It doesn’t just taste good, but sounds good, too, thanks to the unmistakable “pop” and “fizz” that always precede the pour. It tickles your tongue on the way down. It’s easily the most festive drink there is. And you know what? It’s probably the whole reason that a word like “effervescence” was invented for our collective lexicon. It wasn’t to describe soda pop, that’s for sure.

 

These are just a few of the reasons that we’re raising our glass to Champagne today. Perhaps the biggest reason, however, is this: This inaugural post marks the launch of the official TravlesinTaste.com blog, where we plan to indulge our appetite-and hopefully, yours-for not only fine dining, but also fine ingredients, fun facts and whatever else we can dig up on our favorite foods, as well as the people and places who keep us full with them.

 

Of course, it also helps that Saturday is Valentine’s Day. Whether you love a special someone-or a special something to eat-it’s the perfect day to toast the people and things that you’re passionate about.

 

And at TravelsinTaste.com, there are few things that we’re more passionate about than good bubbly. With that in mind, we decided to do a little homework.

 

Did you know that:

 

• Legally, champagne can only be called “Champagne” if it comes from the Champagne region of France? If it’s from Napa, it’s just plain ol’ sparkling wine.
• Dom Perignon-yes, the Dom Perignon-is credited with inventing Champagne? A Benedictine monk, he was the first winemaker in the 17th century to use corks, which keep carbon dioxide that’s in the wine from escaping, therefore creating bubbles when the cork’s popped and the gas finally gets out.
• Champagne was the favorite drink of France’s King Louis XIV, and of Napoleon Bonaparte? Napoleon famously said of Champagne, “In victory you deserve it, in defeat you need it.”
• In Champagne, France, winemakers are strictly regulated? By law, Champagne grapes must be grown on vines that are properly pruned and spaced, harvested by hand and naturally fermented according to strict standards.
• Champagne is sensitive to light and temperature, just like other wines? That’s why it usually comes in bottles made of light-resistant, dark green glass.
• You shouldn’t “pop” the cork? Doing so, it’s said, ruins the wine’s integrity.

 

Now that we’ve got the research out of the way, it’s time to finally do some fieldwork … Cheers!