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
Seppeltsfield (wine) does a winery annually release a commercially available wine a century old. In 2009, the wine was priced at $1,000 per half bottle (375ml). Originally released in 750ml bottles and 375ml half bottles, the wine is now available "in 375ml and 100ml formats". Seppelts produced several wines promoted for their supposed health-giving properties. "Invalid port" and "Hospital brandy" were choice quality wines sold in small quantities and frequently prescribed by doctors in the 19th and early 20th centuries. Specialties were "Quinine champagne" and "Sedna". The latter was a port wine containing extract of beef, kola nut and coca leaf, produced