I continue to relive those pairings! The wine's intensity was so enchanting! I had to cut my article article significantly as there is so much more to say. There will be a part 2 eventually. Maybe even a part 3!!! Thanks Robbie!
It was so fun to write! I can wait to finish the sequel. Just cannot decide if 2 Champagne articles in a row will be welcomed! I hope you are well. Are there still many road blocks for you to be able comment here? I had looked into it way back when and it "looked" normal. I suspect Substack had done some edit that messed things up and it has since been reversed. BUT, I wanted to confirm with you!
Fantastic dive into how Champagne actualy evolved! The detail about illegal glass transport in 1676 because of bursting bottles is wild. I had this Laurent-Perrier a few monthsback and it was crazy balanced with this nutty, pastry-forward profile. The way dormant yeast would reawaken in spring and just wreck everything makes total sense now. It's kinda impressive how monks like Perignon pushed quality without even understanding fermentaton chemistry.
This was a blast to write as I learned a bunch too, the glass law included. In fact, so much so that I had to split the article into two (maybe 3). Fun that you, a fellow engineer Substacker, is reading me here! Not sure how many more engineer writers there are here. We could start something: #Engstack!!! 🤣
Ahh the history and prestige from one of the absolute GOAT wine regions of the world. So interesting!
I continue to relive those pairings! The wine's intensity was so enchanting! I had to cut my article article significantly as there is so much more to say. There will be a part 2 eventually. Maybe even a part 3!!! Thanks Robbie!
Love this!!
It was so fun to write! I can wait to finish the sequel. Just cannot decide if 2 Champagne articles in a row will be welcomed! I hope you are well. Are there still many road blocks for you to be able comment here? I had looked into it way back when and it "looked" normal. I suspect Substack had done some edit that messed things up and it has since been reversed. BUT, I wanted to confirm with you!
Fantastic dive into how Champagne actualy evolved! The detail about illegal glass transport in 1676 because of bursting bottles is wild. I had this Laurent-Perrier a few monthsback and it was crazy balanced with this nutty, pastry-forward profile. The way dormant yeast would reawaken in spring and just wreck everything makes total sense now. It's kinda impressive how monks like Perignon pushed quality without even understanding fermentaton chemistry.
This was a blast to write as I learned a bunch too, the glass law included. In fact, so much so that I had to split the article into two (maybe 3). Fun that you, a fellow engineer Substacker, is reading me here! Not sure how many more engineer writers there are here. We could start something: #Engstack!!! 🤣