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It is widely believed that Champagne should only be served as a cocktail-like wine, with light hors d’ouevres, but nothing more. This is purely...
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Find out more about Mark J.: Mark J. Mitchell has been making his living selling wines and spirits in San Francisco for the last 30 years. He has worked at America’s premiere champagne store and he tastes over 3,000 wines per year. He is also expert in Single Malt Scotch Whisky and the fine brandies of France—Armagnac, Cognac and Calvados. In addition to his wine and spirits experience, he is a widely published poet. |
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SF Champagne Examiner's Articles
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Pink wines seem to have a bad reputation. Too many people are reminded of sweet white Zinfandels or that sort of...
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There are over 12,000 different brands of Champagne marketed globally. Since each of these brands produces (on an...
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It is a truism in Champagne that any idiot can make a good vintage Champagne, but it takes real talent to make a consistent non-vintage wine year...
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If you ever want to really irritate someone working in a wine shop tell them you want dry Champagne. It’s irritating because most Champagne sold...
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Most champagne are blends. They are blends of different grapes and different vintages. Your standard, non-vintage Brut Champagne is likely to be...
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A lot of people will call any wine with bubbles “champagne.” True champagne lovers cringe at this, of course. There will always be someone...
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