page_title: History of Champagne
section_title: World War I and II
hierarchical_section_title: History of Champagne / From the late 19th century to modern day / World War I and II
caption_attribution_description: Polski: Piwnice producenta szampana w Reims
context_page_description: The history of Champagne has seen the wine evolve from being a pale, pinkish still wine to the sparkling wine now associated with the region. The Romans were the first to plant vineyards in this area of northeast France, with the region being cultivated by at least the 5th century, possibly earlier. When Hugh Capet was crowned King of France in 987 at the cathedral of Reims, located in the heart of the region, he started a tradition that brought successive monarchs to the region—with the local wine being on prominent display at the coronation banquets. The early wine of the Champagne region was a pale, pinkish wine made from Pinot noir.
  The Champenois were envious of the reputation of the wines made from their Burgundian neighbours to the south and sought to produce wines of equal acclaim. However the northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustaining viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines were lighter bodied and thinner than the Burgundies.
context_section_description: The strategic location of Champagne near the Western Front led to Champagne wines crossing the lines into no man's land. While several Champagne houses and vineyards were abandoned, many Champenois remained and took shelter in the underground crayères or limestone caverns where Champagne is often aged, to escape the bombardment from German artillery. The famous Reims Cathedral was virtually destroyed by the Germans along with many other buildings in the region. Vineyards became a wasteland of pits and bomb craters as several battles and offensives were waged on the land. Still some Champenois forged on in producing Champagne during the difficult vintages of World War I (1914–1917). By the time the war ended the Champagne region had lost over half its population with the Aisne region alone losing nearly two thirds. Champagne production and warehouses were completely destroyed, as were many vineyards.
  The devastation of the war did bring a silver lining. In 1919, the French government passed a series of laws that would lay the groundwork for the Appellation d'origine contrôlée (AOC) system that would strictly define winemaking laws and regional boundaries. Measures were taken to eliminate fraud and illegal additives such as rhubarb and apple juice. Only grapes grown from the delineated Champagne region, which would eventually include the Aube, could be legally called "Champagne". The decimation of the region's vineyards provided the opportunity for vine growers to replant with phylloxera resistant rootstock and in more ideal locations for quality grape production. But amidst this silver lining, more dark clouds would emerge as the full effects of the Russian Revolution hit home and the lucrative Russian market was closed to Champagne imports. The 1920 declaration of prohibition in the United States closed off yet another market and the global economic downturn of the Great Depression lead to a further decrease in sales. World War II would bring more troops marching through the vineyards of Champagne. While the devastation brought to the region was not as severe as the previous war, World War II was still a troubling time for the region. It was in Reims, on May 7, 1945 that the German military commander Alfred Jodl offered an unconditional surrender to the Supreme Allied Commander, General Dwight D. Eisenhower. The following morning, the signing was celebrated with 6 cases of the 1934 vintage of Pommery. Wine historians Don and Petie Kladstrup noted that a World War II historian would later comment that "the last explosions of the war were the popping of Champagne corks".
caption: During the bombardment of German artillery of World War I, many Champenois took refuge in the caves used for Champagne storage. Despite the war, Champagne production continued in these caves.
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