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
Wine bottle bottle does not affect the taste of the finished product. The sole exception is in producing sparkling wine, where thicker-walled bottles should be used to handle the excess pressure. Most wine bottles standards have a bore (inner neck) diameter of 18.5 mm at the mouth of the bottle and increase to 21 mm before expanding into the full bottle. The traditional colors used for wine bottles are: Clear colorless bottles have recently become popular with white wine producers in many countries, including Greece, Canada and New Zealand. Dark-colored bottles are most commonly used for red wines, but many white wines