Mike Steinberger is someone who I trust and think is a very thoughtful writer, insanely detailed when it comes to fact checking before going to press and has a very smoothy style. Enjoy his article on Champagne:
http://www.slate.com/id/2279394/
The BEST article on Champagne you'll read in 2010
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The BEST article on Champagne you'll read in 2010
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
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Andy Velebil
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Re: The BEST article on Champagne you'll read in 2010
A good article and I noticed some similarities with Port. In that both seem to have a nitch as a "special ocassion" wine, yet as many of us know, Port also pairs well with many foods and not just on its own after a meal.
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
Re: The BEST article on Champagne you'll read in 2010
I posted this question on another wine website's Forum: Is decanting Champagne heresy?
Your thoughts?
Your thoughts?
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
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Eric Ifune
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Re: The BEST article on Champagne you'll read in 2010
I've had many Champagnes which improved with air. That 85 Salon I had the other night was an example. After about an hour, the fruit had really come out and dominated the bit of oxidation. The oxidation had dominated when first opening. The wine was only pettilant, however, and a decant might have lost all the bubbles. I think I prefer to let the wine sit in the glass, especially if it's a serious example. Something fun and frothy usually doesn't need the aeration.