 2002 there is an exceptional harvest, they will produce film Die Another Day, James Bond (played by Pierce their prestige Champagne Grande Année (“great Brosnan) is heard asking for a bottle of Bollinger imme- vintage”) designed to express the character of the diately after being released from a North Korean prison. vintage. The house will select the best wines, cru by In the 2006 film Casino Royale, James Bond (played by cru, to produce Grande Année. This Champagne is Daniel Craig) also requests a bottle of Bollinger. There also available as a Rosé. The wine spends five years is also a bottle in his car at the end of the car chase at the on its lees and is aged in bottle under cork, instead start of GoldenEye. of crown seal.(Composition: 65% Pinot noir, 35% Chardonnay, 0% Pinot Meunier.)

9.2 Wines • R.D. (vintage): This blend is a logical extension of the Grand Année blend, taken further by extending Bollinger is one of the last remaining independent Cham- the aging on lees. R.D. spends eight years on its lees, pagne houses. Family-managed since 1889, Bollinger and is also, like the Grand Année, aged under cork, maintains more than 150 hectacres of vineyards. It cur- not crown seal. R.D. is a registered trademark of rently produces the following sparking wines: Bollinger which stands for récemment dégorgé (“re- cently disgorged”). In the mid-1990s, Bollinger sold • Special Cuvée (non-vintage): The expression of Année Rare which was an R.D. that had gone un- the Bollinger house style. This classic Cham- der even longer aging on the lees. The disgorge- pagne blend uses grapes from a given year, with ment date is given on the back label. Michael Broad- the addition of reserve wines. Champagne author bent has noted that there is variation between R.D. Tom Stevenson describes the house style as “clas- Champagnes of the same year with different dis- sic, Pinot-dominated Champagnes of great poten- gorgement dates. The 1981 R.D. is unique in that tial longevity and complexity” which “tends to go there was no Grande Année produced from that vin- 9.3. PRODUCTION 39

tage.

• Vieille Vignes Françaises (vintage): Regarded as Bollinger’s prestige cuvee, this blanc de noirs is made in small quantity with wine from two small plots of ungrafted planted in low den- sity (3000 vines per hectare). The English wine writer Cyril Ray suggested the idea of using the un- grafted vines to produce a separate wine to Madame Bollinger in the 1960s.[3] The first vintage was 1969. The total area of vines used for this rare Cham- pagne is less than half a hectare. Vieille Vignes refers to how the vines are trained rather than the age of the rootstock. The low-density vineyards, Clos St-Jacques in Aÿ and Chaudes Terres in Aÿ, are severely pruned, and thus produce 35% less juice per vine, creating a “super rich wine.”[4] In 2005, destroyed the third vineyard used for this wine, Croix Rouge in Bouzy. Bottles are numbered and the annual production of the ungrafted plots has varied between 3000 and 5000 bottles.[5]

• Coteaux Champenois La Côte aux Enfants (vin- tage): This still red wine is produced from grapes grown on the south-facing slope of the 100% echelle vineyard, the Côte aux Enfants in Aÿ.[6]

9.2.1 Reserve wines

Every harvest, Bollinger saves some wines from the grand crus and premier crus for reserve wines. The reserves are bottled in magnums with cork, under light pressure and aged for five to fifteen years. Bollinger maintains a large Marker for one of Bollinger’s estate vineyards. library of more than 300,000 magnums, saved cru by cru, year by year. Bollinger’s system is unique in Champagne, and the house believes it contributes to the the vines location. Bollinger is one of the few Cham- style of the Special Cuvée. pagne houses to do some first fermentation in oak bar- rels. Wines that will not hold up to first fermentation in wood are vinified in vats. Bollinger Champagnes usu- 9.3 Production ally undergo . The Grande Année 1995 did not undergo malolactic fermentation. Bollinger Bollinger is fermented in oak barrels, making the Cham- uses only traditional yeast, having decided that new gen- pagne well-suited to aging in the cellar. At harvest, only erations of yeasts (agglomerated yeasts and encapsulated the first pressing is used, the cuvée, unless the vintage yeasts) do not produce satisfactory Champagne. is of particularly high quality, when a second pressing Vintage wine, including all wine to be used in Grand An- of Chardonnay will be used. Bollinger sells the second née, is fermented in small oak barrels, sorted according to pressing, the tailles. origin and variety. Both oak and stainless steel are used Bollinger utilizes two pressing houses (Louvois and for non-vintage wine. Bollinger employs the last cooper Mareuil sur Aÿ) to ensure a short distance between har- in Champagne. The oak barrels are all at least four years vest location and pressing. When possible, grapes pur- old, avoiding the transfer of tannins to the wine. The chased from growers are pressed by the house. When the wines are only lightly filtered. pressed wine arrives, the Bollinger cellar master analyzes All Bollinger Champagne spends a long time on its the musts for quality, discarding and selling off those that lees, contributing to the complex flavour of the wine. do not meet the house standards. Though appellation d'origine contrôlée rules only require The first fermentation is done cru by cru, variety by va- 15 months on lees for non-vintage Champagne and three riety, preserving many of the unique characteristics of years on lees for vintage, Bollinger ages their non-vintage 40 CHAPTER 9. BOLLINGER

