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Device for removing the carbon dioxide bubbles from a sparkling wine (English "swizzlestick", French "moser"). Until well into the second half of the 19th century, most champagnes were more or less sweet; the "gout anglais" (= dry) only gradually became established. However, these sweet champagnes were often decanted before drinking. This (consciously) reduced the carbonic acid to a large extent. So people drank these champagnes relatively vinous. Later, people tried to imitate this with whisks. The flat champagne bowls that were common at the time (see also Marie-Antoinette) also had the purpose of reducing the carbonic acid as quickly as possible. One should be aware, however, that it takes years for the fine bubbles to form, and with such a device they are eliminated in seconds. See also under pearlability

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