Talk:Sparkling wine

message: Champagne can be and is used to refer to any sparkling wine.  So, I am reverting.  Here's two dictionaries that support me:
Champagne 
     A light wine, of several kinds, originally made in the
     province of Champagne, in France.
     [1913 Webster]
  
     Note: Champagne properly includes several kinds not only of
           sparkling but of still wines; but in America the term
           is usually restricted to wines which effervesce.
           [1913 Webster]
From WordNet (r) 1.7 [wn]:
  champagne
       n 1: a white sparkling wine either produced in Champagne or
            resembling that produced there [syn: {bubbly}]
Novalis 22:15, 23 Jun 2005 (UTC)
replies: text: A dictionary reference has little bearing to validity. Champagne is from Champagne in NE France just as Microsoft products come from Microsoft. Other Sparkling wines are Sparkling Wines and non Misrosoft Software is Software. — Preceding unsigned comment added by Wedwardes (talk • contribs) 22:53, 24 March 2007 (UTC)
thread_title:  Definition 

message: what the f... ist "Price Chamfiction II."??? -- Kku 15:39, 15 May 2006 (UTC)
thread_title:  non-word 

message: I've started the merge of the regional style into this article. TONS of work still need to be done to improve the format and prose of the article. I will be working on this article throughout the week with the hope of getting it to GA quality. AgneCheese/Wine 02:44, 3 April 2007 (UTC)
thread_title: Merges

message: Though it should be noted that although the traditional method is more commonly used throughout the world, the Charmat method has been used in Italy since the ancient Roman Empire. 
I was of the understanding that the Charmat method used technology that would be only found in post-Industrial Revolution society.  Does anyone have information on Romans using a secondary fermentation method in metal vats to create sparkling (or even frissante) wines?  If the Romans did so, would it not make sense to change the phrase in the above excerpt from "Charmat method," to "Charmat-style method" or something similar? Tthaas 16:03, 4 November 2007 (UTC)
replies: text: My guess is that the misunderstanding arises from the fact that producers of Prosecco Spumante (one of Italy's top Charmat method wines) like to boast that Prosecco has been around since ancient Roman times, as mentioned in the writings of Pliny the Elder - at best this may however refer only to prosecco as a grape variety, which is also used to produce still wines ("Prosecco Tranquillo") which is probably what the Romans drank. So I agree with you that it is unlikely that the Romans had devised a way to build the steel autoclaves used for the Charmat method, and have edited the paragraph accordingly. HAdG 21:00, 20 April 2008 (UTC)
thread_title: Romans and Charmat

message: Some content is from the merged stub Sekt. AgneCheese/Wine 04:34, 15 November 2007 (UTC)
thread_title: Attribution note

message: "... the grape variety Pinot Noir is also permitted for use in the production of white cavas." Source: http://www.wein-plus.com/magazine/index.html?show=fullnews&nr=3911 GregF (talk) 16:38, 26 November 2007 (UTC)
thread_title: Other comments

message: Well first and foremost, referencing is the big on. I take full responsibility for dropping the ball with this one. It was going to be one of my pet projects on cleaning up and expanding but I soon grew bored. :p Many of the major sparkling styles like Sekt, Asti etc need much more detail to merit the redirect going here. All in all, this article really needs a total rewrite. AgneCheese/Wine 01:46, 18 February 2008 (UTC)
thread_title: Thoughts on getting this up to a B

message: Hi, I fixed some mistakes concerning the Korbel brothers and the american sparkling wine :
1 - The Korbel brothers weren't from Czechoslovakia because Czechoslovakia existed only from 1918 to 1993. In their nineteenth century era their country, Bohemia, was not yet a part of Czechoslovakia, which didn't yet exist, but a part of the Austrian-Hungarian Empire. Nevertheless they were czech people from Bohemia (just consult the external link I added to source that information : http://www.fundinguniverse.com/company-histories/F-Korbel-amp;-Bros-Inc-Company-History.html ). Only later, in 1918, Bohemia and other czech lands, along with Slovakia, will be a part of Czechoslovakia, but the Korbel's period is in no way related to the Czechoslovakian period.
2 - The Korbel brothers didn't immigrate in California in 1892, this is only the year in which they were supposed (according to the current version of the article) to begin production of sparkling wine in California. According to the page I formerly mentioned, they immigrated in 1852 and began production of sparkling wine in 1882, not in 1892. But this date (1882) doesn't come from the official Korbel website, so I didn't modified the former version of the article (1892). Could anybody check this source, please ?
3 - I added the source ( http://www.fundinguniverse.com/company-histories/F-Korbel-amp;-Bros-Inc-Company-History.html ) in the external links section ("On the origins of american sparkling wine").
343KKT Kintaro (talk) 06:47, 14 March 2008 (UTC)
thread_title:  Korbel brothers and the origins of american sparkling wine 

