Young Curly Brunette Girl In A White Chemise Celebrating With Champagne In The Room With An Antique Table, Chairs And Curtains

In the 19th century Champagne was noticeably sweeter than the Champagne of today. The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage prior to exporting it to London. The designation Brut Champagne, the modern Champagne, was created for the British in 1876.
Champagne and the law
The Champagne winemaking community, under the auspices of the Comité Interprofessionnel du Vin de Champagne, has developed a comprehensive set of rules and regulations for all wine produced in the region to protect its economic interests. They include codification of the most suitable growing places; the most suitable grape types (most Champagne is a blend of up to three grape varieties, though other varieties are allowed); and a lengthy set of requirements specifying most aspects of viticulture. This includes pruning, vineyard yield, the degree of pressing, and the time that wine must remain on its lees before bottling. It can also limit the release of Champagne to market to maintain prices. Only when a wine meets these requirements may it be labeled Champagne. The rules agreed upon by the CIVC are submitted for the INAO's final approval.