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Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink
The epitome of effervescence and centerpiece of celebration, Champagne has become a universal emblem of good fortune, and few can resist its sparkle
In Champagne, Uncorked , Alan Tardi journeys into the heartland of the world's most beloved wine. Anchored by the year he spent inside the prestigious and secretive Krug winery in Reims, the story follows the creation of the superlative Krug Grande Cuv'e.
Tardi also investigates the evocative history, quirky origins, and cultural significance of Champagne. He reveals how it became the essential celebratory toast ( merci Napoleon Bonaparte!), and introduces a cast of colorful characters, including Eugè Mercier, who in 1889 transported his "Cathedral of Champagne," the largest wine cask in the world, to Paris by a team of white horses and oxen, and Joseph Krug, the reserved son of a German butcher who wound up in France, fell head over heels for Champagne, and risked everything to start up his own eponymous house.
In the vineyards of Champagne, Tardi discovers how finicky grapes in an unstable climate can lead to a nerve-racking season for growers and winemakers alike. And he ventures deep into the caves , where the delicate and painstaking alchemy of blending takes place -- all of which culminates in the glass we raise to toast life's finer moments.
In Champagne, Uncorked , Alan Tardi journeys into the heartland of the world's most beloved wine. Anchored by the year he spent inside the prestigious and secretive Krug winery in Reims, the story follows the creation of the superlative Krug Grande Cuv'e.
Tardi also investigates the evocative history, quirky origins, and cultural significance of Champagne. He reveals how it became the essential celebratory toast ( merci Napoleon Bonaparte!), and introduces a cast of colorful characters, including Eugè Mercier, who in 1889 transported his "Cathedral of Champagne," the largest wine cask in the world, to Paris by a team of white horses and oxen, and Joseph Krug, the reserved son of a German butcher who wound up in France, fell head over heels for Champagne, and risked everything to start up his own eponymous house.
In the vineyards of Champagne, Tardi discovers how finicky grapes in an unstable climate can lead to a nerve-racking season for growers and winemakers alike. And he ventures deep into the caves , where the delicate and painstaking alchemy of blending takes place -- all of which culminates in the glass we raise to toast life's finer moments.
296 pages, Hardcover
Published May 24, 2016
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138 people want to read
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Displaying 1 - 16 of 16 reviews
July 4, 2016
If you've ever wondered why "big name" champagnes can command such high prices, this book will give an inside view into what goes into Krug's Grande Cuvee champagne...all the time and expertise that combine to bring a bottle of Krug champagne to the table. Both a history of the Krug "brand," and a history of champagne in general, I found this absolutely fascinating.
Late in the book, Mr. Tardi writes of Gerard Liger-Belair, a physicist who photographed champagne bubbles. I googled Liger-Belair, and encourage you to do so as well. There are several articles available with wonderful photographs, including of champagne bubbles forming flower shapes as they burst.
Late in the book, Mr. Tardi writes of Gerard Liger-Belair, a physicist who photographed champagne bubbles. I googled Liger-Belair, and encourage you to do so as well. There are several articles available with wonderful photographs, including of champagne bubbles forming flower shapes as they burst.
June 15, 2016
I received this copy from the publisher via NetGalley in exchange for an honest review
This book is a wonderful ode to champagne. For those who are already fans of the bubbly stuff, this book is a fount of knowledge. To those who have yet to be convinced or are teetotal, this is still a great read. There are two intermingled halves to this book, adeptly blended like the best Grande Cuvée. The first goes through the entire process of creating a bottle of champagne at one of the great champagne houses, Krug, from the growing and selection of the grapes to the latest release after years of cellaring and maturation. The other half is the history of champagne – from the acidic Northern French wine whose bubbles were seen as a problem to be removed, through the Napoleonic and twentieth century wars to the great international success story and luxury icon that it is today. The history of champagne involves much more than just the wine – it also marks great steps forward in bottle manufacture, chemistry and international marketing techniques to name a few. “The film, entitled Champagne from Vine to Glass, was shown to throngs of people during the Universal Exposition of 1900 and is widely considered to be the first publicity film ever made”.
Both halves of the story are fascinating, and told in beautiful, quite poetic, prose that matches the subject: “Now, as the sun begins to wane, the grapes seem to relax on the vine and breathe a sigh of relief at the first hint of coolness in the air” and “The carbon dioxide gas given off by the second fermentation sometimes turned these little bottles of bliss into tiny time bombs with a tendency to spontaneously explode, and many of them, as we’ll see, did”. The tastings are so well described that you can almost taste the wine – and you will certainly wish you could.
