Black Tower has had a nasty rep for a couple of decades, but times change. Though it's still sweet, it's fresher and lighter and has a new purpose thanks to changing food tastes - namely spicy Asian, which is notoriously hard to pair with wines.
Writers have been advising sweeter, aromatic gerwurztraminer as an accompaniment to many Asian dishes for a while now and you know what? Cheaper rivaners and rieslings work too.
Perrier-Jouet and Mumm are two venerable names in Champagne, each getting started in the early 1800s. Both have long since passed into ownership by big corporations, who have sold and re-sold them, but neither has ever been asked to compromise on quality.
Sampling a selection of Mumm and Perrier-Jouet at Thuet restaurant on King West was a terrific way to taste the fine champagnes.
Many French regions produce sparkling wines, but the huge shadow cast by Champagne means they're often an afterthought and can be pretty undistinguished: what's the point of trying to beat them, they who won't even let us say methode champenoise anymore?
Articles 17 to 22 of 22 << first page < previous page
.jpg){kind=logo}
.jpg)
