Sparkling wine from France is one of the most famous alcoholic drinks and epitomises joie de vivre and luxury. As early as 1531, a sparkling wine was documented in south-west France, namely the Blanquette de Limoux from Limoux. But in Champagne, champagne was by no means synonymous with this type of wine in the first half of the 17th century. A common phenomenon here was that fermentation was interrupted in autumn due to the cool weather and the wines were bottled anyway. In warmer weather in spring, the residual sugar triggered an unplanned or unwanted second fermentation in the bottle. Initially, there was no intention behind it, it just happened by chance.
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Roman Horvath MW
Domäne Wachau (Wachau)