Latest news with #champagne
Yahoo
9 hours ago
- Science
- Yahoo
Mumm Cordon Rouge Stellar takes champagne into space
The first champagne crafted for conditions of zero gravity celebrates a historic mission into space REIMS, France, July 24, 2025 /PRNewswire/ -- Mumm Cordon Rouge Stellar is back on Earth after its debut flight into space. On 25 June 2025, the first champagne adapted to space launched on an Axiom Space mission from Florida, returning to Earth 15 July 2025 in perfect condition in its specially designed, state-of-the-art bottle. This historic event represents the culmination of nine years of research and experimentation, during which Maison Mumm, in collaboration with a community of experts, once again pushed the boundaries, continuing the explorations it began when it was founded in 1827. To view the Multimedia News Release, please click: Beyond the technological achievement of this brilliantly executed mission, Mumm Cordon Rouge Stellar is a powerful symbol of the spirit of celebration and conviviality, which – having united people on Earth for centuries – will in future extend into space. An unprecedented mission, nine years in the making The project that took Mumm Cordon Rouge Stellar into space began in 2017, when Maison Mumm assembled an expert team: Octave de Gaulle, founder of SPADE, which specializes in designing products and experiences for human life beyond Earth; the CNES (Centre National d'Etudes Spatiales), France's national space agency; and Jean-François Clervoy, an astronaut with the European Space Agency, and the veteran of three NASA space missions. The first prototype of Mumm Cordon Rouge Stellar was presented in 2018, resulting in an initial set of observations, both technical and oenological. These were integrated into the design of a second prototype, produced in 2022, which also conformed to CNES specifications for safety and tasting in conditions of zero gravity. That same year, Maison Mumm announced its collaboration with Axiom Space, which would carry Mumm Cordon Rouge Stellar on a future, real-life mission. The final, crucial step before the mission could go ahead was a zero-gravity test flight, which was successfully completed in March 2025. And so, after nine years, on 25 June, Mumm Cordon Rouge Stellar blasted off from Florida, as part of Axiom Mission 4 (Ax-4). The Ax-4 Commander Peggy Whitson, former NASA astronaut and biochemistry researcher, was accompanied by an international crew. The mission returned to Earth on 15 July, with Mumm Cordon Rouge Stellar in apparently flawless condition. In approximately five months' time, Yann Munier, Cellar Master of Maison Mumm, will be authorized to open the bottle and taste the world's first champagne to have voyaged into space. A new frontier The unique feat achieved by Mumm Cordon Rouge Stellar perpetuates Maison Mumm's heritage of exploration, and once again demonstrates its capacity – in this case quite literally – to open new frontiers. The House's pioneering spirit has long been epitomized by Mumm Cordon Rouge, which – over a century before it launched into space – accompanied Commandant Charcot, the first Frenchman to lead an Antarctic expedition, on his historic quest to the Polar Circle in 1904. From the ends of the earth to the outer reaches of space… "Over and above its contribution to space exploration, the significance of this project lies in what champagne represents – shared values, an enduring art de vivre, a symbol of our culture – and in the possibility of recreating it in an entirely new environment," comments César Giron, CEO of Maison Mumm. While Mumm Cordon Rouge is synonymous with earthly celebrations, Mumm Cordon Rouge Stellar preserves, beyond the boundaries of our planet, the memory of a terroir, a climate, a savoir-faire and a ritual of conviviality – in short, a symbolic link to life on Earth. Sébastien Barde, Deputy Director of Exploration and Human Spaceflight at CNES, adds: "The Mumm Cordon Rouge Stellar project is a concrete example of the importance of considering conviviality and shared rituals in space. For CNES, these human dimensions are essential to the success of long-duration missions. By supporting projects like this one, we are exploring ways to improve the psychological well-being of crews and address the cultural challenges of human space exploration." Pushing the boundaries of design and winemaking Mumm Cordon Rouge Stellar represented a two-fold challenge: of design and