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Champagne () is a sparkling wine produced from the Champagne region grape grown in France following rules that demand, among other things, secondary fermentation of the wine in the bottle to create carbonation, specific vineyard practices, sourcing of grapes exclusively from specific parcels in the Champagne appellation and specific pressing regimes unique to the region.〔.〕 Some use the term ''Champagne'' as a generic term for sparkling wine, but in most countries, it is illegal to officially label any product ''Champagne'' unless it both comes from the Champagne region and is produced under the rules of the appellation. The primary grapes used in the production of Champagne are black Pinot noir and Pinot Meunier but also white Chardonnay. Champagne appellation law only allows grapes grown according to appellation rules in specifically designated plots within the appellation to be used in the production of Champagne. Royalty became associated with Champagne in the 17th, 18th, and 19th centuries. The leading manufacturers made efforts to associate their Champagnes with nobility and royalty through advertising and packaging, which led to popularity among the emerging middle class.〔 ==Origins== (詳細はmedieval times. The Romans were the first to plant vineyards in this area of north-east France, with the region being cultivated by at least the 5th century, possibly earlier. Later, churches owned vineyards and monks produced wine for use in the sacrament of Eucharist. French kings were traditionally anointed in Reims, and Champagne was served as part of coronation festivities. The Champenois were envious of the reputation of the wines made by their Burgundian neighbours to the south and sought to produce wines of equal acclaim. However, the northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustainable viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines would be lighter bodied and thinner than the Burgundy wines they were seeking to outdo. Contrary to legend and popular belief, Dom Pérignon did not invent sparkling wine, but he did make important contributions to the production and quality of Champagne wine.〔Christopher Merret Biographical Information. Royal Society website〕 The oldest recorded sparkling wine is Blanquette de Limoux, which was apparently invented by Benedictine Monks in the Abbey of Saint-Hilaire, near Carcassonne in 1531. They achieved this by bottling the wine before the initial fermentation had ended. Over a century later, the English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation, six years before Dom Pérignon set foot in the Abbey of Hautvillers and almost 40 years before it was claimed that the famed Benedictine monk invented Champagne. Merret presented a paper at the Royal Society, in which he detailed what is now called ''フランス語:méthode champenoise'', in 1662. Merret's discoveries coincided also with English glass-makers' technical developments that allowed bottles to be produced that could withstand the required internal pressures during secondary fermentation. French glass-makers at this time could not produce bottles of the required quality or strength. As early as 1663 the poet Samuel Butler referred to "brisk champagne".〔Canto 1, ''Hudibras'': The First Part (London, 1709 ) p. 29, also available on (https://books.google.co.uk/ )〕 In France the first sparkling Champagne was created accidentally; the pressure in the bottle led it to be called "the devil's wine" (''フランス語:le vin du diable''), as bottles exploded or corks popped. In 1844 Adolphe Jaquesson invented the muselet to prevent the corks from blowing out. Initial versions were difficult to apply and inconvenient to remove.〔(【引用サイトリンク】title=Muselet )〕〔(【引用サイトリンク】title=Jaquesson )〕 Even when it was deliberately produced as a sparkling wine, Champagne was for a very long time made by the ''フランス語:méthode rurale'', where the wine was bottled before the initial fermentation had finished. Champagne did not use the ''フランス語:méthode champenoise'' until the 19th century, about 200 years after Christopher Merret documented the process. The 19th century saw an exponential growth in Champagne production, going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850. In 2007, Champagne sales hit an all-time record of 338.7 million bottles. In the 19th century Champagne was noticeably sweeter than the Champagnes of today. The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage prior to exporting it to London. The designation ''Brut'' Champagne was created for the British in 1876. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Champagne」の詳細全文を読む スポンサード リンク
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