Does Champagne go bad?

Sorry, no. "Fermented in this bottle" describes methode champenoise/traditionelle, while "fermented in the bottle" describes what is usually called "transvasement method". Austria's second largest (and quote reputable) producer of sparkling wine, Johann Kattus, works along this line. It starts like methode traditionelle with second fermentation and ageing on the lees, but there is no riddling and disgorgement. Instead the content of the bottles is transferred into pressure tanks, filtered, and bottled into (new, btw) bottles.

M.

We pride ourselves in how we help educate our customers. What I've found that is most important is to not treat everyone the same. Some people will want to know the difference, others don't care to hear it.

Visiting our winery affords the opportunity to speak with either the viticulturist or the enologist, which is relatively rare for this area. What I say on the usenet is usually a world away from what I'd say to the customer. Here is where I air my concerns and vent my frustrations so it doesn't end up happening in the salesroom!

Think of me as your customer.

Sounds like this is or was your field. May I ask what your experience is with customers?

clyde

Clyde, what is your winery? Where is it?

South Central Missouri, USofA

clyde

Sure. I was attempting to give examples of what someone unfamiliar with the term might think, not examples of what the actual alternatives are. Sorry about that.

Dana

The crackling sound of the carbonation bubbles as they break at the surface of the wine. The term seems a bit arcane, but I vaguely recall something called "Crackling Rose" on a label once...

Dana

Not sure about a wine label, but it was on a record label - Neil Diamond "Crackling Rose". Dick

Yup. There's almost nothing worse than having a canned speech you give to everyone regardless of interest. They do that at Disneyland. Offer a little more politely and see who wants it. Another poor practice I've seen is when someone in hospitality is on a mission, like one guy I once saw lecture several customers about spitting ("you can taste wine all day if you discretely spit"). He was right, but it wasn't what the customers wanted or needed to hear. Sometimes customers *want* to know the etiquette of spitting - finding out which is which is the fun.

Heh. I've read some pretty harrowing things here. Like the story about Merlawtinger at Sequoia Grove...

Primarily corporate. By day, I'm usually a senior engineer with a great deal of customer contact. I've poured wine a few times, too.

Dana

Ian, don't forget the transvasement method (described in another posting of mine). It does not seem to have much following, but, as I have said, one major (and highly regarded) company here in Austria, Johann Kattus, does it this way:

M.

Actually, I tend to believe most consumers (not the savvy consumers that won't be fooled in any case like us) blame producers far more than regions. If, in the consumer's mind, "champagne == all sparkling wine", then it will do no harm to the reputation of Champagne.

Dana

Wow, did not realize we have a wine of the Ozarks.

Thanks for informing me. I live in North Carolina and we also as you know have some wineries here. Some are actually making some drinkable products now. Takes a while.

dick