Although Champagne has been produced since Roman times, in the region of the same name in North-East France, it was really in England, in the 17th century, where it became extremely popular in high society, following the arrival of the epicurean Frenchman, Charles de Saint-Evremond in 1661. And it was English glass-makers who produced durable, strong bottles and re-discovered cork stoppers that enabled the Champagne to retain its bubbly uniqueness.
In its beginnings, the light, pale coloured wine was considered to be much inferior to its Burgundy neighbours’ wine. In 987, however, when Hugh Capet was crowned the King of France at Reims, he made the fortunate decision to start a tradition of having the local wine for coronation banquets. As all coronations were held at Reims, Champagne began its association with royal occasions.