An English Invention

Authors

  • James Crowden Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.30146

Keywords:

cider, England, méthode champenoise, bottle-fermented sparkling wines, glass bottles, 17th-century

Abstract

This piece was first published in Nonesuch, the Bristol University Magazine in Autumn 2000 and is reproduced with their kind permission. It concerns the early days of English cider-making and the claim that the technique of secondary fermentation used in the making of champagne originated in 17th-century England.

Published

2002-07-31

Issue

PPC 70 (2002)

Section

Articles

How to Cite

Crowden, James. 2002. “An English Invention”. Petits Propos Culinaires, July, 81-83. https://doi.org/10.1558/ppc.30146.