It tastes exactly the same as the sparkling wines that come at a fraction of the price. The wily frogs have bamboozled me.

    • Shinji_Ikari [he/him]@hexbear.netEnglish
      5·
      10 months ago

      throw a bit of sugar in the bottle, maybe a very tiny bit of yeast, and re-seal it so the bubbles have no where to go, then you got carbonated drink.

      Careful though because if you don’t keep the cork in place somehow, you just made a boozy musket.

  • Yurt_Owl@hexbear.netEnglish
    17·
    10 months ago

    This was exactly my first and last experience of champagne. It’s overpriced prosecco.

  • stolid_agnosticEnglish
    15·
    10 months ago

    The DOC is all about the traditional regions and methods. Doesn’t mean that it’s necessarily the best or the best for you.

  • tactical_trans_karen [she/her, comrade/them]@hexbear.netEnglish
    6·
    10 months ago

    Got to visit Italy and stay at a winery in Tuscany. The winery had the DOP cert and all that stuff… Most of their wine tasted like shit. We did a tasting and they served up different cured meats that tasted like they were rubbed on the moldy wine cellar walls, real classy joint.

    Slightly related: we also took a tour of a local pasta maker, whole family lives in one house in the village and they only use local wheat and no modern manufacturing processes. Pretty neat, and there’s only a handful of them left, one of the first to sell out after WWII was Barilla. Any way, the pasta was great, but one of the family workers had some interesting comments when he learned we were from the US. This dude was upset that we’re tearing down confederate statues, and he knew a lot of favorable history of the kkk… I told him we’re taking them down because we don’t give participation trophies to losers. 😎

    That protected region stuff doesn’t mean it’s good at all.

    • 7bicycles [he/him]@hexbear.netEnglish
      5·
      10 months ago

      that protected region shit is marketing only and alone and would usually fly in the face of whatever capitalist advocate for it. There’s 0 reason to believe that some kind of foodstuff is made better if it’s done in Place A instead of Place B, especially at an industrial scale

  • oscardejarjayes [comrade/them]@hexbear.netEnglish
    5·
    10 months ago

    Yeah, but it shows you are of moderately high class and wealth. If you ever want to infiltrate a party and get close to a rich person for … reasons, this is a skill you will need to develop.

  • iridaniotter [she/her]@hexbear.netEnglish
    5·
    10 months ago

    Also due to climate change, the “terroir” argument no longer holds water. If wine snobs of the future aren’t buying vintage English champagne, you know they’re fakers.