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Riddling
The traditional method for producing sparkling wine is the process used in the Champagne wine region, Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called "Champagne"), in Spanish wine, Spain to produce Cava DO, cava, in Portuguese wine, Portugal to produce Espumante and in Italian wine, Italy to produce Franciacorta_DOCG, Franciacorta. The method is known as the ''méthode champenoise'', but the Champagne producers have successfully lobbied the European Union to restrict the use of that term within the EU only to wines produced in Champagne. Thus, wines from elsewhere cannot use the term "''méthode champenoise''" on products sold in the EU, and instead the term "traditional method" (''méthode traditionnelle'') or the local language equivalent (''método tradicional'' in Spain and Portugal, ''metodo classico'' or ''metodo tradizionale'' in Italy, and in German wine, Germany ''klassische Flas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sparkling Wine Production
Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the title of this article the term ''sparkling'' is used for all wines that produce bubbles at the surface after opening. Under EU law the term ''sparkling'' has a special meaning that does not include all wines that produce bubbles. For this reason the terms ''fizzy'' and ''effervescent'' are sometimes used to include all bubbly wines. The following terms are increasingly used to designate different bottle pressures: * ''Beady'' is a wine with less than of pressure. * ''Semi-sparkling'' is a wine with of pressure. ''Semi-sparkling'' wines include wines labelled as Frizzante, Spritzig, Pétillant and Pearl (wine), Pearl. * ''Sparkling'' is a wine with above of pressure. This is the only wine that can be labelled as ''sparkling'' under EU l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champagne
Champagne (; ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation (wine), secondary fermentation of the wine in the bottle to cause carbonation. The grapes Pinot noir, Pinot meunier, and Chardonnay are used to produce almost all Champagne, but small amounts of Pinot blanc, Pinot gris (called Fromenteau in Champagne), Arbane, and Petit Meslier are vinified as well. Champagne became associated with royalty in the 17th, 18th, and 19th centuries. The leading manufacturers made efforts to associate their Champagnes with nobility and royal family, royalty through advertising and packaging, which led to its popularity among the emerging middle class. Origins Still wines from the Champagne region were known before Middle Ages, medieval times. The Anci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cava DO
Cava (, ; , ) is a sparkling wine of ''denominación de origen'' (DO) status from Spain. It may be white (''blanco'') or rosé (''rosado''). The Macabeo, Parellada and Xarel·lo are the most popular and traditional grape varieties for producing cava. Chardonnay and Malvasia are also permitted. Authorized red grapes are Garnacha tinta, Monastrell, Trepat, and Pinot Noir. Only wines produced in the traditional method may be labelled "cava"; those produced by other processes may only be called "sparkling wines" (''vinos espumosos''). About 95% of all cava is produced in the Penedès area in Catalonia, Spain, with the village of Sant Sadurní d'Anoia being home to many of the largest Catalan production houses. The two major producers are Codorníu and Freixenet. Cava is also produced in other villages in the provinces of Girona, Lleida, Tarragona, and Barcelona in Catalonia, Zaragoza in Aragon, Badajoz in Extremadura, La Rioja, Araba/Álava in the Basque Country, Navarra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Royal Society
The Royal Society, formally The Royal Society of London for Improving Natural Knowledge, is a learned society and the United Kingdom's national academy of sciences. The society fulfils a number of roles: promoting science and its benefits, recognising excellence in science, supporting outstanding science, providing scientific advice for policy, education and public engagement and fostering international and global co-operation. Founded on 28 November 1660, it was granted a royal charter by Charles II of England, King Charles II and is the oldest continuously existing scientific academy in the world. The society is governed by its Council, which is chaired by the society's president, according to a set of statutes and standing orders. The members of Council and the president are elected from and by its Fellows, the basic members of the society, who are themselves elected by existing Fellows. , there are about 1,700 fellows, allowed to use the postnominal title FRS (Fellow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limoux
