How did a country that did not make wine somehow invent effervescence?
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Articles on Champagne
Displaying 1 - 20 of 22 articles
Ever wonder how soda manufacturers get the bubbles and fizz inside the can? A chemist explains some of the science behind the carbonation process. Hint − it involves carbon.
From my years researching wine chemistry and wine oxidation, I know making every attempt to minimise contact between wine and oxygen is vital. Sealing the bottle is essential.
A new Russian law forces French champagne producers to label their products as ‘sparkling wine’.
Rooibos tea is the first African product to receive EU protected designation. What does this mean for the region where it’s grown?
Italian authorities who seized the special Christmas edition crisps seem to be unfamiliar with EU guidelines on food labelling and protected ingredients.
We have a tendency to eat more when we eat with others, but weight gain isn’t inevitable these holidays.
As the US celebrates Wine Day, China’s young winemakers are a reminder of the power and value of cameraderie and cooperation in this age-old industry.
There are many reasons people drink, including to have fun or cope with other problems. Knowing their motivations will allow us to tailor programs to help those who may struggle with alcohol use.
Quit smoking, quit drinking – so many good resolutions for the New Year. But can the overabundance of messages on healthy living become counter-productive?
While Champagne seems eternal and unchanging, its fame is in fact the product of four founding myths. These have shaped its identity and the images now associated with its consumption.
For those wondering whether it is sinful to drink, even moderately, a scholar goes into the history of alcohol and its distillation to show how early monks and priests contributed to it.
Savouring the pleasures in life is linked to better health and well-being. And no, that doesn’t necessarily mean binge drinking or all-night wild parties.
The latest figures on the world wine market confirm that the industry is undergoing considerable change, with European countries finding their positions and strategies challenged by the new world..
As companies strive to take advantage of the selfie phenomenon, they’re also realizing that consumers’ self-portraits constitute a whole new form of brand co-creation.
From luxuries like champagne to the very livelihoods of fishing communities in the developing world – the climate-driven shifts in species will affect us all.
Wine lovers can rest assured. Wine will adapt to climate change.
Digital-media tools such as augmented reality, apps and online games have a vast potential to reinvigorate communication about wine.
The reality of the market is that most wine industry sales are very simple and bulk oriented. People are interested in wine being cheap, and tasting reasonably good. So why is the language so flowery?
Spreading mutations and chimeric plants – there’s a lot going on in the Pinot grape.
Top contributors
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Reader in Intellectual Property Law, City, University of London
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Professeur en marketing, EM Lyon Business School
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PhD Candidate, Intellectual Property Law, Universidad de Alicante
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Professor in marine ecology, UNSW Sydney
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Professor of Management and Wine Business, Sonoma State University
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Academic, First Year College, Victoria University
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Director of the Centre for Alcohol Policy Research, La Trobe University
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Associate Professor of Patristics, Baylor University
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Professeur émérite en Sciences de la communication, Université de Bourgogne
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Lecturer in History, University of Newcastle
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Professor of Marketing, Deakin University
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Lecturer, University of Washington
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Senior Lecturer, Psychology, Southern Cross University
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Professeur émérite en géographie, ancien président de l’Université Paris-Sorbonne, Sorbonne Université
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Professor of Chemistry and Biochemistry, Miami University
