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Yeux de crapauds

In France in the 19th century, the term (also “oeil de crapauds”, or “toad eyes”) created for large-volume carbon dioxide bubbles in one champagne, At that time the production was not as mature as it is today and the content of the individual bottles was often of different quality. A sparkling wine with this derogatory attribute meant that no fine sparkling foam had developed during bottle fermentation, which was more than an exception at the time. Big pearls mean one today sparkling wine rather poor quality. At a Perlwein with added carbonic acid nothing else is usually expected. See also under Perlfähigkeit,

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