![]() | This article is rated B-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||
|
HEY: the injection method results in aerated sparkling wine, at least in the EU!!! See Part II of Annex VII of Reg. (EU) No. 1308/2007!!! — Preceding unsigned comment added by 72.10.4.74 ( talk) 07:16, 24 June 2014 (UTC)
How about renaming this Sparkling wine production, given that it's the same process used around the world, and it would allow incorporation of the otherwise-stubby Charmat process and some comparison of the different methods
I'm torn on this one. The article originated as a splinter from the Champagne (wine) article and the title was directly linked to that. I like the title Méthode Champenoise, since that is what the majority of Sparkling wine produces actually put on the bottle. However, I can see editors objecting to that title on the use english principle. Bethling suggestion is one to think about but I am in favor of merging the Charmat article somewhere. Agne Cheese/ Wine 11:37, 7 April 2007 (UTC)
A Riddling merger has been discussed at Talk:Winemaking#Riddling, where The Bethling (Talk), FlagSteward, mikaul talk, Siobhan Hansa, Amatulic were all in favour of merging with Champagne production, Agne Cheese/ 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)
What exactly does Cordon Negro refer to? 76.203.39.185 ( talk) 03:49, 10 December 2007 (UTC)
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)
This article talk page was automatically added with {{ WikiProject Food and drink}} 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)
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)
I would agree. I've researched this many times for beer, and have never found that production method makes a difference. Here's an article stating that bubble size is largely based on solution composition. http://www.sciencedaily.com/releases/2003/12/031216075207.htm — Preceding unsigned comment added by 198.36.94.34 ( talk) 15:45, 12 November 2013 (UTC)
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)
![]() | This article is rated B-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||
|
HEY: the injection method results in aerated sparkling wine, at least in the EU!!! See Part II of Annex VII of Reg. (EU) No. 1308/2007!!! — Preceding unsigned comment added by 72.10.4.74 ( talk) 07:16, 24 June 2014 (UTC)
How about renaming this Sparkling wine production, given that it's the same process used around the world, and it would allow incorporation of the otherwise-stubby Charmat process and some comparison of the different methods
I'm torn on this one. The article originated as a splinter from the Champagne (wine) article and the title was directly linked to that. I like the title Méthode Champenoise, since that is what the majority of Sparkling wine produces actually put on the bottle. However, I can see editors objecting to that title on the use english principle. Bethling suggestion is one to think about but I am in favor of merging the Charmat article somewhere. Agne Cheese/ Wine 11:37, 7 April 2007 (UTC)
A Riddling merger has been discussed at Talk:Winemaking#Riddling, where The Bethling (Talk), FlagSteward, mikaul talk, Siobhan Hansa, Amatulic were all in favour of merging with Champagne production, Agne Cheese/ 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)
What exactly does Cordon Negro refer to? 76.203.39.185 ( talk) 03:49, 10 December 2007 (UTC)
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)
This article talk page was automatically added with {{ WikiProject Food and drink}} 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)
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)
I would agree. I've researched this many times for beer, and have never found that production method makes a difference. Here's an article stating that bubble size is largely based on solution composition. http://www.sciencedaily.com/releases/2003/12/031216075207.htm — Preceding unsigned comment added by 198.36.94.34 ( talk) 15:45, 12 November 2013 (UTC)
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)