This is that bubbly time of year when men and women’s fancies, young and old, turn to thoughts of Champagne. Whoops! Watch the use of that word. Chamdeville is produced in France (in Bordeaux, actually) but outside the strictly de-limited region legally entitled the name “Champagne.” It must therefore go by the less recognizable handle… read more »
Natchitoches, Louisiana, founded in 1714, is a quaint, historic town, planted on the scenic, majestic Cane River. It is a town with a sense of true Southern Comfort. The film, “Steel Magnolia” was shot here. Martha Maynard, our charming office manager, is from Natchitoches, and when you call our W.O.M. office, your ears will cuddle-up… read more »
For some reason, the chore of uncorking a bottle of sparkling wine intimidates a lot of people. They sort of quietly pass on the responsibility to another in the group (and thus never learn how to do it well). Then, there are those who tackle it head on, and sort of think that popping it is the… read more »
A wine that contains bubbles. This type of wine is carbonated by natural fermentation in a large tank. Sparkling wine is most highly associated with Champagne. Some of the most popular sparkling wines are Spumante (Italy) and Cava (Spain).
This type of wine has been fermented twice and is commonly occurred in champagnes. The aroma is similar to a bread.
Champaign, also known as “the Sparkling Wine”, is made from the grapes of the Champagne region of France. In order to be labeled “Champagne” the grapes have to come from Champagne region specifically and produced under the strict process of appellation. It is usually made by the process Methode Champenoise and includes two fermentations. … read more »
Wine with Food: California Brut Champagne By Paul Kalemkiarian Sr. | April 1983 Let’s assume that you were given a fine bottle of California champagne as a gift and you had set aside for the right occasion. Then one day, that special celebration presented itself. An anniversary, a promotion, a raise, good news; all these… read more »
CALIFORNIA CHAMPAGNE. BRUT–HANNS KORNELL by Paul Kalemkiarian Sr | December 1983 The story of Hanns Kornell could be another of Horatio Alger’s writings. Now a fourth generation champagne making family, the founder and still the operator of this enterprise came to the United States in 1940 with $3.62 in his pocket! The gathering war clouds… read more »
You’re watching Good Morning San Diego. Male: Time to start thinking about ringing in the New Year. Female: Already! Up next, we got some tips on how you can make an inexpensive wine taste like a million bucks. Male: Wow! We have one of those, right? Female: We do! Male: Well, with New Year’s Eve… read more »
How to Open Champagne By Paul Kalemkiarian December 1983 Champagne should be served at a temperature of about 45° F. which can be achieved best by gradually chilling overnight in the refrigerator. However if time is a factor, a minimum of three hours in the refrigerator or thirty minutes in the freezer immediately before serving… read more »