“Bubbly”: A product of the cellar or the terroir?

“Bubbly”: A product of the cellar or the terroir? mgauvrit Mon, 12/20/2021 - 15:58 Tags Champagne French Wines Title World “Bubbly”: A product of the cellar or the terroir? Exerpt Champagne is changing. Under pressure from many growers, the long-neglected concept of terroir is now coming to the fore. And it's not just some flash in the pan! We take a look at this alternative approach.  Sponsor Off Content contains video Off Type of article ARTICLE States of content Valid On the same subject (no longer used) 5 Bottles of French Bubbles Under $50 to Toast with This Holiday Season A festival of bubbles In the cellar: the full scoop  A blend of grape varieties or even wines from different years, a second fermentation, dosage… the basic process for making champagne is more complex than that of so-called “still” wines; that is, wines without bubbles. So much so, in fact, that many Champagne houses and co-operatives have long favored cellar work over vine work, being

by mgauvrit · source ↗