There is quite a lot on the history of Champagne. People are often surprised to find that the move to making Champagne a dry wine was largely prompted by the British market and that the English invented Champagne as a sparkling wine while the famed Dom Perignon spent his working life trying to avoid secondary fermentation in bottle. The historical research feels sound to me although I do wonder about the author's credentials on Champagne as a drink. Many visitors to this site will raise an eyebrow if they read that "Some of the finest are aged [on the lees] as long as seven or eight years, After disgorgement it is a different matter. Champagne rarely improves with additional cellaring, and there is cause to celebrate the expert advice: Drink it promptly."