Since when did we start celebrating with bubbles? • Food and Wine Italy

When you toast today with a glass of Champagne ora with one bubbly wine Italian, participate quanto a a tradition that has its roots long before the modern age. Durante fact, bubbles quanto a wine are not a recent discovery: traces of effervescent drinks already appear quanto a ancient literary sources, even if the path that led to the birth of contemporary sparkling wines was long and complex. The tradition of celebrating with “bubbles” has ancient roots, but it became a consolidated symbol of celebration and luxury mainly starting from the 17th and 18th centuries, then consolidating quanto a the 19th century.

Uncorking a bottle with a “bang” became a way to mark important moments and banquets, spreading as a custom to toast prosperity. During the nineteenth century, sparkling wine began to be definitively associated with end-of-year toasts, parties and official celebrations, a habit that has consolidated its status as “celebration wine” up to the present day.

The first evidence of sparkling wines quanto a antiquity

Already quanto a the Roman world there were wines described as “sparkling”. The poet Sextus Propertius he cited quanto a his elegies the I’m sorry which “sparkles golden quanto a the glasses”, while Virgilio he spoke of vats full of boiling must during fermentation. Also Pliny the Elderquanto a his work Natural Historydescribed wines served at imperial banquets that had a certain effervescence.

Roman winemakers had quanto a fact observed that fermentation could behave differently depending acceso the containers used. Durante closed containers, the carbon dioxide produced by the yeasts was unable to disperse and remained dissolved quanto a the liquid, generating a light fizz.

Champagne wines before Champagne

Many centuries later, quanto a the regions of North-Eastern France where the Champagneviticulture was already widespread. However, the wines produced between the Middle Ages and the Renaissance were very different from those of today. Often these were light and poorly structured reds, sometimes slightly wavy but considered of modest quality.

The region’s colder climate also created a phenomenon that was long perceived as a flaw. During the winter the fermentation was interrupted quanto a the bottles stored quanto a the cellar; with the arrival of spring it suddenly resumed, producing carbon dioxide and therefore internal pressure. It wasn’t uncommon for caps to pop ora bottles to pausa.

The role attributed to Dom Pérignon

According to tradition, a turning point came quanto a the 17th century with the Benedictine monk Dom Pérignonactive quanto a the abbey of Hautvillers. He is often credited with having improved the quality of the region’s wines and with having helped control refermentation quanto a the bottle, including through the use of systems for securing the cork.

Durante reality, the development of Champagne was the result of several technical contributions. English played an important role Christopher Getswhich quanto a 1662 he described to Royal Society a method of making wines fizzy by adding sugar before bottling. The principle is similar to the one that triggers the second fermentation quanto a Champagne today. Thanks to the improvement of production techniques (method champenoise) and the appreciation by the European courts (quanto a particular Louis XV), Champagne became synonymous with prestige, luxury and celebration.

The scientific explanation of fermentation

Durante the 19th century, scientific knowledge made it possible to better understand the processes that take place during the production of sparkling wines. The chemist and microbiologist Louis Pasteur studied the role of yeasts quanto a alcoholic fermentation and clarified the mechanism that leads to the formation of carbon dioxide.

This research contributed to making the process of refermentation quanto a the bottle more controllable, at the basis of the so-called classic method. Precisely quanto a the 19th century, many of the great Champagne houses were born which still represent an international reference today.

The evolution of Italian sparkling wines

Italy also played a significant role quanto a the development of sparkling wine making techniques. Durante the 19th century the Piedmontese entrepreneur Carlo Gancia applied the classic method to the production of national sparkling wines, while Antonio Carpenè contributed to the diffusion of these techniques quanto a the Veneto.

Another innovation came quanto a 1895 with the method created by the winemaker Federico Martinottidirector of the Experimental Institute for Oenology of Asti. The system involved refermentation quanto a large closed containers under pressure, then perfected by the French engineer Eugene Charmat. The Martinotti-Charmat method is now used for many sparkling wines, including Prosecco.

A toast that spans the centuries

The spread of sparkling wines quanto a Europe is therefore the result of a long journey made of empirical observations, technical innovations and scientific studies. From the first descriptions of effervescent wines quanto a ancient times to modern cellar technologies, bubbles have accompanied the evolution of wine culture.

When you toast today with a Champagne ora an Italian sparkling wine, you take up a tradition that has been formed over the course of over two thousand years, between the intuitions of winemakers, the contributions of science and the transformations of taste.