Champagne Club by Richard Juhlin feature a story in a reinvented champagne glass from Moët & Chandon.
[ featured story by Moët & Chandon ]
Read the full story below.
Estimated reading time: 7 minutes
Born from the encounter of three masters, at the crossroads of winemaking, craftsmanship and science, the 870 Glass, is designed to magnify the Moët & Chandon champagne tasting experience, revealing an extraordinary 870,000 bubbles per serving. When science is applied to the effervescence of champagne, Moët & Chandon refers to this phenomenon a Effervescience
In a continuous pursuit of excellence and enchantment, Moët & Chandon has meticulously designed the ultimate glass to enjoy its champagnes at their fullest. With this shared goal, three experts united: Cellar Master Benoît Gouez, research scientist & world effervescence guru Gérard Liger-Belair and prestige glassmaker from the Champagne region, Gérard Lehmann. The result is the 870 Glass, a creation as beautiful as it is precise, for the ultimate Moët & Chandon tasting experience.
THE CREATION PROCESS
The new 870 Glass is the fruit of innumerable hours, that started with an extended tasting session of Moët Impérial, the signature champagne of the House. A wide range of glasses was tested, in order to study the behavior of the champagne in these different shapes and forms. The three experts then explored how each influenced the tasting experience. Together, they designed a prototype, printed in 3D by Lehmann, on which they experimented by adjusting different attributes such as the peak depth, width of the bowl, and slant of the glass, with a clear focus on the optimal expression of flavors and aromas. From these observations, additional prototypes were created, which Professor Liger-Belair used for his study and calculations, to finally elect the perfect shape.
The aim was to create a glass that would enhance the tasting experience and allow the champagne to express all its nuances. To achieve this objective, a multitude of parameters were taken into account – bubble size, speed and trajectory, as well as the champagne’s effervescence.
Indeed, each bubble plays an integral role in guiding the champagne on its journey from glass to mouth, while keeping the liquid in constant movement. The intensity of effervescence determines the concentration of aromas released as each bubble bursts, while their speed and size are influenced by temperature, as well as the glass’s shape and surface area.
Under the neologism Effervescience, the three experts devised a glass capable of releasing the optimal number of bubbles according to their findings: 870,000 per serving, which is 40% more than the average glass.
870 GLASS
“Finding a way to exalt the effervescence of Moët & Chandon has been a pursuit of precision and pleasure” – says Cellar Master Benoît Gouez. For him, the inspiration behind the 870 Glass comes from the grapes of champagne: a deep peak, needed for the birth of each bubble, recalls the vivacity of Chardonnay. The chalice’s rounded curve and large pouring surface, which enable the liquid to express its fullest flavors and aromas, recalls the generosity of Meunier. The upper part of the glass – slick and straight, so the Champagne may flow smoothly into the mouth – is evocative of the elegant structure of Pinot Noir. Furthermore, the 870 Glass’s proportions have been restlessly considered, measured, and contemplated, to achieve the right balance between aromatic release and tasting experience, giving birth to a new generation of flute.
About Benoît Gouez
Benoît Gouez joined Moët & Chandon in 1998 and has been Cellar Master since 2005. “My journey was shaped by a series of chance encounters and fortunate circumstances, and, above all, by an innate flair for this profession.” Thanks to his keen instincts, Benoît Gouez quickly grew to embody the Moët & Chandon spirit. “Champagne is all about sharing. I love dinners with friends, good conversation, sharing ideas and different points of view.” For him, winemaking consists of a subtle mix of technique and intuition, knowledge and creativity. As the guardian of Moët & Chandon’s legacy, he leads a diverse team of winemakers – women and men of different ages, backgrounds and nationalities – with one mission in mind: to respect the noble fruit of the terroir and craft excellent champagnes.
About Gérard Liger – Belair
Gérard Liger, PhD is a professor of chemical physics at the University of Reims Champagne-Ardenne, and a world authority on effervescence. He is the author of more than one hundred scientific or technical articles addressing bubbling phenomena found in champagne and other sparkling beverages. His publications include Uncorked, the science of champagne (Princeton University Press, 2004) and Effervescence! (Odile Jacob, 2011). He regularly conducts lectures and seminars in France and abroad, and has appeared on world-famous broadcasters (the National Geographic Channel, France2, France5 BBC News, France Inter, etc.) In his decade-long career, he has collaborated with major food and beverage industry players, including MHCS and Diageo. Passionate about microphotography, his “bubbles” series has also appeared in many exhibitions and art galleries.
About Gérard Lehmann
For over 30 years, Gérard Lehmann has been driven by a desire to craft glassware that honors the meticulous nature of winemaking by offering a unique sensorial experience. Passionate about the art of dining, Gérard Lehmann moved to Champagne in the early 1990s where he began specializing in the creation of wine tasting glasses. By the end of 2010, Lehmann has partnered with Gérard Basset, Master of Wine, the world’s foremost sommelier, to push the boundaries of fine glassware ever further. With the desire to capture the complexity of everything that defines Champagne, the brand then collaborated with Philippe Jamesse to give birth to its first Signature collection dedicated to effervescence. An experience then repeated with Arnaud Lallemet, three-star chef of L’assiette Champenoise and finally Fabrice Sommier, sommelier Meilleur Ouvrier de France. Today the Lehmann brand had become synonymous with the excellence of the industry it serves.
About Moët & Chandon
Moët & Chandon was founded in 1743 by Claude Moët and elevated to international renown by his descendant, Jean-Rémy Moët, who dreamt of “sharing the effervescence of Champagne with the world.” From royal court to red carpet, Studio 54 to Grand Slams, Moët & Chandon has been bringing people together around thrilling, extraordinary moments. With the largest, most diverse vineyards in the region, the House offers a universal & versatile portfolio of champagnes for every occasion and palate.
Easy to love, each creation – from the iconic Moët Impérial to the refined Grand Vintage Collection, the glamorous Moët Rosé Impérial to the refreshing Moët Ice Impérial – dazzles and delights with a broad spectrum of flavors and aromas to capture the astonishing breadth of its terroir. Through Natura Nostra, Moët & Chandon’s long-term sustainability program, the House works to protect biodiversity in the region and, since 2009, Moët & Chandon also supports philanthropic initiatives through Toast for a Cause. For nearly three centuries, Moët & Chandon has been the champagne of choice to mark both significant events in history and personal celebrations, enhancing each toast with the spark of effervescence.