of winemaking. The design had not only to respect the stringent safety standards of a space mission, but also to preserve and ensure the precious champagne bottle remained intact. Futuristic in conception, it features a glass half-bottle secured by an opening and closing mechanism of stainless steel – the same material used by Maison Mumm for its vats in Reims. The bottle is protected within a sleek outer casing of aeronautical-grade aluminum, emblazoned with the iconic red ribbon of Mumm Cordon Rouge. The casing's long neck, ending in a cork secured by a metal ring, was designed to allow the champagne to be served in conditions of zero gravity. The second, and equally important, aspect of the challenge involved the champagne itself. In order to counteract the dulling of the senses of smell and taste that occurs in space, the blend of Mumm Cordon Rouge had to be subtly tweaked. "The freshness and power of Mumm Cordon Rouge were retained, while the intensity of the aromas was heightened by extended aging and the addition of a dosage liqueur made from wines raised in oak casks," explains Yann Munier. Mumm Cordon Rouge Stellar is a way of encapsulating our culture, the memory of the terroir and tasting ritual that make champagne what it is. ABOUT G.H. MUMM G.H. Mumm – named after its founder Georges Hermann Mumm – has chosen Pinot Noir to define the style of its champagnes since its creation in 1827. For almost two centuries, its expertise has been dedicated to revealing the rich nuances of its signature grape variety. From the iconic Mumm Cordon Rouge to Mumm Blanc de Noirs, G.H. Mumm is an expert in selecting and blending the finest terroirs to express the diversity of Champagne's Pinot Noir grapes. G.H. Mumm champagnes are distinguished by their exacting quality standards and singular aromatic personality: intense freshness, generous fruit and elegant structure, achieved after between two and five years' aging in the cellars in Reims, France. PRESS CONTACT Laurie ENJOY RESPONSIBLY View original content: SOURCE Mumm Cordon Rouge Stellar
Daily Mail
3 days ago
- Entertainment
- Daily Mail
EXCLUSIVE The common mistake you're making while drinking champagne - and how to enjoy a glass of bubbly the right way
You're drinking champagne wrong if you reach for a flute every time a bottle is popped, experts have said. The glassware 'does nothing' for champagne and sparkling wines, according to an 11th-generation Austrian glassmaker who has vowed to 'make them obsolete'. Speaking to The Telegraph, Maximilian Riedel recommended swapping it for a traditional white wine glass or a tulip-shaped one with a larger surface area that allows you to savour the wine's aroma before taking a sip. Riedel isn't the only expert with a distate for champagne served in flutes; sommelier Sandia Chang had them banned from Kitchen Table, the two-Michelin-starred London restaurant she runs with her chef husband James Knappett. Apart from their aesthetic appeal, experts insist there's no benefit to drinking champagne or sparking wines from flutes as award-winning drinks writer and broadcaster Helena Nicklin told FEMAIL the narrow glasses add a 'sense of occasion to drinking bubbles'. However, it is true you miss a lot of the flavour, she continued. 'Wine needs space and air to open up after all that time in the bottle, so serving it in a skinny flute is like keeping the mute button on,' Nicklin said. 'While this doesn't matter so much with inexpensive Prosecco or cheap fizz, it's a real shame for those more premium, traditionally-made sparkling wines and Champagnes that have layers of delicate flavours,' she added. She recommends swapping the flute for a tulip-shaped glass that about the same width as a small white wine glass that will give the wine the room it needs to 'breathe while keeping the bubbles in as best as possible'. Yann Munier, a native of the Champagne region and Cellar Master at the G. H. Mumm Champagne house, previously told MailOnline a white wine glass or rounded flute is preferable to a Champagne 'coupe'. 'I recommend a white wine glass or a rounded flute for optimal tasting. Indeed, the Champagne "coupe" (a very flat glass) disperses the aromas and there is not enough height in the wine to see the bubbles. 'So choose a glass in which you can swirl the wine to smell it and with a tighter top.' Munier's top tips for enjoying a glass of bubbly include serving it chilled, but not iced, at around six to eight degrees Celsius as an aperiif. If it's being enjoyed with a main course, the ideal temperature is between nine and 12 degrees. He advises pouring the Champagne slowly while tilting the glass to preserve the bubbles. 