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2. Veuve Clicquot - Wikipedia

   en.wikipedia.org/wiki/Veuve_Clicquot

   Not only did the quality of her champagne improve, but Veuve Clicquot was able to produce it faster, [11] exporting it around the world in large quantities. [11] This was a crucial advantage over her competitors. [11] Veuve Clicquot is also credited with producing the first known blended rosé champagne in 1818. [4]

3. Wow Your Wife With These Irresistible Gift Ideas - AOL

   www.aol.com/wow-wife-irresistible-gift-ideas...

   Veuve Clicquot La Grande Dame What better to toast your Grande Dame with than a bottle of Veuve Clicquot's vintage reserve champagne? More: Gifts for Champagne Lovers

4. Madame Clicquot Ponsardin - Wikipedia

   en.wikipedia.org/wiki/Madame_Clicquot_Ponsardin

   Madame Clicquot (French: [madam kliko]), (née Barbe-Nicole Ponsardin French: [baʁb nikɔl pɔ̃saʁdɛ̃]; 16 December 1777 – 29 July 1866), also known as Barbe Nicole Clicquot Ponsardin, Widow Clicquot, Veuve Clicquot, and the Grande Dame of Champagne, was a French Champagne producer. She took on her husband's wine business when widowed at 27.

5. Louis Bohne - Wikipedia

   en.wikipedia.org/wiki/Louis_Bohne

   Louis Bohne first met Mme Clicquot's husband, François Clicquot, in Basel and began working for the Champagne house by peddling orders in England.Due to the saturation of many houses competing for the Champagne market there, Bohne was soon transferred to the relatively untapped market of Russia, Prussia and Austria. [1]

6. Comet vintages - Wikipedia

   en.wikipedia.org/wiki/Comet_vintages

   Despite officially banning the importation of bottled French wines, such as Champagne, Tsar Alexander I was said to have sought out the Veuve Clicquot Cuvée de la Comète. The 1811 comet vintage has had the most lasting notoriety. The comet that year was the Flaugergues comet, named after Honoré Flaugergues who first spotted the comet in ...

7. History of champagne - Wikipedia

   en.wikipedia.org/wiki/History_of_Champagne

   Early Champagne producers chose not to remove the sediment, which left the wine cloudy and prone to off flavors if the sediment was shaken up or poured into the glass. At royal courts and banquets, servers would pour new serving of Champagne into a fresh glass to avoid the residue of sediment left over in the previous glass.