The whole process of creating champagne is much more complex that I had ever imagined, and this book has given me a greater appreciation of the skill and dedication of the champagne producers, that can only enhance my enjoyment of the finished product: “What we are looking for here is not so much a description of the wine as a vision of what it may become; we’re not interested so much in the individual wine itself as in the particular characteristics it possesses that might make a significant contribution to the blend”; “the champagne chef de cave as a sensory artist, an alchemist who magically transforms coarse vins clairs into beautifully complex bubbly potions”.
The story ends with the presentation of the most recent Krug Grande Cuvée to the great and good of New York, like a debutante at her first ball: “Each year’s Grande Cuvée is neither an exact replica nor a totally brand new creation but rather a re-creation that is new and different each time yet always stylistically Krug”.
I am smitten. I loved this book and I really, really now want to try some Krug champagne – but will probably have to settle for something more affordable for a while yet. Read and savour.
This book is a wonderful ode to champagne. For those who are already fans of the bubbly stuff, this book is a fount of knowledge. To those who have yet to be convinced or are teetotal, this is still a great read. There are two intermingled halves to this book, adeptly blended like the best Grande Cuvée. The first goes through the entire process of creating a bottle of champagne at one of the great champagne houses, Krug, from the growing and selection of the grapes to the latest release after years of cellaring and maturation. The other half is the history of champagne – from the acidic Northern French wine whose bubbles were seen as a problem to be removed, through the Napoleonic and twentieth century wars to the great international success story and luxury icon that it is today. The history of champagne involves much more than just the wine – it also marks great steps forward in bottle manufacture, chemistry and international marketing techniques to name a few. “The film, entitled Champagne from Vine to Glass, was shown to throngs of people during the Universal Exposition of 1900 and is widely considered to be the first publicity film ever made”.
Both halves of the story are fascinating, and told in beautiful, quite poetic, prose that matches the subject: “Now, as the sun begins to wane, the grapes seem to relax on the vine and breathe a sigh of relief at the first hint of coolness in the air” and “The carbon dioxide gas given off by the second fermentation sometimes turned these little bottles of bliss into tiny time bombs with a tendency to spontaneously explode, and many of them, as we’ll see, did”. The tastings are so well described that you can almost taste the wine – and you will certainly wish you could.
The whole process of creating champagne is much more complex that I had ever imagined, and this book has given me a greater appreciation of the skill and dedication of the champagne producers, that can only enhance my enjoyment of the finished product: “What we are looking for here is not so much a description of the wine as a vision of what it may become; we’re not interested so much in the individual wine itself as in the particular characteristics it possesses that might make a significant contribution to the blend”; “the champagne chef de cave as a sensory artist, an alchemist who magically transforms coarse vins clairs into beautifully complex bubbly potions”.
The story ends with the presentation of the most recent Krug Grande Cuvée to the great and good of New York, like a debutante at her first ball: “Each year’s Grande Cuvée is neither an exact replica nor a totally brand new creation but rather a re-creation that is new and different each time yet always stylistically Krug”.
I am smitten. I loved this book and I really, really now want to try some Krug champagne – but will probably have to settle for something more affordable for a while yet. Read and savour.
April 12, 2016
I was asked to review this by Net Gallery and as someone who just loves the odd glass or two of champagne but up till now apart from a trip to Riems did not know one champagne from another except if called champagne then has to have been made in the champagne region of France.
The author spent a year in France (oh such joy) following the creation of the Krug Grande Cuvée.
What is absolutely fascinating about this book and the author's journey - is the history behind all of this. Joseph Krug who risked everything to start up his business.
The author explains the climate and the growing of the gapes which culminates in us drinking the most wonderful bubbly drink in the world.
The author writes with passion and knowledge leaving the reader more in the know than just being able to drink champagne.
A well recommended read thank you Net Gallery.
March 6, 2016
I love a good glass of champagne, but never knew the history behind the one of the most famous champagnes in the world. This book is more than about Krug champagne, but about the grapes, people, and terroir used to make champagne.
May 4, 2016
All you need to know about the birth of champagne especially Krug and how it originated.
If you like champagne you will love this very informative book.
Cheers.
I was given a digital copy of this book by the publisher Perseus Book Group via Netgalley in return for an honest unbiased review.
If you like champagne you will love this very informative book.
Cheers.
I was given a digital copy of this book by the publisher Perseus Book Group via Netgalley in return for an honest unbiased review.
May 15, 2020
I really wanted to like this book- I wanted this book to delve into Krug, I wanted this book to really geek out. Instead this book was a balancing act of explaining champagne to the uninitiated and referencing Krug facts and history to support the story of champagne. And I was a bit confused when the author talked about his favorite hotels and restaurants when he was in Reims, it suddenly turned into a travelogue for those few pages.
March 17, 2018
I enjoyed the history in this book, but the part about Krug was spoiled for me when I read that he had changed things to make sure privacy and secrets were kept. I understand why, but it made those sections seem flat.
