Champagne the wine was bottled before the initial fermentation had finished. Champagne did not use the "" until the 19th century, about 200 years after Merret documented the process. The 19th century saw an exponential growth in Champagne production, going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850. In 2007, Champagne sales hit an all-time record of 338.7 million bottles. In the 19th century Champagne was noticeably sweeter than the Champagnes of today. The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage before exporting it to
Storage of wine the wine. However, the Comité Interprofessionnel du Vin de Champagne" (CIVC) still recommends storing Champagne on its side, which can be read on their website at: http://www.champagne.fr/en/tasting-and-appreciation/art-of-serving-champagne/storing-champagne-bottles where it is stated: "Champagne is ready for drinking upon release, matured to perfection in the producer’s cellars. "It will, however, keep well for several years if stored on its side in a cool, dark, draft-free place, following the three golden rules of Champagne storage: Storing wine that is bottled with alternative wine closures other than cork, such as a bung, have many of the same considerations in regards to temperature and light