Wines bearing a Vintage Date on the label are usually of higher quality than “non-vintage” wines. This is not always the case, but usually you will find that wines that offer greater specificity of information about the vintage or source of the grapes will be of higher quality.
3. Champagne can be sold with or without a vintage date, though if it is to have a vintage date 100 percent of the blend needs to come from that vintage. If non-vintage, it cannot be put on the market until twelve months after 1 January following the harvest. If vintage, the stipulation is a minimum of three years. All Champagne houses produce a range of Champagnes from a basic non-vintage wine upwards. The non-vintage wine is the mass-produced brand, and therefore in this sense the flagship wine of the house. Non-vintage Champagne probably makes up 85 percent or more of the market.
Vintage Champagne, like vintage Port, is something special. It is, or should be, only declared in exceptional years, say, three or four times a decade, and it should be a wine of high quality, left to mature until it is round, complex, richly textured and full-flavoured. It should not be drunk as an aperitif, before the taste buds are ready to appreciate it, but with food or perhaps after a splendid meal when it can receive the full attention it deserves. Top vintage Champagnes need ten years to mature. The best include Bollinger, Alfred Gratien, Pol Roger, Roederer and Veuve Clicquot.
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