Did you know?
There are 15 different sizes for a bottle of Champagne.
The champagne bottle has a long history dating back to 17th-century France, often attributed to the Benedictine monk Dom Pérignon. Originally, the first bottles were made of thick, irregular glass, designed to withstand the pressure of carbon dioxide.
Over time, different types of container have emerged. The standard champagne bottle, known as the "bouteille champenoise", holds 0.75L. Magnums (1.5 liters) and jeroboams (3 liters) are larger formats. Salmanazars (9 liters) and Nabuchodonosor (15 liters) or even MIDAS (30L) represent the extreme in terms of volume.
The difference in quality between these containers lies mainly in the way the wine ages. Larger bottles have a smaller contact surface between the liquid and the cork, slowing down the oxidation process. This can result in more complex aromas and better flavor integration, making larger formats a choice for aging.
However, handling these large bottles can be tricky, and the cost can be significantly higher. So, the choice between containers often depends on the occasion and the taster's preference, with a tendency to favor standard formats for more everyday consumption and larger formats for special celebrations or extended aging.
Manufacture :
The manufacture ofa champagne bottle begins with the fusion of raw materials such as sand, soda and lime to form glass. This glass is then blown into a mold to create the bottle's basic shape. After forming, the bottle is cooled and hardened. The neck and bottom of the bottle are shaped, reinforced to withstand the pressure of the carbon dioxide. A careful inspection is carried out to guarantee quality, and then the bottles are ready for packing.
Glossary: Forming the parison: A glassblower forms a ball of glass called a "parison" by blowing it into a mold. This parison has the approximate shape of the future bottle.
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