Each bottle is itself a celebration of the ingenious process that turns the slightly hard-edged, acidic wines from these northerly vineyards into rich, voluptuous creationsby Barry Smith / April 23, 2015 / Leave a comment
As we get older we may not get any wiser; but we do tend to like Champagne more. Age and experience teach us about the nuances of wine flavours and these are subtly shown in the base wines of well-made Champagnes. At the same time, our senses are perhaps not as keen as they once were so the rush of a Champagne’s bubbles across the palate piques our interest. The mousse shouldn’t be aggressive, and the gentle pressure and fine boules of a vintage Champagne (where all the grapes come from the same year) work well. But so can the qualities of a carefully crafted non-vintage blend, as I discovered recently at the 2015 Annual Champagne Tasting in London.This glorious event is organised by the resourceful Françoise Peretti, Director of the Champagne Bureau, which represents, in the UK, the Comité Interprofessionnel du Vin de Champagne, a body promoting the distinctiveness and quality of wines from the region.
The bad sweet wine you've had in the past is just bad wine—the sweetness has nothing to...