February 17, 2025
I loved all the insights and history of krug but didn’t care much for all the background of sparkling wine and champagne. Some side stories were good but too many for my liking. House of Krug is what drew me in so would’ve liked more about Krug or shorter book but overall enjoyed it!
February 28, 2018
Fascinating, well researched and interesting. A little dry (brut?) in places but not for long.
October 27, 2019
If you are interested in anything related to champagne, this is your book.
January 7, 2024
Just okay, the history was interesting as well as the tasting process Krug uses, well Eric. But when it got too detailed I found myself skimming ahead.
June 20, 2016
I love a good nonfiction book about food or drink. And while Krug isn't my favorite champagne of all time, it IS delicious, so requesting this book was a no-brainer for me.
This was much more than just a history of Krug champagne, however. It's really a history of the entire region, starting way back when the production was still wines with a slight tendency to fizz (i.e., before "champagne" qua champagne was "invented" or discovered). For those who may not know, Champagne is a region in France, which is why California wineries can't use that word on their labels, and have to market their bubbly as "sparkling wine" instead.
The author does a nice job interweaving his personal experience interviewing and shadowing the chef de cave of Krug during the 2013 season with a fairly detailed history of Champagne, including its viticulture, the development of its traditional winemaking methods, important biological events, and the rises and falls of other major producers.
All in all, it's a great book for those who don't know much about how champagne is produced or how it came to be. For those who already have a good foundation, there's not much new here -- a few tidbits about Krug's internal processes, and some interesting historical factoids. For instance, if you already know the difference between a vintage and a nonvintage champagne, are familiar with riddling, and know the three major grape varietals used in most champagne, you can take a pass. Otherwise, grab this book and study up -- there's plenty here to impress your friends with over your next bottle of bubbly.
I received a copy of this ebook from the publisher in exchange for my honest review. Thanks!
This was much more than just a history of Krug champagne, however. It's really a history of the entire region, starting way back when the production was still wines with a slight tendency to fizz (i.e., before "champagne" qua champagne was "invented" or discovered). For those who may not know, Champagne is a region in France, which is why California wineries can't use that word on their labels, and have to market their bubbly as "sparkling wine" instead.
The author does a nice job interweaving his personal experience interviewing and shadowing the chef de cave of Krug during the 2013 season with a fairly detailed history of Champagne, including its viticulture, the development of its traditional winemaking methods, important biological events, and the rises and falls of other major producers.
All in all, it's a great book for those who don't know much about how champagne is produced or how it came to be. For those who already have a good foundation, there's not much new here -- a few tidbits about Krug's internal processes, and some interesting historical factoids. For instance, if you already know the difference between a vintage and a nonvintage champagne, are familiar with riddling, and know the three major grape varietals used in most champagne, you can take a pass. Otherwise, grab this book and study up -- there's plenty here to impress your friends with over your next bottle of bubbly.
I received a copy of this ebook from the publisher in exchange for my honest review. Thanks!
May 11, 2016
I found this book to be quite enjoyable as well as useful. Tardi took a potentially tedious subject and made interesting and very readable. I sell wine and am constantly explaining the difference bwtween champagne and sparkling wine. this book gives me more tidbits to utilize in that endevor. Hopefully I can now make it more interesting for customers to understand why champagne is more expesensive without them going to sleep on me. I loved the way he moved back and forth between the current process and history; what a great way to keep the reader engaged. I will be buying a copy of this for my library and for a couple of friends who embrace the Bubbly.
January 28, 2017
Very entertaining book with lots of detail about champagne making process and history of Champagne region. Author spends time with house of Krug learning how champagne is made from selecting grapes through making final product. In between he tells history of certain wine houses, historical development of not only the drink, but sales, becoming popular, etc. Learned a lot: bubbles weren't french invention, but English; how first champagne was smuggled to Russia, how it arrived to America, etc. The book reads like a fiction, even though it's not. Author did a brilliant job interweaving his personal exploration and learning experience with history and technical details.
November 5, 2016
There are three separate strands in this book: an account of the author's behind-the-scenes access to the making of champagne at Krug, from the beginning of harvest until the bottles are laid down in the caves; a recounting of the accepted history of Champagne winemaking; and a brochure extolling the Krug product with typical PR-speak weighing of pros and faux cons (is there a word for that? humblebragging?).
The first would have made a fascinating magazine article, and the second is well-done, but the third leaves a corked flavor to the whole effort.
The first would have made a fascinating magazine article, and the second is well-done, but the third leaves a corked flavor to the whole effort.
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June 23, 2017Very interesting and well written. I never knew that the process was so complex.
Displaying 1 - 16 of 16 reviews