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Champagne merits special stemware for events that warrant hors d'oeuvres as it is a regal drink of bubbly celebration or splashing the side of a newly launched cruiseliner. France has whole regions of the countryside named Champagne from the medieval period or large swaths of land dedicated to maintaining its pure-blood/wine grape lineage. The most famous names of Champagne began in the 18th century, Taittinger (1734), Moët et Chandon (1743) and Vueve Clicquot (1772). Out of a late summer rain cloud comes this cider-making English bloke from Somerset with a differing provenance of a 1632 Royal Society wine enthusiast who preceded Dom whose cuvée pedigree lasts. En garde.
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Mr Crowden, from Chard in Somerset, researched Merret for his book on the history of cider called Ciderland.
He believes that the popularity of sparkling wines began when British cider-makers added sugar to acidic French white wine and then learnt how to control the resulting secondary fermentation. The sugar caused secondary fermentation in the bottle, which created sparkling wines.
Merrett also invented the thick green bottle strong enough to contain the pressure of secondary fermentation. French wine-makers had been plagued by the problem of unintended fermentation, which could cause whole cellars of their fragile bottles to explode. By learning to control it they were able to create sparkling wine by design rather than accident.
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In 1941, the Comite Interprofessional du Vin de
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The new enfant terrible of champagne books, Ciderland is from the Somerset chap, James Crowden. For those seeking a tour de fource in the sparkling beverage's royal lineage need look no further than the well researched 4000 Champagnes from neutral Swedish expert author , Richard Juhlin.
Enjoy your French bubbly, oui?
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