Sparkling Wines: From the Vine to the Bottle
Number of pages
A book of science and charm, giving us a glorious taste of the sparkling creations that have been called “the Devil’s wine.”
In 2004, Liger-Belair published, to critical acclaim, Uncorked: the Science of Champagne (Princeton University Press). Now, with Joël Rochard, he has written about the latest advances in the making of effervescent wines.
Although French monk Dom Perignon (1638–1715) is often said to have invented champagne, an English scientist and physician, Christopher Merret, documented the process 40 years earlier. That méthode champenoise, honored by custom and by law, has been used for generations. Yet there have been advances, changes that make the manufacture and thus the consumption of champagne and other effervescent wines easier and even more enjoyable.
The authors describe the winemaking process—from harvesting the grapes to tasting the wines—using a combination of their experience. Liger-Belair specializes in the physical chemistry of carbonated beverages; Rochard is an oenologist and agricultural engineer. Their broad knowledge of viticulture and agriculture and their passion for the bubbly help everyone—the professional, the student of viticulture, and the avid wine lover—better understand the winemaking process. The wines produced in France and the rest of the world are explored in detail, including both traditional and modern technologies. The authors present the science behind the mystery of wine’s bubbles, its complexity, and its heady aromas.
Gérard Liger-Belair : Gérard Liger-Belair is a professor of chemical physics at the Université of Reims Champagne-Ardenne, in the heart of the Champagne region. He has been awarded numerous national and international prizes for his research on the physical chemistry of bubbles in carbonated beverages. Joël Rochard is a well-known agricultural engineer and oenologist. He has conducted extensive research into technologies for producing carbonated beverages and written many review articles. With Carine Herbin, he recently wrote Découverte de la Dégustation du Champagne.