The Art and Business of Champagne

The Art and Business of Champagne

by Dan Ginsburg




When people raise their glasses in celebratory toasts, few are aware of all the work behind the fizz. Here is a book to open their eyes with an inside look—from the vineyard to the marketplace—at the world of champagne.
Just like good wine, the book begins with the grapes: variety, growing season, harvesting and pressing method. While not attempting to be the definitive work on champagne making, this volume does enumerate all the steps and decisions that go into producing a quality champagne. Blending, bottling, aging, fermenting and storage are also discussed. With a view to practicality, the author—himself a champagne manufacturer—looks at the marketing and business concerns of champagne, including the necessity of balancing quality and timely production. Since, by definition, champagne comes only from Champagne, France, a brief history of and visitor’s guide to this region is also included. The final chapters look at vintages from 1900 to 2003 as well as the various families who make it their business to produce some of the world’s finest wines.

Product Details

ISBN-13: 9780786422258
Publisher: McFarland & Company, Incorporated Publishers
Publication date: 01/20/2006
Pages: 242
Product dimensions: 6.00(w) x 9.00(h) x 0.48(d)
Age Range: 18 Years

About the Author

The late Dan Ginsburg lived in Washington, D.C., but was a part-time resident of Ay, France. He was the president and majority owner of Champagne de Meric, the only American-owned winery in Champagne.

Table of Contents

Table of Contents

Preface 1

Introduction: Champagne Basics 5

Part I. Lessons of an American in Champagne

1. Choose Your Teachers Well 13

2. It’s All in the Grapes 19

3. Respect Tradition 38

4. Patience Is a Virtue 56

5. The Business of Champagne Is Business 63

6. The World Won't Beat a Path to Your Door Just Because You Make a Better Champagne 70

7. Use the Home Field Advantage 76

8. How to Make a Small Fortune in the Champagne Business 86

Part II. The World of Champagne

9. The History of Champagne 93

10. Past Harvests in Champagne 103

11. Key Village Profiles 128

12. If You Run Out of Champagne De Meric 148

13. A Visitor's Guide to the Champagne Region 190

14. Life in Champagne 198

15. The Future 205

Appendix I. Champagne Surface Planted by Department by Grape Variety 211

Appendix II. Eight Ways to Maximize Your Enjoyment of Champagne 212

Appendix III. Sample Letters to Champagne Producers 221

Appendix IV. Contact Information for Hotels, Restaurants, and Tourist Destinations 223

Bibliography 227

Index 229

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