While intending to make still wine, 17th-century monks with basic winemaking skills lacked understanding of the science behind secondary fermentation. This is the fermentation that happens in bottle and creates the bubbles that make a still wine sparkle. It led to hazardous cellaring situations with spontaneously exploding bottles as the glass used was unable to contain the internal pressure. Careening glass set off a chain reaction of explosions resulting in as much as 90% destruction of the cellar contents. The phenomena was little understood and led to early Champagne being dubbed ‘le vin du Diable’ (the Devil’s wine) by superstitious monks.
These days the understanding and control of secondary fermentation combined with heavier bottles makes flying glass less of a hazard, so you can pop a bottle this festive season without fear. Even with the potential risk it’s worth it, as when it comes to our fantastic champagne selection, it’s better the devil you know.
SEE MORE FROM CUISINE
Chardonnay shines through
Quality chardonnay abounds across our regions despite challenging…
Big reds – and lots of them
Bordeaux-style reds continue to punch boldly, especially those born…
Say Syrah, Syrah – Whatever will be will be
There’s a lot of great syrah produced in New Zealand, so it’s high…
One of these reds is not like the other
An underpopulated category, the ‘other reds’ in this Cuisine tasting,…