Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long talked about top Champagnes with the same reverence
they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. The good stuff costs plentyand frankly, rarely seems
worth the price. It’s for post-bowl game blowouts, send-offs, wedding toasts, and more often than not, is bought by the case.
Over the past decade, however, an increasing number of wine enthusiasts have discovered the joys of grower Champagne,” or wines made by the farmers who grow the grapes. Thanks to a few key
wine importers and America’s newfound obsession with knowing where food comes from, these shipments have been climbing steadily.
Today, though, Champagne is in the midst of a renaissanceno longer to be unjustly neglected.
Part memoir and part guide, But First, Champagne is based on the author’s firsthand experience with the region and its wines, details Champagne’s history, explains how and why the
market is changing, and profiles the region’s leading producers. These profiles will bring a new perspective to the Champagne that is home to dozens of engaging, inspiring, authentic
winegrowers who today produce fantastic and affordable products.
This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its
history, and its leading producers,But First, Champagne will demystify Champagne for all.
