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A comment on The secret to champagne’s appeal is the physics of bubbles. Parent comment
We still (in Europe) call champagne anything that's a champagne in nature, regardless of origin, even if its maker can't say so on the label.
(The same way perhaps one would say "xerox" even if the machine is from another maker).
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We still (in Europe) call champagne anything that's a champagne in nature, regardless of origin, even if its maker can't say so on the label.
(The same way perhaps one would say "xerox" even if the machine is from another maker).