The Champagne Houses (grouped under the Union des Maisons de Champagne) were the first to produce their own wines, either from their own vineyards or from grapes bought from the Growers. The Growers also produce wines from their grapes or they trust them to a cooperative, otherwise they sell their grapes to the Houses.
The cellar master is the architect of the wines of Champagne.
He is responsible for the choice of the grapes, the making and blending of the wines and their aging. His mission is to maintain the house style, working closely with the older generation - those ‘who know’ and with the next generation which he needs to train.
The Champenois’ stroke of genius was to learn to control this natural phenomenon in order to achieve extremely fine bubbles and long lasting aromas.
Always served chilled, Champagne wines were first enjoyed from conical glasses with stems. During the 19th century, the shallow Champagne saucer or coupe became fashionable, but true wine lovers still preferred the ‘flute’.
Today the favourite glass from which to sip Champagne is tulip-shaped. The bubbles can dance around freely and there is enough room for the aromas to express themselves. It is best for the wine if the glasses used are simply rinsed (without using soap) in warm water and left upside down to dry.

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