wines three years, and the vintage wines five to eight the Tapanappa Winery located in the Wrattonbully wine years. Furthermore, the Grand Année and R.D. Cham- region in Australia. [9]Other partners in the Tapanappa pagnes are riddled by hand. Winery are Jean-Michel Cazes of Château Lynch-Bages [10] At disgorgement, Bollinger wines are given a low dosage, and Brian Croser, formerly of Petaluma Winery. to maintain the balance and flavor of the wine. The com- pany uses 6–9 grams of sugar per liter for the Special Cu- vée and La Grande Année. The extra-brut R.D. is dosed 9.5 See also between 4 and 5 grams. After dosage, the wines are aged an additional several months, resting for a minimum of • List of Champagne producers three months before shipping. Bollinger Champagnes are shipped ready to be con- sumed, though they do have the capacity to age. Wine 9.6 References writers such as Robert M. Parker and Michael Broadbent have noted differences between Grande Année and R.D. [1] About.com: Wine: Champagne Quotes by Stacy Slinkard. of the same vintage. Retrieved April 11, 2008. [2] Stevenson, Tom. Christie’s World Encyclopedia Of Cham- 9.3.1 Grape supply pagne & Sparkling Wine. San Francisco, California: Wine Appreciation Guild. pp. 54–55. ISBN 1-891267-06-X.

Bollinger owns nearly 160 hectacres of vines, producing [3] Cyril Ray, Bollinger, tradition of a Champagne family, more than 60% of its supply. The vines are predomi- 2nd ed. 1982 Heinemann nantly Pinot noir, specifically clone 386. Bollinger be- lieves this clone ensures good quality as well as highlight- [4] Stevenson, Tom. Christie’s World Encyclopedia Of Cham- pagne & Sparkling Wine. San Francisco, California: Wine ing characteristics of the various terroirs. Appreciation Guild. pp. 56–57. ISBN 1-891267-06-X. The vineyards also include some rare ungrafted French vines from before the phylloxera epidemic. Bollinger [5] New York Times article owns vines in the heart of the Champagne region, includ- [6] Tom Stevenson, Champagne, Sotheby’s Publications, ing the crus of Aÿ, Bouzy and Verzenay. 1988 at p. 201. [7] List of Villages with size of holding and rating [7] Tom Stevenson, Champagne, Sotheby’s Publications, 1988, pp. 200–201. • Avenay: 15 hectares of 93% echelle. [8] Maison Chanson • Aÿ: 22 hectares of 100% echelle [9] “Our Story”. Tapanappa Wines Pty Ltd. Retrieved 15 • Bisseuil: 5.4 hectares of 93% echelle January 2015. • Bouzy: 0.25 hectares of 100% echelle [10] Brian Croser, Petaluma and Tapanappa • : 17 hectares of 84% echelle • Cuis: 21.15 hectares of 95% echelle 9.7 External links

• Grauves: 6.6 hectares of 95% echelle • Bollinger • Louvois: 15.7 hectares of 100% echelle • Mutigny: 3.95 hectares of 93% echelle • Tauxières: 17.95 hectares of 99% echelle • Verzenay: 17 hectares of 100% echelle

9.4 Corporate structure

The holding company for Bollinger is Société Jacques Bollinger, whose holdings in France also include Ayala Champagne, Maison Chanson in Burgundy, Langlois- Chateau in the valley[2] and Delamain in Cognac.[8] In Australia, Société Jacques Bollinger has invested in 9.8. TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES 41

