Last night we popped a bottle of bubbly; not champagne but California sparkling wine. And yet, I went to bed puzzling about the labelling restrictions around true Champagne, so convincing had the bottle been. I swear I had seen the word “Champagne” on the bottle.
I was wrong.
Whatever it was, it was a bit sweet for my taste, despite being labelled Brut. And it raised a couple of additional questions for me.
What’s the difference between méthode traditionelle and méthode champenoise? Not much, but enough.
What was the justification for dropping the “Moët &” when the company established in California? I’m guessing a very expensive consultancy suggested it, and I’d love to understand the reasoning.
Anyway, Happy New Year.