 Stéphane Lavoué International Herald Tribune Did you know Dom Pérignon, a Benedictine monk, first thickened the champagne glass in the mid-1600s to contain what was often referred to as “the devil’s wine” because its container exploded so often?
Over the centuries, the bottle was gradually recalibrated to 900 grams, or about two pounds, which became the standard weight in the early 1970s. The current re-engineering uses 65 fewer grams (2.3 ounces) of glass, and is due to the Champagne industry's carbon footprint reduction goals to cut CO2 by 25 percent by 2020, and 75 percent by 2050. You can read the full NY Times article here. Comments are closed.
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