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This fascinating book covers all aspects of Champagne: the region, the history of the wine, and the development of the Champagne method. It documents Champagne's beginnings as a still wine and, through the appointment of a young monk, Dom Pierre Perignon, as cellarer at the Abbey of Hautvillers, its evolution into the sparkling wine that we know today. Maggie McNie also offers an overview of the various Champagne makers, from the small growers to the great houses, and includes useful notes on the vintages for each year since 1945. In all, she provides Champagne lovers with the information they need in order to fully appreciate -- and enjoy -- this unique wine. | ||
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