Facts About Champagne and Other Sparkling Wines

Vizetelly's 1879 volume captures champagne at a pivotal moment: just before mass industrialization transformed it from aristocratic luxury into the celebration drink we know today. Through contemporary reporting and meticulous research, he documents the vineyards of Champagne, the science of the bubbles (still imperfectly understood in his era), and the labor-intensive methods that produced mere thousands of bottles annually versus millions now. The legend of Dom Perignon receives extended treatment, along with champagne's ascent through French royal courts and European high society. For anyone curious about how champagne became champagne, this Victorian window into the industry's formative years offers both practical details and period charm.