The Wall Street Journal, no less. There’s a brand new “Wine Notes” feature in the Saturday edition, by the paper’s terrific wine-writing couple, Dot Gaiter and John Brecher (whose regular “Tastings” column continues to run on Fridays). It’s a Q&A…but the WSJ team totally blows the very first question!
Reader from Idaho asks about decanting Champagne. Read the column (below), then look at the picture again: taken during lunch at Veuve Clicquot’s vineyard guesthouse on the Montagne de Reims, in July, 2003. It’s the Demi Sec, often “carafed” so that the bubbles don’t overwhelm its lush flavors. Rich enough to be served with dessert, or foie gras, for that matter. Delectable!
More on my blog, www.cornichon.com: the full WSJ column and some fascinating information in response from the folks at Veuve Clicquot.
Please read …
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