25/08/2026
When we say ‘bubbly’, your first thought is probably Ch*****ne. But what most people don’t know is that Ch*****ne w**es were originally still, and the bubbles were considered a fault. (There were even ‘Ch*****ne whisks’ designed specifically to beat the bubbles out of the w**e!)
It wasn’t until the 18th century that sparkling Ch*****ne really took off, helped along by the novelty of popping corks becoming fashionable at dinner parties amongst Europe’s high society.
It’s not the only way Ch*****ne has changed over the years – it used to be much sweeter too. Historically, several hundred grams of sugar per litre could be added during dosage.
Today, Ch*****ne is becoming increasingly dry, partly because consumer tastes have changed, but also because riper harvests can produce fruitier, more supple w**es with less harsh acidity.
At the furthest end of that trend you’ve got ‘Zero Dosage’ Ch*****nes, with no sugar added at all. Many producers consider these some of the purest expressions of the grapes and soil.
Even the grapes themselves aren’t quite as fixed as you might think. Chardonnay,Pinot Noir and Meunier dominate these days, but before the 19th century there were dozens of varieties grown in Ch*****ne. Eight are currently permitted, including lesser-known grapes such as Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.
And Ch*****ne is still changing now. Chardonnay Rose, a pink-berried mutation of Chardonnay, has recently been authorised, while Voltis is being grown experimentally until 2033. Both offer greater resilience to fungal disease and drier soils, without changing the familiar character of Ch*****ne beyond recognition.
I think that’s one of the fascinating things about Ch*****ne – it might have centuries of history and tradition behind it, but it’s not fixed; things are always changing and evolving.
If you’d like to understand Ch*****ne in considerably more depth, that’s exactly what we do on our Ch*****ne Specialist Course. We’ll explore the region, grapes, production, styles, producers and labels, alongside plenty of careful tasting to help you really understand what’s happening in the glass.
The next Comité Ch*****ne Specialist course runs in Manchester, exclusively with Northern W**e School on September 7/14/21, and there are just a couple of places left, so if you want one, time is of the essence. Registrations strictly close MIDNIGHT on Sunday evening! I won't be running another until next year.
£450pp, including 12 tasting samples featuring a range of styles, regions and producers. It's great for anyone working with an extensive Ch*****ne library, or are just interested in understanding Ch*****ne in more depth. Book directly online here: https://northernw**eschool.co.uk/product/champagne-specialist-course/
Usual 10% off 3 or more person booking applies too, message or email hello@northernw**eschool.co.uk if you would like to put several studetns through.
