• Lanson Black Label, from the 1960s

    I've written about this before
    , but I think the point is worth repeating: non-vintage champagne benefits from aging after disgorgement.

    As consumers, we've been trained to believe that non-vintage champagne—or indeed, any champagne—should be drunk as soon as possible after release. In reality, this isn't true at all. All champagnes will improve with a year of post-disgorgement aging, and all will continue to develop after that, sometimes for many, many years. The only reason I conservatively suggest one year is to account for individual subjectivity: you may simply prefer to drink your champagnes while they're zesty and fresh, before the various components have begun to knit together and before the flavors have begun to develop secondary character.
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