G.H. Mumm, the history of a great Champagne House

• In 1827 the champagne House was officially established in Rheims. To ensure its champagnes were of the highest quality, the House of G.H. Mumm quickly decided on an unusual supply strategy, buying grapes directly from growers in the best areas, rather than buying must.
  This enabled G.H. Mumm to control the quality of its grapes, in line with the House policy of demanding "only the best" or "everything available from the best crus".
  The other advantage of these partnerships was that they allowed the House of G.H. Mumm to supervise one of the most important stages in making champagne: pressing the grapes.

• In 1852, Georges Hermann de Mumm, the son of one of the founders, took control of the champagne House, renaming it G.H. Mumm & Co.
  G.H. Mumm lost no time in building brand new cellars and facilities, more in line with the needs of the champagne business of the time. An open-minded humanist and advocate of social progress, he introduced a bonus system and an accident and injury allowance to help all employees with over five years service, supporting them according to their age or infirmity.

• On 16th November 1876, Georges Hermann Mumm registered the Cordon Rouge name with the Tribunal in Rheims. This name has now become synonymous with the House's reputation for excellence.

• In 1827, one of G.H. Mumm's managers went to live in London to study British drinking habits. This was the start of a pattern. From the moment he became Chairman in 1852, Georges Hermann Mumm continually sought out new markets, extending the reach of his champagnes. In this way, by the start of the 20th century the House of G.H. Mumm had around 20 foreign subsidiaries in the major markets including the USA, Russia and Canada, as well as places like Brazil and Peru.
  At the same time, the champagne house received the royal warrant to supply the British royal family, going on to find favour at other European courts. A special cuvée or blend was even created for this clientele - the "Champagne des Souverains", or Champagne of Sovereigns.
  During this period of growth, G.H. Mumm's representatives travelled all over the world. Their ledgers tell of sales made in Indonesia, in the Kingdom of Siam (now Thailand), the Philippines, Ceylon (now Sri Lanka) and China.

• Sales grew six-fold between 1879 and 1913, increasing from 500,000 to 3,000,000 bottles. The House of G.H. Mumm was now the world's leading champagne house.

• After the First World War, Georges Robinet, one of G. H. Mumm's managers, took over the reins of the company and presided over its rebuilding. He restored the vineyards and the production facilities before recalling the workers, providing their families with housing and schools, continuing the progressive social policy initiated by the company's founders.

• In 1927, the House of G.H.. Mumm contributed to the creation of the "champagne" appellation and the definition of growing and vinification methods.

• In 1939, René Lalou became chairman of the champagne house. He remained in the post for 34 years and gave his name to a prestigious cuvée. His task was to organise and oversee the production of champagnes.

• After the Second World War, he reorganised the company, rebuilt its stocks, extended its vineyards and increased its sales. He also developed its international reputation by linking G.H. Mumm champagnes to prestigious artists.

• Since 2005, the House of G.H.. Mumm has been owned by the Pernod Ricard group and distributed in France by Pernod.

• Today, with nearly eight million bottles sold worldwide each year, G.H Mumm ranks as the third-largest champagne producer in the world. Exports account for around 60% of the company's sales. G.H. Mumm champagne is sold in more than 100 countries around the world and is a leading brand in Europe, especially in France, the UK and Italy. The House is also seeking to expand its markets in Asia.

A champagne of great tradition

The vineyards
The House of G.H. Mumm owes its reputation to a terroir patiently built up over the centuries: 218 hectares, 160 of them located in the seven most famous "Grand Cru" areas. Three complementary grape varieties are produced here: Chardonnay, Pinot Noir and Pinot Meunier

The 7 champagne Grands Crus
Ay
Bouzy
Ambonnay
Verzy
Verzenay
Avize
Cramant

The 3 G.H. Mumm grape varieties
Chardonnay, which gives finesse, elegance and lightness to wine.
Pinot Noir, which gives it body, power and long life.
Pinot Meunier, which gives freshness and fruit and contributes to the balance of champagne.

Grape harvests and vinification
The grape harvests begin at the end of September are carried out exclusively by hand, plot by plot, for three weeks. On average, one vine gives 1.2 kg of grapes, or one bottle of champagne. Once harvesting is complete, the grapes are immediately crushed in traditional wooden presses, before fermenting for several months.

The main stages of fermentation
Alcoholic fermentation. During this stage the sugars contained in the grape juice are converted into alcohol and carbon dioxide.
Malolactic fermentation. This natural additional refining process reduces the acidity of the wine, making it softer and ensuring its biological stability over time.

Blending
Under the responsibility of the cellar master, blending is done by selecting and combining different crus (over 100 for G.H. Mumm champagnes). In the best years, the decision is made to produce a vintage, blending only the wines of that year.

Creating the sparkle: the magic of champagne
On devatting, the wines are bottled. At the time of bottling, a mixture of sugar and yeast called "liqueur de tirage" is added to the wine, causing the formation of bubbles. The finesse and quality of the champagne depend on the quality of this new fermentation.

Ageing
For long months, the wines stay in the cellar, acquiring richness and aromatic complexity. Mumm non-vintage champagnes are aged for three years, and Mumm vintage champagnes for five years - two years longer than the time required by the champagne regulations. This resting time is essential to obtain wine that is perfectly mature.

Riddling and disgorging
Riddling consists of turning each bottle with a sharp movement from left to right for 6 to 8 months, in order to get the deposits of yeasts to slide to the neck of the bottle. The bottle is then opened to expel the deposits under the pressure of gas: this is disgorging. The liquid lost is replaced by a "liqueur de dosage", a mixture of cane sugar and old Mumm champagne wine. The quantity added determines the nature of the champagne, Brut or Demi-sec.

Ideal temperature
Mumm champagne should be served chilled, at a temperature of 7° to 9°, for full appreciation of its flavours. To chill Mumm, the ideal method is to submerge the bottle for 30 minutes in a bucket of cold water with ice cubes, or failing that, for a few hours in the refrigerator. Use of the freezer should be avoided as it changes the aromas and flavours of the champagne.

The champagne glass
The ideal is to serve Mumm in a flute glass, which is tall enough and big enough to give the bubbles and aromas space to develop. Its shape shows off the colour of the champagne and allows the bubbles to rise elegantly. For premium qualities (Mumm Millésimé, Mumm Grand Cru, Mumm de Cramant), a wine glass will allow the champagne to develop fully. Avoid a shallow wide glass, which lets the aromas escape too quickly.

When to drink champagne
Particularly recommended as an aperitif, champagne, whether light or more full-bodied, can make a surprisingly good accompaniment to a whole meal. Generally speaking, it is best to start with a non-vintage Brut, continue with a vintage, then finish with a "Cuvée Spéciale". The stronger the flavour of the dish, the greater should be the character of the champagne served with it.