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fermenting. They also developed the strong coal-fired glass bottles and corks to contain it. As the records of the Royal Society show, what is now calledméthode champenoise was first written down in England in 1662. The French added finesse and marketing flair but it wasn’t until 1876 that they Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html perfected the modern dry orbrut style (and even then it was for export to England). The United Kingdom is France’s largest