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Jonathan Rodwell's avatar

Well done on bringing a bit of detail to this very critically important aspect of Champagne . However also concerning, that of course a lot of critics / writers don't have a clue on this . Sparkling wine is a significantly " manufactured " product, where high yields, additions out of bags ( sugar and tartaric acid) , cross vintage blending etc support what has been a very commercial proposition.

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Tom Hewson's avatar

Thanks! I don't think sparkling wine has a monopoly on things-out-of-bags, and the tartaric acid issue is pretty small in Champagne compared to a few places in the world. Nevertheless it does grate with some of the stories being told, especially on vintage...

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