July 31, 1996 The Taste Of Properly Cellared Champagne By James Suckling Aged Champagne should taste aged; otherwise, there's really no point in cellaring it. This may sound obvious, but if you consider that mature bottles of vintage Champagne are often "disgorged" and corked only a few months before being sold, the statement may have more significance.
For the full article, check out the new issue of Wine Spectator, on newsstands July 31, 1996.
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