When is National Champagne Day? Always August 4!
There's a bit of confusion as to when National Champagne Day is. Some calendars say it's December 31st where others say it's August 4. We think the reason everyone thinks December 31st is National Champagne Day is because of the New Years Eve saying- "It's Champagne Day!" It is champagne day as far as the New Years celebration goes but as far as the National Holiday, we think the actual National holiday is August 4.
Origin of this Holiday
Our research did not find the creator, or the origin of this day. We did however find that this holiday has been celebrated for years. There is plenty of documentation to support that this holiday does indeed exist. We found several greeting card sites that listed Champagne Day as August 4- on these sites you can send Champagne Day greeting-
This holiday is referred to as a "National" day., as all food & drink holidays are. However, we did not find any congressional records or presidential proclamations for this day at this time. Even though we didn't, this is still a holiday that is publicized to celebrate. So have fun with it and celebrate it!
How is this holiday celebrated?
This holiday is celebrated by breaking open a bottle of bubbly! Yep that's what everyone does on this holiday. What's the most popular way to open the bubbly you ask? Well it looks like it's traditional to celebrate this holiday by hosting a champagne breakfast, brunch or lunch. I've read some posts that say they like to have a champagne picnic if the weather is good too.
Most people need a good reason to drink champagne because it's more of a celebration drink but National Champagne Day is a holiday in itself which gives everyone an excuse to drink the bubbley!
What is a Champagne Breakfast?
"A champagne breakfast is a breakfast served with champagne or sparkling wine. The accompanying breakfast is sometimes of a similarly high standard and include rich foods such as salmon, caviar, chocolate or pastries, which would not ordinarily be eaten at breakfast."
What is Champagne?
"Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. It is produced exclusively within the Champagne region of France, from which it takes its name. Through international treaty, national law or quality-control/consumer protection related local regulations, most countries limit the use of the term to only those wines that come from the Champagne appellation. In Europe, this principle is enshrined in the European Union by Protected Designation of Origin (PDO) status. Other countries, such as the United States, have recognized the exclusive nature of this name, yet maintain a legal structure that allows longtime domestic producers of sparkling wine to continue to use the term "champagne" under specific circumstances. The majority of US produced sparkling wines do not use the term "champagne" on their labels and some states, such as Oregon, ban producers in their states from using the term."
"Champagne first gained world renown because of its association with the anointment of French kings. Royalty from throughout Europe spread the message of the unique sparkling wine from Champagne and its association with luxury and power. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. Through advertising and packaging they sought to associate champagne with high luxury, festivities and rites of passage. Their efforts coincided with an emerging middle class that was looking for ways to spend its money on symbols of upward mobility."
"The Romans were the first to plant vineyards in this area of northeast France with the region being cultivated by at least the 5th century, possibly earlier. Wines from the Champagne region were known before medieval times. Churches owned vineyards and monks produced wine for use in the sacrament of Eucharist. French kings were traditionally anointed in Reims and champagne wine was served as part of coronation festivities. The Champenois were envious of the reputation of the wines made by their Burgundian neighbors to the south and sought to produce wines of equal acclaim. However the northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustainable viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines would be lighter bodied and thinner than the Burgundy wines they were seeking to outdo."
"The English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation six years before Dom Perignon set foot in the Abbey of Hautvillers and almost 40 years before it was claimed that the famed Benedictine monk invented champagne. Contrary to legend and popular belief, Dom Perignon did not invent sparkling wine. Merrett presented the Royal Society with a paper in which he detailed what is now called méthode champenoise in 1662."
"Although the French monk Dom Perignon (1638-1715) did not invent champagne, it is true he developed many advances in the production of this beverage, including holding the cork in place with a wire collar (muselet) to withstand the fermentation pressure. In France, the first sparkling champagne was created accidentally; its pressure led it to be called "the devil's wine" (le vin du diable) as bottles exploded or the cork jolted away. Even when it was deliberately produced as a sparkling wine, champagne was for a very long time made by the méthode rurale, where the wine was bottled before the only fermentation had finished. Champagne did not utilize the méthode champenoise until the 19th century, approximately 200 years after Christopher Merret documented the process. The nineteenth century saw an explosive growth in champagne production going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850."
"In the 1800s champagne was noticeably sweeter than the champagne of today. The trend towards drier champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage prior to exporting it to London. The designation Brut champagne, the modern champagne, was created for the British in 1876."