The stupefaction of sugar in champagne

For most of history, Champagne’s climate has been unambiguously marginal, characterised by low average temperatures, frequent frosts, and markedly variable vintage conditions. These conditions make ripening challenging, typically resulting in fruit with higher total acidity, lower pH, and modest potential alcohol. Challenging climatic conditions are further complicated by yields, which are commonly extremely high, making […] The post The stupefaction of sugar in champagne first appeared on Word on the Grapevine .

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