Winner of the 2022 OIV AWARD 2022 in the History category From its introduction to British society in the mid-17th century champagne has been a wine of elite celebration and hedonism. Champagne in Britain, 1800-1914 is the first book for over a century to study this iconic drink in Britain. Following the British wine market from 1800 to 1914, Harding shows how champagne was consumed by, branded for and marketed to British society. Not only did the champagne market form the foundations of the luxury market we know today, this book shows how it was integral to a number of 19th century social concerns such as the 'temperate turn', anxieties over adulteration and the increasingly prosperous British middle class. Using archival sources from major French producers such as Moet & Chandon, Veuve Clicquot and Pommery & Greno alongside records from British distributors, newspapers, magazines and wine literature, Champagne in Britain shows how champagne became embedded in the habits of Victorian society. Illustrating the social and marketing dynamics that centered on champagne's luxury status, it reveals the importance of fashion as a driver of choice, the power of the label and the illusion of scarcity. It shows how, through the reach of imperial Britain, the British taste for Champagne spread across the globe and became a marker for status and celebration.

* The interest in wine studies and culture has greatly expanded over the past ten years across several disciplines and this is a timely, state of the art and significant reference works that brings the different perspectives together in one volume. It will be useful and important for researchers and students, both in education facing the wine industry and in a variety of humanities and social sciences engaged in understanding patterns of human ingenuity and interaction such as sociology, anthropology, health, geography, business, tourism, cultural studies, food studies and history. * It offers unrivalled coverage of core and current topics related to understanding the intersection between wine studies and culture. * An impressive editorial team and list of suggested contributors that cross disciplinary disciplines and geographical boarders. It will appeal globally to a wide range of disciplines. * The structure of the book is cohesive and logical.

Winner of the 2022 OIV AWARD 2022 in the History category From its introduction to British society in the mid-17th century champagne has been a wine of elite celebration and hedonism. Champagne in Britain, 1800-1914 is the first book for over a century to study this iconic drink in Britain. Following the British wine market from 1800 to 1914, Harding shows how champagne was consumed by, branded for and marketed to British society. Not only did the champagne market form the foundations of the luxury market we know today, this book shows how it was integral to a number of 19th century social concerns such as the 'temperate turn', anxieties over adulteration and the increasingly prosperous British middle class. Using archival sources from major French producers such as Moet & Chandon, Veuve Clicquot and Pommery & Greno alongside records from British distributors, newspapers, magazines and wine literature, Champagne in Britain shows how champagne became embedded in the habits of Victorian society. Illustrating the social and marketing dynamics that centered on champagne's luxury status, it reveals the importance of fashion as a driver of choice, the power of the label and the illusion of scarcity. It shows how, through the reach of imperial Britain, the British taste for Champagne spread across the globe and became a marker for status and celebration.