9.8 Text and image sources, contributors, and licenses

9.8.1 Text • Champagne (wine region) Source: http://en.wikipedia.org/wiki/Champagne%20(wine%20region)?oldid=654176403 Contributors: Mav, Gsl, Olivier, Sannse, ArnoLagrange, Ellywa, Zannah, Wnissen, Loren Rosen, Topbanana, Wetman, Carbuncle, Donarreiskoffer, Robbot, DocWatson42, Michael Devore, Tagishsimon, Burschik, Klemen Kocjancic, CALR, YUL89YYZ, Bill Thayer, Grutness, Mrzaius, Lt- NOWIS, Sleigh, Gene Nygaard, Mike riversdale, GregorB, Graham87, Deltabeignet, BD2412, Rjwilmsi, Gryffindor, Jeffrey Henning, Brighterorange, TeaDrinker, YurikBot, RussBot, Astral, Joel7687, FiggyBee, Derek.cashman, Closedmouth, Fang Aili, NYArtsnWords, David Justin, LeonardoRob0t, JLaTondre, Airconswitch, SmackBot, Srnec, Ctbolt, RichardMarcJ, RyanEberhart, Writtenright, Scharks, Clicketyclack, Symposiarch, Iridescent, R9tgokunks, DeepSouth, Agne27, PizzaMan, Thijs!bot, Mojo Hand, James086, Dan D. Ric, Rothorpe, Murgh, Jllm06, The Anomebot2, Robotman1974, Patstuart, MartinBot, CommonsDelinker, Nono64, J.delanoy, Acalamari, Gregbaker, Belovedfreak, Jhouse86, TreasuryTag, Aymeri, Philip Trueman, Dudesweet44, Feudonym, HiDrNick, Lightmouse, Chillum, ObfuscatePenguin, Sfan00 IMG, Ksquare77, Tomas e, Fatsamsgrandslam, Mmata3, Chasnor15, Addbot, Yobot, Ulric1313, Iloveham, Capricorn42, DalGobboM, Dewritech, Xavieris, ClueBot NG, MerlIwBot, Helpful Pixie Bot, Sergey.prokopenko, Frinkky, Arctictis, Winosnob and Anonymous: 59 • Champagne Source: http://en.wikipedia.org/wiki/Champagne?oldid=650951886 Contributors: AxelBoldt, Magnus Manske, WojPob, Mav, Robert Merkel, Dachshund, Rmhermen, Novalis, PierreAbbat, Heron, Lightning, Hephaestos, Olivier, Someone else, PhilipMW, Liftarn, SGBailey, Miciah, Pcb21, Tolken, Whkoh, Stefan, Wnissen, Richard Avery, Hemmer, Ventura, Charles Matthews, Dcoetzee, Nohat, Dysprosia, Wik, CBDunkerson, Astrotrain, Samsara, Lord Emsworth, David.Monniaux, Hajor, Carlossuarez46, Rohanec, Donar- reiskoffer, Robbot, Chris 73, Puckly, Rorro, Diderot, Wikibot, Profoss, DocWatson42, Meursault2004, Koyn, Dmmaus, Solipsist, Chow- bok, Mu, OwenBlacker, DragonflySixtyseven, Burschik, Sonett72, Lostchicken, Stereo, Blorg, Rich Farmbrough, Guanabot, FiP, Narsil, Notinasnaid, Alistair1978, Bender235, Violetriga, Hayabusa future, Pontac, Etimbo, West London Dweller, Bobo192, Vervin, Fir0002, Martorell, Foobaz, Ncurses, Slipperyweasel, EvilSuggestions, Justinc, Officiallyover, Orangemarlin, Twyford, Primalchaos, Bart133, Ben- jamin.Heasly, Ste281, GL, TenOfAllTrades, Ghirlandajo, HenryLi, Ogambear, Deror avi, Dennis Bratland, Mahanga, WilliamKF, Richard Arthur Norton (1958- ), Mindmatrix, Camw, Mathmo, Guy M, Carcharoth, Pol098, El Suizo, FBarber, Dynamax, Graham87, Deltabeignet, BD2412, Calebrw, Coneslayer, Rjwilmsi, XLerate, FlaBot, Latka, TheMidnighters, Ronebofh, WikiWikiPhil, Walter Moar, Korg, Yurik- Bot, ThunderPeel2001, RussBot, Dreammaker182, 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Ratsack, Lolzka, Champo1, Britonkolber, WineLover, Domainiac1743, DavidOaks, Tawkerbot2, Timrem, Marsoullis, ChrisCork, Amniarix, Alexthe5th, The Flying Dutchman, CmdrObot, Galo1969X, Prlsmith, Agemegos, Ibadibam, DeepSouth, Bill1743, Cydebot, Mierlo, Frzl, Epstein’s Mother, Agne27, Roymstat, Dougweller, Bernard the Varanid, Roberta F., Rawmcc, Nabokov, Epbr123, Opabinia regalis, Fountain09, Hervegirod, Keraunos, Paula Willard, B.B.Penn, Tgwaltz, Dfrg.msc, Edchi, Dgies, The Fat Man Who Never Came Back, Nick Number, Tocharianne, Howie Lieberman, AJD, AntiVandalBot, Uvaphdman, Prolog, TK-925, Golgofrinchian, Bun- das, MER-C, Ericoides, Leotolstoy, Rothorpe, Mikebe, That Jason, Pedro, Murgh, Bongwarrior, Jef 1 f, Prestonmcconkie, Pith Helmet, Glen, DerHexer, JaGa, Bollinge, JdeJ, Patstuart, Coolix, Electiontechnology, Speqter, Rettetast, Juan kerr, Ritchie132, CommonsDelinker, Nono64, Boston, Bmrbarre, Tgeairn, J.delanoy, Pharaoh of the Wizards, Benbowen, Littlebum2002, Lordprice, McSly, Chrisforster, Ny- jets1028, Belovedfreak, Grafumbly, Mufka, Biglovinb, Sunderland06, Biancasimone, Tygrrr, HighKing, Yellowpunk, VolkovBot, Jamesro- manow, Orsouk, Rduquesnoy, Goldenears, Ryan032, Philip Trueman, Neptuno3, TXiKiBoT, Thebone, FlagSteward, Ragemanchoo, Iron- MaidenRocks, Figureskatingfan, Brittainia, Njn, Dlewis1, Archer Maggott, Colmanstephenson, Falcon8765, Jstew96, Markep1, SieBot, Fijidaddy, Frans Fowler, N-HH, BotMultichill, VVVBot, Da Joe, Rwap, Fmh1964, Thehornet, Bojars, Hac13, Minus198, Twinmokey, Oda Mari, Smaug123, Faradayplank, Lightmouse, SimonTrew, Lizardo tx, Koreanjason, Screech1941, Remmus9, ImageRemovalBot, Martarius, ClueBot, Jamescanavan, Icarusgeek, Vonbontee, Liuzhou, Tomas e, Hafspajen, Ottawahitech, Djsrulz101, N7V, Alexbot, Rhododendrites, 123456789fdsa, The Red, Winebloom, Mistermistertee, Pwnchocobo, XLinkBot, MystBot, Addbot, Wran, Infomun- ster, Dave1206, DOI bot, Landon1980, TomTom321, Darwin-rover, Fieldday-sunday, Rawdogg, Glane23, Nonegivenwp, Ambarshante, Favonian, LinkFA-Bot, BobMiller1701, Numbo3-bot, Tide rolls, Gail, Legobot, Pointer1, Luckas-bot, Yobot, TaBOT-zerem, Legobot II, Donfbreed, Mr Meticulous, Maxí, AnomieBOT, DemocraticLuntz, Øno, Piano non troppo, Howzat15, Citation bot, Xqbot, Grosplant, Jmundo, Ruy Pugliesi, J04n, Omnipaedista, Dzsi, Parler Vous, Bohemian Arcade, Braingle, Esak95, Spamtin, Surv1v4l1st, Komitsuki, Jamesooders, HamburgerRadio, JackSprat213, Citation bot 1, Chris814, HRoestBot, Moonraker, Riccardo.fabris, Benellefsen, Trappist the monk, CroissantLove, Lotje, Mramz88, DARTH SIDIOUS 2, Webzzle, Andrea105, Rosatorres, EmausBot, Jandcpanman, Da500063, American Billionaire, Ebe123, Josephgrut, Josve05a, Shuipzv3, Ksu6500, H3llBot, Wayne Slam, Donner60, Yorkshiresoul, Alacante45, SYTYCSM, Djaboula, ClueBot NG, Cibaboo, Encycloshave, Ennismv, Bibliorock, Johnston22, Helpful Pixie Bot, Bibcode Bot, SchroCat, Harbollen, BG19bot, Snaevar-bot, Northamerica1000, Lowercase Sigma, SaenzL, Amp71, Duboing, Mad1231moody, Irrigationsystem, Athertonwest, DarafshBot, Matt503x, Icecreamheadache, Dexbot, Mogism, Daisyanneharper, JustAMuggle, Mrsalannacharming, Magno- lia677, Alliance française de Wuhan, EditoFrancefr, Gofinsc, Kind Tennis Fan, N0n3up, FrB.TG, Monkbot, Jeeves79, Thisguy1030, NQ, Precarious15, Boblerglad and Anonymous: 517 • Dom Pérignon (monk) Source: http://en.wikipedia.org/wiki/Dom%20P%C3%A9rignon%20(monk)?oldid=653853573 Contributors: El- lywa, Wnissen, Rbraunwa, Greenrd, Maximus Rex, Donarreiskoffer, Bearcat, Gentgeen, Robbot, Psychonaut, JackofOz, Klemen Kocjan- cic, JamesTeterenko, Blorg, Defenestrate99, Srbauer, Justinc, Arthena, Adrian.benko, Scriberius, Camw, BD2412, Mikecase00, Rjwilmsi, Bgwhite, YurikBot, DTRY, David Justin, SmackBot, Alsandro, Gilliam, Hmains, Victorgrigas, Oatmeal batman, Scharks, Ian Dalziel, BranStark, Resonant0ne, Physic sox, Cydebot, Agne27, Tectar, Thijs!bot, Nick Number, Lajsikonik, Arch dude, WineDrinkerMe, Kostisl, CommonsDelinker, DH85868993, VolkovBot, TXiKiBoT, FlagSteward, Broadbot, Gotox, Synthebot, Arakunem, Tomas e, Sixheadedgob- lin, WikHead, Good Olfactory, Addbot, CornellEngr2008, Lightbot, Luckas-bot, Lecen, Law, Xqbot, Jsmith1000, Louperibot, Moonraker, Daniel the Monk, RjwilmsiBot, EmausBot, John of Reading, Pp.paul.4, ClueBot NG, Helpful Pixie Bot, AwamerT, VIAFbot, Roger Chen- cho and Anonymous: 56 • Dom Pérignon (wine) Source: http://en.wikipedia.org/wiki/Dom%20P%C3%A9rignon%20(wine)?oldid=648653988 Contributors: An- 42 CHAPTER 9. BOLLINGER

