Oeno-File, the Wine & Gastronomy Column

by Frank Ward

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Champagne – The most aural of wines

Posted by Frank Ward on April 25, 2016

AvatarApril 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: , , , , , , , , , . 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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