5. It’s fermented from red grapes

There are three grapes traditionally used in Champagne: Two reds, Pinot Noir and Pinot Meunier; and one white - Chardonnay.

6. Sabrage is surprisingly easy

The trick of uncorking a bottle with the single slice of a sword is in the temperature. When the Champagne is suitably chilled, a clean break is guaranteed, with no glass falling back into the bottle.

7. Before it was Champagne, it was Oeil de Perdrix (Partridge’s Eye)

The Champagne region didn’t always produce sparkling wine. Prior to the ingenious monk mentioned above, the Champenois were hard at work creating a full-bodied white from red grapes. The colour was a rosy blush, similar to that of a partridge’s eye in its death throes.

8. There are 20 million bubbles in a bottle

Gérard Liger-Belair of the University of Reims made Champagne facts the subject of his PhD, and he studies the density of the frothy head of a freshly poured glass. He says pouring at a slant preserves more of the gas bubbles, which in turn, preserves its sophisticated taste.

9. Lanson is HM The Queen’s favourite

One of the oldest holders of the Royal Warrant, Lanson continues to fill the British Royal Family’s Champagne coupes.

10. Call it MCC, call it sparkling wine, but don’t call it Champagne

Fact: it’s not Champagne unless it’s from Champagne. But whether it’s Methode Cap Classique, Traditionelle, or Champenoise, it’s made using the same technique (also the case for much of England’s sparkling wine and Cava, too). What makes each wine special is the skill of the maker, the terroir of the grape and, of course, individual preference.

Interested in the Art of the Sabrage? The Milestone Hotel & Residences offers its very own experience.

Our call from the wild - August