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Yeux de crapauds

A term created in France in the 19th century (also "oeil de crapauds") for large-volume carbon dioxide bubbles in champagne. At that time the production was not as mature as it is today and the contents of the individual bottles were often of varying quality. A sparkling wine with this pejorative attribute meant that no finely sparkling foam had developed during bottle fermentation, which at that time was not just an exception. Even today, large pearls mean a sparkling wine of rather inferior quality. For a sparkling wine with added carbonic acid, nothing else can usually be expected. See also under Pearlability.

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