Holidays are often a time for toasting and savoring champagne in celebration of family, merry parties and the New Year. In a similar tradition, many Titanic passengers also drank luxury sparkling wine while traveling on Titanic.  This amenity was served to passengers while dinning in the first class dining areas and perhaps during other celebratory occasions.

Champagne was created in Renaissance Europe, due to a premature freeze that shortened the growing season, following a spring warming that allowed wine to go through a second fermentation (which created bubbles).  From the 17th – 19th centuries, champagne was considered a drink of prestige and represented luxury and power amongst kings in Europe. With its popularity and refreshing taste, champagne later became a drink of choice for special occasions, holidays, and the New Year.

Of the nine champagne bottle recovered during the 1993, 1994, and 1996 Expeditions, eight still contain champagne, including this artifact recovered in 1993. The bottle is sealed with its original cork.