Louis Roederer Cristal
£182.95View Product >Add to basket
Grape VarietyChardonnay/Pinot Noir
StyleFull Bodied & Rich
While Dom Perignon is often credited with inventing Champagne, he actually spent most of his life trying to prevent the wine from developing bubbles. The British were the first to see the tendency of wines from Champagne to sparkle as a desirable trait and tried to understand why it produced bubbles. Wine was often transported to England in wooden wine barrels where merchant houses would then bottle the wine for sale. During the 17th century, English glass production used coal-fuelled ovens and produced stronger, more durable glass bottles than the wood-fired French glass. The English also rediscovered the use of cork stoppers, once used by the Romans but forgotten for centuries after the fall of the Roman Empire. During the cold winters of the Champagne region, temperatures would drop so low that the fermentation process was prematurely halted—leaving some residual sugar and dormant yeast. When the wine was shipped to and bottled in England, the fermentation process would restart when the weather warmed and the cork-stoppered wine would begin to build pressure from carbon dioxide gas. When the wine was opened, it would be bubbly. In 1662, the English scientist Christopher Merret presented a paper detailing how the presence of sugar in a wine led to it eventually sparkling and that by adding sugar to a wine before bottling it, nearly any wine could be made to sparkle. On the nose, hints of fresh almonds and harvest aromas, opening up into preserved lemon and dried fruits. On the palate, it is concentrated yet creamy.