Champagne Bubbles Burst with Flavor

Dom Pérignon was a Benedictine monk who made important contributions to the production and quality of Champagne wine in an era when the region's wines were predominantly still and red. Popular myths frequently, but erroneously, credit him with the invention of sparkling Champagne, which didn't become the dominant style of Champagne until mid-19th century.

What is true about Dom is he was originally charged by his superiors at the Abbey of Hautvillers to get rid of the bubbles since the pressure in the bottles caused many of them to burst in the cellar. The disturbance caused by one bottle's disintegration could cause a chain reaction, with it being routine for cellars to lose 20-90% of their bottles to instability. The mysterious circumstance surrounding the then unknown process of fermentation and carbonic gas caused some critics to call the sparkling creations "The Devil's Wine".

He couldn't get rid of the bubbles, which is fortunate for us, as the bubbles help release the aroma of the Champagne.

This week, a look at how Champagne bubbles burst with flavor.

TTFN, Fred.

Quote of the week: "There is no duty we so much underrate as the duty of being happy." - Robert Louis Stevenson, (Scottish author, 1850 - 1894)

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Champagne