It’s Winenot Wednesday. Except it’s not.
A few weeks ago, Louise and I had a gorgeous weekend together in her magical town. We explored wineries, ate enormous amounts of pizza, and I fell head over heels in love with Willunga. We spent a lot of time talking about what is going on in our lives: full-on day jobs, a wedding (Louise’s and I can’t wait!), a huge WSET Diploma exam (mine, and I definitely CAN wait), a new wine label (Louise’s) and an entrepreneurship (Louise’s) (How exciting is her life!). We realised that we just don’t have the time in the next few months to promote and do all the background work on our #Winenot linkup.
So we are having a little break.
Winenot will be back in July. Better than ever. We will still be working on our blogs in the meantime. Thank you for all your support so far. #Winenot
Good luck with everything you two!
I have a question.
I went to a fancy restaurant yesterday, for my birthday. I asked for a glass of the Billecart Salmon Rose (because champagne) and it was flat. I told the waiter it was flat. He told me the sommelier said it was ok.
They duly replaced our glasses, with more bubbles, and explained something about using reverse osmosis in the washing of the glasses, there were no impurities on the glass for the bubbles to attach to etc.
My point is I feel that champagne without bubbles is just some substandard wine. It speaks of the cork being left out too long.
What is your take on this?
Hmmm, flat Champagne is terrible but was it actually flat?
Did you taste it? If it fizzed and frothed in your mouth then maybe the story about the glasses was true.
A lot of flutes have a deliberate scratch in the bottom to generate bubbles. However, it seems to me that if the replacement glass had fizz then it was all a bit of a tale because surely they were washed the same way.