At the end of a day of “tasting” (that is, non-stop drinking), we all toast this idea heartily, though in the back of my mind is the recollection that Ay also sounds like the French word for “ouch.”
I needn’t have worried, though. Champagne is pretty pure stuff, and contains very few sulphates, the chemical that causes wine hangovers. Next morning my head is light and as clear as a bell. My bank balance is also lighter, but I really don’t mind. For far less than what I would pay in London for a good but anonymous household-name champagne, I have stocked up with bottles that I feel I know personally. I have selected them for their own characteristic taste. Hell, I could practically point out on a map where each grape was grown. And I know exactly where each bubble is going, too. Cheers!
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