Originally Posted by Chami
How did winemakers stabilize their wine back in the day (you know before you could get meta bisulfide tablets or powder). .
Wines were fermented out to dry, casked and basically drunk with minimal aging.. Sweeter wines, were just fed more sugars til the yeast expired, to make a sweeter wine that way.. these were also casked in small amounts for consumption.( As glass was expensive and the province of the wealthy for quite some years, bottles were not plentiful as they are today).. wine would spoil if you left the air to get at it.. so once the cask was open.. you had to drink it.
.. I'm thinking they have made the odd sparkling one in error.. and had a few bungs blow out on them!..