A Space Oddity: Mumm launches first ever ‘space champagne’

Drinks: Champagne, Drinks

Mumm Champagne is set to launch the first ever champagne for drinking in space.

We’ve checked our calendars and it’s not an April Fool – Mumm Grand Cordon Stellar really is due to come out in September.

The slightly weird-looking (though not unattractive) bottle is designed to use the drink’s innate pressure to deliver a proper high-class bubble experience to drinkers in a zero-gravity environment.

We asked Mumm whether this meant it was good for venues with no atmosphere, but they laughed and told us to go away.

‘It will transform life in space,’ the company said in a statement mysteriously lacking in irony. ‘Making a high-tech champagne ritual available to all in the very near future.’

You might think this is a little on the niche side, but the champagne house is convinced that space tourism is going to be a massive trend and has got in early.

Obviously, drinking in space – whether as a tourist or a drink-driving astronaut – is not as straightforward as on earth.

The wine leaves the bottle as a ball of foam, transforming itself back into a liquid once it gets in the mouth. ‘It’s a very surprising feeling,’ said Mumm’s cellar master, Didier Mariotti with a certain amount of understatement. ‘Because of zero gravity the liquid instantly coats the entire inside of the mouth, magnifying the taste sensations. There’s less fizziness and more roundness and generosity.’

The wine will be served on the zero-gravity flights organised by the company Air Zero G, and discussions are underway to get it on space flights and commercial space missions.

About Author

Chris Losh

After five years working on My Weekly magazine (during which time he learned how to write horoscopes and make things out of mince) in 1995 Chris Losh entered the world of drinks writing and, despite all advice from his doctor – and the wishes of most South African winemakers – has stayed there ever since. He began on Wine and Spirit International, editing it for several years before moving on to edit Wine Magazine. Both publications have since gone the way of the Dodo, but he claims to have nothing to do with their demise, and his alibi appears solid, since he was freelance writing for anyone who would pay him at the time. In 2007, he helped to set up both Imbibe magazine and the Sommelier Wine Awards, and has spent much of the last three years eating, drinking, and listening to French sommeliers talk about minerality. In 2009 he was shortlisted for the Louis Roederer Feature Writer of the Year, but didn’t win. Perhaps he should have stuck to horoscopes. And mince.

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