Sommelier André Hueston Mack points out the big difference small bubbles can make in more expensive champagnes and sparkling wines.
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Comments
Alcohol ????
my crush: wtf where did my tampon go?!
me in the next stall:
imagine paying for bubbles LMAO
Skin contact?
I've had a 12 dollar Asti that tasted better than a 60 dollar bottle of demi-sec champagne.
Love the wine content!
I heard of this
How interesting. I don’t drink so I wouldn’t know. This is quite the education ❤