Flamingo | San Diego Zoo Animals & Plants
Some Threatened
Phoenicopterus chilensis, Phoeniconaias minor, Phoenicoparrus andinus, Phoenicoparrus jamesi
&em&Phoenicopterus chilensis&/em&, &em&Phoeniconaias minor&/em&, &em&Phoenicoparrus andinus&/em&, &em&Phoenicoparrus jamesi&/em&
CLASS: Aves (Birds)
ORDER: Phoenicopteriformes
FAMILY: Phoenicopteridae
GENUS AND SPECIES: Phoenicopterus chilensis (Chilean flamingo), Phoeniconaias minor (lesser flamingo), Phoenicoparrus andinus (Andean flamingo), Phoenicoparrus jamesi (Puna or James’ flamingo)
Think pink—and orange? With their pink and crimson plumage, long legs and necks, and strongly hooked bills, flamingos cannot be mistaken for any other type of bird. These beauties have long fascinated people. An accurate cave painting of a flamingo, found in the south of Spain, dates back to 5,000 B.C. Today, images of flamingos are found in literature (Alice used them as croquet mallets in Through the Looking Glass by Lewis Carroll), and immortalized as plastic lawn ornaments!
The flamingo’s pink or reddish color comes from the rich sources of carotenoid pigments (like the pigments of carrots) in the algae and small crustaceans the birds eat. We eat carotenoids, too, whenever we munch on carrots, beets, and certain other veggies, but not enough to turn us orange! Caribbean flamingos, a subspecies of greater flamingo, are the brightest, showing their true colors of red, pink, or orange on their legs, bills, and faces.
In order to fly, flamingos need to run a few paces to gather speed. This speed is not related to the ground but rather to the air, so they usually take off facing into the wind. In flight, flamingos are quite distinctive, with their long necks stretched out in front and the equally long legs trailing behind. Their outstretched wings showcase the pretty black and red (or pink) coloration that, with slight variations, is shared by all flamingo species. When flying, flamingos flap their wings fairly rapidly and almost continuously. And, as with most other flamingo activities, they usually fly together in large flocks. The flamingos follow each other closely, using a variety of formations that help them take advantage of the wind patterns.
Flamingos are social birds that live in groups of varying sizes, from a few pairs to sometimes thousands or tens of thousands. Their numbers add to the impressiveness of ritualiz the purpose of these displays is to stimulate hormone production and ensure that as many birds as possible will breed.
Head-flagging: Stretching the neck with head up high and rhythmically turning the head from side to side.
Wing salute: Showing off the contrasting colors with the tail cocked and the neck outstretched.
Twist-preen: The bird twists its neck back and appears to preen its feathers with its bill quickly.
Marching: The large, tightly packed flock walks together as one, before switching direction abruptly.
Flamingos also use vocalizations and these displays to communicate between individuals or alert the group of possible danger. Their vocal repertoire includes growling, low gabbling, and nasal honking.
Why do flamingos stand on one leg? Scientists aren’t sure. There is less heat lost through the leg if it is tucked next to the bird’ however, this behavior is also seen in hot climates. Another explanation is more mundane: it’s probably a comfortable position for standing. You can develop your own theory about this age-old question on your next visit to the Zoo or Safari Park, where the flamingos are always gorgeous and entertaining.
Flamingos live in lagoons or large, shallow lakes. These bodies of water may be quite salty or caustic, too much so for most other animals. In some lakes, their only animal “neighbors” are algae, diatoms, and small crustaceans. That works in the flamingo’s favor, as the birds dine on these small creatures!
Chilean, Andean, and puna flamingos are found in South A greater and lesser flamingos live in Africa, with greaters also found in the Middle E the Caribbean subspecies is native to Mexico, the Caribbean, and the northernmost tip of South America.
Long legs let flamingos wade into deeper water than most other birds to look for food. And speaking of food, flamingos also have very distinctive eating habits. The bill is held upside down in the water. Flamingos feed by sucking water and mud in at the front of the bill and then pumping it out again at the sides. Here, briny plates called lamellae act like tiny filters, trapping shrimp and other small water creatures for the flamingo to eat.
