Champagne has been around from the 5th century AD. While the beverage was first produced in France, the Romans might have had more to do with the origination. For the record, French Benedictine monk Dom Perignon did not invent this drink. For one, he lived in the period around 1700.
As a matter of fact, I still prefer California sparkling wines to the fermented smell or musky odor of the expensive French versions. Interestingly enough, I invested in one of my friend's, Phil Bossert's, wine importation company some years ago where one product was a RED sparkling wine made from Pinot Noir. It could not be called champagne because the processing occurred in Germany. That is my ultimate: a heavy bodied, Bourdeaux-type wine with bubbles. Can you imagine the market for this elixir in China? I await the day when I can watch my Hawaiian sunset over a flute of this bubbly, smoking a Churchill cigar that smells like pipe tobacco, sipping a cup of coffee that tastes like coffee. None of this exists today.
1825 Perrier-Jouet (right) stored at 52 F was recently opened and tasted okay. Two bottles are left.
Thus, everything you thought about champagnes might well have been wrong. Now, do it right!
The best Sunday brunch is served at the W Hotel in Walker Hill, Seoul. They feature Veuve Clicquot.
TOMORROW: my annual grand summary--The Shape of Things to Come by the Year 2020.
Tropical Cyclone Freda is now up to 120 MPH, and is projected to affect New Caledonia:
However, while Freda is expected to weaken, the eye will steamroll along the western coastline of the main island.