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A glass of Champagne exhibiting the characteristic bubbles associated with the wine. Champagne (/ ʃ æ m ˈ p eɪ n /; French: ⓘ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, [1] which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods ...
Fully sparkling wines, such as Champagne, are generally sold with 5 to 6 standard atmospheres (73 to 88 psi; 510 to 610 kPa) of pressure in the bottle. This is more than twice the pressure found in an automobile tire. European Union regulations define a sparkling wine as any wine with an excess of 3 atmospheres in pressure.
A wine cocktail is a mixed drink, similar to a true cocktail. It is made predominantly with wine (including Champagne and Prosecco), into which distilled alcohol or other drink mixer is combined. A spritz is a drink that has Prosecco added to it. The distinction between a wine cocktail and a cocktail with wine is the relative amounts of the ...
It’s an umbrella category, and though we often speak of different types of sparkling wine in the same breath, there are differences in how they are produced, the grapes they use, and how they taste.
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 ...
In the US, the Michigan winery Bronte Champagnes and Wine was the first to bottle Cold Duck in the 1960s and 1970s. Bronte was sold to Tabor Hill Winery in 1984. During the early 1970s, the South Australian company Orlando Wines produced a sparkling red wine labelled 'Cold Duck'. Between 1971 and 1974, there were a number of trademark ...
In Merret's eight-page paper "Some observations concerning the ordering of wines", which he presented to the newly formed Royal Society on December 17, 1662, he states "our wine-coopers of recent times use vast quantities of sugar and molasses to all sorts of wines to make them drink brisk and sparkling". Stevenson explains why the French did ...
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