dre Engels, Robbot, Psychonaut, JackofOz, Alan Liefting, DocWatson42, Filceolaire, Dr.frog, Kwamikagami, Justinc, Alansohn, Woohookitty, Camw, Sin-man, Brighterorange, Bensin, Gregmg, CStyle, M0RHI, Hydrargyrum, The Ogre, Slicing, Nikkimaria, Thiste, David Justin, Niklarin, SmackBot, SEANBROSNAN, Kintetsubuffalo, Alex earlier account, OrphanBot, Ohconfucius, Gunnala, IronGar- goyle, Funnybunny, Dr.K., Newone, YukataNinja, Acne m, Cydebot, Agne27, Sblowes, Thijs!bot, The Fat Man Who Never Came Back, Deflective, Murgh, Cadsuane Melaidhrin, EagleFan, Agent007bm, Glen, CommonsDelinker, Acalamari, Wlwesq, Nyjets1028, Miskwito, DMCer, Funandtrvl, VolkovBot, THaScHwAb, TreasuryTag, Shortride, Reinhardheydt, Umenosato, FlagSteward, Ambaza, Hockeyelmo, PlatinumSunlight, SieBot, Fmh1964, EditorInTheRye, ImageRemovalBot, ClueBot, Raborg, Tomas e, Gnocchiandwine, Hafspajen, The Wild West guy, RafaAzevedo, Eeekster, Levent, BOTarate, Project FMF, NellieBly, Canuck422, Justice4art, Addbot, DENker, 15lsoucy, Tide rolls, Gail, Peni, Luckas-bot, Yobot, TaBOT-zerem, Mordasak3, Captainclegg, Bluee Mountain, GrouchoBot, FrescoBot, Roman- bibwiss, Moonraker, Robo Cop, Vincent.mulard, Rangoon11, Grenade J, MerlIwBot, Helpful Pixie Bot, HMSSolent, Northamerica1000, Will random, Bcnwino, Dylandog99, Rautard and Anonymous: 82 • Moët & Chandon Source: http://en.wikipedia.org/wiki/Mo%C3%ABt%20%26%20Chandon?oldid=653787692 Contributors: Manning Bartlett, Enchanter, Olivier, Delirium, Pcb21, Jdforrester, DropDeadGorgias, Bogdangiusca, Lfh, Lambda, Moriori, ZimZalaBim, Jack- ofOz, Centrx, DocWatson42, Andycjp, Ebear422, Rdsmith4, Icairns, Klemen Kocjancic, Zro, Dr.frog, Aranel, Kwamikagami, Ardric47, Hooperbloob, Justinc, Mdd, Alansohn, Gene Nygaard, Dennis Bratland, Japanese Searobin, Tfz, Woohookitty, Camw, GregorB, SDC, Johan Lont, Graham87, Angusmclellan, Tim!, Gryffindor, Carl Logan, Wirm, Ravik, FayssalF, FloK, FlaBot, Mark83, Choess, Damsleth, Jaraalbe, Extraordinary Machine, RussBot, Danbarnesdavies, NawlinWiki, Bachrach44, Cmdrbond, Bossrat, Seegoon, Davetunney, Figgy- Bee, Fenian Swine, Nikkimaria, Thiste, David Justin, Schizobullet, SmackBot, Mattarata, Chris the speller, Kharker, Payam81, Victorgri- gas, Colonies Chris, Dtoddmiller, Medium dry martini lemon peel shaken not stirred, Cplakidas, Derek R Bullamore, Ohconfucius, Yoreeder, SilkTork, Mr. Lefty, Rofl, Grandpafootsoldier, Udibi, Hu12, Paul Foxworthy, Domainiac1743, Phoenixrod, Cheeesemonger, MightyWarrior, Hpfan1, Aihtdikh, Cydebot, Gogo Dodo, Agne27, JamesLucas, Thijs!bot, The Fat Man Who Never Came Back, The Person Who Is Strange, Jayron32, Pichote, Deflective, Moogatoo, Murgh, Bodominjarvi, Fletcherdunn, Veritasjohn, Purslane, Boston, Catmoongirl, Troyeseffigy, Mephator, El monty, DMCer, Funandtrvl, VolkovBot, Kakoui, Mercurywoodrose, RedAndr, Ilyushka88, Carinemily, Domainechandon, Aquasplash, Aednichols, Moonriddengirl, SE7, RatnimSnave, Nummer29, EditorInTheRye, Zombie69, Lightmouse, Smashville, YSSYguy, Martarius, ClueBot, CYBret, Tomas e, Uncle Milty, ClaimJumperBob, Hutern lueez, Polly, Aitias, Johnuniq, Apparition11, DumZiBoT, Justice4art, Bazj, Addbot, Kevinkph85, Fluffernutter, 84user, Tide rolls, Lightbot, Zorrobot, Luckas- bot, Yobot, Jason Recliner, Esq., James Conoco, Chin tin tin, JackieBot, Fanoftheworld, Sz-iwbot, Flewis, XXVI, Mr. Frank, Sionus, B33k33per, Nagualdesign, Citation bot 1, I dream of horses, Annie1701a, Moonraker, Adamfitz84, Mean as custard, Josupeit, NoisyJinx, Bling 81, Fattymogens, Empath 194, Magik 187, Puck 384, Wolf Cub 30, Vanguard 413, Random 444, Thine Antique Pen, Rcsprinter123, SoKashira, L Kensington, Peoplefromarizona, Rangoon11, ChuispastonBot, ClueBot NG, Frietjes, Helpful Pixie Bot, Hiparick, Kapitan- Cookie, Jameshjdavies, Monkbot, AdventurousMe and Anonymous: 204 • Champagne Krug Source: http://en.wikipedia.org/wiki/Champagne%20Krug?oldid=655556905 Contributors: Karada, DocWatson42, Dr.frog, Kensai, (aeropagitica), Ceyockey, Camw, Bertrand77, Tabletop, Sin-man, Graham87, BD2412, Mikecase00, Rjwilmsi, Ve- gaswikian, FlaBot, Cmdrbond, Dogcow, Fozi999, Dawhitfield, Thiste, SmackBot, SEANBROSNAN, Greenshed, Kellyprice, Alan- moss, SilkTork, 16@r, Symposiarch, Yakovy, Agne27, Dawkeye, Zigzig20s, Murgh, Theroadislong, R'n'B, Terroiriste, Bry9000, FlagSteward, Andy Dingley, DeeLeCount, Tomas e, 718 Bot, Panyd, Iohannes Animosus, Dthomsen8, MystBot, Justice4art, Ad- dbot, Ironholds, Tassedethe, Howcom, AnomieBOT, Bluee Mountain, JimVC3, MondalorBot, RjwilmsiBot, GoingBatty, NeilK, Vchia, 87v7t76fc4iguwevf7657436253yd4fug754ws67dtfugiy67t8576, BattyBot, ChrisGualtieri, Davidtaniguchi and Anonymous: 28 • Champagne Lanson Source: http://en.wikipedia.org/wiki/Champagne%20Lanson?oldid=637456028 Contributors: FlaBot, Wknight94, SmackBot, Radagast83, Sexyb1atch, Agne27, Mapcat, Murgh, TreasuryTag, Tomas e, Addbot, AnomieBOT, Rockypedia, Lotje, Gérald Garitan, Xavieris, Helpful Pixie Bot, NinjasRFun, Monkbot and Anonymous: 2 • Champagne Besserat de Bellefon Source: http://en.wikipedia.org/wiki/Champagne%20Besserat%20de%20Bellefon?oldid=637455947 Contributors: Dawynn, Xavieris, Wgolf, BG19bot, BattyBot and Jamesmcmahon0 • Bollinger Source: http://en.wikipedia.org/wiki/Bollinger?oldid=647061945 Contributors: Olivier, Markonen, Alan Liefting, DocWat- son42, Iamunknown, Woohookitty, Camw, GregorB, Karam.Anthony.K, BD2412, Tim!, Gryffindor, Fozi999, SmackBot, Baronnet, Colonies Chris, TCY, Mr.bonus, Tim riley, Gryffon, SilkTork, MightyWarrior, CmdrObot, Cydebot, Myscrnnm, Agne27, Lucidforest, Thijs!bot, The Fat Man Who Never Came Back, Jon f, J.P.Lon, KWliKid, Veritasjohn, Nono64, NYDCSP, Kyriosity, Terlato, Billinghurst, Fmh1964, Lucasbfrbot, Thefiend567, Arbor to SJ, Lightmouse, ImageRemovalBot, ClueBot, Tomas e, Jmw2508, DumZiBoT, XLinkBot, Addbot, Ronhjones, Bollingerinsurance, Zorrobot, AnomieBOT, Citation bot, Hardcoreraveman, LucienBOT, WilliamMostmans, Super- Jew, Nickhorder, Full-date unlinking bot, Reaper Eternal, Jirono, EmausBot, GoingBatty, Springdanda, EdoBot, Frietjes, Rezabot, Helpful Pixie Bot, Cowdy001, Simeondahl, Halsalljoseph, PeterDance2013, Pietro13 and Anonymous: 47

