• February 05, 2010

    It's not easy to make a good Coteaux Champenois. One of the reasons that Champagne excels as a sparkling wine region is its ability to produce wines of low alcohol and high acidity, and while these are ideal as a base for the méthode traditionnelle, they do not make for the most memorable experiences when bottled as still wines. The finest Coteaux Champenois, such as those made by Paul Bara or
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