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Bubbles at the Bar
Other winemakers may follow the méthode champenoise, but the aristocrats of bubbly still define the market. Procedures can be copied; the magic is more difficult. Crémant, Sekt, Prosecco, Frizzante – as long as it’s got bubbles. Well perhaps. But no one will deny the mystique of real champagne, the roster of great names like ancient royal dynasties, their grand […]
