|
|
Article: 1996's deluxe champagnes; Hot summer, cool harvest were key factors.(FOOD)(WINE)
- Article from:
- The Washington Times (Washington, DC)
- Article date:
- November 3, 2004
CopyrightCOPYRIGHT 2004 The Washington Times LLC. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Paul Lukacs, SPECIAL TO THE WASHINGTON TIMES
Madame Lily Bollinger, who ran the celebrated champagne house of that name from 1941 to 1977, once famously declared, "I drink champagne when I'm happy, and I drink it when I'm sad. ... Otherwise I never touch it - unless I'm thirsty."
I'm writing this a week before you're reading it, but it seems safe to say that about half of America will feel happy this morning and half sad. Everyone, though, likely will be thirsty at some point. So following Madame Bollinger's advice, champagne is the wine to drink today.
As another Frenchman, the Emperor Napoleon, put it: "In victory you deserve ...
Related newspaper, magazine, and journal articles:
|
|
Article: Sparkling wine adds fizz to celebrations
The Milwaukee Journal Sentinel;
December 16, 2001 ;
700+ words
... ... champagne terms in order from driest to sweetest: demi-sec, extra brut, sec, extra dry, brut, and doux. Confident in your answer? Here's the rundown: -- Extra brut is driest of the dry, with 0 to 6 grams per liter of residual sugar ...
|
|