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 century Champagne was generally much sweeter than it is today, and drunk as dessert wines (after the meal), rather than as table wines (with the meal), except in Britain, where they were drunk with the meal. At this time, Champagne sweetness was instead referred to by destination country, roughly as: Of these, only the driest English is close to contemporary tastes. Champagne is mostly fermented in two sizes of bottles, standard bottles (750 millilitres) and magnums (1.5 litres). In general, magnums are thought to be higher quality, as there is less oxygen in the bottle, and the volume-to-surface area ratio