9.8.2 Images • File:A_village_with_vineyards_in_Champagne,_France_1987.jpg Source: http://upload.wikimedia.org/wikipedia/commons/4/4b/ A_village_with_vineyards_in_Champagne%2C_France_1987.jpg License: CC BY 2.0 Contributors: originally posted to Flickr as A vil- lage in Champagne, France 1987 Original artist: Phillip Capper • File:Ambox_important.svg Source: http://upload.wikimedia.org/wikipedia/commons/b/b4/Ambox_important.svg License: Public do- main Contributors: Own work, based off of Image:Ambox scales.svg Original artist: Dsmurat (talk · contribs) • File:Anbau_champagner.png Source: http://upload.wikimedia.org/wikipedia/commons/b/b8/Anbau_champagner.png License: Public domain Contributors: ? Original artist: ? • File:Blanc_de_blanc_grand_Cru_champagne.jpg Source: http://upload.wikimedia.org/wikipedia/commons/6/6c/Blanc_de_blanc_ grand_Cru_champagne.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Agne27 • File:Bollinger.jpg Source: http://upload.wikimedia.org/wikipedia/commons/2/22/Bollinger.jpg License: CC BY 2.0 Contributors: origi- nally posted to Flickr as Bollinger Original artist: Jukka • File:Bollinger_champagne_house.jpg Source: http://upload.wikimedia.org/wikipedia/commons/e/ec/Bollinger_champagne_house.jpg License: CC BY 2.0 Contributors: originally posted to Flickr as Bollinger champagne house Original artist: Sarah Kennon • File:Bollinger_vineyard_marker.jpg Source: http://upload.wikimedia.org/wikipedia/commons/3/34/Bollinger_vineyard_marker.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Tomas er 9.8. TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES 43

