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
Bottle cutting Bottle cutting Bottle cutting is an activity in which a person cuts a bottle using one of a variety of techniques, to create a new product. Techniques can include sawing or using hot wire. Around the late 1950s and early 1960s, some restaurants began making glasses by cutting wine bottles. In the late 1960s and early 1970s, bottle cutting kits started to appear on the market. By 1972, the technique had "caught on like wildfire" and was later described as a fad of the previous decade in 1983. The final step in bottle cutting is polishing, because no matter how