Champagne (English Wikipedia)

Facts About Champagne and Other Sparkling Wines, Henry Vizetelly (1879), pp. 213–214:
"Manufacturers of champagne and other sparkling wines prepare them dry or sweet, light or strong, according to the markets for which they are designed. The sweet wines go to Russia and Germany, the sweet-toothed Muscovite regarding M. Louis Roederer's syrupy product as the beau-idéal of champagne, and the Germans demanding wines with 20 or more per cent. of liqueur, or nearly quadruple the quantity that is contained in the average champagnes shipped to England. France consumes light and moderately sweet wines; the United States gives a preference to the intermediate qualities; China, India, and other hot countries stipulate for light dry wines; while the very strong 214 ones go to Australia, the Cape, and other places where gold and diamonds and such-like trifles are from time to time "prospected." Not merely the driest but the very best wines of the best manufacturers, and commanding of course the highest prices, are invariably reserved for the English market. Foreigners cannot understand the marked preference shown in England for exceedingly dry sparkling wines. They do not consider that as a rule they are drunk during dinner with the plats, and not at dessert, with all kinds of sweets, fruits, and ices, as is almost invariably the case abroad."

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- Liger-Belair, Gérard; Bourget, Marielle; Villaume, Sandra; Jeandet, Philippe; Pron, Hervé; Polidori, Guillaume (11 August 2010). "On the Losses of Dissolved CO 2 during Champagne Serving" (PDF). Journal of Agricultural and Food Chemistry. 58 (15): 8768–8775. Bibcode:2010JAFC...58.8768L. doi:10.1021/jf101239w. PMID 20681665. Retrieved 1 January 2022.

harvard.edu (Global: 18^th place; English: 17^th place)

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(in French) G. Liger-Belair (2002). "La physique des bulles de champagne" [The physics of the bubbles in Champagne]. Annales de Physique. 27 (4): 1–106. Bibcode:2002AnPh...27d...1L. doi:10.1051/anphys:2002004. Archived from the original on 1 December 2008. Retrieved 26 November 2005.
Liger-Belair, Gerard; Cordier, Daniel; Georges, Robert (20 September 2019). "Under-expanded supersonic CO2 freezing jets during champagne cork popping". Science Advances. 5 (9) eaav5528. Bibcode:2019SciA....5.5528L. doi:10.1126/sciadv.aav5528. PMC 6754238. PMID 31555725.
- Liger-Belair, Gérard; Bourget, Marielle; Villaume, Sandra; Jeandet, Philippe; Pron, Hervé; Polidori, Guillaume (11 August 2010). "On the Losses of Dissolved CO 2 during Champagne Serving" (PDF). Journal of Agricultural and Food Chemistry. 58 (15): 8768–8775. Bibcode:2010JAFC...58.8768L. doi:10.1021/jf101239w. PMID 20681665. Retrieved 1 January 2022.

highbeam.com (Global: 405^th place; English: 256^th place)

McQuillan, Rebecca. "What's the story with ... Champagne?". The Herald. Archived from the original on 10 June 2014.

inao.gouv.fr (Global: 8,265^th place; English: low place)

"AOC Champagne – Conditions de production" (in French). Institut national de l'origine et de la qualité (INAO). Archived from the original on 3 September 2013. Retrieved 10 September 2008.

independent.co.uk (Global: 36^th place; English: 33^rd place)

Enjoli Liston (18 November 2010). "Champagne still bubbly after 200 years at sea". The Independent. Archived from the original on 21 June 2017. Retrieved 25 August 2017.
"Shipwrecked champagne good, but not ours: Veuve-Clicquot". The Independent. 7 August 2010. Retrieved 19 December 2013.

laphamsquarterly.org (Global: low place; English: low place)

"That Intoxicating Pink". Lapham's Quarterly. 20 March 2013. Retrieved 27 September 2020.

legifrance.gouv.fr (Global: 265^th place; English: 1,095^th place)

