FEATURE
Five things you might not know about champagne
THE EVOLUTION OF A CUP DAY CLASSIC Champagne has evolved alongside the Carnival itself. For generations, Melbourne Cup Day began well before the first race, with racegoers gathering for the legendary champagne and chicken breakfast. Others reserved their first glass until lunch. Some waited for the last race. The lucky few drank it from a winning trophy. Whatever the timing, champagne became woven into the rhythm of Cup Week – a symbol of celebration and a toast to moments worth remembering. RAISE A GLASS Whether it’s the first toast of Derby Day, a celebratory lunch on Lexus Melbourne Cup Day, a drink with the girls on Oaks Day or a farewell drink as the sun sets over Champions Stakes Day, champagne has become part of the language of the Melbourne Cup Carnival. It is more than a beverage. It is a tradition that has endured for generations – one cork pop at a time.
It can only be called Champagne if it comes from Champagne True champagne is produced exclusively in France’s Champagne region under strict production rules.
The bubbles aren’t accidental Champagne undergoes a second fermentation inside the bottle, naturally creating its signature sparkle.
Pinot Noir is king Although white in colour, many leading champagnes – including G.H. Mumm’s signature cuvées – are built around red Pinot Noir grapes. Temperature matters Serve champagne chilled, around 8–10°C, to preserve freshness while allowing its aromas to develop. A flute isn’t the only option Many sommeliers now favour a white wine glass over a narrow flute, allowing the wine’s aromas and complexity to shine.
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