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How the English invented Champagne! Research shows original sparkling wine

by Ace Damon
The secondary fermentation process for producing champagne, or English sparkling wine, was invented in Winchcombe, Cotswolds, 30 years before it was in France. This woman is carrying two champagne bottles and wearing a wire mask used to protect workers in case the bottles explode due to pressure.

How the English invented champagne! Research shows that the original sparkling wine and the bottles they came into were first invented on this side of the canal.

  • Secondary fermentation was first described in Winchcombe, England, in 1662
  • This is more than 30 years before Dom Perignon discovered & # 39; in France
  • Britons also made thicker wine bottles when they switched to charcoal ovens

French winemakers have claimed the richness of sparkling wine, or champagne, for centuries – ignoring the fact that its success is based on inventions made by Anglais.

The secondary fermentation process for the production of “English sparkling wine” was invented in Winchcombe, Cotswolds, by a scientist 30 years before Dom Perignon in Hautvilliers Abbey claiming to have the same idea.

And the necessary bottles were also made by the English at least 85 years before the French – when the absence of forests due to shipbuilding forced bottlemakers to switch to warmer coal and, as a result, made the glass thicker.

The secondary fermentation process for producing champagne, or English sparkling wine, was invented in Winchcombe, Cotswolds, 30 years before it was in France. This woman is carrying two champagne bottles and wearing a wire mask used to protect workers in case the bottles explode due to pressure.

Sir Christopher Merrett, a founding member of the Royal Society, first described the secondary fermentation process in his 1662 article, entitled Some Observations Concerning the Ordering of Wines.

& # 39; Our winemakers of recent times use vast amounts of sugar and melosses for all types of wines & # 39 ;, he wrote, & # 39; to make them drink fast and sparkling and give them spirits & # 39; .

This is the champenoise method, which the alleged Frenchman was completely unknown until 1697, when Perignon declared that he had "tasted the stars."

British vineyards would have been able to manage this creation – which puts pressure on bottles three times stronger than car tires – because they have switched to thicker bottles due to a government order.

King James I told the country to stop using wood in glass kilns – because it panicked over the depletion of Britain's forests, essential for the construction of warships.

The English formula for & # 39; sparkling wine & # 39; precedes the & # 39; invention & # 39; of the same recipe by French monk Dom Perignon for over 30 years

The English formula for & # 39; sparkling wine & # 39; precedes the & # 39; invention & # 39; of the same recipe by French monk Dom Perignon for over 30 years

Britain had already sent ships to found British Guiana in 1604 and more to found Jamestown, Virginia, in North America by 1607.

He also needed more troops for naval conflicts, facing a battle with the Portuguese in Bombay in 1615 and then a battle against Spain over Jamaica in 1655.

It was written by Sir Christopher Merrett in Winchcombe, Cotswolds

It was written by Sir Christopher Merrett in Winchcombe, Cotswolds

The move forced them to start relying on coal – which they had previously avoided because it was seen as dirty.

The material allowed them to reach higher temperatures and consequently to produce thicker glasses that could withstand the pressure of champagne.

France did not start doing this until the 1700s, and even in 1833 they were still losing between four and 40% of the Champagne region's wines due to 'exploding bottles', according to A History. and Description of Modern Wines.

The danger was so great that workers were required to wear wire masks.

A sign for Sir Merrett was placed in Winchcombe two years ago.

Local historian Jean Bray told the BBC that his description was the first time anyone had described a wine as "sparkling" in history.

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