Video: the Traditional Method
Bubbleschool goes back to basics
Bubbleschool covers the basics this week with a one minute video on the basics of the Traditional Method.
Any questions, let me know,
Cin cin,
Tom
P.S. Do come and pop some corks with me on the 28th March in London: last I checked we had less than half of the tickets left and we haven't even advertised it outside this newsletter yet, so get in there…
The Bubblehead BYO is on!
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Let’s meet up and pop some corks! UK bubbleheads: I’m thrilled to have teamed up with my incredible friends Sarah and Dan at the frankly astonishingly-good Oeno Maris in Newington Green for a Bring-Your-Own-Bubbles evening on Thursday the 28th March, alongside a six-course showcase of some of London’s very, very best seafood. Dan is an actual Master Fish…
I should have first said thank you for the great video. Very comdensed and informative!
For rose champagne - how do they get the color if the grapes are pressed whole cluster or do they destem and let the juice mascerate?
Do they literally add dry sugar and yeast to a large vat of the blended wine or do they mix that separately and then pour a liquid into each bottle?
Do you agree with the view that the grapes for the still wine are pick ripe bit with low potential alcohol or are they pucked before they are ripe?