Friday, October 9, 2009


The discovery of Champagne is frequently credited to “Dom Perignon”who was the Cellar Master at Abbey in the late seventeenth and early eighteenth century. It is often said that he was the first to put the bubbles into the wine but  the fact is that the nature puts them there. What Dom Perignon did do was apply to wine the process that puts fizz into beer. The bubbles are the same, CO2 which is a byproduct of fermentation.
It is quite easy to make a fizzy or an effervescent wine. If the wine is bottled before the fermentation is complete and the bottle is tightly stoppered, the co2 will not escape until the bottle is opened. Dom Perignon actually discovered a process of tightly stoppering the bottle with a cork and he also learned how to improve a mediocre quality wine to a champagne by blending. 

The types of Insurance a Winery needs and claiming a successful business

Owning and operating a winery is complex and demanding. Wineries face just about every business risk imaginable as they grow grapes, blend ...