Many years ago, my great-aunt asked me to go through her liquor cabinet.
In addition to the usual suspects — Chivas, kirsch, schnapps and Bailey’s — I found several bottles of Moët et Chandon Brut Imperial, a nonvintage Champagne, with aged labels. She told me they were left over from her son’s bar mitzvah, which had occurred during the Kennedy administration. At the time of this discovery, President Bill Clinton was in his first term.
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Few things make me happier than drinking Champagne, especially when I have an extraordinary bottle to share with friends. I’ve been doing quite a bit of that over the past couple of weeks and, much to the chagrin of my liver, have tasted quite a few that are memorably delicious and relatively reasonably priced.
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While I don’t think Champagne really has a season, we are getting to that time of year when corks inappropriately pop with abandon and bubbly is the toast of the town.
Champagne is in a class unto itself. Other great sparkling wines are made, but few are as complex and seductive as Champagne. Those that match it are usually just as expensive, and I’d rather have the real thing.
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Sparkling wines come in many styles and flavors. Champagne or other wines made in the methode traditionelle (formerly known as methode champenoise) format might be the standard, but prosecco, Moscato d’Asti and others have carved out a niche.
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