Microoxygenation

A process winemakers use to add oxygen to wine in a controlled fashion. Adding oxygen changes the chemistry of the wine and depending on the timing of the introduction can have several different effects. Microoxygenation is most commonly used to assist fermentation, accelerate maturation—similar to aging wine in barrel for a longer period of time—and minimize vegetal characters.

The world’s first prestige cuvée, the most expensive and high-quality category of Champagne, was initially made for a Russian czar.

Answer: True.

The first prestige cuvée was made by the house of Roederer for Czar Alexander II of Russia in 1876. The czar wanted an exclusive Champagne not available to the lower aristocracy (god forbid). Furthermore, Czar Alexander II demanded that the bubbly should be shipped in leaded crystal bottles. This was how the prestige cuvée Roederer Cristal was born.

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