'Don't fill the glass completely, two-thirds full is the maximum, leaving enough space for the aromas to develop,' he said. Some of the common mistakes include servicng Champagne 'too hot or cold' or using the wrong glass. 'It's also important to remember that tasting Champagne should be a full sensory experience - take time to look at the colour and feel the effervescence, smell the aromas and savour the complexity of the flavours,' he added. It comes after sales of champagne in the UK slumped to a 25-year low amid the cost-of-living crisis and the rise of sober-curious GenZ. MailOnline reported that 22.3 million bottles of bubbly were shipped to Britain last year, which is the lowest since 2000 when 20.5 million were imported. A decline in sales has led to a significant increase in price with the cost of a bottle soaring by 25 per cent in the last three years alone. At many major retailers, shoppers can now expect to pay more than £40 for champagne. It's hardly surprising then that sales of alternatives such as Prosecco are at an 'all-time-high'. At Waitrose, a bottle of Waitrose Blueprint Prosecco can be snapped up for just £6.39. Indeed, 660 million bottles of prosecco and more than 114.5 million bottles of Cremant, a similar alternative, were sold in 2024. But a bottle of champagne doesn't necessarily have to break the bank; while you may be tempted to splash out on a luxury bottle, Which? has deemed three non-vintage champagnes from supermarket chains Teso, Aldi and Waitrose are better than the leading brand. A panel of four independent wine experts then blind-tasted the selection, scoring them to uncover the best of the bunch. The panel's highest score went to the Tesco Finest Premier Cru Brut Champagne, at 82 per cent. The bottle of bubbly costs just £25 per bottle. It beat Moët & Chandon's Brut Imperial, which scored 77 per cent despite being almost double the price at £44 per bottle. Also scoring above the UK's leading champagne house is Aldi's Veuve Monsigny Premier Cru Brut Champagne, which ranked at 80 per cent. The bottle is priced at £20. The panel liked its aroma of 'crunchy green apples with a suggestion of pecans, spice and butterscotch'. And Waitrose impressed with its Brut NV Champagne, which also scored 80 per cent. The bottle, priced at £25, has 'pleasing peach, pear and apple flavours, and a superb nut and winter spice taste'. Which? also tested sparkling wines, and uncovered some "brilliant" budget options. The cheapest of these, Lidl's Prosecco Superiore Valdobbiadene, scored 80 per cent. 'At £7.49 a bottle, this Great Value option is an excellent alternative to champagne, and perfect for Christmas parties,' the consumer group said.
The Sun
4 days ago
- Entertainment
- The Sun
Manchester City ace John Stones ties the knot with girlfriend Olivia Naylor in intimate Ibiza wedding
MAN City defender John Stones is now united — after marrying his fiancée. The Manchester City centre-back, 31, tied the knot with stunning property developer Olivia Naylor, 36, in an intimate ceremony in Ibiza. 3 3 They wed in front of just 40 guests at the ultra-exclusive Hacienda Na Xamena on the holiday isle. The couple exchanged their vows on Friday before hosting a champagne pool party to celebrate the following day. A source said: 'They love Ibiza and wanted to marry in their favourite place. 'They invited just 40 of their closest friends and family and spread it out over four days. 'They organised a pre-wedding party with all the guests wearing white, except the bride and groom and the three kids who were in black. 'The wedding itself was beautiful and everything they dreamed it would be. 'Everyone is absolutely thrilled for them.' after England lost to Spain in the Euros final last summer. He took her away for a sunshine break in the wake of the heartache and dropped to one knee. Olivia celebrated her engagement with an 'intimate' dinner party for close friends. She then jetted out for a hen party in Las Vegas as Stones played for Manchester City in the Club World Cup. They returned to the UK before flying out to Ibiza over a week ago. They couple began dating in 2019 and had their first child together in January 2023. Olivia gave birth just weeks after Stones returned from the World Cup in Qatar.
