Recently, I had the opportunity to meet with Benoit Gouez, the charismatic Chef de Cave of Moet & Chandon. Benoit was traveling through the U.S. to speak with Sommeliers and wine buyers -- Champagne lovers throughout the country.
In the 17th Century, in the French region of Champagne, little bubbles appeared in wine bottles. Unknown at the time, an accidental second fermentation caused by the cold created CO2 in the wine, turning the bottles into ticking time bombs.
Major Champagne houses like Veuve Clicquot, Moet & Chandon and Bollinger are running short in their grape supply. This is a dilemma: only wines made in a specific region of France have the right to call themselves champagne.