Talk:Champagne vinegar/@comment-50.96.66.50-20171125165850

I understand what people mean when they say champagne vinegar. It is simply vinegar which is made from champage. My question is this. Why in the world would you do that? Champagne is made from either pinot noir grapes or chardonnay grapes. That wine is then double fermented which produces the bubbles. So really, the only difference between vinegar made from champagne or from pinot noir or chardonnay grapes are the bubbles. If you let champagne turn into vinegar, I can assure you that at the end of that cycle all of the bubbles will be gone  if you want to test this, just leave a half bottle of leftover champane sitting on you kitchen counter for a few days and then give it a swig. Some people say that champagne vinegar has a light effervesent quality. Light I can go with. If the vinegar is effervesent, somebody has reintroduced the "effervescence" into the vinegar artificially at the end. This is simply my theory and would be glad to hear from anyone who has different ideas.