"Décret n° 2010-1441 du 22 novembre 2010 relatif à l'appellation d'origine contrôlée " Champagne "" [Decree number 2010-1441 of 22 November 2010, relating to the Appellation d'Origine Contôlée of 'Champagne'] (in French). Journal officiel de la République française number 273, text number 8. 25 November 2010. p. 21013.

maisons-champagne.com (Global: low place; English: low place)

"AOC Champagne: Définition et loi" [AOC Champagne: Definition and law] (in French). Les Maisons de Champagne. Archived from the original on 14 September 2008. Retrieved 10 September 2008.
"Dosage – Union des Maisons de Champagne".

marketplace.org (Global: low place; English: 6,795^th place)

Christopher Werth (1 September 2010). "Australia corks its use of 'champagne'". Marketplace. Archived from the original on 6 October 2014. Retrieved 16 March 2012.

millesima-usa.com (Global: low place; English: low place)

Millesima USA, Millesima USA. "How to Hold a Glass of Champagne". Millesima USA.

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pubmed.ncbi.nlm.nih.gov

Liger-Belair, Gerard; Cordier, Daniel; Georges, Robert (20 September 2019). "Under-expanded supersonic CO2 freezing jets during champagne cork popping". Science Advances. 5 (9) eaav5528. Bibcode:2019SciA....5.5528L. doi:10.1126/sciadv.aav5528. PMC 6754238. PMID 31555725.
- Liger-Belair, Gérard; Bourget, Marielle; Villaume, Sandra; Jeandet, Philippe; Pron, Hervé; Polidori, Guillaume (11 August 2010). "On the Losses of Dissolved CO 2 during Champagne Serving" (PDF). Journal of Agricultural and Food Chemistry. 58 (15): 8768–8775. Bibcode:2010JAFC...58.8768L. doi:10.1021/jf101239w. PMID 20681665. Retrieved 1 January 2022.
ncbi.nlm.nih.gov
- Liger-Belair, Gerard; Cordier, Daniel; Georges, Robert (20 September 2019). "Under-expanded supersonic CO2 freezing jets during champagne cork popping". Science Advances. 5 (9) eaav5528. Bibcode:2019SciA....5.5528L. doi:10.1126/sciadv.aav5528. PMC 6754238. PMID 31555725.

nytimes.com (Global: 7^th place; English: 7^th place)

Eric Pfanner (10 December 2011). "Uncorking the secrets of Champagne". International Herald Tribune. Retrieved 10 December 2011.
Eric Pfanner (21 December 2012). "Champagne Decoded: The Degrees of Sweet". The New York Times. Retrieved 10 March 2013.

oneblockwest.com (Global: low place; English: low place)

Matthews, Ed (10 January 2010). "Goût Américain". One Blog West. Archived from the original on 2 July 2017. Retrieved 30 June 2019.

sciencefocus.com (Global: low place; English: 8,501^st place)

Matthews, Robert. "How much pressure is there in a champagne bottle?". BBC Science Focus Magazine. Archived from the original on 4 June 2021.

smh.com.au (Global: 132^nd place; English: 96^th place)

"How to pour champagne properly". The Sydney Morning Herald. 13 August 2010. Retrieved 29 September 2010.

tcm.com (Global: 235^th place; English: 144^th place)

Andrea Foshee (21 January 2003). "Love Affair (1939) – Love Affair". Turner Classic Movies. Archived from the original on 29 November 2020. One interesting product placement bit of trivia: The champagne industry was interested in promoting a new product: pink champagne. In one scene, Charles Boyer and Irene Dunne gazed into each others' eyes while sipping on pink champagne, and sales went up immediately afterwards.

thepeakmagazine.com.sg (Global: low place; English: low place)

"Russia just banned the use of the word "Shampanskoye" – the Russian word for champagne – on imported bottles". The Peak Magazine. 11 July 2021. Retrieved 4 September 2021.

thetimes.co.uk (Global: 170^th place; English: 119^th place)

Sage, Adam. "Champagne region expansion uncorks grapes of wrath". Retrieved 16 June 2022.

