Champagne is among the most technically complex wines to produce, blending different grapes, vineyard plots and vintages—potentially choosing from hundreds, even thousands of wines—to create a single bottling of non-vintage Champagne. Julie Cavil, chef de cave at Krug Champagne, likens it to arranging a symphony orchestra. Senior editor Alison Napjus reflects on all the work it takes to create these prized sparkling wines.
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