Wine of the Week
ALTHOUGH red wine cann' be made from white go white wine can, and often made from black go Nearly all champagne is from a mixture of at) three lots of black to one white—all grape juice being colourless, and h skins of the black grapes being removed beft"., they colour the wine. (To make pink champar the skins are left for a while, but not as 104 3 with red wines.) The people of the Champg country, though, have always made for 0411 selves a small quantity of blanc de blancs champagne made from white grapes only, wh tends to be lighter in taste and in texture 013 the usual kind of champagne. Less bubbly, t()°, a blanc de blancs is crimant rather than 0'11; seux: it froths a great deal on being poured °II but soon settles down to being prickly rather 013 fizzy. Many people find it more digestible 111 other champagnes. Not many English* shippers import a lilanci blancs, but Harveys list a non-vintage one at 2 and Berrys have a 1953 at 30s. Which is the bell value? I think that this time you must try NI" and make up your own minds: after all. he are two Wines of the Week for the price of ofic
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