Telegraph
5 days ago
- Politics
- Telegraph
France is ditching bank holidays and so should we
Our Gallic neighbours have instructed us in the ways of many things. I'm thinking particularly of white Burgundy, champagne, béchamel sauce, mistresses and surrendering. More recently the UK's political leadership has taken on President Macron's habit of hugging everyone. Thus Sir Keir Starmer can't see the likes of President Zelensky across a crowded room without clambering over a sea of suits to give the guy a hug. And last week Sir Keir was with Europe's great hugger-in-chief and thus enveloping 47-year-old Emmanuel Jean-Michel Frédéric in his arms. But here's another thing: as bold as Dijon mustard, as sensible as the line judges at Roland-Garros and as perky as garlic, it has just been announced by the French Prime Minister François Bayrou. He's ditching two bank holidays. 'The entire nation has to work more,' he said this week, adding, 'so that the activity of the country as a whole increases and so that France's situation improves.' Bayrou's plan comes as he attempts to lower the country's spiralling public deficit and debt and, in next year's budget, save €43.8 billion. His plan is, he says, the 'last stop before the cliff edge'. And sounding more like Idi Amin, the Ugandan president of the 1970s, than a centrist European politician of the 2020s, he is insistent that, 'everyone will have to contribute to the effort'. The immediate practical problem, aside from the cacophony that is the sound of 68 million grumbling frogs, is which days to scrap. France has 11 national holidays and Bayrou has suggested scrapping Easter Monday (fair enough in a nation of croissant-munching atheists – only 5 per cent attend Mass on Sundays) and May 8, which is Victory Day. The latter should logically be renamed Surrender Day, occurs on June 22 (the date in 1940 of the Armistice) and on which the nation should definitely be put to work. The plan may sound harsh, particularly for a people famed for their love of leisure – most people take a month off in summer, they must work a maximum of 35 hours a week, lunch for a minimum of an hour and can dwell over a coffee long after it has gone cold. And indeed politicians, left and right, were spitting out their vins de table in rages this week. '[It's] a direct attack on our history, our roots and on working France,' said Jordan Bardella of the far-Right National Rally. Fabien Roussel of the French Communist party described it as 'an organised hold-up'. But hang on, it's actually a fabulous idea. And one that we should embrace as firmly as a Starmer/Macron hug. The UK has eight bank holidays. There's Christmas Day, Boxing Day, New Year's Day, Good Friday, Easter Monday and then a load of early summer ones that charge at you out of the blue normally when a heatwave has come and gone and it starts to rain and a random one at the end of August that enables people at the tail end of the Notting Hill Carnival to smoke cannabis in the street without impunity before a few stabbings at dusk. And they are now – in concept and practice – out of date and a contributor to national decline. And, before you squeal about the idea of my tearing apart a cornerstone of Britain's cultural history, they are relatively new. It was 1871 that an Act of Parliament was passed officially designating a number of days that workers should have off and on which banks would be closed. The man behind the Bank Holidays Act was the liberal reforming MP Sir John Lubbock who believed that religious holidays should be formalised. There was otherwise no way to ensure that a factory worker wasn't forced to toil, in gruelling conditions, for six days a week. The 'St Lubbock's Days', as they were called for a while, reflected the shift in Victorian England to more formalised leisure. But that was then. More than 150 years later and Britain dwells in a state of lugubrious idleness at which Lubbock himself would raise an eyebrow. Indeed post-Covid, most of the UK enjoys a four-day jolly every weekend. Offices are lucky if workers deign to join them Tuesday to Thursday and they can only tempt them in by offering free cereal, table tennis, comfy sofas in so many break-out areas, a drinks trolley on a Thursday afternoon (non-alcs catered for so as not to offend the Gen Zs) and a promise not to send the poor lambs too many emails on a Monday or Friday. Because the end of the week is firmly the beginning of the weekend and Monday is a recovery day and who wants to get on a horrid train when you can Zoom from home in your jim-jams. Our work patterns are also considerably less Victorian. Almost 7.5 million people now freelance – full- or part-time – and bank holidays lurk around the corner for them as pestilent days of childcare and lost revenue. Each bank holiday costs the nation some £2.4 billion in economic output so while politicians publicly support occasional additions such as that for King Charles's coronation in 2023, privately they shudder at the damage it does to the nation's books. And they are patently not 'bank' holidays of course, because nowadays you can bank online 24 hours a day. Furthermore, most high street banks are now upscale bars and people only wander into the remaining banks by mistake when they're drunk. Bank holidays are no longer precious, quiet days, and they are conspicuously not religious. The only notable religion featuring being that of unabashed consumerism. That France is enacting this policy while, according to the Office for National Statistics, actually being more productive than us should shame us into working more. So let's scrap two of them, the random May one and the August one, the extra days worked can merit a proportionate pay rise and hospitality need not grumble because, with more money in one's pocket, we can all afford to nip to the pub after work.