• File:Bottle_of_Champagne_Krug.JPG Source: http://upload.wikimedia.org/wikipedia/en/6/68/Bottle_of_Champagne_Krug.JPG Li- cense: Cc-by-sa-3.0 Contributors: Photo taken by Agne27 Original artist: ? • File:Bouchon_de_champagne_neuf.jpg Source: http://upload.wikimedia.org/wikipedia/commons/6/6b/Bouchon_de_champagne_ neuf.jpg License: CC BY-SA 4.0 Contributors: Own work Original artist: Bibliorock • File:Champagne-Corking-1855.jpg Source: http://upload.wikimedia.org/wikipedia/commons/e/ef/Champagne-Corking-1855.jpg Li- cense: CC BY-SA 2.5 Contributors: Originally from en.wikipedia; description page is/was here. Original artist: Original uploader was Lordprice at en.wikipedia • File:Champagne-Remuer.jpg Source: http://upload.wikimedia.org/wikipedia/commons/f/fa/Champagne-Remuer.jpg License: CC BY- SA 2.5 Contributors: Originally from en.wikipedia; description page is/was here. Original artist: Original uploader was Lordprice at en.wikipedia • File:Champagne_Krug_courtyard.jpg Source: http://upload.wikimedia.org/wikipedia/commons/9/9c/Champagne_Krug_courtyard. jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Tomas er • File:Champagne_Krug_entrance_gate.jpg Source: http://upload.wikimedia.org/wikipedia/commons/2/23/Champagne_Krug_ entrance_gate.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Tomas er • File:Champagne_celebration_-_tour_of_gippsland.jpg Source: http://upload.wikimedia.org/wikipedia/commons/3/32/Champagne_ celebration_-_tour_of_gippsland.jpg License: GFDL 1.2 Contributors: Own work Original artist: fir0002 | flagstaffotos.com.au

