Oeno-File, the Wine & Gastronomy Column

by Frank Ward

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Frank Ward

Frank Ward is an English-born wine taster and consultant established in the UK. He has written numerous articles on wine and food in Sweden, USA (Connoisseur New York) and the UK (The European), and is author of two books on the restaurant scene in Sweden.
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Champagne – The most aural of wines

Posted by Frank Ward on April 25, 2016

April 2016. The pressure inside a bottle of champagne, we’re told, is about the same as that inside the tyre of a London bus. Champagne, like all wines, starts out as fermenting juice, suffused with bubbles. But – unlike still wines – it retains those bubbles, cherishing them even. Over time, by mysterious alchemy, they’re refined, reduced to near-invisibility (the smaller the bubbles the finer the champagne), before being gently incorporated into the flavour and texture of the wine. That thrilling energy, trapped inside the bottle, can sometimes persist for [….]

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This entry was posted on April 25, 2016 at 5:43 pm and is filed under Champagne. Tagged: Anselme Selosse, Champagne, Christian Pole Roger, Delamotte, Deutz, Jacques Selosse, Jean-Marc Lallier, Larmandier-Bernier, Pol Roger, Salon. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

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