The service and tasting of champagne, rethought for space, is the project led by the G.H. Mumm champagne house, in collaboration with Octave de Gaulle, founder of the SPADE agency specializing in space object design, the French National Centre for Space Studies (CNES), and Jean-François Clervoy, French astronaut. Gérard Liger-Belair, a researcher at the University of Reims Champagne-Ardenne, also played a key role in this adventure, bringing his unique expertise on champagne bubbles.

For this champagne to be tasted aboard the International Space Station (ISS), the bottle, named "Mumm Cordon Rouge Stellar," must meet stringent safety standards set by CNES. Gérard Liger-Belair worked on the bottle’s resistance to extreme pressures, which can vary depending on the temperature aboard, sometimes reaching 30°C. This bubbles expert modeled the pressure inside the bottle to ensure it could withstand up to 15 bars—far beyond champagne standards—thus ensuring the astronauts' safety.

This bold exploration of champagne in space opens a new chapter in the history of tasting.