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Sugary, shipwrecked champagne reveals history of 19th-century winemaking

A shipwrecked trove of sugary, 19th century champagne is revealing new details about centuries-old ways of making wine, and fresh insights into the people who drank it, scientists said Monday.

The latest analysis of a few of the 168 bottles found in 2010 on the floor of the Baltic Sea shows it was three times sweeter than modern bubbly, and suggests that the cool, dark ocean might make an ideal storage cellar, said the research published in the Proceedings of the National Academy of Sciences, a peer-reviewed US journal.

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