Champagne by UllspergerA

Name ANY TWO GRAPE VARIETIES currently approved for use in Champagne production.

THIS COCKTAIL, a brunch staple, is simply equal parts Champagne and orange juice.

WIdowed at 27 in 1805, THIS WOMAN inherited a wine business which under her direction would develop several of the production techniques responsible for modern champagne. Bottles from her Champagne house are usually distinguished by a bright yellow-orange label.

THIS RIVER, a tributary of the Seine, flows through the Champagne region. Two major WWI battles, one in 1914, and one in 1918 are named for it.

If you want to open a Champagne bottle with a dramatic flourish, you can perform THIS TECHNIQUE where a blade is slid against the neck of the bottle to break off the top.

THIS PRODUCER was established in 1743 by a wine trader of Dutch ancestry. In addition to Champagnes sold under its namesake brand, it also makes Dom Pérignon.

Champagnes get their characteristic "toasty" notes from being aged on THIS SEDIMENT, a deposit of dead yeast cells and grape residue.

Despite a persistent myth, the shape of a traditional Champagne coupe was not modeled on the breasts of THIS WOMAN, the chief mistress of Louis XV and patron of Voltaire.

Following alcoholic fermentation, many Champagnes are inoculated with bacteria such as Oenococcus oeni to induce THIS PROCESS where a dicarboxylic acid with a tart, sour apple flavor is converted to a hydroxy-acid with a softer taste associated with dairy products.

THIS AUTHOR provided a cocktail of Champagne and absinthe for a 1935 cocktail book, and gave it the same name as one of his short stories, "Death in the Afternoon."

Pol Roger was the favorite Champagne of THIS STATESMAN, and they reciprocated by naming their prestige cuvee after him.

THIS CHAMPAGNE from Louis Roederer was originally produced for Tsar Alexander II. Modern production includes a UV-resistant cellophane wrapper.