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Behind The Bubbly: How Crémant de Limoux is Made

In Vineyards and Cellars J. Kenji López-Alt 1 comment

Before Champagne, before Cava, before Prosecco, there was sparkling wine in Limoux, France. Way back in the early 16th century, the monks at the abbey of St. Hilaire were producing a semi-sweet sparkling wine from blanquette, the Occitan word for the white Mauzac grapes of the region. The first bottles were most likely produced by accident. Indeed, even well into the 18th century, the bubbles created by secondary fermentation were considered a flaw in wines in most regions; the pressure built up when yeast trapped in the bottle digested fermentable sugars and produced carbon dioxide didn't just make the wine bubbly, they caused bottles to literally explode. More

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