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English sparkling wine is sparkling wine from England, typically produced to the traditional method and mostly using the same varieties of grapes as used in Champagne – Chardonnay, Pinot noir and Pinot Meunier. English sparkling wine producers often employ Champagne terminology to describe the styles of their wine, such as "Classic Cuvée ...
When first published in 1998, the book became the only wine book to warrant a leader in a UK national newspaper (The Guardian, October 14, 1998), for the first time revealing a 17th-century document proving that the English used a second fermentation to convert still wines into sparkling at least six years before Dom Pérignon arrived at the ...
A glass of champagne. Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne region of France.
Grape-Shot: 1915 English magazine illustration of a woman riding a Champagne cork. Champagne has featured prominently in popular culture for over a century, due in part to a long history of effective marketing and product placement by leading Champagne houses and their representatives, such as CIVC.
For hundreds of years Britons have celebrated by drinking French Champagne. Britain is still the world's second-biggest importer of Champagne, a favourite tipple of Winston Churchill, who said ...
The traditional method is used for Champagne, all European wines with the designation Crémant, Cava, some varieties of Sekt and other sparkling wines that have méthode traditionnelle, méthode classique or fermented in this bottle on the label (note, however, that the unusual ancestral and dioise methods also ferment the wine exclusively in ...
A vineyard in Wyken An English wine, produced from vineyards in Kent. The United Kingdom is a major consumer of wine, although a minor grower and producer. Wine production in the UK has historically been perceived as less than ideal due to the cool climate, but warmer summers and grapes adapted to these conditions have played a role in increasing investment and sale of wines.
Christopher Merret FRS, FRCP (16 February 1614/1615 – 19 August 1695), also spelt Merrett, was an English physician and scientist. He was the first to document the deliberate addition of sugar for the production of sparkling wine, and produced the first lists of British birds and butterflies.
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