![]() The likes of Moët and Clicquot had done modest business, but getting the product across the Atlantic was a chore (particularly before French pharmacist Jean-Baptiste Francois discovered the formula for determining how much sugar could be added without causing bottles to explode) and American tastes could be quite fickle.Ĭharles Heidsieck saw in America an opportunity, a chance to make his name and fortune. ![]() In the mid 19th Century, the American market was still largely uncharted territory for the Champenoise. ![]() It’s a story I’d venture few know (but should!) and the Kladstrups do it great justice. In Champagne Charlie, former journalists Don and Petie Kladstrup chronicle how a Frenchman by the name of Charles “Champagne Charlie” Heidsieck became the torchbearer of bubbly onto the American scene. We take for granted that champagne has always been part of the American experience. ![]()
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