The smaller puna, Andean, and lesser flamingos have deeper bills and stiff lamellae. This helps them filter very fine particles, such as algae, through their bill and keep bigger particles out. Greater and Chilean flamingos are larger and feed mostly on invertebrates such as brine flies, shrimps, and mollusks. They get these food items from the bottom mud by wading in shallow water. Sometimes they swim to get their food and sometimes by “upending” (tail feathers in the air, head underwater) like ducks.
At the San Diego Zoo and the San Diego Zoo Safari Park, the flamingos are fed a special pellet diet that is made for zoo flamingos. This food has all the nutrients the flamingos need and a pigment that helps keep them “in the pink.” To allow the flamingos to eat in their normal way (taking in water and then pumping it back out), a water source just for feeding is near their food so they can get a “beakful” of water and then food—just like they would in the wild.
A flamingo nest is not fancy, just a mound of mud, maybe 12 to 24 inches (30 to 60 centimeters) high. The nest needs to be high enough to protect the egg from flooding and from the occasional intense heat at ground level. Both the male and female build the nest by using their bills to pull mud toward their feet. The top of the mound is concave so that any egg laid does not fall off. Neighboring nests are built very close, and bickering between nest mound occupants is common.
Prior to breeding, the male is selected by the female, and he then closely follows behind her in shallow water. The individual courtship rituals tend to be subtle and inconspicuous to humans. The pair tends to stay together as long as there is reproductive success. If not, then the female may choose a new mate.
Flamingos lay one large, chalky white egg in a mud nest build like a sand castle by the parents. A parent sits on the mound, reaches over, picks up mud and dribbles it onto the nest, which can reach 2 feet (0.6 meters) in height and is usually surrounded by a trench as further protection from rising water. At hatching, a flamingo chick has gray down feathers and is the size of a tennis ball. It also has a straight, pink bill and swollen pink legs, both of which turn black within a week.
After hatching, the chick stays on the nest mound for 5 to 12 days. During this time, the chick is fed a type of “milk” called crop milk that comes from the parents’ upper digestive tract. (Flamingos share this trait with pigeons.) Both males and females can feed the chick this way, and even flamingos that are not the parents can act as foster-feeders. The begging calls the hungry chick makes are believed to stimulate the secretion of the milk. As the parents feed their chicks the crop milk, they are drained of their color—so much so that their plumage turns a pale pink or white! The parents gain this color back eventually as the chicks become independent and eat on their own.
By the time a chick leaves the nest, it can already walk and swim quite well. Chicks flock together in large groups called crèches, looked after by a few adults, possibly birds that have lost their own young. Parents visit the crèche and continue to feed their chick with the milky secretion. But how do they find their offspring in such a large and noisy group? Chicks and their parents recognize one another through their distinctive calls! Adult flamingos have few natural predators, as they tend to live in inhospitable places where the lagoons are pretty bare of vegetation, so few other birds or animals come there. But flamingo chicks are sometimes preyed upon by eagle species.
Flamingos as ambassadors: Guests are instantly drawn to our Caribbean flamingo flock as they enter the San Diego Zoo. And who wouldn’t be? With their flamboyant color and amusing behaviors, flamingos have been on hand to welcome Zoo guests since 1932, about 10 years after the Zoo grounds opened to visitors. They are our unofficial ambassadors!
While much is known about flamingo breeding behavior, there are never any guarantees. Any major or minor change to the flock or exhibit can start or stop breeding. For example, in the early 1980s, a number of flamingos were relocated. It was completely unexpected that this action would cause the remaining birds to stop breeding for the next 14 years! A number of remedies were tried. Finally, new birds were introduced and the exhibit renovated to improve the nesting area. One or both changes did the trick, and the Zoo’s flamingos began breeding again in 1996 and have bred almost every year since then. The Zoo has hatched more than 170 since 1957. Today, it is home to just under 90 adult Caribbean flamingos.
