Why are ships christened with a bottle of champagne

The Babylonians sacrificed an ox, the Turks sacrificed a sheep, and the Vikings and Tahitians offered up human blood. These events almost always had a religious tone to them, and the name of a favored god or god of the seas was often invoked. In the Middle Ages, two friars would often board British ships before their maiden voyage to pray, lay their hands on the masts and sprinkle holy water on the deck and bow.

The religious aspect of ship christening died off in Protestant Europe after the Reformation, especially in Great Britain. After taking a drink, the presiding official would pour what liquid was left onto the deck or over the bow and then toss the cup over the side of the vessel, to be caught by a lucky bystander or sink into the ocean.

As Britain became a maritime power and its growing navy required more ships, the practice of discarding the expensive cups fell out of favor. Ship christening in the young United States borrowed from contemporary English tradition. The launch of the USS Constitution in included the captain breaking a bottle of Madeira wine on its bow. For example, the ancient Greeks, during their launch festivities, would drink wine to honor the gods and pour water on the ship as a sort of blessing.

The religious aspects of ship christening remained well into more modern times, particularly in Catholic nations. Rather than use religious leaders for this task, members of the monarchy or military leaders would take over the christening duties. For instance, 65 years before the above Knights of Malta reference, in , the Prince of Wales was present at the christening of the Prince Royal.

In this instance, there was a standing cup on board the ship, which is just a large and expensive cup made of some precious metal, usually silver.

Owners launch their vessels with bottles of the good stuff to this day. Although presented in a gift box, this bottle would undoubtedly look better swinging, full force, at your hull as you name your vessel. With an intense nose with a smoky aroma and hints of candied citrus peel, hazelnut, almond and soft spices, this is champagne at its best — shame about smashing it, then….

A half-bottle, if you were feeling bad about wasting good champagne — and this is the best. Aged for almost twice the required time, resulting in a superb marriage of freshness and power, with rich fruit and a mouth-filling mousse, this is the perfect celebratory bottle.