• File:Champagne_uncorking_photographed_with_a_high_speed_air-gap_flash.jpg Source: http://upload.wikimedia.org/wikipedia/ commons/6/64/Champagne_uncorking_photographed_with_a_high_speed_air-gap_flash.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Niels Noordhoek • File:Champagnevineyards.JPG Source: http://upload.wikimedia.org/wikipedia/commons/d/d4/Champagnevineyards.JPG License: Public domain Contributors: Transferred from en.wikipedia; transferred to Commons by User:Leoboudv using CommonsHelper. Orig- inal artist: Original uploader was RichardMarcJ at en.wikipedia • File:Chehalem_pinot_noir_grapes.jpg Source: http://upload.wikimedia.org/wikipedia/commons/3/31/Chehalem_pinot_noir_grapes. jpg License: Public domain Contributors: ? Original artist: ? • File:Clos_du_Mesnil_20111029.jpg Source: http://upload.wikimedia.org/wikipedia/commons/f/f4/Clos_du_Mesnil_20111029.jpg Li- cense: CC BY-SA 3.0 Contributors: Own work Original artist: Tomas e • File:Coat_of_Arms_of_Philip,_Duke_of_Edinburgh.svg Source: http://upload.wikimedia.org/wikipedia/commons/6/6f/Coat_of_ Arms_of_Philip%2C_Duke_of_Edinburgh.svg License: CC BY-SA 3.0 Contributors: Own work Original artist: Sodacan • File:Commons-logo.svg Source: http://upload.wikimedia.org/wikipedia/en/4/4a/Commons-logo.svg License: ? Contributors: ? Original artist: ? • File:De_Troy_Oyster_Lunch.PNG Source: http://upload.wikimedia.org/wikipedia/commons/d/df/De_Troy_Oyster_Lunch.PNG Li- cense: Public domain Contributors: ? Original artist: ? • File:Dom-perignon.jpg Source: http://upload.wikimedia.org/wikipedia/commons/9/96/Dom-perignon.jpg License: Public domain Con- tributors: ? Original artist: ? • File:Dom-perignon_logo.jpg Source: http://upload.wikimedia.org/wikipedia/en/9/94/Dom-perignon_logo.jpg License: Fair use Contrib- utors: The logo is from the http://www.domperignon.com website. Original artist: ? • File:Dom_Perignon_1999.jpg Source: http://upload.wikimedia.org/wikipedia/commons/7/76/Dom_Perignon_1999.jpg License: Public domain Contributors: Transferred from en.wikipedia; transferred to Commons by User:Notwist using CommonsHelper. Original artist: Original uploader was PlatinumSunlight at en.wikipedia • File:Dom_Pérignon,_gravestone.JPG Source: http://upload.wikimedia.org/wikipedia/commons/f/f9/Dom_P%C3%A9rignon%2C_ gravestone.JPG License: GFDL Contributors: ? Original artist: ? • File:Factory_icon.svg Source: http://upload.wikimedia.org/wikipedia/commons/a/ae/Factory_icon.svg License: Public domain Contrib- utors: File:Průmysl.GIF Original artist: Original by Tichovský Petr, vector by chris • File:Folder_Hexagonal_Icon.svg Source: http://upload.wikimedia.org/wikipedia/en/4/48/Folder_Hexagonal_Icon.svg License: Cc-by- sa-3.0 Contributors: ? Original artist: ? • File:French_champagne_nm.jpg Source: http://upload.wikimedia.org/wikipedia/commons/0/0b/French_champagne_nm.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Agne27 • File:Glass_of_champagne.jpg Source: http://upload.wikimedia.org/wikipedia/commons/4/40/Glass_of_champagne.jpg License: CC BY 2.0 Contributors: originally posted to Flickr as champagne Original artist: bgvjpe • File:Grand_Cru_champagne.jpg Source: http://upload.wikimedia.org/wikipedia/commons/d/d3/Grand_Cru_champagne.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Agne27 • File:Grand_Cru_champagne_2.jpg Source: http://upload.wikimedia.org/wikipedia/commons/a/a2/Grand_Cru_champagne_2.jpg Li- cense: CC BY-SA 3.0 Contributors: Own work Original artist: Agne27 • File:Grape-Shot.jpg Source: http://upload.wikimedia.org/wikipedia/commons/1/1f/Grape-Shot.jpg License: Public domain Contribu- tors: Source URL http://www.lordprice.co.uk/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=Champagne Original artist: ? • File:Lanson_Courlancy_6711.JPG Source: http://upload.wikimedia.org/wikipedia/commons/6/62/Lanson_Courlancy_6711.JPG Li- cense: CC BY-SA 3.0 Contributors: Own work Original artist: G.Garitan • File:Laurent-Perrier-1905.jpg Source: http://upload.wikimedia.org/wikipedia/commons/2/2e/Laurent-Perrier-1905.jpg License: CC BY-SA 2.5 Contributors: Transferred from en.wikipedia to Commons. Original artist: The original uploader was Lordprice at English Wikipedia 44 CHAPTER 9. BOLLINGER

