Even back in my drinking days, the thing that most impressed me about the champagne caves in the Taittinger winery, was the beautiful geometry of the quietly fermenting wine within these bottles’ alternating bottoms and corks. Robert and I had taken a train from Paris to this capital of the champagne region and joined a free tour that ended with sips and, bien sûr, sales. (This was way before the fabled wine-house was purchased by congolmerates Starwood Hotels in 2005 and Crédit Agricole in 2006, way before it had a website.) I remember we bought a bottle and brought it back to our ultra-cheap Paris hotel. No refrigerator? No problem. We just put it into a sink of cold water. Besides, we emptied the bottle pretty quickly if memory serves.
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