Once a year, there is an event at the Zoo that is unlike any other. After weeks of preparation, three departments are mobilized, dozens of keepers are involved, all of the flamingos are caught up, and everyone gets wet! The occasion? The annual Flamingo Roundup! Why do we catch the whole flock—even the healthy ones—once a year? They are all due for their West Nile virus booster shot. Each flamingo is also weighed and given a general checkup during the roundup.
Safari Park successes: At the San Diego Zoo Safari Park, the first greater flamingo egg was laid in 1998; six years later, another greater flamingo chick pecked its way out through its shell and into history in 2004 as the facility’s 100th hatching of this subspecies. Today, the Park has the largest flock of greater flamingos in the United States at around 150 birds. We have hatched 173 chicks, so far. The Safari Park is also home to lesser flamingos and Chilean flamingos.
Over time, people have used flamingos for food and medicine. Currently, no flamingo species is endangered, although the puna or James’ flamingo was thought to be extinct in 1924; it was rediscovered in 1957.
But as with many wild species, the threat of habitat loss due to road construction and housing development is causing some populations to be threatened. In 1989, about 100 Caribbean flamingos died in Mexico’s Yucatan Peninsula from lead poisoning, due to the ingestion of lead shot. Lead bullets are now prohibited in that area.
The Andean flamingo is considered the rarest of the flamingo species. It lives high in the mountains of Chile, Peru, Bolivia, and Argentina. People have been collecting the flamingos’ eggs and expanding into their habitat with farms, road construction, and urban development. Chile has now established a national flamingo reserve around one of the lakes used by the birds for breeding colonies and is taking steps to protect other lakes for the flamingos.
The Flamingo Specialist Group was created in 1978 to study, monitor, and help conserve the world’s flamingo populations. Working with the International Union for Conservation of Nature, the group monitors and surveys wild flamingos and develops action plans for species that may be threatened.
Flamingos Welcome New Additions
Keepers at the San Diego Zoo Safari Park readied their processing kits as they prepared to perform health exams on the newest chicks in the greater flamingo flock...
DISCOVER WILDLIFECelsius and Fahrenheit Conversion
Celsius and Fahrenheit Conversion
Fahrenheit to Celsius (and vice versa)
Enter a number representing a temperature in either the
box or the
box and click on the Calculate button. The converted temperature for the other scale will appear in that box. While you may use decimal input, the final result will be rounded to whole numbers. If you wish to have more accuracy to decimal places, try the Version 2 below this converter. Defaults are for freezing in both scales. Press the Reset button to clear any values in both boxes and reset them to the defaults of freezing.
Celsius to Fahrenheit Conversion (Precise) Enter a number representing a temperature in either the
box or the
box and click on the Calculate button (or anywhere else other than the data field). This uses an adaptation of the formula to do the conversion but as you will see, provides decimal accuracy. We have reversed the entry so as not to confuse the two calculators. This one is
first, while the original is
last. The converted temperature for the other scale will appear in that box. While you may use decimal input, the final result will be rounded to a maximum of 18 decimal places. Defaults are for freezing in both scales. Press the Reset button to clear any values in both boxes and reset them to the defaults of freezing. Defaults are for freezing in both scales. &C& &F&
How to Convert from Celsius to Fahrenheit We have created a listing of the formulas needed to convert temperature to and from both Celsius ( commonly misspelled celcius ) and Fahrenheit ( commonly misspelled Farenheit ). We have also created a converter for your use. The formulas can teach the process and the converter will make your life easier. Enjoy!
requires the use of
enabled and capable browsers. In the formulas below, / represents division, * represents multiplication, - subtraction, + addition and = is equal.
Tc = (5/9)*(Tf-32); Tc = temperature in degrees Celsius, Tf = temperature in degrees
For example, suppose you have a Fahrenheit temperature of 98.6 degrees and you wanted to convert it into degrees on the Celsius scale. Using the above formula, you would first subtract 32 from the Fahrenheit temperature and get 66.6 as a result. Then you multiply 66.6 by five-ninths and get the converted value of 37 degrees Celsius.
