The dirty secret about Champagne is that the water of that region is the most polluted in France – and possibly the world. Why? Because of all of the pesticides used in growing the grapes to be made into wine.
I learned this fact last summer from Champagne resident, journalist, and wine educator Caroline Henry when I went to get a glass of water from the tap while visiting her.
In the introduction to her book, Terroir Champagne: the Luxury of Sustainable, Organic and Biodynamic Cuvees, Caroline explains what “terroir” means — beyond simply the place of origin– and why she focuses on how the people who make the wine interpret the expression of the soil. To truly express the soil, Caroline argues that the winemaker needs to facilitate bringing the minerals in the soil to the plant which requires that water “be able to freely move in the soil.”
“With all the herbicides generally used in Champagne,” says Caroline, “the soil is often hard and impermeable.” During a heavy downpour, she says, you can see the water run off the land and erode the soil
According to Caroline, in Champagne