Talk:Sparkling wine production

message: A Riddling merger has been discussed at Talk:Winemaking#Riddling, where  The Bethling(Talk), FlagSteward,mikaultalk, Siobhan Hansa, Amatulic were all in favour of merging with Champagne production, AgneCheese/Wine was against a merger with Winemaking. If Agne27 can clarify what the opposition is to, then we can perhaps kill another of those pesky stubs....
FlagSteward 21:34, 10 April 2007 (UTC)
replies: text: I will drop my oppose for the time being for a merge here. I do think there is more history details and "trade secret" controversy that could be added to the article but at this point I don't have the time to work on it like I was to with Chaptalization. So merge away. AgneCheese/Wine 19:13, 11 April 2007 (UTC)
thread_title: Merge [[Riddling]]

message: What exactly does Cordon Negro refer to?76.203.39.185 (talk) 03:49, 10 December 2007 (UTC)
replies: text: Is it mentioned in the article? I looked through it and didn't see it but I'm not sure why it would be in here anyways. I know it is a brand name for some Cava company (drawing a blank at the name) though I'm not sure the reasoning behind the name. Cordon refers to essentially wood part of a grapevine (trunks, branches, etc) so the name could mean "black vine" or maybe meant to reference black grapes like Pinot noir. AgneCheese/Wine 03:58, 10 December 2007 (UTC)
thread_title:  Cordon Negro 

message: Right now the homepage 'Did you know?' section says that "Englishman Christopher Merret wrote the first description of the méthode champenoise used to make sparkling wine, long before it was documented in the Champagne region of France". Interestingly enough, this article nor Sparkling wine itself makes any reference to Merret at all, and does not seem to describe the history of sparkling wine production. I'd be nice to have this added here. When was this process invented in the first place? Or does this go so far back into antiquity this is not clearly known? Martijn Faassen (talk) 00:31, 13 January 2008 (UTC)
replies: text: I just found this article, which seems well-researched and has a lot of citations itself. (It does refer to Merret as Morret, however). A summary of this (particularly the latter part where it goes into the origin of the sparkling bit) would be a good start. Should this be in this article or in Sparkling wines?  Martijn Faassen (talk) 00:53, 13 January 2008 (UTC)

text: As I understand it, the method was developed in England because the conditions were right there.   At the time England & Wales was a seafaring nation, and relied on substantial sized trees to manufacture wooden ships.  The trees of England were being consumed to warm homes and make charcoal to power furnaces (eg to make glass wine bottles).  In 1615 Admiral Sir Robert Mansell was so concerned that in future there would be insufficient trees that had been allowed to grow sufficiently large for ship building that he spoke to King James 1st.   James issued a Royal Proclamation that all furnaces should now use coal (Which England had in plenty) instead of wood or charcoal.   Coal burns hotter than charcoal and that makes stronger glass.  In England cork was used to seal bottles (In France tightly rolled fabric was used at the time).   Probably by accident, wine put in these bottles that still contained some yeast and sugar underwent secondary fermentation.   When this happened outside England, either the cloth bung was ejected by the pressure, or the weaker bottle broke.   In England a new sparkling wine was the result.  Decades later, in 1662, Christopher Merret documented the process and sent it to the Royal Society.   There is an article here: www.sirgordonbennett.com/british-fizz, but I imagine more authoritative histories are available.  FreeFlow99 (talk) 18:51, 6 October 2019 (UTC)
thread_title:  History? 

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) 05:56, 4 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: The article currently hints on that depending on the production method, a sparkling wine may have varying bubble sizes. Why is that? What causes the bubbles to be of different sizes (e.g. supposedly small for Charmat process, and supposedly large for direct carbon dioxide injection)? I thought carbon dioxide is carbon dioxide. --Abdull (talk) 10:10, 3 July 2010 (UTC)
thread_title:  Production method and bubble size? 

message: I recently moved a fair deal of content from this article to a new article :Traditional method. The reason for splitting the original article was that there was so much more content on one of the seven methods for production of sparkling wine that the six remaining methods, that represent by far the larger share of the total sparkling wine production, appeared to be mere curiosities. --Klättermusen (talk) 05:51, 23 May 2016 (UTC)
thread_title:  Content moved from this article