Below is the formula to convert a Celsius scale temperature into degrees on the Fahrenheit scale.
Tf = (9/5)*Tc+32; Tc = temperature in degrees Celsius, Tf = temperature in degrees Fahrenheit
Assume that you have a
scale temperature of 100 degrees and you wish to convert it into degrees on the
scale. Using the stated formula, you first multiply the Celsius scale temperature reading by nine-fifths and get a result of 180. Then add 32 to 180 and get the final converted result of 212 degrees on the Fahrenheit scale.
Below is another accepted conversion method that works just as well and perhaps might be easier to remember. No matter which direction you want to covert,
to Celsius or
to Fahrenheit, always first add 40 to the number. Next, multiply by 5/9 or 9/5 just like the first method. Then, always subtract out the 40 you just added to yield the final result. To remember whether to use 5/9 or 9/5 when converting from Fahrenheit to
or Celsius to , just simply remember, F (for Fahrenheit) begins with the same letter as Fraction. 5/9 is always a F while 9/5 is also a fraction, in this form, it is Clearly a whole number plus a fraction (1 and 4/5). Thus, if you want to convert Fahrenheit (F) to Celsius (C), then use the Fraction 5/9; Celsius (C) to Fahrenheit (F), use the other, 9/5, which is Clearly not just a fraction.
For an example of this method, we'll use the values we used in the initial example, 98.6 F and 37 C, which are equal.
To convert from F to C, try these calculations manually. 98.6 + 40 = 138.6, and 138.6 * 5/9 = 77. For the final calculation, remove the 40. 77 - 40 = 37
To convert from C to F, try these calculations manually. 37 + 40 = 77, and 77 * 9/5 = 138.6. For the final calculation, remove the 40. 138.6 - 40 = 98.6
In summary, add 40, (F to C) multiply by Fraction...(C to F) multiply by the other, subtract 40.
temperature scale is still sometimes referred to as the &centigrade& scale. Centigrade means &consisting of or divided into 100& the Celsius scale, devised by Swedish Astronomer Andres Celsius () for scientific purposes, has 100 degrees between the freezing point (0 C) and boiling point (100 C) of pure water at sea level air pressure. The term Celsius was adopted in 1948 by an international conference on weights and measures. Additional Temperature Conversions
Updated: 7/15/11
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Registered& Trademark& and Copyright� 1973 -
All Rights ReservedFrom Wikipedia, the free encyclopedia
Viticultural zones in the Champagne region
Champagne vineyards in
in the Montagne de Reims subregion
The Champagne wine region ( English: Champany) is a historic province within the
in the northeast of . The area is best known for the production of the sparkling white
that . EU law and the laws of most countries reserve the term "Champagne" exclusively for wines that come from this region located about 100 miles (160 km) east of . The
boundaries of Champagne are legally defined and split into five wine producing districts within the administrative province: , , , , and . The towns of
are the commercial centers of the area.
Located at the northern edges of France, the history of the Champagne wine region has had a significant role in the development of this unique . The area's proximity to Paris promoted the region's economic success in its wine trade but also put the villages and vineyards in the path of marching armies on their way to the French capital. Despite the frequency of these military conflicts, the region developed a reputation for quality wine production in the early Middle Ages and was able to continue that reputation as the region's producers began making sparkling wine with the advent of the great Champagne houses in the 17th and 18th centuries. The principal grapes grown in the region include , , and . Pinot noir is the most widely planted grape in the Aube region and grows very well in Montagne de Reims. Pinot Meunier is the dominant grape in the Vallée de la Marne region. The C?te des Blancs is dedicated almost exclusively to Chardonnay.
The Champagne province is located near the northern limits of the wine world along the . The high altitude and mean annual temperature of 10 °C (50 °F) creates a difficult environment for wine grapes to fully ripen. Ripening is aided by the presence of
which helps to stabilize temperatures and maintain moisture in the soil. The cool temperatures serve to produce high levels of
in the resulting grape which is ideal for .
