Plagiarism
The user Pith Helmet plagiarized an article from http://www.champagneclub.org/ using many word for word quotations without using quote marks, so I reverted that user's two edits to this page. 70.92.146.111 22:44, 9 September 2006 (UTC)
American usage of the word "Champagne"
While the Treaty of Versaille is one of the many reasons that the US does not provide adequate protection for the Champagne name, the connection to the Prohibition era is not relevant. The Champagne protection was part of the larger treaty, which the US Senate never ratified (certainly for reasons not focused on the Champagne name). I believe I have made appropriate changes to the entry to reflect this, yet (as always) I am sure others can do better. -- DeepSouth
The alternate explanation to the American use of champagne is that the year the treaty was ratified prohibition in the USA was enforced. The section on alcohol was not ratified by the USA as there was no need as no alcohol was in the USA. This was never corrected after the repeal of prohibition. (Explanation given by some champagne producers in France)
This article seems to blame the US's refusal to ratify the treaty of Versailles on the introduction of prohibition. As a political science geek, I find this to be a somewhat interesting interpretation. Perhaps this reference could be supported or deleted, and a link inserted to the "protected designation of origin" article?
Champagne is a sparkling wine, but not all sparkling wines are champagne; only those produced in an specific french region. Some of them are also produced from different varieties of grapes, like 'Cremant D'Alsace'. I propose the un-redirection of "sparkling wines" to champagne. --Jjmerelo 16:55, 14 Sep 2004 (UTC)
I agree. Was about to do page for Sekt which is German sparkling wine, made by a variety of methods and discovered the redirect. Only in america is all sparkling wine called champagne. Justinc 17:44, 4 Oct 2004 (UTC) Have made a stub article for sparkling wine. Some detail on non-champagne methods of production would be useful there. Justinc 18:17, 4 Oct 2004 (UTC)
bottle
bottle size are not the same betwen the french market and international market look fr:Vin de Champagne
Removed line: Some people add sugar to their wine: the excess sugar produces further fermentation and reinvigorates its bubbles. This is clearly bogus as adding sugar wont cause refermentation (unless you leave it for some weeks/months in the right conditions). It will add sparkle by causing nucleation but its not exactly relevant.
Factual dispute over type of nucleation source for the bubbles
This regards the formation of bubbles; the article avers it has to do with air pockets in the glass, but I remember seeing something in Popular Science about this being disproven with slow-motion video or photography (and that the bubbles actually come from impurities such as dust or fibers of cloth from a dishtowel). I can't seem to find the article, though, and I've checked their website. Help! Deltabeignet 04:15, 18 Mar 2005 (UTC)
Answer
Clarification
A Champagne flute should be etched (by a drop of acid or with an etching tool or laser) at the bottom of the glass to provide nucleation sites for consistent bubble formation. Comparing an unetched glass to one properly etched will clearly demonstrate the effectiveness of this technique since one can easily see the bubbles forming on the etch.
Addition, destroying bubbles
Washing products, women lip stick, broke the formation of bubbles. Washing products remove impurity (dust, impurity of the glass) by removing them or covering them. So, it's advised to taste champagne without lip stick (for men, it's not a problem, don't you ?), and wash glasses with water only.
List of producers
Do we have a List of chamgagne producers or something similar? Pcb21| Pete 23:40, 5 Feb 2005 (UTC)
External Link Issues
Grapester links
anon IP address has been going around adding links to Grapester. Basically seems to be commercial, and the information on that site is no better than what we already have.
No, there is enough advertising about that. See links for that.
Uncorked: The Science of Champagne
Is the link "Uncorked: The Science of Champagne" a book by... just a link to buy a book? Rescendent 14:23, 5 January 2006 (UTC)
INAO vs. Community coming together
I've been involved in a minor edit war with an anon IP who keeps adding that the community came together to determine the rules, then the INAO codified them. I believe that the rulemaking process is intensely political, involving lobbying of government officials, infighting between various Champagne factions, etc., and has very little to do with any kind of community other than the big Champagne houses. "Coming together" is clearly untrue, "community" perhaps merely misleading. If anyone has any information that Champagne rulemaking is done on a friendly communitarian basis, please post it here or I will continue to remove it. Wnissen 6 July 2005 14:17 (UTC)
While I think politics is probably involved in every facet of rulemaking, Champagne is actually a good example of community consensus rulemaking. The CIVC (link on the page we are talking about) is made up of all 15,000 growers, all the cooperatives and 300+ houses of Champagne. They came together years ago to avoid riots and infighting between growers and houses about the name Champagne. They are so even handed that the organization has 2 co-presidents -- one from the growers, the other from the houses. They protect and promote the appellation, test new farming methods, etc. and decide on all rules and regulations that govern wines that can carry the name Champagne (at least those from France). While the INAO does approve the rules of all appellations, Champagne is the one who first agrees on their own rules and then asks the INAO to codify them. Does this help? Maybe there is language that can talk about the community level involvement in the rules and regulations of the region as suggested by others as well as the continued mention of the INAO as you have suggested as they clearly need to be included in the description of the situation. What do you think? Deep SouthCork not Champagne?
This is probably being very picky...but the cork pictured in the article doesn't appear to actually be from a bottle of Champagne . I think it's something from the Mumm Cuvée Napa line—made in the Champagne style by a winery owned by one of the genuine Champagne houses, but located in California.
Then again, it's a great picture of a cork, and even if it isn't a real Champagne cork , it's certainly a cork in the Champagne style . :-) TenOfAllTrades(talk) 22:35, 9 July 2005 (UTC)
Ironage
Somebody added a bit about using a golf club to open a bottle of champagne, and called it "ironage". Now, I've never heard of this, and neither has google, so I removed it and put it here:
If you happen to be on the golf course this can be done with a seven-iron in which case its called "ironage". Set the bottle against a tee marker or other suitable object and hold it in place with your left foot (right-handed golfer). As with all golf shots, this should be practiced on the range before trying it on the course.
If it's real, put it back and cite a source. Lostchicken 04:58, 19 January 2006 (UTC)
To the person editing from 4.243.x.x (Level 3)
Please do not edit other people's comments on the talk page - the convention is to add your own edits, not change other people's, and also, please sign your contribution with four tildes like this ~~~~. Please note that contentious topics should be discussed openly, and it is advisable to be able to cire sources and references for any facts you may wish to assert. Editing the sense of other people's contributions is not the convention on Wikipedia talk pages. You are encouraged to register a username (it's free) to facilitate discussions. WLD 23:11, 6 February 2006 (UTC)
Spelling
Should this article use American English or British/Commonwealth English spellings? The official English variant in use in the European Union (where Champagne comes from) is British English, so should the spellings therefore be British English? I know normally the rule is to use the spelling rules for whichever variant was used for the original article. Thoughts anyone? WLD 20:21, 10 February 2006 (UTC)
Bubbles
Anyone who has ever contemplated a "strand of beads" (a string of bubbles rising from the bottom of a champagne flute) knows of their hypnotizing capability. To insist that these strands are primarily caused by dust and/or lint is to exhibit a fundamental lack of understanding as to their creation. After reading all of the references cited regarding the "lint" research which, although it may explain a small percentage of the mousse (French for foam) seen in a glass of sparkling wine, cannot explain why a glass of "champagne " continues to produce bubbles once the initial rush has settled down. It doesn't take a rocket scientist to
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