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Throughout most of the 19th century Champagne was made sweet. The taste was pleasing to most wine drinkers and the added sugar helped winemakers to cover up flaws in the wine or poor quality from less desirable grapes. Champagne houses would use the dosage to tailor the sweetness to whatever style was in fashion in a particular market.
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 ...
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.
The tendency of still wine from the Champagne region to lightly sparkle was noted in the Middle Ages but this was considered a wine fault and was disdained in early Champagne winemaking although it was the pride of other historic sparkling wine production areas like Limoux. [2]
[5] [4] [6] [3] [7] [8] In 1818, she invented the first known blended rosé champagne [9] by blending still red and white wines, [10] a process still used by the majority of champagne producers. During the Napoleonic Wars, Madame Clicquot made strides in establishing her wine in royal courts throughout Europe, notably that of Imperial Russia. [10]
The series of six fairs, each lasting more than six weeks, were spaced through the year's calendar: the fair of Lagny-sur-Marne began on 2 January: the fair at Bar-sur-Aube on the Tuesday before mid-Lent; the "May fair" of Provins on the Tuesday before Ascension; the "fair of St. John" or the "hot fair" of Troyes on the first Tuesday after the fortnight of St. John's Day (24 June); the fair of ...
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One such wine was a fizzy drink from the Champagne region that was disparaged among French wine drinkers for its faulty bubbles. [8] A French expatriate, Charles de Saint-Évremond, introduced this sparkling style of Champagne to the London court and it was met with enthusiastic popularity. The development of stronger, thicker bottles by ...