During the growing season, the
July temperature is 18 °C (66 °F). The average annual rainfall is 630 mm (25 inches), with 45 mm (1.8 inches) falling during the
month of September. Throughout the year, growers must be mindful of the hazards of fungal disease and early spring frost.
Ancient oceans left behind
subsoil deposits when they receded 70 million years ago.
that rocked the region over 10 million years ago pushed the marine sediments of belemnite fossils up to the surface to create the belemnite chalk terrain. The belemnite in the soil allows it to absorb heat from the sun and gradually release it during the night as well as providing good drainage. This soil contributes to the lightness and finesse that is characteristic of Champagne wine. The Aube area is an exception with predominately
based soil. The chalk is also used in the construction of underground cellars that can keep the wines cool through the bottle maturation process.
Main article:
in Champagne
reign saw periods of prosperity for the Champagne region beginning with 's encouragement for the area to start planting vines and continuing with the coronation of his son
at Reims. The tradition of crowning kings at Reims contributed to the reputation of the wines that came from this area. The
ruled the area as an independent county from 950 to 1316. In 1314, the last Count of Champagne assumed the throne as King
and the region became part of the Crown territories.
The location of Champagne played a large role in its historical prominence as it served as a "crossroads" for both military and trade routes. This also made the area open to devastation and destruction during military conflicts that were frequently waged in the area. In 451 A.D. near
were defeated by an alliance of ,
and . This defeat was a turning point in the Huns' invasion of Europe.
During the , the land was repeatedly ravaged and devastated by battles. The Abbey of , including its vineyards, was destroyed in 1560 during the
between the
and . This was followed by conflicts during the
Civil War where soldiers and
held the area in occupation. It was not until the 1660s, during the reign of , that the region saw enough peace to allow advances in sparkling wine production to take place.
Champagne wine
The region's reputation for wine production dates back to the
when Pope , a native Champenois, declared that the wine of
in the Marne département was the best wine produced in the world. For a time A? was used as a
designation for wines from the entire Champagne region, similar to the use of
for the wines of . The poet 's work
rated wines from the towns of ?pernay,
and Reims as some of the best in Europe. As the region's reputation grew, popes and royalty sought to own pieces of the land with Pope , , , and
all owning vineyard land in the region. A batch of wine from A? received in 1518 by Henry VIII's chancellor,
, is the first recorded export of wine from the Champagne region to England.
The still wines of the area were highly prized in Paris under the designation of vins de la rivière and vins de la montagne- wines of the river and wines of the mountain in reference to the wooded terrain and the river
which carried the wines down to the
and into Paris. The region was in competition with Burgundy for the
wine trade and tried to capitalize on Reims' location along the trade route from Beaune. In the 15th century,
became heavily planted in the area. The resulting red wine had difficulty comparing well to the richness and coloring of , despite the addition of
to deepen the color. This led to a greater focus on white wines.
The Champagne house of
was founded as a still wine producer in 1584 and is the oldest
still in operation today.
was founded in 1729 and was soon followed by
(1743) and
The nineteenth century saw an explosive growth in Champagne production going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850.
Pinot noir grapes
A strong influence on Champagne wine production was the centuries-old rivalry between the region and . From the key market of Paris to the palace of
at , proponents of Champagne and Burgundy would compete for dominance. For most of his life, Louis XIV would drink only Champagne wine with the support of his doctor
who advocated the King drink Champagne with every meal for the benefit of his health. As the King aged and his ailments increased, competing doctors would propose alternative treatments with alternative wines, to sooth the King's ills. One of these doctors,
conspired with the King's mistress to oust d'Aquin and have himself appointed as Royal Doctor. Fagon quickly attributed the King's continuing ailments to Champagne and ordered that only
must be served at the royal table.