message: This article talk page was automatically added with 
 banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 06:14, 4 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Here some recent review article with lots of references and some nice picture. STill as ASAP/preview, not sure if it will be freely accessible afterwards.. here is the link:
* Gérard Liger-Belair: Recent advances in the science of champagne bubbles, Chem. Soc. Rev., 2008, DOI: 10.1039/b717798b (http://dx.doi.org/10.1039/b717798b )
79.217.79.247 (talk) 20:06, 1 October 2008 (UTC)
thread_title:  Bubble formation 

message: I think a better description of this term is warranted in the article than the somewhat cryptic line that currently closes the discussion of American sparkling wines. The legal status and abandonment of the term by producers of higher priced wines should be discussed. I would do it myself but don't know if I could keep it short enough. Rmhermen (talk) 22:43, 4 January 2009 (UTC)
replies: text: I was looking details particularly about the abandonment of the term by premium producers but I couldn't find any reliable sources that adequately described the situation. Any help in this area would be great. AgneCheese/Wine 23:06, 4 January 2009 (UTC)
thread_title: "American champagne"

message: According to the current version of the article, "Champagne is responsible for about 8% of worldwide sparkling wine production". This being a rather small percentage, it seems odd to have the current sectioning, which separates French wines from wines not from France. Maybe they should all be put under the same section, with countries in decreasing order of production. 151.100.62.97 (talk) 15:55, 1 September 2009 (UTC)
thread_title:  Sectioning: France vs. rest of the world 

message: Shouldn't, when referring to pressure the scientific term "bar" be used instead of the anachronistic atmosphere?  —Preceding unsigned comment added by 78.53.121.156 (talk) 14:31, 11 February 2010 (UTC)
thread_title:  Outdated: atmospheres 

message: "Since 1985, use of the term methode champenoise has been banned in all wines produced or sold in the European Union." shouldn't this be "... has been banned in all other wines produced or sold in the European Union." (without bold in article)? Otherwise the implication is that the term can't be applied to Champagne itself. David Woodward ☮ ♡♢☞☽ 00:46, 13 November 2012 (UTC)
thread_title:  methode champenoise in European Union 

message: I removed the following sentence form the part about Other French sparkling wine, since I can't make sense out of it.
:"In Quebec, "mousseux" commonly designates any kind of sparking wine as originally, other methods of its production were unknown to the Quebeckers."
If they produce a sparkling wine in Quebec, called mousseux, I think it should be in under the Canada headline. If it explains the meaning of mousseux in Canadian French, I don't really know where it fits but maybe it could be put back where it was. In either case it needs some clarification and expansion on what it refers to.
://Amphioxi (talk) 12:53, 13 May 2016 (UTC)
thread_title:  Mousseux in Quebec Comment 

message: I feel like this article is stepping on Champagne's toes. It's a given that a photo of Champagne belongs in this lead of this article, but we've got a bunch of photos in Commons that would do. This one, for example. Thoughts? Hijiri 88 (聖やや) 08:48, 12 July 2017 (UTC)
thread_title:  Lead photo? 

message: "VQPRD is a sparkling wine that can be made by injecting the wine with gas in the traditional champagne, charmat, transfer method anywhere in Portugal."
Portugal VFQPRD states that the bubbles are injected via traditional method, charmat or transfer.  You can not inject CO² via these methods.  A secondary fermentation is promoted via adding yeast after initial fermentation of sugar to alcohol.  This yeast converts sugar to CO² and additional alcohol, the CO² is trapped in the wine never injected in these methods.  
Unless VFQPRD allows CO² to be artificially injected the statement is incorrect.  This statement needs clarification and a reference.  I'd guess as it's Frisante nearly all VFQPRD wines are Charmat.
— Preceding unsigned comment added by 51.230.113.222 (talk • contribs) 15:51, 3 April 2023 (UTC)
thread_title:  Likely incorrect definition of VFQPRD