champagneinhand
Posts: 10282
Joined: 5/30/2011 From: Upstate New York, California born. Status: offline
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quote:
ORIGINAL: kcbrian http://www.nytimes.com/2012/07/11/dining/reviews/champagnes-disgorgement-dates-provoke-debate.html?_r=1&ref=dining Who knew our military training could be so valuable. Nice article, but I think that champagne will never buckle to any perceived consumer pressure as the region sells all of its wine, as there is an over demand for their product. I do like disgorgement dates, but think we will never see the NV go away without significant price increases for the NV with better base years, and that doesn't necessarily mean the are of better quality at all. There is a reason the is a chef du cave, and that is they know what they are doing when they release the wines. they have been trained and learned to put out a product that is consistent with a houses perceived style. This may not be as important to the smaller grower houses, but tradition is a huge thin to the bigger and older major marques. It has kept demand for their product as people generally know if they are fans of Veuve Clicquot (Which I am one), or they stick with wines from Piper-Hiedsieck, (I appreciated the style P-H puts onto the market, but its not my favorite.) Champagne has long surrounded itself in mystery and will most likely continue to do so as long as they are able. No other region has put as much into litigation, and marketing with the possible exception on marketing in Bordeaux. Great article, and a nice find Brian.
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As I age my finger tips seem to be bigger, my iOS keyboard seems to be less kind, and my need for wearing reading glasses has never been greater. I hope you are forgiving and can read between my lines.
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