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As global warming becomes a more imminent threat to the wine world, Champagne producers — specifically Bollinger — are looking to shift production to still wines made from Pinot Noir and Chardonnay. Albeit, still Champagne is still from Champagne, but what’s bubbly without the bubbles?
It’s too soon to tell just yet, but this move seems more like a marketing exercise rather than a quality assessment of wine. And it’s arguably a stretch to say consumers will choose a Coteaux Champenois over a similarly priced wine coming out of Burgundy — a region with thousands of years of still-wine production on its side. Odds are, they’ll remain happy with their Krug, Dom Pérignon, and Veuve Clicquot.
We’re curious to see how, and if, this will pan out. So, on this episode of the “VinePair Podcast,” Adam, Joanna, and Zach discuss the recent announcement from the managing director of Bollinger about the future of Champagne being still wines and vineyard-designate sparkling wines. Could this approach, which flies in the face of Champagne’s traditional branding, actually work? Tune in for more.
Adam is reading: Meet The Beverage Directors Behind NYC’s New Wave of Korean Fine-Dining Restaurants
Zach is reading: What’s Actually Inside the ‘World’s Oldest Scotch’ Bottles? Auctioneers Aren’t Completely Sure
Joanna is reading: Loved at Home, Ignored Abroad: Why European Whiskey Drinkers Aren’t Buying the Bourbon Hype
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