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The Culture of Champagne |
| Section: LIFE / CUISINE |
| Author: Mary F. Calvert |
| Publication: The world & I online |
| Issue Date: 9/1/2007 |
| Size: 1,771 Words, 10,358 Characters |
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There is no substitute for the real thing.
Climate, tradition, chalky soil, caves deep in the earth.
Elegant bottles, tulip-shaped glasses.
Not just a drink, but an entire region in France.
Not just for celebrations, but for every day.
I am talking bubbles here, lots of them; millions, in fact.
I'm talking about my last vice, not just sparkling wine, but the real thing.
Champagne.
Leave the hustle and bustle of Paris and drive ninety minutes northeast to Champagne. The road turns hilly and green. Soon you pass signs that list cities most of us see only on champagne bottles: Epernay, Reims, Ay, and others. This is champagne country, and the culture of it is everywhere. From the stained-glass windows in Notre-Dame de Reims Cathedral t...
. . .
...eese brought by workers who mine in the season when they are not picking grapes, and a luscious apple tart. As the champagne kept flowing, one thing became certain: Champagne is a libation that can be enjoyed on any day of the year and with just about any food. So, cheers--and pour the bubbly.
Copyright © 2007 The Washington Times LLC. First published under the title 'The Province of Joie.'
(827 of 10,358 characters)
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