Greg will be hosting a sparkling wine party this evening, and to get into the spirit I thought I would share some of my thoughts about this sparkling wine with you.
First off, I am no expert here. In fact, Champagne just tastes like Champagne to me. All of it. I suppose I can tell a good one from a bad one, but middle of the road? They may as well all be the same. I have studied it in class. I understand how its made. The time. The careful effort. But at the end of the day, your glass is just filled with bubbles. Highly acidic, toasty bubbles.
I can appreciate a tall glass of champers after a long hot day, preferably at an art gallery. Isn't there just something about art that spells out b-u-b-b-l-y? But would I go out and blow $1,000 Honkie on a Saturday night? No, I'd much prefer a rich reasonably priced Semillon from Australia. But that's just me.
So where does the romance come from? I for one always have a bottle of sparkles on Valentine's Day, but why? It's winter, let's bust out that Baileys!
Why for celebrations? I passed the CFA (level 1 exam, let's not get ahead of ourselves). Drink the months of torture down with some relieving effervescence??
Can anyone add some insight into my internal conflict?? Am I just not getting it? Perhaps more comprehensive research is in order. Greg, where's the RC Lemaire!?
I can appreciate a tall glass of champers after a long hot day, preferably at an art gallery. Isn't there just something about art that spells out b-u-b-b-l-y? But would I go out and blow $1,000 Honkie on a Saturday night? No, I'd much prefer a rich reasonably priced Semillon from Australia. But that's just me.
So where does the romance come from? I for one always have a bottle of sparkles on Valentine's Day, but why? It's winter, let's bust out that Baileys!
Why for celebrations? I passed the CFA (level 1 exam, let's not get ahead of ourselves). Drink the months of torture down with some relieving effervescence??
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