9. Champagne wouldn't exist without clay.
One of the elements that makes Champagne such a unique growing region—200 days of rain aside—is the clay in the soil and deep under the earth. It leads to some of the best growing conditions and also aging conditions. The reason so many aging caves are underground (Krug's is actually in a warehouse) is because clay creates the perfect conditions for Champagne to rest: It maintains the perfect level of moisture, absorbs shock so the bottles don’t get shaken, and stays cool.
Interestingly enough, the bottom of the ocean has some of the same qualities of clay: Earlier this year, 170-year-old Veuve Clicquot was recovered from the Baltic Sea, and its flavor (age aside) was largely uncontaminated—the cool, dark, and very moist conditions of the sea kept it in good care.
[Photo via @domperignonofficial]
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