Champagne Price War! It's started

Harryburgundy

Harryburgundy

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Well I knew it was coming but this is daft...
Morrisons: Bolly NV at 18 quid a bottle max 3 bottles per customer
Time to get your acme Ínspector Clouseau disguise kits out and fill your boots :)
PS Don't bother with the Moet & Chandon...its sh*te (in my humble opinion)
 
Harryburgundy":1cb8s2a2 said:
Well I knew it was coming but this is daft...
Morrisons: Bolly NV at 18 quid a bottle max 3 bottles per customer
Time to get your acme Ínspector Clouseau disguise kits out and fill your boots :)
PS Don't bother with the Moet & Chandon...its sh*te (in my humble opinion)
Click to expand...

Crikey, can you buy online?

Agree with you on Moet!
 
rosstheboss":2gttrkmw said:
Why is champagne quite often described as tasting 'biscuity' but biscuits are never described as 'champagney'?
Click to expand...

Thats a very good question. The 'biscuity' description generally comes from extended maturation over the lees when yeast autolysis occurs. Similar things happen with breadmaking/ patisserie...I tend to describe some champagnes as having the aroma of freshly baked brioche....but thats because I'm a knob :lol:

The Champaneoise are very protective of the name CHAMPAGNE.
Within the EC you will should not find any product that have champagne, champagne method etc etc on the label. If you do, they are probably heading for the law courts.
Remember Crunchie...the champagne bar? Champagne method on bottles of Oz fizz?

So while it is fine to say your Rich Tea biscuits remind you of the Salon 96 I had last night...you will never see that link on a packet of Rich Tea biscuits.

And by the way....for a great bottle of not-too-expensive Champagne try the Le Mesnil at Waitrose...sensational.

HB
 
Harryburgundy":2twsvsju said:
rosstheboss":2twsvsju said:
Why is champagne quite often described as tasting 'biscuity' but biscuits are never described as 'champagney'?
Click to expand...

Thats a very good question. The 'biscuity' description generally comes from extended maturation over the lees when yeast autolysis occurs. Similar things happen with breadmaking/ patisserie...I tend to describe some champagnes as having the aroma of freshly baked brioche....but thats because I'm a knob :lol:

The Champaneoise are very protective of the name CHAMPAGNE.
Within the EC you will should not find any product that have champagne, champagne method etc etc on the label. If you do, they are probably heading for the law courts.
Remember Crunchie...the champagne bar? Champagne method on bottles of Oz fizz?

So while it is fine to say your Rich Tea biscuits remind you of the Salon 96 I had last night...you will never see that link on a packet of Rich Tea biscuits.

And by the way....for a great bottle of not-too-expensive Champagne try the Le Mesnil at Waitrose...sensational.

HB
Click to expand...

a lot f french food products are protected by copywrght law . they are called AOC . same applies to lot of cheeses .
 
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