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Synopsis
Champagne, today, is synonymous with luxury, refinement, and celebration - but that was not always the case. In the Middle Ages, champagne wines were frowned upon for their lightness and vivacity. It was not until the eighteenth century, when bubbles were introduced into champagne wines, that they made their social ascension into the world of luxury and sophistication. According to legend, the monk Dom Perignon discovered the process that transformed the unimpressive local wine into the world-renowned bubbly nectar that it is today. The Little Book of Champagne is an insightful historical and practical guide which takes the reader through each step of the production process and clarifies subtleties of a "brut" or an "extra-brut" on a journey through the fascinating world of champagne.

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