By Karen MacNeil
Why is it that there are so many B- Chardonnays in the world and so few A+s?The following content is accessible for members only, please sign in.
A. The day that Champagne bottles are disgorged after secondary fermentation
B. A particular breed of sheep that graze on cover crops in Rhône vineyards
C. An above ground cellar where wine is stored and aged in Bordeaux
D. The level of barrel toast preferred for aging Burgundy wine
“Wine, land, agricultural skills, and entrepreneurship are gifts from God—the CreatorThe following content is accessible for members only, please sign in.
