Champagne is a product which is rooted in its place and in history. The business of champagne cannot be understood without some knowledge of where it comes from and how the past has shaped the way the industry is structured, managed and perceived by those who run it – and these factors form the core of this chapter. As a preliminary, however, it is necessary to remember that champagne is a wine, and certain things are distinctive about wines. Most significant in this context is the fact that wine cuts across primary, secondary and – at times – tertiary industries (Carlsen & Charters, 2006). It is primary as it is based on an agricultural resource – the grapes. It is secondary because there is production involved (the process of manufacturing wine from grape juice). It is often tertiary when there is a service element attached to it, most clearly with wine tourism. This produces clear management challenges which do not apply to most other industries; the skills required to grow quality wine grapes, make good wine and provide a great experience for the public are not necessarily the same.