Telegraph
5 days ago
- Entertainment
- Telegraph
The death of the champagne flute – and what you should be sipping from instead
Maximilian Riedel has a mission: to rid the world of champagne flutes. 'My goal is to make them obsolete within my lifetime,' says the 11th-generation glassmaker from Austria. 'Champagne and sparkling wines deserve to be shown at their very best. A narrow flute does nothing for them.' He is not alone in the charge against the tall, slender vessel – or in his determination to see wine glasses replace them. With 70 per cent of our perception of flavour coming from aroma, Riedel argues, the more open shape, whether a traditional white wine glass, a tulip-shaped one or bigger burgundy glass, enables the wine to be appreciated fully. Acclaimed publican Heath Ball ditched 'hundreds of flutes' when he took over The Angel in Highgate, London, in November 2024 – though he has reluctantly held a few back 'because some people do like them and I hate to say no'. They should be 'outlawed' insists sommelier Sandia Chang, who founded the online grower-champagne shop Bubbleshop and runs the two-Michelin-starred Kitchen Table restaurant in the capital with her chef husband James Knappett. And there's not a flute in sight on the champagne trolley at the luxurious Grantley Hall near Ripon in North Yorkshire. Flutes have been the go-to glass for champagne ever since – so legend says, and Riedel reports – 18th-century Benedictine monk and abbey cellarman Dom Pérignon said he liked to 'watch the dance of the sparkling atoms' in a slim glass. As champagne became a drink associated with celebration, the flute contained a measured serving just right for a toast. But sparkling wine is increasingly appreciated as a versatile, food-friendly drink worthy of more than just chin-chin moments at weddings. 'We're seeing more and more people drink sparkling wine just as they would a still wine,' says Ball. 'And when you shift it from the flute [into a wine glass] it becomes more relaxed and more enjoyable. I'm all for that.' So if flutes are out, what should you pour your next glass of fizz into? A white wine glass 'All sparkling wines are better enjoyed in wine glasses rather than flutes,' argues Chang. 'Flutes may look pretty but it's almost impossible to appreciate the aromas of the wine without getting just bubbles up your nose.' And no, the flute's shape doesn't necessarily keep bubbles bubblier for longer: 'A well-made sparkling wine will not lose its bubbles during the time it takes to drink a glass,' she says. The bowl of a white wine glass allows aromas and flavours to develop, and acidity to become balanced. 'The wine looks good,' says Ball, 'it's better value for the customer, and more relaxed and contemporary.' It's more generous too. At The Angel, Ball will pour Château Palmer champagne or Australian lambrusco into an elegant wine glass as a 175ml serving, rather than the 125ml typically held in a flute. 'With flutes, you fill the glass, then two sips later it's all over. Where's the fun in that?' The universal shape of a white wine glass makes it a practical choice, a consideration even for a top sommelier like Isa Bal, co-owner with chef Jonny Lake of Trivet, the two-Michelin-star restaurant in Bermondsey. At home he keeps things simple – and saves space – with one set of glassware for all wines, including champagne: 'A white wine glass does the job perfectly,' says Bal. 'Leave it to restaurants and bars to have all those different glasses, and enjoy them when you're out.' Andrew McPherson, who oversees the wine programme at Michelin-starred Shaun Rankin at Grantley Hall restaurant, cuts to the chase: 'The less you spend on glassware, the more you can spend on champagne.' Who can argue with that? A tulip-shaped wine glass The narrower meeting point of bowl and stem in a tulip-shaped glass means bubbles are released gradually, its wider 'hips' allow oxygen to reach the liquid, and the tapered rim captures and concentrates aromas. ' Those aromas are such a key part of how the champagne is experienced, how it tastes,' says McPherson. Sommeliers steering the Grantley Hall trolley select subtly different-shaped glasses (most are German-made Zalto) for each champagne: it's a narrower one for Shaun Rankin's blanc de blanc because the wine's delicate, leaner notes don't require as much aeration to be enjoyed. A broader glass suits the richer Femme de Champagne by Duval-Leroy, while the Krug grand cuvée is poured into a glass the champagne house developed in collaboration with Riedel. 