"The Champagne Companion" is the definitive guide to the most exuberant of wines. With a format like "The Red Wine Companion" and "The White Wine Companion," this new title features more than 100 brands of champagne, all of the grand marques, plus many smaller growers. With expert tasting notes and advice on buying, serving and storing, this book provides readers with all they need to know to feel confident ordering champagne in restaurants and buying in stores. Michael Edwards decodes champagne labels, describes in detail the champagne-making process and provides star-ratings for each brand. Ninety years of vintage assessments - back to 1904 - are included, from Brut non-vintage to the prestige cuvees. Readers will learn all about: * how champagne is made, now and historically * champagne politics, including why for centuries only a select few could use the name "Champagne" * the intricate winefields of the French Champagne country and the important wineries * the differences between non-vintage, rose and prestige champagnes * how to read labels and recognize wineries * vintage years to look for - and those to avoid * champagne etiquette, including de-corking, serving, testing and proper glassware * champagne terminology The directory of champagnes is the heart of this book.
