Wine and Culture Tours Wine and Food Diary of Giles MacDonogh

Giles MacDonogh to Lead- Champagne: vines, cellars and cuvées TOUR – Reims, Épernay, Côte des Blancs

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Giles MacDonogh to lead-Champagne: vines, cellars and cuvées – Reims, Épernay, Côte des Blancs

Private arrangements at most of the champagne houses visited.,…A selection of independent and multinational producers in Reims, Épernay and surrounding villages.Stay in a four-star hotel in central Reims.

EXPERT LECTURER

Giles MacDonogh

Historian, food and wine expert, translator, teacher and journalist. He is author of fifteen books including monographs on Berlin and Prussia, biographies of Frederick the Great and the last Kaiser and a best-seller on post-war Germany, After the Reich. His latest book is On Germany (Hurst), published in July 2018.

OVERVIEW

“Champagne was not always famous for its fizz. For centuries, this was a region of unripe grapes and weedy wines, and it wasn’t until the 19th century that the méthode champenoise was perfected. From its initial planting by the Romans to the triumph of sparkling champagne, this five-day tour with Martin Randall Travel traces its roots and samples a selection of producers in Reims, Épernay and surrounding villages. Private tours are a notable feature, with tastings of both the famous and the unfamiliar – from Dom Pérignon in the cellars at Moët to the premiers crus of Mailly.

Led by historian, gastronomy and wine expert, Giles MacDonogh.”

Although champagne was the wine of coronations in Reims, the Tour is based, it was not until the seventeenth century that it found an international vocation. Pierre Pérignon, a Benedictine monk at the Abbey of Hautvillers in the Marne Valley and English merchants doctoring shipments of new wines, struck on a way of giving the wine a fresh twist. Laced with sugar and run into strong bottles before the spring, champagne underwent a second fermentation which not only resulted in more acceptable alcohol levels but it sparkled as well.

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