Discovering how to pour oneself into the champagne capital of the world is an essential part of experiencing France, and I decided to crack open this case with much aplomb.

Snap went the camera at every opportunity, as the champagne house’s are breathtaking mini oases in the town of Reims; for after dark it is like someone has enjoyed too much of the local drop, resulting in a darker and slightly unpleasant side.  Shutters come down, police come out, and tourists retreat to their fine dining establishments…only wandering briefly along the main cobbled street.

Crackle went the unwrapping of the foil around the champagne bottles the next day during my trip through Epernay…the vineyard area just outside of Reims…which has acres of champagne grapes waiting to be crushed, stored and most importantly…drunk.  In true French style the Champagne Board tells the vineyard owners when they can pick each year and exactly how much…resulting in most family owned plots only making enough money to get them through the year and pay off their high inheritance taxes.

Pop went the opening of far too many bottles which put me on a fast train to Paris…as I was on a fast train to bubble bliss.  I did however learn a vast amount about the art of champagne that has given me a greater appreciation and…hiccup…desire to indulge with verve:

* Champagne grapes have to be crushed and turned into liquid within eight hours of being picked, resulting in 100,000 people working in the area for just over two weeks.  Once in bottles, they are stored between three and ten years

* Most champagne houses only own enough land to grow about 25 per cent of the grapes required each year for their brands…the rest is brought from locals

* The difference between a Brut champagne and Extra Brut is the amount of sugar…and yes Extra Brut has less…the cunning French, next they will say cheese is essential in any diet

* The Clicquot caves were carved out by locals and the material was used to build houses from.  Only after a dormant period did Madam Clicquot discover them and use it to hide her once progressive process

In the Champagne territory the “best people are in the ground”…I assume they are referring to those working in the Champagne caves and not those who have passed?  What ever may be the case I could not help thinking it all just “tastes like fun”.

Cheers.

(A short blog about Paris is under these images)

Upon arriving in Paris, I discovered it was a public holiday long weekend – the length of my stay.

It was as if a memo had been circulated to leave the city – only it was in French of course…so the tourists had no idea.  Thankfully the Musee d’Orsay was open as works by Levy-Dhurmer, Osbert, Burnand and of course Monet’s ‘Le Bassin aux nympheas harmonie verte’ are treasures for the eyes.  

This inspired a day trip to Monet’s house, garden and ponds…

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