With expert tasting notes and advice on buying, serving and storing, this book provides readers with all they need to know to feel confident ordering champagne in restaurants and buying in stores. Michael Edwards decodes champagne labels, describes in detail the champagne-making process and provides star-ratings for each brand. Ninety years of vintage assessments - back to 1904 - are included, from Brut non-vintage to the prestige cuvees. Readers will learn all about:
* how champagne is made, now and historically * champagne politics, including why for centuries only a select few could use the name "Champagne" * the intricate winefields of the French Champagne country and the important wineries * the differences between non-vintage, rose and prestige champagnes * how to read labels and recognize wineries * vintage years to look for - and those to avoid * champagne etiquette, including de-corking, serving, testing and proper glassware * champagne terminology The directory of champagnes is the heart of this book.
Each entry - from one to two pages - features a photo of the labeled bottle, the number of bottles produced annually, the district, and the author's extensive expert tasting notes. Many entries also include food recommendations, additional labels and photographs of the grape-growing region.
Whether for the neophyte who is just discovering champagne's intrigue and finesse, or for the connoisseur wishing to learn more, "The Champagne Companion" reveals all the secrets behind the bubbles.
Michael Edwards is an acclaimed wine journalist and author of "The Red Wine Companion" and co-author of "The Companion to Wine." He is the wine correspondent for "Caterer and Hotelkeeper" and is widely acknowledged by France's leading winemakers.
