Ah, champagne. The magic in these tiny bubbles captivated our hearts long before the incomparable Don Ho sang those words. We saw champagne as decadent in the 1920s, with flappers and prohibition, and it has marked our celebrations and milestone moments for decades. They’ve been reserved for special occasions and have become almost mandatory to properly welcome a new year. For me, bubbles are part of a typical Tuesday. Research? Yes. And preference.

Technological advancements in the cellar have helped to reduce labor costs in sparkling wine production and introduced new ways to get those bubbles in the bottle, removing barriers and bringing the party to the people without as hefty a price. These developments have also provided some confusion as to what sparkling wine is – and could or should be.

[…read more on Winetraveler.Com]

photos copyright Jeannette LeBlanc


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