• File:Logo_for_Champagne_Krug.jpg Source: http://upload.wikimedia.org/wikipedia/en/2/26/Logo_for_Champagne_Krug.jpg Li- cense: Fair use Contributors: OTRS ticket 2014033110011844 from their marketing manager Original artist: ? • File:Moët_&_Chandon_Dom_Perignon_Sculpture_2.jpg Source: http://upload.wikimedia.org/wikipedia/commons/5/5d/Mo%C3% ABt_%26_Chandon_Dom_Perignon_Sculpture_2.jpg License: CC BY-SA 4.0 Contributors: Own work Original artist: Victor Grigas • File:Moët_&_Chandon_caves_10.jpg Source: http://upload.wikimedia.org/wikipedia/commons/8/8f/Mo%C3%ABt_%26_Chandon_ caves_10.jpg License: CC BY-SA 4.0 Contributors: Own work Original artist: Victor Grigas • File:Pope_Urban.jpg Source: http://upload.wikimedia.org/wikipedia/commons/c/c2/Pope_Urban.jpg License: CC BY-SA 2.0 Contrib- utors: originally posted to Flickr as Urbanus II Original artist: Nelson Minar • File:Prince_of_Wales’{}s_feathers_Badge.svg Source: http://upload.wikimedia.org/wikipedia/commons/7/7a/Prince_of_Wales%27s_ feathers_Badge.svg License: CC BY-SA 3.0 Contributors: • Coat of Arms of Charles, Prince of Wales.svg Original artist: Coat of Arms of Charles, Prince of Wales.svg: Sodacan • File:Rose_Champagne_Bubbles.jpg Source: http://upload.wikimedia.org/wikipedia/commons/f/f7/Rose_Champagne_Bubbles.jpg Li- cense: CC BY 2.5 Contributors: http://flickr.com/photos/gaetanlee/162917663/ Original artist: Original uploader was Agne27 at en.wikipedia • File:Rose_champagne.jpg Source: http://upload.wikimedia.org/wikipedia/commons/d/d6/Rose_champagne.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Agne27 • File:Royal_Coat_of_Arms_of_the_United_Kingdom.svg Source: http://upload.wikimedia.org/wikipedia/commons/9/98/Royal_ Coat_of_Arms_of_the_United_Kingdom.svg License: CC BY-SA 3.0 Contributors: Own work Original artist: Sodacan • File:Royal_Coat_of_Arms_of_the_United_Kingdom_(Scotland).svg Source: http://upload.wikimedia.org/wikipedia/commons/f/f7/ Royal_Coat_of_Arms_of_the_United_Kingdom_%28Scotland%29.svg License: CC BY-SA 3.0 Contributors: Own work Original artist: Sodacan • File:Verzenay_moulin.jpg Source: http://upload.wikimedia.org/wikipedia/commons/8/83/Verzenay_moulin.jpg License: Public domain Contributors: Own work Original artist: Vassil • File:Veuve_clicquot_bottle_sizes.jpg Source: http://upload.wikimedia.org/wikipedia/commons/a/a5/Veuve_clicquot_bottle_sizes.jpg License: Public domain Contributors: Own work Original artist: Photo by Walter Nissen (Wnissen). • File:Vignobles_champagne.png Source: http://upload.wikimedia.org/wikipedia/commons/7/7a/Vignobles_champagne.png License: GFDL Contributors: Own work Original artist: DalGobboM¿!i? • File:Vignobles_champagne.svg Source: http://upload.wikimedia.org/wikipedia/commons/0/02/Vignobles_champagne.svg License: GFDL Contributors: Own work Original artist: DalGobboM¿!i? • File:Wiki_letter_w.svg Source: http://upload.wikimedia.org/wikipedia/en/6/6c/Wiki_letter_w.svg License: Cc-by-sa-3.0 Contributors: ? Original artist: ?

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