This development had a ripple effect throughout both regions and in the Paris markets. Both Champagne and Burgundy were deeply concerned with the "healthiness" reputation of their wines, even to the extent of paying medical students to write theses touting the . These theses were then used as advertising pamphlets that were sent to merchants and customers. The Faculty of Medicine in Reims published several papers to refute Fagon's claim that Burgundy wine was healthier than Champagne. In response, Burgundian winemakers hired physician , dean of the medical school in , to speak to a packed auditorium at the Paris Faculty of Medicine. Salins spoke favorably of Burgundy wine's deep color and robust nature and compared it to the pale red color of Champagne and the "" of the wine to travel long distances and the flaws of the bubbles from when secondary fermentation would take place. The text of his speech was published in newspapers and pamphlets throughout France and had a damaging effect on Champagne sales.
The war of words would continue for another 130 years with endless commentary from doctors, poets, playwrights and authors all arguing for their favorite region and their polemics being reproduced in advertisements for Burgundy and Champagne. On a few occasions, the two regions were on the brink of . A turning point occurred when several Champagne wine makers abandoned efforts to produce red wine in favor of focusing on harnessing the effervescent nature of sparkling Champagne. As the bubbles became more popular, doctors throughout France and
commented on the health benefits of the sparkling bubbles which were said to cure . As more Champenois winemakers embarked on this new and completely different wine style, the rivalry with Burgundy mellowed and eventually waned.
Grand Cru Champagne from the village of Ambonnay
Vineyard in Champagne
boundaries of Champagne were legally defined and split into five wine producing districts- , , , , and . This area covers 33,500
(76,000 acres) of vineyards around 319 villages that are home to 5,000 growers who make their own wine and 14,000 growers who only sell grapes. The region is set to expand to include 359 villages in the near future.
The different districts produce grapes of varying characteristics that are blended by the Champagne houses to create their distinct house styles. The Pinots of the Montagne de Reims that are planted on northern facing slopes are known for their high levels of acid and the delicacy they add to the blend. The grapes on the southern facing slope add more power and character. Grapes across the district contribute to the
and headiness. The abundance of southern facing slopes in the Vallée de la Marne produces the ripest wines with full aroma. The C?te des Blancs grapes are known for their finesse and the freshness they add to blends with the extension of the nearby C?te de Sézanne offering similar though slightly less distinguished traits.
In 1942, the
(CIVC) was formed with the purpose of protecting Champagne's reputation and marketing forces as well as setting up and monitoring regulations for vineyard production and vinification methods. Champagne is the only region that is permitted to exclude
or Appellation d'Origine Contr?lée from their labels.
For each vintage, the CIVC rated the villages of the area based on the quality of their grapes and vineyards. The rating was then used to determine the price and the percentage of the price that growers get. The Grand Cru rated vineyards received 100 percent rating which entitled the grower to 100% of the price. Premier Crus were vineyards with 90–99% ratings while Deuxième Crus received 80–89% ratings. Under
rules, around 4,000 kilograms (8,800 pounds) of grapes can be
to create up to 673
(either 2,550 L or 3,060 L) of juice. The first 541 gallons (either 2,050 L or 2,460 L) are the cuvée and the next 132 gallons (either 500 L or 600 L) are the taille. Prior to 1992, a second taille of 44 gallons (either 167 L or 200 L) was previously allowed. For
Champagne, 100% of the grapes must come from that vintage year while non-vintage wine is a blend of vintages. Vintage champagne must spend a minimum of three years of aging but only 9 months on its
with some of premier Champagne houses keeping their wines on
for upwards of five to ten years. Non-vintage Champagne must spend a minimum of 15 months of aging but only a minimum of 9 months on the lees. Most of the Champagne houses keep their wines on the lees through the whole time of aging because it is more expense to bottle the wine then age it and finally shipped.
Grand Cru Champagne from the village of Bouzy
The worldwide demand for Champagne has been continuously increasing throughout the 1990s and early 2000s. A record in worldwide shipping of Champagne (including domestic French consumption) of 327 million bottles was set in 1999 in anticipation of end of
celebrations, and a new record was set in 2007 at 338.7 million bottles. Since the entire vineyard area authorized by the 1927 AOC regulations is now planted, various ways of expanding the production have been considered. The allowed yield was increased (to a maximum of 15,500 kg per hectare during an experimental period from 2007 to 2011) and the possibility of revising the production region was investigated.
