Champagne Juglar, 46 bottles of , and four bottles of Heidsieck, in addition to 23 bottles whose manufacture is still to be identified. Champagne experts Richard Juhlin and Essi Avellan, MW described the bottles' contents as being in a very good condition. It is planned that the majority of the bottles will be sold at auction, the price of each estimated to be in the region of £40,000–70,000. In April 2015, nearly five years after the bottles were first found, researchers led by Philippe Jeandet, a professor of food biochemistry, released the findings of their chemical analyses of the Champagne, and
Champagne Champagne: e.g., Burgundy and Alsace produce "". In 2008, more than 3,000 bottles of sparkling wine produced in California labelled with the term "Champagne" were destroyed by Belgian government authorities. Regardless of the legal requirements for labeling, extensive education efforts by the Champagne region, and the use of alternative names by non-Champagne quality sparkling wine producers, some consumers and wine sellers, including "Korbels California Champagne", use "Champagne" as a generic term for white sparkling wines, regardless of origin. The village of Champagne, Switzerland, has traditionally made a still wine labelled as "Champagne", the earliest records of viticulture dated to 1657.