Champagne

2022 - 12 - 31

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Image courtesy of "Politico"

How many calories are in your Champagne? The label may soon ... (Politico)

The move would apply transparency to a full range of alcoholic beverages, potentially changing how people buy and consume most beer, wine and liquor. It would ...

“There needs to be a long road for implementation whatever the solution.” For ease and appearance, trade groups representing nearly every alcoholic beverage raised the idea of QR codes on alcohol labels that would link to the required information, rather than a large nutrition facts panel modeled on food nutrition labeling. “Labeling for ingredients that went through the distillation process and are no longer present in the final product might introduce consumer confusion, rather than mitigate it.” The TTB, which regulates labeling for malted beverages like beer as well as alcohol greater than 7 percent by volume, did not respond to a request for comment on future labeling rulemaking. For example, brewers that release a seasonal brew–such as a Christmas Ale or Oktoberfest – may have a slightly different formulation each year but use the same spices. Upping the ante, CSPI and other consumer [groups sued the government](https://www.cspinet.org/resource/alcohol-labeling-complaint) to act on their petition in October. “There has to be some flexibility in it for small batch products,” he said. The move toward mandatory labeling also comes as the market for alcohol shifted dramatically during the pandemic. The move would apply transparency to a full range of alcoholic beverages, potentially changing how people buy and consume most beer, wine and liquor. Producers of most wine, beer and spirits have never been required to fully disclose on the bottle or can what’s in their products. Although the government initiated a rulemaking process in 2005, it never finalized rules beyond guidelines for voluntary labeling. But the plan to establish rules for alcohol labels is already stirring up pressure from the industry, which fears overly prescriptive requirements could be onerous, particularly for smaller breweries, distilleries and winemakers, even though some producers already voluntarily include certain information.

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Image courtesy of "ABC 4"

Utah champagne is priced near the national average, says study (ABC 4)

FinanceBuzz researchers recorded the price for a 750mL bottle of Moët & Chandon Brut Imperial Champagne in at least three wine, grocery, or liquor stores in ...

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Image courtesy of "New York Post"

Missouri scientist Charles Valentine Riley saved the Champagne ... (New York Post)

Raise a toast to an incredible 19th-century Missouri scientist, Charles Valentine Riley, when you pop that bottle of fine French bubbly on New Year's Eve.

He became the first insect curator for the Smithsonian Institution in 1885. The following year he was named chief entomologist for the U.S. Riley was given a voice in Congress to establish the United States Entomological Commission in 1877. James Flewellen wrote in the Oxford Wine Blog. At Glenwood Cemetery honorary pallbearers drawn from Washington’s scientific elite carried the casket to the Riley family plot.” The pests were unintentionally shipped to Europe in trans-Atlantic trade. The Nazis surrendered to Gen. He had discovered that grapevines in his state were immune to the ravages of phylloxera. Royal approval enhanced the status of the local unique-in-France sparkling wine. He moved to the United States at age 17 and became a naturalized American citizen. is locked up the future butterfly,” he wrote of one study. It produced about 1.3 million gallons of wine annually at its peak — the equivalent of 6.6 million standard 750-milliliter bottles.

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Image courtesy of "Morningstar.com"

Forget Champagne and Prosecco: Here's why you should be ... (Morningstar.com)

By Charles Passy. Segura Viudas, a Cava brand with a six-decade history, is a good value choice to start. The bottle. Segura Viudas Brut Cava, $12.

Cava is made using the same method as Champagne -- indeed, the technique is called the Champagne method and it requires a secondary fermentation inside the bottle itself. The Segura team says it pairs well with Spanish ham and strong cheeses, for examples. As I said, more often than not, Cava is a go-to sparkler for me -- its sheer affordability and lively (but not sweet) taste wins me over time and time again. The difference, however, is that Cava uses, well, different grapes than Champagne -- among the varietals associated with Cava are ones called Macabeo, Xarel-lo and Parellada. And Segura Viudas, a Cava producer that was founded in 1959, remains a top choice. But I'd suggest taking a trip to Spain and trying a bottle of Cava, that country's signature bubbly.

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