washingtonpost.com (Global: 34^th place; English: 27^th place)

Louise Nordstrom (17 November 2010). "200-year-old Champagne loses fizz but not flavour". The Washington Post.^{[dead link]}
Feltman, Rachel (21 April 2015). "170-year-old, shipwrecked champagne gets a taste test". The Washington Post. Retrieved 22 April 2015.

web.archive.org (Global: 1^st place; English: 1^st place)

McQuillan, Rebecca. "What's the story with ... Champagne?". The Herald. Archived from the original on 10 June 2014.
"Jaquesson". Cuvées Classiques. Archived from the original on 13 October 2012. Retrieved 20 May 2012.
Christopher Werth (1 September 2010). "Australia corks its use of 'champagne'". Marketplace. Archived from the original on 6 October 2014. Retrieved 16 March 2012.
"United States Champagne Bureau Champagne in United States Champagne America". Champagne.us. 31 March 2021. Archived from the original on 3 April 2005. Retrieved 4 March 2022.
Pomranz, Mike (6 July 2021). "Only Wines Made in Russia Can Be Called Champagne Under New Putin Law". Food & Wine. Archived from the original on 4 September 2021. Retrieved 4 September 2021.
Matthews, Robert. "How much pressure is there in a champagne bottle?". BBC Science Focus Magazine. Archived from the original on 4 June 2021.
(in French) G. Liger-Belair (2002). "La physique des bulles de champagne" [The physics of the bubbles in Champagne]. Annales de Physique. 27 (4): 1–106. Bibcode:2002AnPh...27d...1L. doi:10.1051/anphys:2002004. Archived from the original on 1 December 2008. Retrieved 26 November 2005.
"AOC Champagne – Conditions de production" (in French). Institut national de l'origine et de la qualité (INAO). Archived from the original on 3 September 2013. Retrieved 10 September 2008.
"AOC Champagne: Définition et loi" [AOC Champagne: Definition and law] (in French). Les Maisons de Champagne. Archived from the original on 14 September 2008. Retrieved 10 September 2008.
"How Rosé Champagne is Made". Wine Enthusiast. 8 February 2019. Archived from the original on 6 November 2020. Retrieved 27 September 2020.
Andrea Foshee (21 January 2003). "Love Affair (1939) – Love Affair". Turner Classic Movies. Archived from the original on 29 November 2020. One interesting product placement bit of trivia: The champagne industry was interested in promoting a new product: pink champagne. In one scene, Charles Boyer and Irene Dunne gazed into each others' eyes while sipping on pink champagne, and sales went up immediately afterwards.
"Dosage in Champagne – Past, Present, Future". BESTCHAMPAGNE. Archived from the original on 28 January 2022. Retrieved 22 March 2022.
"Interview with Benoît Gouez Chef de Caves of Moët & Chandon". BESTCHAMPAGNE. 29 March 2018. Archived from the original on 6 July 2022. Retrieved 22 March 2022.
Matthews, Ed (10 January 2010). "Goût Américain". One Blog West. Archived from the original on 2 July 2017. Retrieved 30 June 2019.
Enjoli Liston (18 November 2010). "Champagne still bubbly after 200 years at sea". The Independent. Archived from the original on 21 June 2017. Retrieved 25 August 2017.

winemag.com (Global: low place; English: low place)

"How Rosé Champagne is Made". Wine Enthusiast. 8 February 2019. Archived from the original on 6 November 2020. Retrieved 27 September 2020.

winespectator.com (Global: low place; English: 6,391^st place)

Napjus, Alison (10 March 2014). "First Rosé Champagne? Older Than You Think". Wine Spectator.

winetourism.com (Global: low place; English: low place)

"Champagne travel guide for wine lovers". www.winetourism.com. Retrieved 27 July 2022.

yahoo.com (Global: 38^th place; English: 40^th place)

"What Does a 170-Year-Old Champagne Found on the Bottom of the Sea Taste Like?". 21 April 2015.

Champagne (English Wikipedia)

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