Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!watmath!clyde!rutgers!seismo!ll-xn!mit-eddie!genrad!decvax!raster!ross
From: ross@raster.UUCP
Newsgroups: net.wines
Subject: Re: Wine bottle bottoms
Message-ID: <134@raster.UUCP>
Date: Thu, 23-Oct-86 20:18:21 EDT
Article-I.D.: raster.134
Posted: Thu Oct 23 20:18:21 1986
Date-Received: Sat, 25-Oct-86 05:40:56 EDT
References: <93@ritcv.UUCP> <46@unc.unc.UUCP> <569@mtunh.UUCP>
Reply-To: ross@raster.UUCP (Ross Werner)
Organization: Raster Technologies, Westford, MA
Lines: 18
Summary: Punts - its tradition

I toured the Domaine Chandon winery in Napa valley this summer - yes,
they are the U.S. branch of Moet Chandon.  In the tour, they explained
that in the early days of champagne production, the pressure of the
second fermentation would burst most of the bottles.  The indentation, 
or "punt", was created to distribute the pressure over a larger area.  
It usually took up most of the volume of the bottle, leaving little room
for the champagne.  This was necessary because the glass of the period 
was relatively weak.  With today's superior glass making, the punt is
no longer necessary, but remains for tradition - and yes, as a fancy way
to pour.

By the way - the Domaine Chandon "Blanc de Noirs" is excellent.

Happy bubbles.....

Ross Werner
!decvax!raster!ross