In our journey through the history of Champagne, we’ve uncovered how it began as a still wine during Dom Pérignon’s time, with the accidental bubbles considered more of a nuisance than a feature. But what if I told you that the sparkling version of this beloved wine was already winning hearts in England well before it gained acceptance in France? How did a wine once seen as flawed become a symbol of celebration across the Channel?
In this post, we dive into a fascinating chapter of Champagne’s history, exploring its early popularity in England. It’s a story filled with surprising twists and a testament to how cultural and technological shifts can transform an entire industry. As we peel back the layers of this sparkling tale, we’ll discover how the English played a crucial role not just in embracing Champagne in its effervescent form, but also in shaping the very process that allowed it to sparkle.
Why was England quicker to adopt and adore the bubbly version of Champagne while it was still seen as imperfect in its homeland? What changes did the English implement that helped stabilize this effervescence that French winemakers were desperately trying to prevent? Join me as we explore these questions, revealing the untold influences and innovations that helped turn sparkling Champagne into the global star it is today.
Table of Contents
1. The Rise of Champagne in England
In the 1660s, Charles de Saint-Évremond, a French military officer, was exiled to England amidst political discord. His profound affection for Champagne prompted him to import this beloved wine from France to England, introducing it to the English aristocracy.
Saint-Évremond’s influence was instrumental in the widespread acceptance and burgeoning popularity of Champagne among the English upper class. His efforts coincided with a period of flourishing trade and cultural exchange between France and England, further enhancing the stature of French wines in English society. This historical move not only enriched the social rituals of the English elite but also cemented Champagne’s status as a symbol of luxury and celebration in England.
At this time, Champagne was generally considered to be a still wine in France. However, the way it was handled in England led to a fascinating transformation. Initially, the imported Champagne was stored in oak barrels. For sale, wine merchants would transfer the wine into bottles, sealing them with corks. While there was no apparent fermentation in the barrels, the onset of warmer weather triggered a secondary fermentation within the sealed bottles.
This unexpected fermentation produced a sparkling wine, which rapidly became a favorite among the British, marking a stark contrast to its reception in France where it was less favored as a sparkling beverage.
A crucial factor in the success of this sparkling wine in England was the quality of the glass bottles used. English glassmakers were producing bottles that were considerably thicker and sturdier than those available in Champagne.
These robust English bottles were able to withstand the pressures of secondary fermentation without bursting, a common and dangerous problem with the weaker bottles used in France. This capability allowed the sparkling version of Champagne to be stored and sold safely, enhancing its popularity and consumption in England.
2. England’s Influence : The Revolution of Stronger Glass Bottles
In the early 17th century, England grappled with the challenges of rapid urbanization, colonial expansion, and frequent military engagements. These pressures not only fueled a surge in population but also escalated the demand for resources. Timber, crucial for construction and naval endeavours, became particularly vital as England strove to maintain its formidable naval fleet. The country’s forests were depleting rapidly, raising concerns about sustainability and security. King James I, acutely aware of the potential crisis, implemented stringent restrictions on wood usage, which impacted various industries, including the crucial sector of glassmaking.
Faced with the scarcity of wood for fuel, English glassmakers were forced to innovate. They turned to coal, which was abundant due to England’s extensive mining operations. The switch to coal-fired furnaces marked a significant technological shift. This new method not only catered to the high heat demands of glass production but also led to the creation of a stronger and thicker glass. These robust bottles were a game changer for the burgeoning Champagne industry in France, where traditional glass had often failed to contain the pressures of secondary fermentation in sparkling wines.
The English innovation in glassmaking during the 17th century proved pivotal, enabling the safe containment of effervescent wines. This technological advancement allowed Champagne producers to avoid the frequent and dangerous explosions caused by the inadequacy of weaker bottles. It significantly enhanced the storage and transportation of sparkling wine, marking a key turning point in the beverage’s history.
This development not only contributed to the global rise in popularity of sparkling Champagne but also helped secure its status as a symbol of celebration and luxury. As a result, Champagne became synonymous with prestige and sophistication, celebrating its transformation from a regional novelty to an international sensation.
3. Christopher Merret : Introducing Sugar to Champagne
During the same period that saw advancements in English glassmaking, significant developments in the understanding of sparkling wine fermentation were also taking place. One notable contribution was made in 1662 by Christopher Merret, an English scientist, significantly advanced the understanding of sparkling wine with his seminal paper, “On the Second Fermentation of Sparkling Wines.”
In this report, Merret detailed how wine merchants deliberately added sugar and molasses to wine during bottling to initiate secondary fermentation. This process was designed to invigorate the wine, inducing the production of bubbles that enhanced its liveliness and appeal.
Merret’s contributions predate Dom Pérignon’s involvement in Champagne by several decades, highlighting an early and critical English influence on the development of effervescent wines. This pioneering work laid the groundwork for the method champenoise, which would later become synonymous with the world-renowned Champagne.
The rationale behind the early practice of adding sugar or molasses to wine during bottling was partly driven by the need to improve the taste and freshness of Champagne wines, which often diminished during transportation to England. This addition not only aimed to restore the wine’s original allure but also inadvertently triggered a secondary fermentation process. As the residual yeast in the wine consumed the added sugars, carbon dioxide was produced, creating the characteristic effervescence of sparkling wine.
While it is uncertain whether Christopher Merret, who documented these practices in 1662, fully understood the complex biochemical dynamics of yeast and fermentation, his observations were pivotal. His report on how English merchants rejuvenated wine through sugaring highlights a crucial early practice that can be seen as a precursor to the contemporary “liqueur de tirage” technique now fundamental in modern Champagne production. This method involves a precise mixture of sugar and yeast to facilitate secondary fermentation, essential for developing the wine’s distinctive bubbles. This early English technique not only influenced but also laid the groundwork for the sophisticated methods that would later be perfected in Champagne, France, significantly shaping the evolution of sparkling wine production.
4. In Conclusion
In the early 1600s, England was already producing robust glass bottles capable of withstanding the pressures of sparkling wine, a notable advancement in the wine industry. By the 1660s, the English were not just making, but thoroughly enjoying sparkling wines, thanks to the method of artificial secondary fermentation. Remarkably, these innovations occurred well before Dom Pérignon first set foot in the Abbey of Hautvillers in Champagne in 1696.
Historically, the English passion for French wines was not just a matter of taste but also a source of intense conflict, notably contributing to events like the Hundred Years’ War. However, this fervent enthusiasm also played a crucial role in the evolution and enhancement of French wine-making techniques.
Amid these historical intricacies, the sparkling wines of Champagne, France, also experienced significant advancements, laying the groundwork for the revered status they hold today. In the upcoming post Behind Champagne Part 3 : Reveal The Art of Sugaring, we will delve deeper into how the Champagne-making process in France was refined and perfected with the strategic addition of sugar, a step that dramatically transformed its production and appeal.