The techniques of sparkling winemaking did not originate with the Benedictine monk Dom Pérignon, nor was the first purposely sparkling wine produced in the region of Champagne. Regardless, through centuries of refinement Champagne has become the world’s leading sparkling wine and the vinous embodiment of luxury and celebration.
The section on viticulture above includes the following text: ‘Only four pruning methods are permitted: Cordon de Royat, Chablis, Vallée de la Marne, and Guyot (double and simple).’ The Compendium entry for the Champagne AOP lists these as training methods as opposed to pruning methods, which strikes me as more appropriate phrasing, but I’m no expert in viticultural terminology - nonetheless it seems like the two should be consistent, should they not?
Hi Keith, this is a good question. In practice, people often refer to training methods and pruning methods interchangeably since pruning ultimately determines the training style. While it can be helpful when learning about pruning/training to try to break these concepts apart to make the ideas more digestible, outside of the academic setting, you'll most commonly hear these referred to as pruning methods/styles. I'm going to leave the language as is to reflect that, and to match the English translation on the website for the Comité Champagne.