Limoux (; ) is a commune and subprefecture in the Aude department, a part of the ancient Languedoc province and the present-day Occitanie region in southern France. Its vineyards are famous for being first to produce sparkling wine known as Blanquette de Limoux. Geography Limoux lies on the river Aude about due south of Carcassonne. In February 1965, it absorbed the former commune Vendémies. Limoux has two railway stations on the line to Carcassonne: Limoux station and Limoux-Flassian station. Population Blanquette de Limoux Blanquette de Limoux is produced around the city of Limoux. The main grape of the wine is Mauzac, followed by Chardonnay and Chenin blanc. Wine historians believe that the world's first sparkling wine was produced in this region in 1531, by the monks at the abbey in Saint-Hilaire, Aude. Culture The town is perhaps best known for its Winter festival called ''Fecos'' , often referred to (inaccurately) as a Carnival or ''Fête''. It is g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limoux Wine
Limoux wine is produced around Limoux in Languedoc in southwestern France. Limoux wine is produced under four ''Appellation d'origine contrôlée'' (AOC) designations: Blanquette de Limoux, Blanquette méthode ancestrale, Crémant de Limoux and Limoux, the first three of which are sparkling wines and dominate the production around Limoux. The region's main grape is the Mauzac, locally known as ''Blanquette'', followed by Chardonnay and Chenin blanc. In 2005, the Limoux AOC was created to include red wine production, mostly Merlot.J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition pp. 402–403 Oxford University Press 2006 Wine historians believe the world's first sparkling wine was produced in this region in 1531 by the monks at the abbey in Saint-Hilaire.E. McCarthy & M. Ewing-Mulligan ''French Wine for Dummies'' p. 222 Wiley Publishing 2001 Climate and geography The Limoux wine region is located in the eastern foothills of the Pyrénées in southern France, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Fault
A wine fault is a sensory-associated (organoleptic) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. Wine faults may result from poor winemaking practices or storage conditions (wine), storage conditions that lead to ''wine spoilage''. In the case of a chemical origin, many compounds causing wine faults are already naturally present in wine, but at insufficient concentrations to be of issue, and in fact may impart positive characters to the wine; however, when the concentration of such compounds exceed a sensory threshold, they replace or obscure desirable Flavor (taste), flavors and aromas (wine), aromas that the winemaker wants the wine to express. The ultimate result is that the quality of the wine is reduced (less appealing, sometimes undrinkable), with consequent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christopher Merret
Christopher Merret FRSFRCP(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 Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne ( ..., and produced the first lists of British birds and butterflies. Life Merret was born in Winchcombe, Gloucestershire on 16 February; Hunter gives the year of his birth as 1615, which may be 1614 Old Style and New Style dates, Old Style. In 1632 he matriculation, went up to Gloucester Hall, Oxford (which later became Worcester College); he received his BA from Oriel College, Oriel in 1635, and his BMed and DMed from Gloucester Hall in 1636 and 1643 respectively. Merret then practised medicine in London, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crown Cork
The crown cork (also known as a crown seal, crown cap or just a cap), the first form of bottle cap, was invented by William Painter in 1892 in Baltimore. The company making it was originally called the Bottle Seal Company, but it changed its name with the almost immediate success of the crown cork to the ''Crown Cork and Seal Company''. It still informally goes by that name, but is officially Crown Holdings. Overview A Dutch patent application from 1892 This style of closure is still in widespread use. Prior to the invention of the external crown cork bottle stopper, soda bottles had ordinary internal cork bottle stoppers and often had rounded bottoms so they could not be stored standing upright. Corks have a tendency to dry out and shrink, allowing the gas pressure in the bottle to cause the cork to "pop", so bottles were stored on their side to prevent the corks from drying out. After the invention of the crown cork bottle stopper, this problem was eliminated, and soda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Early Modern Glass In England
The early modern period in England (c. 1500–1800) brought on a revival in local glass production. Medieval glass had been limited to the small-scale production of forest glass for window glass and vessels, predominantly in the Weald.Kenyon, G.H., 1967. ''The Glass Industry of the Weald'' Leicester, Leicester University Press The organisation of production evolved from the small-scale family-run glass houses typical of forest glass-making to large monopolies granted by the Crown.Godfrey, E., 1975. ''The Development of English Glassmaking 1560-1640''. Oxford, Clarendon Press. The influx of immigrants from Europe brought changes in furnace technology and raw materials, creating a better quality glass.Crossley, D.W., 1990. ''Post-Medieval Archaeology in Britain'' New York, Leicester University PressCrossley, D.W., 1998. "The English Glassmaker and his search for materials in the 16th and 17th centuries." In McCray, P (ed) ''The Prehistory and History of Glassmaking Technology'', West ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: The St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
