Still wines from the Champagne region were known before medieval times. The Romans were the first to plant vineyards in this area of northeast France, with the region being … See more

Formerly known as méthode champenoise or méthode classique, champagne is produced by a traditional method. After primary fermentation and bottling, a second alcoholic … See more

Champagne is mostly fermented in two sizes of bottles, standard bottles (750 millilitres) and magnums (1.5 litres). In general, magnums are thought to be higher quality, as … See more

The poulet au champagne ("chicken with Champagne") is an essentially Marnese specialty. Other well-known recipes using Champagne are huîtres au champagne ("oysters with … See more

The Champagne winemaking community, under the auspices of the Comité Interprofessionnel du vin de Champagne (CIVC), has … See more

Wine-producing districts of Champagne
Champagne is a single appellation d'origine contrôlée but the territory is divided into next sub … See more

Champagne is usually served in a Champagne flute, whose characteristics include a long stem with a tall, narrow bowl, thin sides and an etched bottom. The intended … See more