Méthode Champenoise

Some people might give me a cold shoulder, but I firmly prefer-based on what my taste buds and stomach tell me-a good “méthode” to a bad Champagne. Indeed, beyond the renowned Champagne terroirs-which can unquestionably be proud of their work and their terroirs-there are what we call crémants, méthodes, and other appellations.

Certain wine-growing regions take pride in producing “méthodes,” and they’re absolutely right to do so, given the ones I’ve tasted throughout our beautiful country, France.

I have certain connections to these, along with preferences for certain “méthodes,” memories as well, and a particular perspective on the man and the winemaker he is-thank you, Philippe, for your Vouvray, a vintage one at that.