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Veuve Clicquot: Champagne of Merry WidIow
Today’s foodies probably would have disdained to drink this champagne in the beginning of 19th century: an elegant golden wine was concealed by cloudy veil of yeast introduced into the blend to produce carbon dioxide, a delightful bouquet of fruit and vanilla tones was destroyed by rough off-flavours. Such a product could not satisfy the refined tastes of wealthy public and, as a consequence, did not bring significant profits. If effervescent Barbe-Nicole had not had confidence and a fair amount of pluck to venture into business, noble drink would have remained murky cheap tipple for plebs.
25.06.2018 | history of brand
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