THE CHRISTMAS FEAST Champagne was invented by a French monk of the order of St Benedict, Dom Pierre Perignon, born in 1640, who was the cellarmaster at the Abbey of Hautvilliers. The authors of The Bad Catholics Guide to Wine, Whisky and Song describe the sensation of Champagne as “always something quixotic, fine and fair. The delicate balance of sweet and dry, the tap-dance of bubbles against the palate, …it’s no surprise that champagne is called the beverage of love. It’s fitting then, that the Church had a hand in its creation.” In true Catholic tradition, the Christmas meal can be followed by a sip of Chartreuse, the liquor crafted in a monastery by the Carthusians, the strictest order in the Church. Named for its mother house, the Trappist monastery, “La Grande Chartreuse”, the liquor is made from 130 local herbs and flowers collected by the monks and distilled in the cloister. The formula has never been written down and is passed down orally to three trusted monks. The mona...