Champagne, by Giles Fallowfield and W. Craig Cooper, Princeton Architectural Press, 144 pages, $19.95
Champagne is linked with celebrations and plays a role in many important occasions.
It shows up at New Year's, weddings, birthdays and anniversaries. The popping of corks is a recognizable sound but what's inside the bottle can greatly vary.
This handy little book can guide you to a better Champagne experience.
Starting with information on the actual Champagne region in France where only the true Champagne comes from, the authors explain in detail the nuances of what makes a great Champagne.
The Champagne appellation contains five main regions and covers an area roughly 93 miles by 75 miles. Within that geographical boundary are the vineyards that produce the very specific grapes for the best Champagne.
All Champagne is classified either vintage or non-vintage. Vintage champagne is produced from 100 per cent of the year stated on the label, while non-vintage, which refers to 95 per cent of the Champagne, is a blend of grapes.
Pressed between the small covers of this book is an abundance of information on this unique beverage. Its pocketbook size will allow you to bring it along and share the details with your friends the next time that cork is popped.
