Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!linus!decvax!cca!ima!cfib!craig
From: craig@cfib.UUCP
Newsgroups: net.wines
Subject: Champagne - (nf)
Message-ID: <10@cfib.UUCP>
Date: Tue, 9-Aug-83 18:49:44 EDT
Article-I.D.: cfib.10
Posted: Tue Aug  9 18:49:44 1983
Date-Received: Wed, 10-Aug-83 04:39:24 EDT
Lines: 14

#N:cfib:11700001:000:531
cfib!craig    Aug  8 16:56:00 1983


	A friend of mine recently brought back some very expensive champagne
from France (he hit the champagne  district). After splitting a bottle (label
forgotten) with him, I started to wonder what exactly defines a good champagne. 
It seemed to me that his stuff had much smaller bubbles than your everyday
sparkling wine or $10-a-bottle champagne. The base wine also seemed, not
surprisingly, to be better. Are these the normal standards for good champagne,
or was my palate conned by the price tag?

Craig Partridge
ima!cfib!craig