'It has a broad, almost diamond shape that allows more space for aromas to develop,' says McPherson. 'The base of the bowl comes to a point to aid the formation of bubbles, and the wider body allows you to swirl the wine, speeding up oxidation and revealing the flavour in a way not achieved by more narrow glasses.' Champagnes from Trivet's renowned wine list, which includes tiny-production grower champagnes such as Pierre Péters grand cru Le Mesnil-sur-Oger, are also poured into delicate tulip-shaped glasses, the better to appreciate the wine. A burgundy glass Older vintages, or full-bodied rosé champagnes with aromatic red-fruit notes, can benefit from a larger pinot noir glass. 'The intensity and complexity can require more interaction with oxygen,' says McPherson. 'They can also be best enjoyed at a slightly warmer temperature, making red wine glasses perfect. I was lucky enough to enjoy a glass of 1988 Cristal champagne, and in a red burgundy glass it opened up beautifully.' A coupe (but only for vintage vibes) Champagne can lose its bubbles and aroma quickly in a coupe or champagne saucer, but there's still vintage and photogenic charm in this wide, shallow glass, says Fran Cutler, renowned planner of many a society party: 'For a wedding or a special birthday toast, or when you just want people to feel more elegant, I love a coupe. There's something about the shape that's so timeless – the way you can cup it in your hands just feels glamorous. It has that charm that you don't get with flutes or wine glasses, making people feel sexy, inviting a bit of mischief to the occasion.' The style is forever associated with the Great Gatsby-esque flamboyance of the 1920s but the rumour that coupes were first modelled on Marie Antoinette's left breast is just that – a rumour – though they were popular during the 18th century. 'The coupe is playful,' says McPherson. 'You might not get the most technically from the champagne, but if [a coupe] brings the most enjoyment, then people shouldn't feel shy about asking for one. We always keep a few on the trolley just in case.' A tumbler (so long as its crystal) Small, chunky glasses should be avoided 'for any type of wine,' believes Cutler. 'That should be obvious, but I've seen it done, and it's a shame – and a bit wasteful, especially when you've invested in good champagne. Glassware should be selected to set the mood for a good time.' But is there a place for fizz in a tumbler? Riedel was recently spotted – on Instagram at least – splashing chilled Bruno Paillard champagne into one while on an Alpine hike. Needless to say, it was not a plastic beaker dredged from the back of the cupboard, but his own rather more elegant O to Go crystal glass tumbler. Some tips, before you reach for that wine glass… Don't Stick your fizz in the fridge. The bottle should be well chilled before opening (between 8-10C is ideal, according to Riedel, because if too cold the flavours are masked), but 30 minutes in a wine bucket filled with ice is better to achieve this quickly if you forgot to put it in the fridge. Do Try decanting champagne. The process can lessen foaming, help soften acidity and release flavour. Riedel calls it 'a revelation' especially with young bottles, though he doesn't recommend the process for older ones or champagnes with particularly delicate bubbles. Don't Fill the glass more than half- or two-thirds full. This gives space for aromas to develop and concentrate. Do Keep the wine glass flat on the table when pouring – if you've got the skills of a sommelier. 'The trick is to pour the champagne into the glass in one steady unbroken stream without the wine bubbling over the rim,' says Chang. The rest of us should adopt the 45-degree tilt and a slow pour to minimise foaming. 'Wet' the glass first with a little champagne to let bubbles settle before continuing to pour.
