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This is a question Near Death Experiences II

Freddie Woo says: I was once caught right in the middle of in an early morning high-speed 30-car pile-up on the M3, but emerged from the chaos in the only car not to have suffered a dent. My trousers told a different story, and learned that you *do* empty your bowels as Death's icy grip reaches out for you. Tell us about your audition for the Final Destination films.

Suggested by Just a Vagabond

(, Thu 15 May 2014, 12:55)
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nah ... even the yanks and antipodeans call it things like "champagne-style" or "method"
which is arguably wrong in any case since the method was invented in limoux.
(, Fri 16 May 2014, 8:10, 2 replies)
No, USA now has a ban on domestic being called Champagne* and the Champagne Method is
a protected term in the EU.

*pre-1995 producers can still call their product champagne but many have chosen not to, reason they believe their product superior to that French shit grown on American vine stock.
(, Fri 16 May 2014, 9:22, closed)
The current method of making Champagne
(ie. making it fizzy) was first documented in 1662 by an Englishman, Christopher Merret, in a paper submitted to the Royal Society. He identified secondary fermentation as the reason for the sparkle and advocated adding sugar or molasses to wine to start this process. It was also the moves into industrialised glass production which gave English bottles the strength to contain the fizz. Up till then the French producers like Dom Perignon had been trying to eliminate the sparkle in the wines produced in the Champagne region, it was an unwanted reaction.

US producers of sparkling wines were able to call it Champagne because America signed but didn't ratify the Treaty of Versailles in 1918 - the French made sure the term was included to protect the devastated Champagne region and industry, and to prevent other countries taking over the Champers markets.

Just sayin'...
(, Mon 19 May 2014, 22:46, closed)
so only a hundred and thirty years after blanquette was invented in Limoux
herp derp
(, Wed 21 May 2014, 8:15, closed)

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