French Bloom, a non-alcoholic sparkling wine that combines French tradition and innovation, is becoming increasingly popular in Japan. In today’s health-conscious society, there is a demand for luxurious and sophisticated non-alcoholic options, and French Bloom is becoming the perfect solution.

Sparkling wine has long been a symbolic drink that colors celebratory occasions and special moments. There is a theory that champagne, made in the Champagne region , became popular throughout Europe because Louis XIV, the third king of the Bourbon dynasty, loved it. Champagne was served at royal banquets and important events, and its bubbles came to symbolize celebrations and special moments.

The bubbles of champagne depicted in the movie “The Great Gatsby” (2013) symbolize the splendor and beauty of a moment. Non-alcoholic sparkling wines made by long-established champagne producers offer new value as a way to experience such a gorgeous and joyful moment without alcohol.

In this way, non-alcoholic sparkling wine has become indispensable in today’s health-conscious world and respect for individual values. As more and more people consider the balance between tradition and innovation, and between fun and health, “French Bloom” will become more and more popular as a choice that reflects lifestyles and values ​​and is part of self-expression.

Introduction: What is French Bloom?

This introduction has gotten a bit long, but let’s introduce some basic information about French Bloom. Founded in 2019, French Bloom is a non-alcoholic sparkling wine brand founded by Constance Jablonski and Maggie Frérjean-Taittinger.

Maggie is the wife of the founder of the champagne maker Frèrejean Frères and a former member of the international business development department at Michelin Paris headquarters. She had her own experience of being confused about food and drink pairings during pregnancy . Meanwhile, Constance is known as a fashion model and strives to find an ideal healthy life from her busy lifestyle as a top model.

With the meeting of these two, Maggie’s husband, Rodolphe Frérjean-Taittinger, who has extensive experience and knowledge in making champagne and cognac, became CEO, and with the addition of Karl Eline, who had served as the head wine maker at Krug Champagne for many years, the company’s unique and sophisticated recipes were born.

Maggie and Constance said they “felt a need for a premium drink that could be enjoyed without consuming alcohol and created French Bloom to fill that gap.”

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