Champagne by Don Kladstrup7/4/2023 ![]() Closer to home, the war threatened to destroy some of France’s most productive vineyards, which previous wars had destroyed many times over since the days of the Roman conquest and Attila. Petersburg alone, “exclusively for the czar,” to selling nothing in Russia after the Revolution, nearly bankrupting the house of Roederer. ![]() That four-year conflict proves central to the authors’ account of how bubbly survived the odds to become a drink known around the world-and to become an ever-rarer commodity in parts of it, as when Cristal went from selling 600,000 bottles a year at the beginning of WWI in St. But there’s much more to it than that, as the wine-loving Kladstrups ( Wine & War, 2001) document in this sometimes fizzy portrait of the bubbly.įaux naïveté may be at play when, by way of opening, the Kladstrups let drop the hint that they were shocked to learn that the Great War was horrific that certainly isn’t news to the people of France’s much-fought-over Champagne region. ![]() ![]() Champagne is champagne because it comes from Champagne. ![]()
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