After an extensive review of vineyard conditions in and around the existing Champagne region,
presented a proposal to revise the region on March 14, 2008. The proposal was prepared by a group of five experts in the subjects of , , ,
and , working from 2005. The proposal means expanding the region to cover vineyards in 357 rather than 319 villages. This is to be achieved by adding vineyards in forty villages while simultaneously removing two villages in the
départment that were included in the 1927 regulations,
The proposed 40 new Champagne villages are located in four :
22 in Marne: , , , , , , , , , , , , , , , , , , , , , and .
15 in : , , , , , , , , , , , , ,
and Harricourt.
One, , in .
The INAO proposal was to be subject to review before being made into law and was immediately questioned in numerous public comments. The mayor of one the villages to be delisted, Germaine, immediately appealed against INAO's proposal, with the possibility of additional appeals by vineyard owners. The initial review process is expected to be finished by early 2009. This will be followed by another review of the specific parcels that will be added or deleted from the appellation. The earliest vineyard plantings are expected around 2015, with their product being marketed from around 2021. However, the price of land that are allowed to be used for Champagne production is expected to immediately rise from 5,000 to one million
per hectare.
While some critics have feared the revision of the Champagne region is about expanding production irrespective of quality, British wine writer and Champagne expert
has pointed out that the proposed additions constitute a consolidation rather than expansion. The villages under discussion are situated in gaps inside the perimeter of the existing Champagne regions rather than outside it.
While totally dominating the region's production, sparkling Champagne is not the only product that is made from the region's grapes. Non-sparkling still wines, like those made around the village , are sold under the appellation label . There is also a rosé appellation in the region, . The regional
de Champagne. Since the profit of making sparkling Champagne from the region's grape is now much higher, production of these non-sparkling wines and fortified wines is very small.
from the grape pressing is used to make
de Champagne, and in this case the production does not compete with that of Champagne, since the pomace is a by-product of wine production.
, wine style believed to have been invented by the Champenois
K. Gargett, P. Forrestal, & C. Fallis The Encyclopedic Atlas of Wine pg 164 Global Book Publishing 2004
K. Gargett, P. Forrestal, & C. Fallis The Encyclopedic Atlas of Wine pg 163 Global Book Publishing 2004
H. Johnson & J. Robinson The World Atlas of Wine pg 79 Octopus Publishing Group 2005
R. Phillips A Short History of Wine pg 75 Harper Collins 2000
H. Johnson Vintage: The Story of Wine pg 96–97 Simon & Schuster 1989
H. Johnson Vintage: The Story of Wine pg 210–211 Simon & Schuster 1989
H. Johnson Vintage: The Story of Wine pg 211 Simon & Schuster 1989
K. Gargett, P. Forrestal, & C. Fallis The Encyclopedic Atlas of Wine pg 162 Global Book Publishing 2004
H. Johnson & J. Robinson The World Atlas of Wine pg 80 Octopus Publishing Group 2005
H. Johnson Vintage: The Story of Wine pg 212 Simon & Schuster 1989
R. Phillips A Short History of Wine pg 241 Harper Collins 2000
D. & P. Kladstrup Champagne pg 32 Harper Collins Publisher
D. & P. Kladstrup Champagne pg 33–34 Harper Collins Publisher
D. & P. Kladstrup Champagne pg 36 Harper Collins Publisher
Kevany, Sophie (March 14, 2008). . .
Bremner, Charles (). . London: The Times.
Fallowfield, Giles (March 4, 2008). . .
Fallowfield, Giles (October 22, 2007). . .
, by Tom S written November 2007 and accessed on March 17, 2008
Kevany, Sophie (March 14, 2008). . .
Fallowfield, Giles (November 10, 2007). . .
Kevany, Sophie (March 17, 2008). . .
Kevany, Sophie (March 17, 2008). . .
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